nutella crunch mixture to sit on. Plus these mail well.
here. For an 8-inch pan, I only used half the topping recipe. Be generous with the Rice Krispies if you like a lot of crunch (I do). This remains my favorite topping for brownies and a nice way to dress them up.
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter
3 ounces unsweetened chocolate, chopped
1/2 cup packed brown sugar
1/2 cup granulated white sugar
2 large eggs
1 large egg yolk
1 teaspoon vanilla extract
1/2 cup semisweet chocolate chips
2/3 cup powdered sugar
2 tablespoons unsweetened cocoa powder
1/4 teaspoon vanilla extract
4 to 5 teaspoons hot water (or more, as needed)
- Preheat the oven to 350 degrees F. Line an 8-inch baking pan with foil and spray lightly with nonstick spray.
- Prepare the brownies:In a medium bowl, whisk together the flour, baking powder and salt. Melt the butter and chocolate together in a pan set on top of a pot of simmering water. Remove from heat. Whisk the sugars into the mixture. Then whisk in the eggs, yolk and vanilla. Stir in the flour mixture until well incorporated. Fold in the chocolate chips.
- Pour the batter into the prepared pan and bake for 25 to 30 minutes. Bake until a skewer inserted into the center of the brownie comes out with moist crumbs. Remove from the oven and cool completely before adding the glaze (or the nutella crunch topping).
- Prepare the glaze: In a small bowl, combine the powdered sugar, cocoa and vanilla. Whisk in 4 teaspoons of hot water, then add more water- 1 teaspoon at a time- until you reach a desired glaze consistency. You want to be able to pour it on the brownies.
- Use the parchment paper to move the brownies from the pan to a cutting board. Pour the glaze on top of the brownies, and use the bottom of a spoon to gently spread it to the edges. Let the glaze set before cutting.