instant italian! nutella crunch brownies
nutella crunch brownies from the set of Instant Italian
Chocolate Hazelnut Crunch Brownies
1 cup chocolate hazelnut spread
1 cup semi sweet chocolate chips
1 cup Rice cereal (Rice Krispies or Cocoa Pebbles)
Homemade brownies
1 cup AP flour
½ teaspoon baking powder
½ teaspoon kosher salt
½ cup unsweetened cocoa powder
2 teaspoons espresso powder
1 ½ sticks salted butter
1 ½ cups granulated sugar
3 large eggs
2 teaspoons Frangelico
In a medium bowl, melt the chocolate chips, either bain marie or microwave. Mix in the spread and the cereal until fully combined.
Line a 9x9 baking pan with parchment and grease with a bit of evoo. Pour the chocolate mixture into the pan, spread out evenly and place in the freezer.
Preheat oven to 350 degrees F.
Place dry ingredients in a large bowl and set aside.
Cream the butter with the sugar until very creamy and add the eggs, one at a time. Add Frangelico in and stir.
Mix the dry ingredients with the wet ingredients and mix until just combined.
Remove the pan from the freezer. The chocolate spread should be hardened. Holding the parchment, remove it from the pan. Place it in the fridge. Re-parchment the pan and grease with evoo.
Scrape ½ the batter into the prepared pan. Take the crunch layer out of the fridge and place it on top of the batter. Pour the rest of the batter on top of the hardened crunch layer and smooth the top.
Bake for 30 minutes, or until the edges are firm and the top is shiny and slightly cracked.
Place pan on a cooling rack and cool completely before slicing.