Categories: Breakfast
Ingredients
- 1 cup chocolate-hazelnut spread
- 3 1/2 cup all-purpose flour
- 1 1/2 cups granulated sugar
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2/3 cup butter, cut up
- 2 eggs
- 1 1/2 cups buttermilk
- 2 tsp vanilla
- 1 recipe Chocolate Streusel (see recipe)
Directions
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Preheat oven to 350. Lightly grease a 13×9-inch baking pan. In a small saucepan heat chocolate-hazelnut spread over low just until warm and of drizzling consistency. Remove from heat.
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In a large bowl combine next 5 ingredients (through salt). Using a pastry blender, cut in butter until mixture resembles coarse crumbs; make a well in center.
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In a medium bowl, whisk together eggs, buttermilk, and vanilla. Add egg mixture to flour mixture. Stir just until moistened (batter should be lumpy). Spread half of the batter in prepared pan. Spread with half of the chocolate-hazelnut spread; sprinkle with half of the Chocolate Streusel. Drop remaining batter in mounds onto layers in pan. Drizzle with remaining chocolate-hazelnut spread; sprinkle with remaining streusel.
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Bake 45-50 minutes or until a toothpick comes out clean. Cool in pan on a wire rack 30 minutes. Serve warm.