I don't know if you all remember, but back when COVID was first a thing, people got a little crazy. There was no toilet paper, there were no cleaning products, and bottled water was scarce. It's like people thought they were going to spend all their time on the toilet and the municipal water supply was going to be compromised.
Anyway, once people calmed down (some of them anyway), everyone started baking, which meant there was never any flour. So People Magazine wisely included some recipes in their cooking section that excluded ingredients like flour. It was pretty handy!
- 2/3 cup plus 4 tsp chocolate hazelnut spread
- 1 1/4 cup granulated sugar
- 3 eggs
- 3/4 cup unsweetened cocoa powder
- 1/4 tsp flaky sea salt
Preheat oven to 350 degrees. Grease an 8-inch square pan with cooking spray, and line with parchment paper. Microwave 2/3 cup chocolate hazelnut spread in a small bowl on high about 45 seconds. Combine warm chocolate and sugar in bowl of a stand mixer fitted with a whisk attachment on medium until combined. Add eggs, one at a time.
Add cocoa powder and mix until incorporated, one minute. Spread batter into pan. Dollop remaining chocolate hazelnut spread evenly on top, and swirl into batter with a wooden pick. Sprinkle evenly with sea salt.
Bake until set and wooden pick inserted in center comes out with moist crumbs, 17-20 minutes. Cool completely in pan, about 1 hour, before slicing.
NOTES: I cooked mine plenty long, about 25 minutes, but it was still VERY gooey. I left the brownies out and uncovered and they did firm up a bit. It all tasted great, but it also had a bit of a gritty texture too.
Serves 9
Prep Time: 15 minutes
Total Time: 1 hour, 35 minutes
Recipe from People Magazine
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