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1
Preheat the oven to 350u00b0F. In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt. Then set the bowl aside.
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2
On low heat, melt the butter sticks in a small pot. Then add the vanilla and sugar while stirring the mixture until well combined. Remove the pot from the heat and allow to cool. I poured the butter/sugar mixture into a medium bowl to cool.
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3
Once the butter/sugar mixture is completely cooled, add the eggs one at a time, making sure to mix each time.
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4
Add the cocoa/flour mixture to the egg mixture gradually, until completely mixed together.
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5
Heat a Nutella container in the microwave for about 40 seconds. You want the Nutella to have a runny consistency, which will allow the Nutella to pour easily. Add the Nutella to the batter and mix well. Lastly, add the chocolate chips and fold into the batter.
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6
Pour your batter into a buttered square pan. I like to line my pan with parchment paper before pouring my brownie batter inside. This makes it easier to take your brownies out after they bake and cool. Bake for 30 minutes.
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7
Remove from the oven and cool completely. I placed my brownies in the fridge after they cooled to make sure that they came together and weren't runny. Due to its chocolate amounts, the brownie may be sticky and fudgy inside, which to me is the best way to eat them. But to make sure they were not falling apart, I left mine in there for a few hours. You could always leave them in there overnight and decorate the following day.
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8
Take the completely cooled brownies out of the fridge and cut in squares. Then pour a tablespoon of Nutella on each brownie square. Then sprinkle the mini chocolate chips and white chocolate chips on top. I did not have white chocolate chips, but had a white chocolate bar that I just chopped up in small pieces. Either way it works.
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9
Enjoy!
