Deliciously decadent and super fudgy, these Nutella brownies have become a fast favourite in our home. They have a lovely crackled top with swirls of creamy Nutella, chewy edges and a soft fudgy chocolate centre.
This one bowl recipe can be done with a stand mixer or hand mixer. You only need 8 ingredients to make these sweet treats that are loaded with yummy Nutella chocolate hazelnut spread.
These Nutella Brownies are super easy and quick, but I’ve shared a few tips and tricks below to help you get the best results.
Table of Contents
Ingredient Notes
Nutella – This recipe uses a full cup of Nutella, between the batter and the beautiful swirling on top.
Brown Sugar – Whipping this into your butter and eggs will give a soft and chewy texture.
Eggs – The trick to emulsifying the batter is to use room temperature eggs. We keep our fresh eggs from the backyard chickens on our counter so they’re always room temperature for baking, but you can easily take the eggs out of the fridge 1-2 hours before baking for the same results.
Chocolate Chips – For that extra chocolate burst inside the brownies, stir in semi-sweet chocolate chips. Chocolate chunks or dark chocolate chips would be a great alternative too!
Top Nutella Brownie Baking Tips
Beat the butter and sugar, and then the eggs for a long time – This is the trick to get that beautiful classic crackly top that we all love on a brownie. You want this part of the brownie batter to be well whipped. It should be a light and fluffy pale colour before you start to add in the other ingredients.
Using Kitchen Scales for measuring the Nutella – The ooey gooey chocolate hazelnut spread is wonderful, but also a little tricky to measure into a measuring cup. Using kitchen scales will make it much easier to add into your brownie batter. This recipes uses a total of 1 cup of Nutella (split between the batter and swirling), which is approximately 296 grams. A kitchen scale is a valuable tool for bakers of all skill levels
Do not overmix the batter – Once you’ve added the flour, it’s critical that you don’t overmix it. It will ruin the beautiful structure you created by whipping the butter, sugar and eggs. Instead of the chewy, fudgy brownie you’re hoping for, you’ll end up with something tough. Instead, mix the flour in on low speed until it’s almost all mixed in, then scrape down the sides with a spatula to give it a final stir.
Line your baking pan with parchment paper or foil – This keeps the brownies from sticking to the pan, and makes it much easier to lift the whole thing out afterwards for cutting.
Underbake – To get a lovely, fudgy brownie it is better to underbake than overbake. Even once the pan comes out of the oven it will continue to cook a little. All ovens are different, so start with the lowest time on the recipe and then add more time as needed. When you think it’s done, insert a toothpick in the centre. If it comes out with just a few crumbs, it’s done. If it has wet batter, pop the pan back in for another 3 minutes and retest.
Cool Completely Before Cutting – As tempting as it is to dig into these Nutella Brownies when they’re still warm, it’s best to let them cool completely before cutting. This will help them keep their square shape and crisp cut edges. Allow the pan to cool on a wire rack, then lift out the brownies once they’ve cooled to room temperature. If you try to cut into brownies while they’re still hot, they’ll be a crumbly mess. However, if you just can’t wait until they’ve cooled, just cut away! They’ll still taste great 🙂
Storage – Store your Nutella Brownies in an airtight container at room temperature for 2-3 days. They can also be frozen for 2-3 months.
Nutella Brownie Recipe
Nutella Brownies
Ingredients
- 1/3 cup butter, room temperature
- 1/2 cup packed brown sugar
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- 3/4 cup Nutella + 1/4 cup for swirling (296 grams total)
- 1/2 tsp salt
- 3/4 cup all-purpose flour
- 3/4 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350ºF. Grease and line a 8x8 pan with parchment paper or aluminium foil.
- With a stand mixer or hand mixer, beat the butter on high for 1 minute until smooth and creamy. Add brown sugar and continue to beat on high speed for 2 minutes, scraping down the sides often.
- Add the eggs and vanilla, and beat on medium until combined. Beat in 3/4 cup of the Nutella and salt, until fluffy and smooth.
- On low speed, add the flour and mix until just combined. Do not over mix.
- Gently fold in chocolate chips.
- Pour batter into the prepared baking pan. Drop the remaining 1/4 cup of Nutella by the spoonful on top of the brownies. Use a butter knife to make big swirls through the brownies.
- Bake 30-35 minutes, making sure to not overbake. To test for doneness, insert a toothpick into the centre of the brownies and it should come out with just a couple crumbs on it.
- Allow brownies to cool in the pan, on a wire rack. Once completely cool, lift out with the parchment or foil and cut into 16 squares.
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