Servings
Font
Back
5.0 from 114 votes

Outrageous Nutella Brownies

Recipe video above. Fudgy chocolate brownies with the signature crinkly top stuffed with a layer of Nutella! Having tried various Nutella Brownies in my time, I've found this is the best way to get a good hit of Nutella flavour into brownies. Mixing/swirling it in just doesn't have the same effect!

Prep Time
15 mins
Cook Time
15 mins
Freezing
1 hr
Total Time
50 mins
Servings: 16
Calories: 300 kcal
Course: Dessert

Ingredients

Nutella Slab:
  • 400g / 13 oz Nutella (Note 1)
Wet:
  • 200 g / 1 3/4 US sticks (14 tbsp) unsalted butter
  • 200 g / 1 1/4 cups / 7 oz dark chocolate melts / semi sweet chocolate chips (Note 2)
  • 1 cup (175g) brown sugar , loosely packed
  • 3 eggs , room temp
  • 1 tsp vanilla extract
Dry:
  • 1/2 cup (75g) flour , plain/all purpose, sifted if lump
  • 1/4 cup (30g) cocoa powder , sifted
  • Pinch of salt

Instructions

Nutella Slab:
    Cup of Yum
  1. Grease a 20cm/8" square pan with butter then line with parchment/baking paper with overhang.
  2. Scrape Nutella into pan, spread. Freeze 1 hour or until solid.
  3. Using paper overhang, remove onto a plate and return to freezer (softens pretty quickly)
Batter:
  1. Preheat oven to 180C/350F (standard) or 160C/320F (fan forced / convection).
  2. Reline the same pan with parchment/baking paper with overhang.
  3. Place butter and chocolate chips in a heatproof bowl, microwave in 30 second bursts (takes me 1 min) until almost melted. Stir to finish melting and incorporate butter into chocolate.
  4. Cool for a few minutes. Add eggs, sugar and vanilla, whisk to combine.
  5. Add Dry ingredients, whisk to combine (few lumps ok).
Assemble & Bake:
  1. Pour half batter into pan. Use spatula/egg flip to lift frozen Nutella slab and place on top. Top with remaining batter.
  2. Bake 35 minutes. Insert skewer in middle to check if cooked - should come out with mostly pale brown smear (Nutella) and a bit of dark brown smear (brownie, fudgy).
  3. Cool in pan 30 minutes, then use paper overhang to lift out. Cool for at least another 45 minutes then slice into 16 pieces (4 x 4) and serve!

Notes

  • Nutella - I haven't tried this with other hazelnut chocolate spreads but see no reason why it wouldn't work as long as it freezes into a slab. 
  • Chocolate - Use cooking chocolate chips from the baking section of the supermarket, not eating chocolate.
  • General notes:* Baking time - longer than usual brownies because the frozen Nutella brings down the temp of the batter.* Gluten free - I see no reason why this wouldn't work with Gluten Free Brownies! * Measures - Cups, tbsp and tsp measures differ slightly in size between countries. For most recipes, the difference is not enough to make a difference, or the difference is relative and consistent across all ingredients in a recipe. Where the difference DOES matter, I specify the measurements for different countries, like I do for my Chewy Oatmeal Raisin cookies. For this recipe, it DOES NOT matter so you can use cups or weights per the recipe, no matter which country you are in. The only exception is Japan, please use the weight measures, not cups.

Nutrition Information

Serving 48g Calories 300cal (15%) Carbohydrates 31g (10%) Protein 3g (6%) Fat 18g (28%) Saturated Fat 13g (65%) Cholesterol 57mg (19%) Sodium 26mg (1%) Potassium 173mg (5%) Fiber 2g (8%) Sugar 23g (46%) Vitamin A 355IU (7%) Calcium 47mg (5%) Iron 1.9mg (11%)

Nutrition Facts

Serving: 16Serving

Amount Per Serving

Calories 300

% Daily Value*

Serving 48g
Calories 300cal 15%
Carbohydrates 31g 10%
Protein 3g 6%
Fat 18g 28%
Saturated Fat 13g 65%
Cholesterol 57mg 19%
Sodium 26mg 1%
Potassium 173mg 4%
Fiber 2g 8%
Sugar 23g 46%
Vitamin A 355IU 7%
Calcium 47mg 5%
Iron 1.9mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.