8 tablespoons (1 stick) unsalted butter, cut into pieces, plus more for pan
1 cup self rising flour (spooned and leveled)
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1 teaspoon instant coffee powder
1/2 teaspoon salt
8 ounces semisweet or bittersweet chocolate, chopped
1 1/4 cups sugar
3 large eggs
1/2 cup semisweet chocolate morsels
3/4 cup powder sugar (sifted)
6 tablespoon nutella
50 oz dark chocolate (I used 85% by lindt)
Preheat oven to 350*. Brush your baking pan with butter and line with parchment paper, leaving a 2inch overhang on the two sides. You may also butter and dust your pan with a mixture of flour and cocoa powder.
In a small bowl, whisk flour, cocoa, baking soda, coffee powder, and salt set aside. In a double boiler heat your butter and chocolate until it becomes completely melted and smooth (approx 2-3min) remove glass bowl from pan and stir in your sugar.
Allow the mix to cool down for 2 minutes and with and electric mixer beat in the eggs on medium speed one at a time. Beat the mix for approximately 5 minutes or until it becomes fluffy and lighter in color.
Fold in your dry ingredients into the chocolate mix until combined but making sure not to overmix the batter. Carefully fold in your chocolate morsels.
Bake until a toothpick inserted in center comes out with a few moist crumbs attached, 35 to 45 minutes, depending on the size of pan you're using. Cool in pan for 30 minutes (frost the brownies after 15 minutes cooling time while in the pan). Using paper overhang, lift brownies out of pan; transfer to a rack to cool completely (still on paper). On a cutting board, using a dampened serrated knife, cut into 16 squares. Store in an airtight container at room temperature, up to 2 days.
Dark chocolate nutella frosting
With a hand or electric whisk beat all your ingredients in a medium bowl until well combined and a creamy frosting is formed. Set the frosting aside until the brownies have cooled in the pan for 15minutes.