Nutella-Salted Shortbread Brownies
As is often the case, I came across this recipe while I was browsing the internet looking for something else entirely. Regardless of any focused search, spying “Nutella” in the name of a recipe will pretty much guarantee that my search will get derailed.
I’m sure I’m not the only one here who always, always keeps Nutella in the pantry. It’s a rare occasion when I run out. You never know when you’re going to require it with an unrivaled intensity.
So, my hijacked search leads us to brownies amped up with the addition of Nutella and hazelnuts. While that might be seriously rich, that gets offset by a bottom layer of salty shortbread. The combination is quite amazing.
The brownies are that magical combination of shiny, crackly top and fudgy middle. I opted to chop the hazelnuts, but you can certainly go with whole ones for a little variety.
I love the saltiness of the shortbread. It isn’t over-the-top salty, so you could opt to bump the salt up by 1/4-1/2 teaspoon if you are a big proponent of the sweet & salty thing. Or, sprinkle a little bit of coarse salt on top of the brownies before baking them.
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