Salted Caramel Nutella Brownies – submitted by Rochelle H.
• 1/2 C. flour
• 1/2 C. unsweetened cocoa powder
• pinch of salt
• 1/4 t. baking powder
• 1 stick (8 T.) butter, melted
• 3/4 C. + 2 T. sugar
• 1 t. pure vanilla extract
• 2 eggs
• 1/2 C. Nutella spread
• 1/4 C. heavy cream
• 1 C. sugar
• 1/4 C. water
• 2 T. butter, cut in pieces
• 1/2 t. kosher salt, divided
Preheat oven 350 degrees. Grease an 8×8 square pan (or you may line with foil & grease, if desired – will make it easier to serve later after glazed). In small bowl, combine flour, cocoa, baking powder, and salt. Set aside.
In large microwavable bowl, melt butter in 20 second intervals, stirring after each until smooth. Add sugar & vanilla, and whisk until well-combined. Add eggs one at a time, whisking well after each addition. Add cocoa mixture and whisk until fully combined.
In glass measuring cup or other microwave-safe bowl, melt Nutella in 20-second intervals, stirring after each, until smooth and pourable consistency. Stir into batter. Pour into prepared pan and bake 27-30 minutes or until toothpick inserted in center comes out clean.
Allow to cool completely, then make glaze: in small saucepan over low heat, warm heavy cream – do not boil. In separate medium saucepan, combine sugar & water but DO NOT STIR. Place over medium-high heat & bring to a boil. Cook until mixture turns an amber color, but not too dark that it looks like the sugar is burning. (For me this took 5-7 minutes, but keep an eye on it.)
Remove from heat and add warm cream, butter, and 1/2 t. kosher salt. Stir gently until smooth & well combined. Pour over cooked brownies, tilting the pan to coat. Sprinkle with remaining 1/2 t. kosher salt. Allow glaze to set before cutting/serving.