1/2 cups All-purpose Flour
1/3 cups Cocoa Powder
1/4 teaspoons Baking Powder
1 pinch Salt
1 cup Sugar
1/2 sticks Unsalted Butter (room temp)
2 whole Eggs
1 teaspoon Pure Vanilla Extract
1/4 cups Nutella - Melted (more If Desired)
1/4 cups Caramel Sauce - Melted
1 bag (8 Oz.) Small Bag Of Hazelnuts, Or More If Desired
Preheat oven to 350 degrees.
First step is to incorporate in a small bowl the following ingredients: flour, cocoa powder, baking powder, and salt. Set aside. Next, in a standing mixer; mix the butter and sugar until creamy. Add the eggs one at a time. Then add the vanilla. Lastly, Gradually add the flour mixture. If you don't gradually add it cocoa powder will fly up in your face. Now, take an 8x8 baking pan and spray it with cooking spray. Add enough parchment paper so it creates little handles. Spread Half the brownie batter onto the paper. Add the caramel sauce (I just used caramel syrup that I had on hand) and spread over the batter. Add the remaining brownie batter and spread. At this point I added a little more caramel and a little of the Nutella. Bake for 30-40 minutes until the sides are firm and the middle is no longer jiggly. Take out of the oven and let cool. Press your finger tip gently on the brownie and add the melted Nutella and the hazelnuts (if desired). Feel free to add some caramel while you are at it. I didn't use hazelnuts because I didn't have any. I'm sure you could substitute walnuts or pecans and it would turn out just fine. Also, since I'm prepping for our big iron chef next Saturday, I incorporated a tsp of instant coffee granules into the flour mix. Not sure if it helped but I've heard coffee makes chocolate better!
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