Ingredients:
- 1 jar (8.8 oz) of Bonne Maman Hazelnut Chocolate Spread
- ½ cup Butter (1 Stick), plus more for greasing Pan
- 4 oz Chopped Bittersweet Chocolate
- ½ cup Granulated Sugar
- 2 Large Eggs, Room Temperature
- ½ tsp Espresso Powder
- 1 ½ tsp Pure Vanilla Extract
- ¾ cup All-Purpose Flour
- 1 tsp Kosher Salt
Time: 45 mins
Brownie Directions:
Preheat the oven to 350°F. Prepare an 8×8 metal baking dish with butter and line with parchment paper.
Add chopped chocolate and butter to a heat-safe bowl and melt over a pot of boiling water, stirring to combine and set aside after fully combined and melted.
Using the paddle attachment on a stand mixer, combine Bonne Maman Hazelnut Chocolate Spread, eggs, and granulated sugar. Turn the mixer to medium and mix for 4 minutes. Scrape bowl as necessary. Add espresso powder and vanilla extract and continue to mix until combined.
Change mixer to low setting and stream in melted chocolate/butter mixture. Mix until completely combined. Remove paddle attachment from mixer and fold flour and salt into chocolate with a spatula. Gently fold just until all flour is incorporated.
Pour batter into the prepared dish and level with an offset spatula to ensure even baking.
Bake for 27–30 min or just until set. Toothpick insert will have some wet crumbs when removed.
Let cool completely in the pan. May be chilled in the refrigerator before slicing for cleaner cuts.
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