Hazelnut Brownies
From Good Housekeeping

Triple-tested at the Good Housekeeping Research Institute

3/4 cup(s) (1 1/2 sticks) butter or margarine
4 ounce(s) unsweetened chocolate
2 ounce(s) semisweet chocolate
1/2 cup(s) (about half 13-ounce jar) chocolate-hazelnut spread, such as Nutella
1 1/2 cup(s) sugar
1 teaspoon(s) vanilla extract
4 large eggs, lightly beaten
1 cup(s) all-purpose flour
1 cup(s) hazelnuts, (filberts), toasted and coarsely chopped
1/2 teaspoon(s) salt

Preheat oven to 350 degrees F. Grease 13" by 9" metal baking pan.

In 3-quart saucepan, heat butter and chocolates over medium-low heat until melted, stirring frequently. Remove saucepan from heat; stir in hazelnut spread. Add sugar and vanilla, stirring until well blended. Add eggs; stir until well mixed. Stir in flour, hazelnuts, and salt just until blended. Spread batter in pan.

Bake brownie 25 to 30 minutes or until toothpick inserted 2 inches from edge comes out almost clean. Cool in pan or wire rack.

When cool, cut brownie lengthwise into 4 strips, then cut each strip crosswise into 6 pieces.

Yields: 24 brownies