Chocolate-Hazelnut Brownies

By engineermom

Prep: 25 minutes plus cooling • Bake: 25 minutes • Makes: 24 brownies
Each brownie: about 190 calories, 13 g total fat (8 g saturated), 50 mg cholesterol, 65 mg sodium, 20 g carbohydrate, 1 g fiber, 3 g protein

Ingredients

• Schnucks nonstick cooking spray
• 3/4 cup Schnucks unsalted butter (1-1/2 sticks)
• 4 ounces unsweetened chocolate, coarsely chopped
• 2 ounces semisweet chocolate, coarsely chopped
• 1/2 cup hazelnut spread (Nutella®)
• 1-1/2 cups Schnucks granulated sugar
• 1 teaspoon Schnucks pure vanilla extract
• 4 Schnucks large eggs, lightly beaten
• 1 cup Schnucks all-purpose flour
• 1 package (2.25 ounces) chopped hazelnuts (1/2 cup), toasted
• 1/2 teaspoon salt

Preparation

Step 1

Preheat oven to 350°F. Line 13 x 9-inch metal baking pan with foil, extending foil over edge at 2 short sides of pan. Spray foil with nonstick cooking spray.


In 3-quart saucepan, heat butter and chocolates over medium-low heat until melted, stirring frequently. Remove saucepan from heat. Stir in hazelnut spread. Add sugar and vanilla, stirring until well blended. Add eggs and stir until well mixed. Stir in flour, hazelnuts and salt and stir just until blended. Spread batter in prepared pan.


Bake 25 to 30 minutes or until wooden pick inserted 2 inches from side of pan comes out with a few crumbs attached. Cool brownie in pan on wire rack.


Use foil to lift brownie out of pan and onto cutting board. Cut lengthwise into 4 strips, then cut each strip crosswise into 6 pieces.