Infused Hazelnut Brownies

(You will need 1 jar of Innocent Cocoa Hazelnut Spread)

INGREDIENTS

• 1 cup butter 2 sticks

• 2 1/4 cups sugar

• 1 jar Innocent Cocoa Hazelnut Spread

• 4 large eggs

• 1 1/4 cups cocoa powder

• 1 teaspoon salt

• 1 teaspoon baking powder

• 1 teaspoon espresso powder, optional

• 1 tablespoon vanilla extract

• 1 1/2 cups all-purpose flour

• 10 ounces chocolate chips, optional

INSTRUCTIONS

• Pre-heat the oven to 350 degrees. Butter a 9x13 baking dish.

• In small saucepan over low heat, melt butter completely. Stir in sugar and continue cooking for 1-2 minutes, stirring constantly. Do not allow sugar mixture to boil.

• Remove from the heat and stir in the Innocent Cocoa Hazelnut Spread until well combined.

• Pour butter mixture into a large bowl or stand mixer, beat in cocoa powder, eggs, salt, baking powder, espresso powder, and vanilla extract. Mix until well combined.

• Stir in the flour and chocolate chips until just combined.

• Spread into prepared pan (batter will be very thick and sticky) and bake for about 30-35 minutes, until a tester comes out mostly clean. The edges should be set and the center should still look slightly moist, but not uncooked.

• Cool on a wire rack before slicing and serving. Store tightly covered for 3-5 days.