MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Nutella Brownies
 Categories: Five, Desserts, Nuts, Chocolate
      Yield: 16 servings

           Non-stick cooking spray
  1 1/2 c  Chocolate hazelnut
           - spread (442 g)
      2 lg Eggs; room temperature
    3/4 ts Kosher salt
    1/3 c  A-P flour (43 g)

  Set the oven @ 350°F/175°C.

  Grease an 8" square baking pan, preferably metal (see tip), with
  non-stick cooking spray and line with a long sheet of parchment
  paper that extends over two opposite sides of the pan.

  Whisk the Nutella, eggs and salt in a large bowl until smooth.
  Gently fold in the flour with a flexible spatula, just until the
  last streak disappears.

  Scrape the batter into the prepared pan and bake for 22 to 25
  minutes, rotating at the halfway point, until crackly-topped and
  slightly puffed. A wooden skewer or cake tester inserted in the
  center should come out just clean. Try not to overbake, as these
  brownies dry out quickly.

  Let cool to room temperature before lifting the brownies from the
  pan with the paper overhang, slicing into 9 squares and serving.
  Brownies will keep tightly wrapped at room temperature for up to 3
  days and in the freezer for up to a month.

  TIP: Glass does not conduct heat as well as metal, so it can cause
  baked goods to cook unevenly and requires an increase in cook time.
  If using a glass pan, increase the bake time to 37 to 40 minutes,
  and expect some variation in texture.

  Recipe by Jessie Sheehan

  RECIPE FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

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