Gianduia Brownies

Instructions

1. Preheat your oven to 350°F (175°C) and line a 9x13-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal later.

2. In a medium saucepan, melt the butter over low heat. Add the chopped bittersweet chocolate and stir until smooth and well combined. Remove from heat and let cool slightly.

3. In a large mixing bowl, whisk together the granulated sugar, brown sugar, eggs, and vanilla extract until smooth and creamy.

4. Pour the melted chocolate mixture into the egg mixture and stir until fully incorporated.

5. Sift in the flour, cocoa powder, and salt. Gently fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix.

6. Add the chopped hazelnuts to the batter and fold in gently, ensuring they are evenly distributed.

7. Pour half of the brownie batter into the prepared baking pan and smooth the top with a spatula.

8. Place dollops of Nutella over the batter in the pan, then use a knife to swirl it into the batter for a marbled effect.

9. Pour the remaining brownie batter over the Nutella layer and smooth the top.

10. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs.

11. Remove the brownies from the oven and let them cool completely in the pan on a wire rack.

12. Once cooled, use the parchment paper overhang to lift the brownies out of the pan. Cut into squares and serve.