Chocolate Brownies with Nutella Recipe

rich fudgy nutella brownie square with nutella swirled on top

Chocolate Brownies with Nutella Recipe

5 from 2 votes

These dark chocolate Nutella brownies are what happen when you stop treating Nutella like a topping and start treating it like the main event. No cocoa powder. No extra chocolate to melt. Just one bowl, a jar of Nutella, and about 30 minutes between you and a pan of fudgy, crinkle-topped brownies with deep hazelnut-chocolate flavor in every bite.

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Prep Time10

Cook Time35

Total Time45

Servings: large brownies (or 12 smaller)

Author: Molly Thompson

INGREDIENTS

3/4 cup unsalted butter cut into cubes
4 ounces semi-sweet chocolate roughly chopped (chocolate chips work too)
1/2 cup Nutella divided
3 large eggs and 1 egg yolk at room temperature
2 cups granulated sugar
2 teaspoons vanilla extract
1 cup all purpose flour gluten-free if needed
1 cup unsweetened cocoa powder
1/2 teaspoon kosher salt

Standard - Metric

INSTRUCTIONS

Preheat the oven to 350°F and line an 8x8-inch metal baking pan (Note 1) with aluminum foil or parchment paper, leaving an overhang for easy removal.
Place the butter, semi-sweet chocolate, and 1/4 cup (74g) of the Nutella in a medium, microwave safe bowl. Microwave on high heat in 30-second increments until melted and smooth. Stop and whisk the ingredients together between each increment once they start to melt around the edges. Alternately, melt the chocolate mixture in a medium saucepan over medium-low heat.
3/4 cup unsalted butter, 4 ounces semi-sweet chocolate, 1/2 cup Nutella
In a separate, large bowl with an electric mixer or stand mixer fitted with the whisk attachment, beat the sugar, eggs, and yolk yolk for 2-3 minutes, until it starts to foam and reaches the ribbon stage. When you lift the beaters out of the mixture it should leave small “ribbons” on the top of the batter that sink back in after a few seconds. Beat in the vanilla extract until combined.
3 large eggs and 1 egg yolk, 2 cups granulated sugar, 2 teaspoons vanilla extract
Pour the melted chocolate mixture into the egg mixture and use a whisk or rubber spatula to combine, until no yellow streaks remain.
Add the flour, cocoa powder and salt and mix until just combined.
1 cup all purpose flour, 1 cup unsweetened cocoa powder, 1/2 teaspoon kosher salt
Pour the batter into the prepared pan. Melt the remaining 1/4 cup (74g) Nutella in small microwave safe bowl fro 30 seconds to soften it slightly. Dollop heaping teaspoons on top of the brownie batter and use a butter knife to swirl the Nutella into the top of the brownies. Don’t overdo the swirls, you want some large pools of Nutella on the top.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Mine took 38 minutes. Do not over bake.
Allow the brownies to cool completely on a wire rack. Once cooled, use the overhang of parchment paper to remove the brownies from the pan and cut into squares.

Recipe Equipment

Square 8x8-inch baking pan (Note 1)

Notes

8x8-inch Metal Baking Pan. I always use this metal pan for brownies (affiliate) and bars. The edges of the brownies cook before the inside of the brownies are done when you use a glass pan or ceramic baking pan. Reduce the bake time by a few minutes if using a 9-inch square metal pan.

Eggs. Use room-temperature eggs because they beat more easily and are key to the glossy crinkle top.

Nutella. Stir well before measuring. For accuracy, weigh it (a full 13-oz jar ≈ 400g).

Don't overbake. Edges set, center looks slightly underdone = done. They continue setting as they cool. Overbaking = cakey.

Cutting Tip. Cool completely (2+ hours). Run a sharp knife under hot water and wipe dry between each cut for clean slices.

Storage: Store leftover brownies in an airtight container at room temperature for up to 5 days. Nutella brownies freeze well for up to 3 months.

Freezer. Wrap pieces in parchment, seal in freezer bag, freeze up to 3 months. Thaw at room temp 30 min.

Nutrition

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