Flourless Chocolate Hazelnut Brownies

Many years ago, on a trip to NYC, I was perusing through Dean and DeLuca and noticed a Nutella scone in the bakery section. I was oh so tempted to snatch one up but instead made a mental note to try and bake something similar. Enter these brownies. This recipe was inspired by Sweet Laurel bakery in L.A. They have a delicious flourless brownie that uses nut butter, but I wanted to find a way to incorporate chocolate hazelnut spread that would taste like a big spoonful of Nutella. After many attempts, I finally landed on the winning ratio. Top with vanilla ice cream and hot fudge sauce for a decadent brownie sundae.

1 cup chocolate hazelnut spread

1 cup almond butter

2 large eggs

1 cup real maple syrup

1 tablespoon vanilla

1/2 cup cacao powder

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup chocolate chips, plus 2 tablespoons for topping

Preheat oven to 350 degrees. Grease an 8×8 pan with cooking spray. Mix chocolate hazelnut spread and almond butter in an electric mixer on medium speed. Add in eggs, maple syrup, and vanilla. In a medium bowl mix cacao powder, baking powder, and salt. Slowly add to the wet ingredients. Mix in the chocolate chips. Pour the batter into the greased pan. Top with remaining chocolate chips. Bake for 40 minutes. Let cool before cutting, this helps them set. 

To make vegan use 2 flax eggs, vegan chocolate chips, and vegan chocolate hazelnut spread (I like Nocciolata.)  You may need to bake 5-10 minutes longer. Using flax eggs makes this an even fudgier brownie.

Serves 12-16

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