¾cupcoarsely chopped toasted* hazelnuts* see note below on how to toast hazelnuts
Instructions
Place a rack in the centre of your oven and preheat oven to 325ºF.
Grease the bottom and sides of an 8-inch square pan or line with parchment paper, leaving a 2-inch overhang on all sides.
In a small saucepan, melt the butter and set aside to cool slightly.
In a small bowl combine the flour and salt.
In the bowl of your mixer, combine the eggs, vanilla, Nutella and brown sugar. Mix on medium speed until the mixture is creamy.
Beating on low speed, add the flour, alternating with the melted butter and beat until there are no traces of flour.
Add the chopped hazelnuts and stir until they are well distributed in the batter.
Spread the brownie batter in the baking pan and bake for approximately 30 to 35 minutes, or until a toothpick inserted in the centre comes out with some still wet and gooey crumbs.
Let brownies cool for 15 to 30 minutes in the baking pan on wire rack, then slice with a sharp knife into 16 pieces.
Notes
Toast the hazelnuts in a 350ºF oven for about 10 minutes or until they begin to colour. Wrap the hazelnuts in a kitchen towel and rub them in the towel to remove the loose skins. Let cool and chop coarsely either by hand or in a food processor.
Using parchment paper to line the baking pan and leaving an overhang on opposite ends makes it easier to lift the bars out of the pan for cutting into even portions.
There are approximately 235 calories in 1 serving of this recipe for Nutella Hazelnut Brownies.