Ingredients
1/2
cup packed brown sugar
1/3
cup Nutella® hazelnut spread with cocoa
1/2
cup chopped hazelnuts (filberts)
1/4
cup miniature semisweet chocolate chips
1 1/4
cups Gluten-Free All-Purpose Flour Blend
1 1/2
teaspoons gluten-free baking powder
1/4
teaspoon salt
3
eggs
1/2
cup granulated sugar
1/2
cup butter, melted
2
teaspoons pure vanilla
Preparation
Heat oven to 350°F. Spray 8-inch square pan with cooking spray (without flour).
In small bowl, mix brown sugar and hazelnut spread. Stir in nuts and chocolate chips; set aside for topping.
In large bowl, stir flour blend, baking powder and salt; set aside. In medium bowl, beat eggs and granulated sugar with whisk until smooth. Stir in butter and vanilla. Stir into flour mixture just until combined. Pour batter into pan. Sprinkle with reserved topping mixture.
Bake 25 to 27 minutes or until toothpick inserted in center comes out clean. Serve warm.
