👩🍳 Instructions
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1
Preheat oven to 350°F (175°C). Line an 8x8 inch square baking pan with parchment paper, leaving an overhang on two sides. Lightly grease the parchment paper.
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2
In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth and glossy.
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3
Whisk in the eggs one at a time until fully incorporated. Stir in the vanilla extract.
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4
In a separate medium bowl, whisk together the all-purpose flour, cocoa powder, and salt.
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5
Add the dry ingredients to the wet ingredients in two additions, folding gently with a spatula until just combined. Do not overmix.
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6
Pour half of the brownie batter into the prepared pan and spread evenly.
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7
Dollop spoonfuls of the chocolate hazelnut spread evenly over the first layer of batter. Gently spoon the remaining brownie batter over the chocolate hazelnut layer, carefully spreading to cover it completely. If desired, sprinkle with chocolate chips.
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8
Bake for 28-32 minutes, or until the edges are set and a toothpick inserted into the center (avoiding the hazelnut layer) comes out with moist crumbs. The center should still be slightly jiggly.
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9
Remove from oven and let cool completely in the pan on a wire rack before lifting out and cutting into squares. Cooling completely is crucial for the fudgy texture.
💡 Notes
For the cleanest cuts, chill the brownies for at least an hour after cooling completely. If your tahini or chocolate hazelnut spread is very thick, you can gently warm them slightly to make them easier to mix and spread. These brownies store well in an airtight container at room temperature for up to 4 days.
🥗 Nutrition (per serving)
Calories
480 kcal
Protein
6g
Total Fat
28g
Saturated Fat
15g
Carbs
55g
Fiber
3g
Sugar
40g
Sodium
150mg
Cholesterol
70mg
