• 1-1/2 c AP flour
• 1/2 c cocoa powder
• 1 tsp kosher salt
• 1 c butter
• 1/2 c chocolate hazelnut grinder or chocolate hazelnut spread
• 1/2 c sugar
• 1/2 c brown sugar
• 4 large eggs (whole)
• 2 large eggs (whites only)
• 1-1/2 tsp vanilla extract
• 2 tsp espresso powder
• 1 c semi sweet chocolate chunks (I used Guittard chocolate discs)
• 1/2 c toasted hazelnuts, chopped
• maldon flaky sea salt

Equipment needed:

• stand mixer (whisk and paddle attachments)
• 9x13 aluminum cake pan
• parchment paper
• large glass bowl
• small glass bowl
• measuring cups
• measuring spoons
• cutting board
• knife
• mallet
• rubber spatula

1. Preheat oven to 350.
2. In a large glass bowl, sift together: flour, cocoa powder, and salt. Set aside.
3. In a small glass bowl, melt butter and bring to a boil in a microwave for approximately 2-1/2 to 3 minutes.
4. Remove butter from microwave and add to a stand mixer with a whisk attachment.
5. Add sugar and whisk on medium speed for 1 minute.
6. Add in the chocolate hazelnut grinder or spread. Whisk for a minute or two.
7. Add eggs and continue to whisk for another minute or so.
8. Add vanilla extract and whisk to combine.
9. Swith from a whisk attachment to a paddle attachment on the stand mixer.
10. Add in flour and mix together on medium low speed for 1 minute.
11. Add in chopped chocolate and hazelnuts and mix together for another minute or so.
12. Pour batter into a parchment lined cake pan (9x13 is the size I used)
13. Scatter approximately 40 grams of chopped milk chocolate over top and let sit for a few minute to begin to melt into the batter.
14. Using a rubber spatula spread the melted milk chocolate over the top.
15. Place in the top third of oven and cook for approximately 48-53 minutes (a toothpick inserted should come out with no crumbs attached).
16. Place on baking rack for 1 hour to cool.
17. Cut into squares and serve.