Huckleberry Brownies with Homemade Nutella

Being that the perfectly ripe berries were so hard to pass up we now have a ton of berries! My solution for all excess food- bake it into something.

Brownies and me, it's love, plus it's simple. These brownies are beyond all other brownies. They have reached another layer of delectable. They're dark and chewy, not to sweet, great mix of flavors, thick. I wanted them to taste like a Seattles Chocolates bar we have here called Whidbey Berry, it is my favorite and I got lucky and nailed it. Mmmmm!

Huckleberry Brownies with Homemade Nutella:
 I doubled this recipe to create a large pan, I promise you'll want to do the same!

1/2 cup butter
1/2 cup sugar
3/4 cup brown sugar
3/4 cup unsweetened cocoa powder
2 eggs
1 tsp vanilla
3/4 cup flour
1 tsp baking powder
1/4 tsp salt
1 cup huckleberries or blueberries; slightly smashed
3/4 cup nutella

1   preheat oven to 350 degrees F, line 9" baking dish with parchment paper and grease dish
2   in a medium pot melt butter, sugars, cocoa powder over medium heat, once butter and sugars are melted remove from heat and stir well
3   whisk in eggs and vanilla
4   in another bowl combine flour, baking powder, and salt
5   mix in flour mixture until mostly combined
6   fold in huckleberries until incorporated
7   pour half of mixture into pan and spread evenly, then spoon on the nutella, top with clumps of the thick brownie batter and sprinkle on a few extra huckleberries & maybe some espresso sprinkles
8   bake for 25-30 mintues, let cool slightly before serving

homemade nutella:
1 cup hazelnuts

12 ounces dark chocolate chips

2 tbs olive oil

3 tbs powdered sugar

1 tbs cocoa powder

1 tsp espresso powder

1/2 tsp vanilla

3/4 tsp salt

1   toast hazelnuts on a baking sheet until golden brown, 10-12 minutes, rub off as much of the skin as you can, place hazelnuts in food processor. Grind hazelnuts until a paste forms
2   melt chocolate in a double broiler on the stove and set aside to cool
3   mix oil, sugar, powders, vanilla, and salt into hazelnut paste. blend until a smooth paste forms
4   then blend in the melted chocolate
the mixture will thicken as it cools, but it will be more runny than store bought nutella, store in airtight jar on counter for up to 2 weeks