Rippled hazelnut and coffee brownies

These brownies came about because I was really craving something crunchy, fudgey, and rich. I had quite a bit of leftover ingredients and prep from a variety of other recipes I had made, and I kind of wanted to find a productive way to use them all. And that was really how these brownies came about. I had leftover Nutella, coffee, and cream cheese, and I knew that a brownie rippled or flavored with those ingredients would be delicious! Just to tie back in with the hazelnut specifically, I did fold toasted hazelnuts into the batter, and finished the top with feves of Valrhona Azelia(which is their hazelnut flavored milk chocolate), and for that really hipster-y vibe, a sprinkle of fleur de sel sea salt while the brownies were still warm, just to let the salt crystals almost melt on top of the brownie and give it that nice little crunch at the end of each bite! These brownies were a literal happy accident, and I was so glad that all of the baking that I wound up doing resulted in me being able to make them!

Makes 6 brownies:
1 cup dark chocolate chips
1 1/2 sticks unsalted butter
1 cup Nutella
1/3 cup granulated sugar
a pinch of salt
1/4 cup brewed coffee*
2 eggs
1/4 cup all-purpose flour
1/3 cup crushed hazelnuts
2 tbsp cream cheese
1/4 tsp vanilla extract
1 tbsp confectioner’s sugar
Valrhona Azelia 35%
fleur de sel or coarse sea salt

In a double boiler, melt the chocolate, butter, Nutella, sugar, salt, and coffee together. Whisk in the eggs, flour, and hazelnuts. In another bowl, mix together the cream cheese, vanilla extract, and confectioner’s sugar. Pour the actual brownie into muffin tins, dividing them amongst 6 tins. Swirl in the cheese cream mixture next. Press on top feves of the Valrhona Azelia. Bake at 350 degrees F for 16 minutes. While warm, sprinkle on top the sea salt to finish. Then transfer straight into the freezer for at least 1 hour before attempting to unmold.

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