Extra thick and fudgy brownies

Gooey chocolate brownies topped with Nutella spread and chocolate chips and toffee bits.

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    Gooey chocolate brownies topped with Nutella spread and chocolate chips and toffee bits.
    The Pastry Chef's Baking
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It's been over a month since I've posted a brownie recipe. That's too long ago, right?

These lived up to their name in being extra thick and fudgy. The key is to underbake them, of course. Then, this is the hard part, let them cool completely so they'll set. Unless you like yours mushy and gooey. Me, I prefer the fudgy after the chocolate cools and sets.

I added extra decadence by covering the warm brownie top with Nutella a few minutes after I took the pan out of the oven. Then I went for broke and also sprinkled chocolate chips and toffee bits on top because ... brownies.

Recommended: Brownie bonanza: A collection of brownies, blondies, and bars

That worked out pretty well but it does make a little harder to wrap and store these since the Nutella sticks to everything. You also can't stack the brownies on top of each other without making a delicious but unholy mess. The problem is partially solved by really blanketing the top with chocolate chips and toffee bits so the Nutella doesn't peek out too much but I prefer to just serve as a single layer.

Cut right before serving so your edges don't dry out. The last thing good brownies should be is dry in any part of them. And these are good brownies.

Extra thick and fudgy brownies
Adapted from Lovely Little Kitchen

1 cup butter (2 sticks)
2 cups granulated sugar
4 eggs
2 teaspoons vanilla extract
2/3 cup unsweetened cocoa powder (I used Pernigotti, sift it lumpy)
1 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 cup Nutella
1/2 cup chocolate chips
1/2 cup toffee bits

1. Preheat oven to 350 degrees F. Line a 9 x 9" baking pan with foil and lightly spray with nonstick cooking spray.

2. Melt butter in a medium saucepan over low heat. Stir in sugar and remove from heat. Cool for 5 minutes.

3. Add eggs, one at a time, whisking until combined, then add vanilla extract.

4. In a separate bowl, whisk together cocoa powder, flour, salt and baking powder. Add dry ingredients to batter and stir until glossy and combined with no floury streaks. Pour into prepared pan.

5. Bake for 28-33 minutes or until a toothpick inserted near the center comes out with a few moist crumbs. 
While brownie is still warm, spread Nutella and smooth over top. Sprinkle with chocolate chips and toffee bits. Cool completely before cutting and serving.

Related post on The Pastry Chef's Baking: Poke Turtle Brownies

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