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Nutella Brownies Recipe

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Ultra-fudgy, rich chocolate brownies swirled with creamy Nutella for an irresistible hazelnut-chocolate treat. These brownies feature a crispy top and gooey center that will have everyone asking for seconds.

Ingredients

Scale
  • 1/2 cup (115g) unsalted butter, melted
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1/3 cup (35g) unsweetened cocoa powder
  • 1/2 cup (65g) all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 3/4 cup (225g) Nutella, divided
  • 1/2 cup (90g) semi-sweet chocolate chips (optional)

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Line an 8×8-inch or 9×9-inch square baking pan with parchment paper, leaving an overhang on two sides for easy removal. Lightly grease the parchment with cooking spray or butter.
  2. Make the Brownie Batter: In a large mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until well combined and slightly glossy, about 1 minute. The mixture should be smooth and unified.
  3. Add Eggs and Vanilla: Add the eggs one at a time, whisking vigorously after each addition until fully incorporated. The mixture should become lighter in color and slightly fluffy. Whisk in the vanilla extract.
  4. Mix Dry Ingredients: Sift the cocoa powder directly into the wet ingredients (this prevents lumps). Add the flour, salt, and baking powder. Gently fold the dry ingredients into the wet ingredients using a rubber spatula until just combined. Don’t overmix – stop as soon as no flour streaks remain. The batter should be thick and glossy.
  5. Add Nutella to Batter: Reserve 1/4 cup of Nutella for swirling. Add the remaining 1/2 cup of Nutella to the brownie batter and gently fold it in, leaving visible streaks – don’t fully incorporate it. This creates pockets of Nutella throughout the brownies. If using chocolate chips, fold them in now.
  6. Pour and Swirl: Pour the batter into your prepared pan and spread it evenly with a spatula. Warm the reserved 1/4 cup of Nutella in the microwave for 10-15 seconds until pourable. Drop spoonfuls of the warmed Nutella over the top of the batter. Use a butter knife or toothpick to swirl the Nutella into the batter, creating a marbled pattern. Drag the knife through the Nutella dollops in figure-eight motions for beautiful swirls.
  7. Bake: Bake for 28-32 minutes (8×8 pan) or 25-28 minutes (9×9 pan). The brownies are done when the edges look set and the center is just barely set with a slight jiggle. A toothpick inserted into the center should come out with a few moist crumbs but not wet batter. Don’t overbake – slightly underdone is better than overdone for fudgy brownies.
  8. Cool Completely: Let the brownies cool in the pan on a wire rack for at least 1 hour, or until completely cooled. For the fudgiest texture and easiest cutting, refrigerate for 2-3 hours or overnight. Use the parchment overhang to lift the brownies out of the pan.
  9. Cut and Serve: Use a sharp knife, wiping it clean between cuts, to slice into 16 squares. For extra clean cuts, warm your knife under hot water and dry it between each cut.

Notes

  • For extra fudgy brownies: Slightly underbake by 2-3 minutes and refrigerate overnight before cutting.
  • Nutella consistency: If your Nutella is too thick to swirl, warm it for 10-15 seconds in the microwave.
  • Pan size matters: An 8×8 pan creates thicker, fudgier brownies; a 9×9 pan creates slightly thinner brownies with more crispy edges.
  • Don’t overmix: Once you add the flour, mix just until combined to prevent tough, cakey brownies.
  • Storage: These brownies are incredibly moist and should be stored in an airtight container to maintain their fudgy texture.

Nutrition

Find it online: https://focialy.com/nutella-brownies-recipe/