Ingredients
Scale
- 1 cup (230g) butter
- 2 1/4 cups (450g) sugar
- 3/4 cup (225g) Nutella
- 2 tbsp. fresh brewed espresso
- 3 large eggs
- 1 egg white
- 1 cup (120g) cocoa powder
- 1 tsp. salt
- 1 tsp. baking powder
- 1 tsp. vanilla extract
- 1 1/2 cups (200g) all-purpose flour
- 10 oz. (280g) semi-sweet chocolate, chopped
Instructions
- Preheat the oven to 350° (175°C). Grease a 9×13 inch (ca. 23x33cm) baking dish.
- In small saucepan over low heat, melt the butter. Stir in sugar and continue cooking for 1-2 minutes, stirring constantly – the mix should not boil. Remove from heat and stir in the Nutella and espresso until well combined.
- Pour butter mixture into a large bowl or food processor, beat in cocoa powder, eggs, egg white, salt, baking powder and vanilla extract. Mix until well combined.
- Stir in the flour and the chopped chocolate until just combined.
- Spread into the pan and bake for about 40-45 minutes or until a toothpick comes out mostly clean. The edges should be set and the center should still look slightly moist, but not uncooked. Cool on a wire rack. Do not cut into pieces before cooled completely or you will get a crubly mess.
Notes
- Enjoy baking!
Nutrition
- Serving Size: 12