Yield: 1 10″ Brownie
Prep Time: 10 Minutes
Cook Time: 30 Minutes
Total Time: 40 Minutes
1/2 cup Butter, melted and cooled
3/4 cup Nutella, or chocolate hazelnut spread
1/2 cup Brown Sugar or Coconut Sugar
1/2 cup Sugar
1 tsp Vanilla
1 tsp Baking Soda
1/2 tsp Salt
2 cups Flour
2 Tbsp Cocoa Powder
1 cup Semi-Sweet Chocolate Chips
1/2 cup Toffee Pieces, like Heath Bits o’ Toffee
Preheat oven to 350 degrees. In a large bowl with a whisk or spatula, butter, Nutella, brown and white sugar, eggs, and vanilla until smooth. Stir in the flour, salt and baking soda until a batter forms.
Stir in 3/4 of the chocolate chips and 1/4 cup of the toffee pieces.
Spoon the batter into a oven proof skillet, cast iron or stainless steel that has been sprayed with non-stick spray. Even the batter out and press to within 1/2″ of the edges of the skillet – the brownie will spread out, but leave the room between the batter and the sides of the skillet so the edges don’t over cook.
Top with remaining chocolate chips and toffee bits. Place in oven and bake for 25-30 minutes or until the edges are set and a toothpick placed in the middle of the brownie comes out clean.
Let the brownie cool on a wire rack in the skillet until just warm – about 45 minutes. It will still be very soft in the middle, but as it cools, the brownie will set entirely.
Drizzle with additional softened Nutella if desired, or ice cream!