Chocolate Hazelnut Espresso Brownies
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Whisk together flour, salt & baking powder
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Melt butter & chocolate over low heat in a medium size pan
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Once completely melted remove from heat
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And immediately whisk in the sugars - it will be grainy
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Add the eggs & vigorously whisk until incorporated
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Add vanilla & coffee (coffee/espresso is optional but recommended)
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Add in the flour mixture
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Whisk until incorporated
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Pour into a lined square baking tin
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Spread out the batter evenly
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Dot batter with hazelnut spread of choice (any other nut or seed butter as substitute)
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Then swirl it into the batter
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Allow to cool completely before slicing
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For extra fudgy texture refrigerate for 1 hour immediately after removing from oven (trust me)
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Full recipe:https://www.oliveandmango.com/chocolate-hazelnut-espresso-brownies/
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