I filled the cake with nutella ganache, which is just a dark chocolate ganache with added nutella, I did this rather than just using plain nutella as I wanted a
slightly deeper chocolate flavour, the ganache is also slightly firmer and more stable (and tastes amazing), you can just use plain nutella if you prefer though.
I love
their deep chocolate flavour and gooeyness!
Most importantly to me, they're still exactly what I look for in a brownie, with
a deep chocolate flavour, fudgy texture and chewy edges.
They are tender and soft while still maintaining
their deep chocolate flavour.
I used just shy of 1/2 cup cocoa and loved
the deep chocolate flavour, especially with the sea salt.
I also recommend starting with 4 tablespoons of cacao powder, and then adding a tablespoon more if you want
a deeper chocolate flavour.
I prefer dark cocoa powder in this recipe for
a deeper chocolate flavour, but I have tested it with natural cocoa powder (cacao) because I ran out of dark cocoa.