Nutella Caramel Hazelnut Brownies

Nutella Caramel Hazelnut Brownies - made August 11, 2018 from Bell' Alimento

Whenever I see a caramel layer baked into a brownie, I always have high hopes I can replicate it as successfully as the blog from which I found the recipe.

I'm almost always wrong. I even modified the directions so that you parbake the bottom layer of the brownie to make it firm enough to hold the caramel layer and not have the caramel mingle into the brownie batter. Yeah, still wrong.

I think it's because of the caramel I'm using, which is salted caramel sauce from Trader Joe's, instead of the more traditional melted Kraft caramels thinned with a little milk or cream. The Kraft caramels make a thicker caramel layer that remains more distinct. Much as I like the Trader Joe's caramel sauce, all it does in this brownie is sink into the bottom layer, get stuck to the bottom, and make the brownies more moist and fudgy but loses that distinct caramel layer.

But still, this was a good fudgy brownie. Don't eat it warm unless you just want fudgy mush. Do top it with the toasted hazelnuts as they provide a nice crunch and contrast to the fudginess of the brownie.

I also experimented with making this a mini dessert in a little dessert glass, layered with Nutella. Yup, it was as good as it sounded.

1/2 cup all-purpose flour
1/4 teaspoon baking powder
1/3 cup cocoa powder
1/4 teaspoon salt
1 cup sugar
1/2 stick (4 tablespoons) unsalted butter (I mistakenly used 1 stick but it was fine)
2 large eggs
1 teaspoon vanilla extract
1/4 cup caramel sauce
1/4 cup Nutella, melted
Hazelnuts, toasted and roughly chopped for garnish

1. Preheat oven to 350 degrees F. Line a 10" x 7" baking dish with foil and lightly spray with nonstick cooking spray.
2. In a mixing bowl, whisk together flour, baking powder, salt and cocoa powder; set aside.
3. In the bowl of a stand mix, combine sugar and butter; beat until creamy. Add in eggs, one at a time, then add vanilla. Mix just until combined. 
4. Gradually add flour mixture, mixing until just combined; do not overbeat.
5. Pour half the batter into prepared pan and bake for 10 minutes or until top layer looks firm (no more than 15 minutes). Pour caramel in an even layer over parbaked crust and cover with remaining batter. Return to oven and bake another 15-20 minutes, until toothpick inserted at an angle near the center comes out with a few moist crumbs, not raw batter.
6. While brownie is still hot, spread evenly with Nutella. Garnish with chopped, toasted. hazelnuts. Let cool completely before cutting and serving.