These were special order for my daughter. I try to limit the sweets she consumes (believe it or not) but these were a MUST make for us. They are absolutely incredible.
I originally baked these bars with PEANUT BUTTER (CHOCOLATE CHUNK BARS) and they were hoovered by everyone. I figured I had to sub in the Nutella for the PB (and minimize the sugar since the Nutella is already sweetened) for a still RICH chocolate lovers dessert. You will not regret trying this recipe.
- 5 tbs coconut oil, melted & cooled (+more)
- 1/2 cup brown sugar, packed
- 1/2 cup Nutella
- 1 egg + 1 yolk, beaten
- 1 tsp vanilla extract
- 1 cup flour (or gluten free flour)
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1.5 cups chocolate chips (divided)
Preheat oven to 350 F. Line an 8×8″ brownie pan with parchment paper.
In a large bowl, combine the oil and sugar. Next, stir in the Nutella, eggs and vanilla.
In a medium bowl, whisk together the flour, baking powder and salt. Slowly add the dry mixture to the wet until just combined. Lastly, fold in 1/2 cup of the chocolate chips.
Transfer this mixture to your prepared brownie pan and press down evenly.
Bake for 30-35 minutes. Allow the bar to cool for atleast 1 hour.
In a small pot, melt 1 tsp coconut oil and the remaining 1 cup chocolate chips, on low heat, stirring constantly until smooth. Pour and spread the mixture on top of the brownie evenly. Refrigerate and allow to set for at least 1 hour.
Remove from pan and slice into small bars. Store leftovers in an airtight container.