Francie’s Brownies

Let's Cook

1. Step 1.

   Preheat the oven to 350°F. Grease an 8-inch square baking pan (for gooey brownies) or a 9-by-13-inch baking pan (for chewier brownies) with butter, even if nonstick, and set aside.

2. Step 2.

   In a small saucepan, melt ½ cup (1 stick) unsalted butter, cut into cubes, over medium heat. Continue cooking, swirling the pan occasionally, until the milk solids turn medium brown and the butter smells sweet and nutty, 5 to 7 minutes. Remove from heat, wait a few moments for popping to stop, then add 1 cup semisweet chocolate chips and whisk until completely melted.

3. Step 3.

   Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment (or using an electric hand mixer), beat 5 large eggs, ¾ cup packed dark brown sugar, and ½ cup granulated sugar on medium-high speed until very light, about 4 minutes, stopping to scrape down the bowl after the first minute.

4. Step 4.

   With the mixer on low, add the melted chocolate mixture and mix to combine. Add ½ cup Dutch-process cocoa powder and ½ teaspoon fine sea salt, mixing on low until incorporated. Add ½ cup sour cream and mix just to blend.

5. Step 5.

   Add 1 cup all-purpose flour and mix on low until fully incorporated, scraping the sides of the bowl as needed. Then add 1 cup chocolate-hazelnut spread (such as Nutella), increase speed to medium, and beat for 2 minutes.

6. Step 6.

   Scrape the batter into the prepared pan and spread into an even layer. Bake for about 30 minutes for a 9-by-13-inch pan or 50 to 55 minutes for an 8-inch pan, until puffed and cracked and a toothpick inserted halfway between the center and one edge comes out with a few moist crumbs attached.

7. Step 7.

   Cool the brownies in the pan at least 1 hour if serving warm, or cool completely for easy cutting and serve at room temperature. Cover and store at room temperature for up to 3 days.