Nutella Black Cocoa Brownies 12 Steps
Preheat oven to 350 degrees Fahrenheit.
Grease your non-stick muffin tin with softened butter.
In a microwavable bowl melt 90g of butter, pour into a large mixing bowl or the bowl of a stand mixer. Add sugar and salt, mix for 30 seconds to 1 minute.
Add the cold egg and mix until thoroughly combined, roughly 1 to 2 minutes.
Add both cocoa powders, espresso powder and vanilla and mix until combined..
Add flour and mix until just combined. Do not over mix once the flour is added.
Spoon a layer of batter into each muffin tin to cover the base (1 heaping tablespoon), make a small well, and add 1 tablespoon (heaped tablespoon) of Nutella filling or dulce de leche and gently spoon batter on top of filling and spread it to ensure your brownie is covered. You want to ensure each cup is only filled to 3/4 of the cup. You should be able to comfortably fill 5-6 tins.
Bake for 13-16 minutes.
When the brownies are ready, they should be slightly puffed up in the middle. They might look slightly undercooked but they will set more as they cool. They will also deflate as they cool.
If in doubt, it is best to underbake them than to overbake.
Let cool in the tin for 5 minutes before removing and cooling on the rack.
Enjoy slightly warm or room temperature. For a denser brownie, you can enjoy them cold from the fridge.