The Ultimate Fudgy Brownies (Nutella Swirl or PB Cup)
Author: 
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 16
 
Kitchen gadgets needed: Mixing bowl, measuring cups, teaspoon, 9"x13" baking pan, oven, oven mitts
Ingredients
  • 2½ cups sugar
  • 1½ cups plus 4 tablespoons unsweetened cocoa powder
  • ½ teaspoon salt
  • 2½ sticks unsalted butter
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 1 cup flour
  • 1 cup mini peanut butter cups OR ½ cup chocolate-hazelnut spread (optional)
Instructions
  1. Preheat the oven to 350 degrees F. In a large mixing bowl, combine the sugar, cocoa powder and salt. Set aside.
  2. In a smaller, microwave-safe bowl, heat butter for 30 seconds, stir, then microwave for another 30 seconds, or until fully melted. Pour the melted butter into the mixing bowl, then use a silicone spatula or spoon to stir everything together. (It'll look like a thick, sugary brown paste at this point; that's totally normal!)
  3. Add the vanilla extract and eggs, stirring each egg in one at a time. The batter will get a little thinner -- and easier to stir -- and will look a little glossier. As soon as the eggs are combined, stir in the flour, but only enough to make it disappear into the batter. When there are no more white streaks (about 40 strokes around the bowl), pour the batter into the 9"x13" pan and top with peanut butter cups or plop spoonfuls of the chocolate-hazelnut spread on top. Gently drag a butter knife along the top of the batter and Nutella, creating a slightly swirled effect. Cook for 25-28 minutes, or until a toothpick inserted into the center of the batter comes out mostly clean (a few crumbs are okay).
  4. Let the brownies cool for at least 10 minutes before removing them from the pan.
Recipe by Collegiate Cook at https://collegiatecook.com/2014/04/10/fudgy-brownie-showdown-nutella-swirl-vs-peanut-butter-cup/