While intended to form into cookies, as the mixture appeared to be more like a fudgy brownie than a cookie dough, I made the executive decision to bake this ooey-gooey chocolatey goodness into a pan of brownies – super fudgy brownies, at that.

Adding hazelnut chocolate “butter” in addition to chocolate chips creates an amazingly rich and chewy dessert, no matter how you label it.

Hazelnut Chocolate Brownie Fudge Melt

1 stick (8 Tbs.) salted butter

1 ¼ cups granulated sugar

¾ cup + 2 Tbs. unsweetened cocoa powder

1 tsp. vanilla extract

¼ tsp. kosher salt

2 large eggs
1 cup Hazelnut Chocolate Spread (Nutella or Bonne Maman)

½ cup all-purpose flour

1 cup dark chocolate chips

Preheat the oven to 325°F. 

Line the bottom and sides of an 8-inch square baking pan with parchment paper or aluminum foil, leaving an overhang on opposite sides to help remove the baked brownies from the pan.

Add the butter to a medium saucepan and cook until the butter melts completely. 

Turn off the heat and do not let the butter brown.

While the butter is hot, stir in the sugar, cocoa powder, vanilla, and salt and blend well.

Set the saucepan aside to cool until the mixture is warm, not hot, 5 to 10 minutes. 

Add the cold eggs, one at a time, stirring vigorously after each egg, and then the Hazelnut Chocolate Spread.

When the batter looks thick and well blended, add the flour.

Spread the thick brownie batter evenly in the prepared pan. It can be hard to spread because it is so thick. 

Bake the brownies until the edges look dry and the middle is slightly underbaked, 20 to 30 minutes. 

As the brownies cool, they firm up but will always be moist and fudgy in the middle.

Cool completely before removing the brownies from the pan (this step is essential and helps the brownies set – otherwise the center is pure gooey fudge 🤤 – still yummy). 

Chill the brownies in the fridge for 1 to 2 hours before slicing.