Chocolate Hazelnut Brownies

  • Non-stick cooking spray
  • 1 package (18.25 ounces) butter- recipe chocolate cake mix, Betty Crocker®
  • 1/4 cup brown sugar, Domino®/C&H®
  • 1 1/4 cups chocolate hazelnut spread, Nutella®
  • 1/2 cup (1 stick) butter, melted
  • 2 eggs
  • 1 package (2.25 ounces) chopped hazelnuts, Diamond of California®
  • 3/4 cup powdered sugar, Domino®/C&H®
  • 1/4 cup heavy cream
  1. Preheat oven to 350°F. Spray a 9-inch square baking pan with cooking spray; set aside.
  2. In a large bowl, stir together cake mix and brown sugar. Add 1/2 cup of the chocolate hazelnut spread, the melted butter, and eggs; stir until combined (batter will be thick). Stir in hazelnuts. Pour into prepared baking pan.
  3. Bake for 35 to 40 minutes or until a toothpick inserted in center comes out clean. Cool in pan on a wire rack.
  4. In a medium mixing bowl, beat the remaining 3/4 cup chocolate hazelnut spread, the powdered sugar, and cream with an electric mixer on medium until smooth. Spread on cooled brownies.
  • Yields: 12 servings
  • Preparation Time: 1 hour plus cooling

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