I made these brownies to go with my stuffed acorn squash the other night and bring into work for a co-workers big 3-0. These brownies were more chewy as opposed to the fudgey ones I usually make so they weren’t my favorite. But they were still very tasty and everyone definitely loved them, perhaps more than most brownies I make. So I guess it really just depends on what you like. But as an important note, there was one left a week later (because I hid it away and then promptly forgot about it) and the brownie was still just as yummy and moist as the first day so they may be slightly magical.
2 1/4c sugar
4 large eggs
1 1/4c cocoa powder
1t baking powder
1t espresso powder, optional
1T vanilla extract
1 1/2 c all-purpose flour
10 oz chocolate chips
Pre-heat the oven to 350°. Butter a 9×13 baking dish.
In small saucepan over low heat, melt butter. Stir in sugar and continue cooking for 1-2 minutes, stirring constantly.
Remove from the heat and stir in the Nutella until well combined (my mixture looked pretty weird here so if yours does too, don’t be afraid)
Pour butter mixture into a large bowl or stand mixer, beat in cocoa powder, eggs, salt, baking powder, espresso powder, and vanilla extract. Mix until well combined.
Stir in the flour and chocolate chips until just combined.
Spread into prepared pan (batter will be VERY thick) and bake for about 30-35 minutes, until a tester 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.
(This is what it looked like when I “poured” it out into the pan. It is VERY, VERY thick)