These brownies are a rich and indulgent treat, combining the creamy flavor of chocolate hazelnut spread with a moist and chewy texture.
Preheat your oven to 350°F (175°C) and grease a 9x9-inch baking dish.
Use parchment paper to line the baking dish for easy removal of brownies.
In a microwave-safe bowl, melt the butter until fully liquid. Stir in the chocolate hazelnut spread until smooth.
Microwave in short intervals to avoid overheating the butter.
In a mixing bowl, beat together the granulated sugar, brown sugar, and eggs until light and fluffy.
Ensure the eggs are at room temperature for better mixing.
Gradually add the butter and chocolate hazelnut mixture to the sugar and egg mixture, mixing until well combined.
Mix on low speed to avoid splattering.
In another bowl, whisk together the flour, cocoa powder, baking powder, and salt.
Sift the dry ingredients for a smoother batter.
Gradually fold the dry ingredients into the wet mixture until just combined.
Avoid overmixing to keep the brownies tender.
Pour the batter into the prepared baking dish and spread evenly.
Tap the dish gently to remove air bubbles.
Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
Check the brownies a few minutes before the end of baking time to avoid overcooking.
Allow the brownies to cool completely in the dish before cutting into squares.
Use a sharp knife for clean cuts and wipe it between slices.
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