And by old-fashioned way, I mean “from scratch.” Not from a box or from Wegmans. And, contrary to what everyone may say or think, a box of brownie mix is not equivalent to chocolate-filled brownies made with white sugar and butter. But it’s just the same ingredients, pre-mixed.
Erroneous. It’s not the same. It’s not like these.
White sugar and butter, people. It’s amazing.
Start by melting two sticks of butter. Yes, two. This is where it’s super handy to have a glass bowl for your mixer. Add in the sugar, vanilla and then the eggs. Butter + sugar + vanilla + eggs = yellow goodness.
Next, add in the chocolate.
Then flour, salt and baking powder.
As if this mix didn’t look good enough, I decided to be especially
gluttonous delicious and top the brownies with a hazelnut spread before baking. It helps to have a friend who works for a peanut butter company…who gives you things like hazelnut chocolate spread. Mix up with butter and confectioner’s sugar, and you’re good to go.
Serious chocolate goodness. And way better than anything out of the box.
Hazelnut-Topped Brownie Recipe
- 2 sticks unsalted butter
- 2 cups sugar
- 2 teaspoons vanilla extract
- 4 eggs
- 3/4 cup Hershey’s cocoa powder
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup hazelnut spread
- 1 stick unsalted butter
- 1 teaspoon vanilla
- 3/4 cup confectioner’s sugar
Heat the oven to 350F. Melt the butter in a microwave safe bowl. Add in the sugar, and stir until well-dissolved. Mix in the vanilla and then the eggs, one at a time. Stir in the cocoa and mix until the ingredients are throughly combined. In a separate bowl, combine the flour, baking powder and salt. Slowly add to the chocolate mixture, until just blended. Pour into a greased 13 x 9 pan.
To make the topping, melt the butter and then mix in the hazelnut spread. Add in the vanilla and confectioner’s sugar. Evenly spread pour over the brownies and swirl a knife through the batter/topping to combine slightly.
Bake at 350F for 25-30 minutes.