Nutella Brownies
User Reviews
4.7
Nutella Brownies
Description
This Nutella Brownies recipe combines both semisweet chocolate chips and unsweetened chocolate melted with butter, lending layered chocolate complexity. Nutella enriches the batter with hazelnut notes and creaminess, while the use of cocoa powder intensifies the chocolate flavor. Sugar and eggs beat to a light mixture, helping to maintain a tender structure without toughness.
Baked in a metal 8x8-inch pan lined with foil or parchment facilitates easy removal and even heat distribution. A slightly underbaked center is desired to keep the brownies fudgy rather than cakey, checked by a toothpick coming out with moist crumbs. The finished brownies offer a dense, chewy texture with a hint of hazelnut sweetness.
The brownies are best enjoyed fresh but can be stored in airtight containers at room temperature for up to three days or refrigerated for up to five days. Chilling enhances their fudginess. Adding Frangelico liqueur or toasted hazelnuts can boost the Nutella flavor and texture.
Ingredients
- 1 cup semisweet chocolate chips 170 grams
- 1 1/2 unsalted butter cut into pieces, 170 grams
- 4 ounces unsweetened chocolate chopped, 113 grams
- 1 1/4 cups granulated sugar
- 1/2 cup Nutella
- 3 egg large eggs plus 1 yolk
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour 96 grams
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon salt fine sea salt
Instructions
- Preheat the oven to 350°F. Line an 8x8-inch *metal* baking pan with foil or parchment, leaving an overhang, and spray with nonstick cooking spray.
- In a large microwave-safe bowl, combine the chocolate chips, butter, and unsweetened chocolate. Heat in the microwave for 1 minute then stir. Continue heating in 30-second bursts, stirring between each burst, until the mixture is melted and smooth but not scorched. Remove from the microwave and let cool slightly. Stir in the Nutella.
- In a large bowl, use an electric mixer to beat the eggs and sugar on medium-high speed until light and thick, about 3 minutes. Beat in the vanilla extract. Stir in the cooled chocolate mixture with a rubber spatula. Add the flour, cocoa, and salt, folding gently until combined.
- Pour the batter into the prepared baking pan. Bake until a toothpick or tester comes out with moist crumbs still attached, 35 to 40 minutes. Do not overbake, you want to err on the side of underbaking. Let cool to room temperature. Serve at room temperature, warmed, or chilled.
Notes
- Nutella brownies are best enjoyed the day they are baked but can be stored airtight for up to 3 days at room temperature or up to 5 days refrigerated.
- Chilling the brownies intensifies their fudgy texture and flavor.
- For stronger hazelnut taste, add 1 tablespoon of Frangelico liqueur or 1 cup of toasted chopped hazelnuts into the batter.
User Reviews
Overall Rating
4.7
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