Adjust oven rack to middle position and heat oven to 350 degrees F (180 degrees C). Line a 9x13-inch baking pan with foil or parchment paper, leaving about a one-inch overhang on all sides. Lightly grease the foil in the pan, or spray with
Nonstick Cooking Spray (as needed)
In a small heavy saucepan, cut the
Unsalted Butter (2 1/2 sticks)
into pieces and melt over low heat. Add the
100% Cacao Chocolate Chips (3/4 cup)
Dark Chocolate Chips (1 1/2 cups)
to the melted butter, whisking together until melted and smooth. Remove the pan from the stove and set it aside.
In a large mixing bowl, lightly whisk the eggs. Place the
Granulated Sugar (1 1/4 cups)
Brown Sugar (1 1/4 cups)
Salt (1 tsp)
in a separate small bowl, then whisk into the
Large Eggs (5)
just until blended.
Briefly stir the melted chocolate mixture, then gradually drizzle into the egg mixture, whisking constantly just until combined. Whisk in the
Pure Vanilla Extract (1 tsp)
Hazelnut Extract (1 tsp)
In a small mixing bowl, whisk together the
All-Purpose Flour (1 1/4 cups)
Baking Powder (1/2 tsp)
. Sift through a fine mesh strainer directly into the batter. Stir with a silicone spatula just until blended.
Pour half of the batter into the prepared pan and spread evenly with a small offset spatula. Bake for 16 minutes or until a toothpick inserted in the center comes out clean.
Remove from the oven and dollop the
Nutella® (2 cups)
over the hot brownie base and spread evenly with a small offset spatula. Dollop the remaining brownie batter evenly over the Nutella layer, and carefully spread evenly to the edges with an offset spatula.
Return the pan to the oven and continue to bake for 25 minutes, or until a toothpick inserted in the center of the slab comes out clean. Remove pan from oven and allow to cool.
Meanwhile, prepare the Chocolate Glaze. Add 2-inch of water to the pan and heat to boiling and remove the pan from heat. Insert double boiler insert or stainless steel mixing bowl, making sure that the bottom does not touch the boiling water.
Unsalted Butter (1/3 cup)
Milk Chocolate Chips (1 cup)
, stirring with a small silicone spatula until the butter and chocolate are melted. Add
Light Corn Syrup (1 Tbsp)
and stir until perfectly smooth.
Remove the double boiler or bowl from the saucepan and place it on a kitchen towel, wiping off any condensation from the outside.
Immediately pour the warm glaze over the top of the warm brownie slab. Using a small offset spatula, spread the glaze evenly. Let glazed brownies cool slightly before sprinkling with chocolate hazelnut garnish.
Ferrero Rocher® Chocolate (10)
evenly over the top of Chocolate Glaze before it sets. Refrigerate brownies overnight (or for at least 8 hours) before slicing and serving. Enjoy!