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1/2 cup oil
1 1/4 cups sugar
3/4 cup plus 2 tablespoons unsweetened cocoa powder
1/4 teaspoon salt
1/2 teaspoon vanilla extract
2 large eggs
1/2 cup all-purpose flour
1/2 cup Hazelnut Spread
1/4 cup roasted hazelnuts finely chopped
Position a rack in the lower third of the oven and preheat the oven to 350°F. Line the bottom and sides of an 8-inch square baking pan with parchment paper.
Combine the oil, sugar, cocoa, and salt in a medium bowl.
Stir in the vanilla with a wooden spoon. Add the eggs one at a time. Then add the flour and stir until you cannot see it any longer. Spread evenly in the lined pan.
Bake for 20 to 25 minutes. Let cool completely on a rack.
Lift up the ends of the parchment and transfer the brownies to a cutting board. Spread the hazelnut spread and cover with the roasted hazelnuts. Cut into 16 or 25 squares.