Chocolate Hazelnut Brownie Cups
Ingredients
- 1/2 cup unsalted butter
- 1 ounce unsweetened chocolate, finely chopped
- 1 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 2 large eggs, lightly beaten
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 3/4 cup all-purpose flour
- about 1/2 cup Nutella
Instructions
Preheat oven to 350°. Generously grease 24 mini-muffin cups.
Place butter in a microwave-safe bowl and heat to melt. Add chopped chocolate.
Stir until chocolate has melted and mixture is smooth. Transfer mixture to a large mixing bowl.
Add sugar and cocoa powder to butter/chocolate mixture. Stir until combined. Add eggs, vanilla, and salt, mixing until combined. Stir in flour, mixing just until combined and smooth.
Transfer batter to prepared muffin cups, filling each cup about 3/4 full. Smooth the top of the batter with a small spatula or spoon.
Place Nutella in a zip-top bag and press into a corner. Cut the corner off the bag. Place the cut opening of the bag just slightly into the top center of brownie batter. Squeeze bag gently to add about a teaspoonful of Nutella into each brownie.
Bake 20-24 minutes, or until a pick inserted into the brownie comes out with moist crumbs.
Cool on wire rack about 10 minutes. Using a small knife or spatula, gently loosen brownies from pan. Remove brownies to a wire rack to cool completely.
