Brownie Sandwich
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INGREDIENTS 1 cup butter, no substitutes
6-ounces unsweetened chocolate squares, cut up
1-3/4 cups granulated sugar
1 tablespoon vanilla extract
4 large eggs
1-1/2 cups all-purpose flour
1/4 cup unsweetened cocoa
1/4 teaspoon salt
1/2 cup coarsely chopped hazelnuts
1/4 cup coarsely chopped pecans
1/4 cup white chocolate squares or white chocolate chips
1/2 cup Chocolate-Hazelnut Spread (Nutella)
1 tablespoon confectioners' sugarHeat oven to 350 degrees. Line bottom and sides of two 8 x 8 x 2-inch baking pans with foil; grease foil and set aside.
In a heavy-bottomed saucepan, stir together the butter and unsweetened chocolate over low heat just until melted. Remove from heat. Using a wooden spoon, stir in the granulated sugar and the vanilla. Transfer to a bowl and let cool 5 minutes.
Whisk in eggs, one at a time, beating after each addition just until combined. Stir in flour, cocoa and salt. Spread batter evenly into prepared pans. Sprinkle hazelnuts, pecans, and white chocolate over top.
Bake 35 minutes or until a toothpick inserted in the center comes out clean. Cool brownies in pan on a wire rack for 30 minutes. Spread top of one brownie layer with the Chocolate-Hazelnut Spread. Carefully remove second brownie layer from pan and place on top of the chocolate-hazelnut spread layer, nut side up. Chill for 2 hours or overnight.
To serve, lift whole brownie sandwich from pan while still chilled. Cut immediately.