Chocolate Hazelnut Skillet Brownie
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 8 1x
- Category: Dessert
Ingredients
Scale
- 4 large eggs
- 1 ½ cups of sugar
- ¾ cup of unsweetened cocoa powder
- 2 tablespoons of instant espresso powder
- ⅓ cup of all-purpose flour
- ½ teaspoon of kosher salt
- 1 ¾ sticks (14 tablespoons of unsalted butter, melted)
- ⅓ cup of Nutella spread
- 2 teaspoons of vanilla extract
- 4 ounces of chopped chocolate
- Optional: vanilla ice cream for topping
Instructions
- Preheat your oven to 325°F. Grease a 10-inch skillet and set it aside.
- In a stand mixer, beat the eggs and sugar until the mixture becomes thick and light yellow (about 5 minutes).
- Add cocoa powder, instant espresso, flour, and salt. Mix until just combined.
- Turn the mixer to low, and slowly pour in the melted, cooled butter and Nutella. Keep mixing until no streaks remain.
- Gently fold in the chocolate pieces.
- Pour the batter into the skillet and bake for 25 minutes, or until the brownie is puffed on top but still a bit wiggly in the center. Remember, the longer it bakes, the more set the center will be.
- Take the skillet out of the oven and let it cool slightly.
- Serve it warm, topped with a scoop of vanilla ice cream if you like.
