Nutella Brownies have a fudgy center, crackly top, and Nutella swirled throughout. They’re a chocolate lovers’ dream. These brownies are delicious as an afternoon treat, hostess gift, or even for transforming into brownie a la mode.
Do you love chocolate? If you do, then these are the brownies to bake. They’re packed with three types of chocolate. That’s right, you heard me, THREE kinds of chocolate for an easy and decadent dessert. I have chocolate bars, cocoa powder, and Nutella on the list to make these chewy, fudgy, and moist brownies.
What this recipe works
- They only require 15 minutes of prep.
- You can make these brownies using one bowl.
- You can double the recipe.
- These brownies freeze well.
Before you begin
Take out the following baking equipment.
Digital kitchen scale
9×9-inch baking pan
Medium heatproof bowl
2 small bowls
Read the recipe through from start to finish.
These brownies are dense and fudgy because this recipe does not use any leavening agents (baking powder or baking soda), which lifts brownies to yield a cakey texture.
Using a combination of brown and granulated sugars helps to keep your brownies moist. Brown sugar is naturally moist (because it contains molasses), which creates chewy brownies. Sugar is the secret ingredient to creating a shiny, crackly brownie top. To achieve this top, whisk the sugar into the chocolate and butter mixture while it is still warm.
Use good quality chocolate, as the flavor is unmatched with chocolate that has fillers and additives. A chocolate baking bar or a good quality chocolate bar is ideal. I prefer semisweet chocolate, but dark chocolate is also delicious.
How to make Nutella brownies
Melt butter and chocolate. In a medium heatproof bowl, add your butter and chopped chocolate and set over a small saucepan filled with an inch of simmering water. Whisk until completely melted and smooth.
Add sweeteners. Remove your bowl from the heat and whisk in 2/3 of the Nutella until smooth. Add both sugars and continue whisking until combined. Set aside to cool slightly.
Add eggs and vanilla. Whisk in the eggs and vanilla until well combined.
Mix in dry ingredients. Gently fold in the dry ingredients, being careful not to overmix the batter.
Bake. Pour the batter into the prepared pan and smooth. Drop teaspoons full of the remaining Nutella across the top of the brownies and swirl with a knife. Bake for 23 to 28 minutes or until a toothpick inserted in the center comes out mostly clean with some moist crumbs.
How to tell when brownies are done
It’s important to make sure you don’t overbake your brownies. I set my timer for 22 minutes and begin checking at that mark. Here are tips to knowing when your brownies are done baking.
- You will begin to smell the scent of chocolate permeate throughout the kitchen.
- The brownies will no longer have a jiggle in the center and are just set to touch.
- Stick a toothpick into the center and pull it out. There should be a few moist crumbs. If there is wet batter on the toothpick, they need more time, and if it’s a clean toothpick, they’ve overbaked.
When to cut brownies
Allow your brownies to cool completely before cutting them into pieces. Doing this will allow you to get clean, accurate cuts. If the brownies are too warm, they will fall apart as you try and cut them.
Can you freeze brownies?
You certainly can! You can wrap the entire brownie block tightly with plastic wrap and then foil. Place into an airtight freezer bag and freeze for up to 3 months.
Alternatively, you can wrap individually cut brownies. Wrap each square with plastic wrap and then wrap everything with foil. Place into an airtight freezer-safe container or bag and freeze.
To serve, allow your brownies to thaw overnight in the refrigerator. Bring to room temperature before serving.
Tips and takeaways
- When lining your baking pan with parchment paper, allow it to hang off the sides of your pan. Doing this will make it easy to remove the brownies once they are cooled.
- Use unsweetened cocoa powder. Using a sweetened cocoa powder will yield brownies that are way too sweet.
- Do not mix the batter with a mixer. Only use a whisk or wooden spoon and stir by hand. Doing this will prevent air from mixing into the batter. It should be dense and thick, not light and airy.
- Stop mixing the batter once it’s just combined. You do not want to overmix the brownies.
Love brownies? Try these other recipes…
Make sure to tag me @thesweetoccasion on Instagram and leave me a review below if you make these Nutella Brownies. I’d love to see your creations and read your feedback. And if you would like to make this recipe later, be sure to pin this recipe using the button on any of these images. Let’s make every occasion a sweet occasion!Print
Nutella Brownies have a fudgy center, crackly top, and Nutella swirled throughout. They’re a chocolate lovers’ dream. These brownies are delicious as an afternoon treat, hostess gift, or even for transforming into brownie a la mode
- 113 g (1/2 cup) unsalted butter
- 226 g (8 oz) semi-sweet chocolate bar, chopped
- 225 g (3/4 cup) Nutella, divided
- 110 g (1/2 cup) brown sugar
- 110 g (1/2 cup) granulated sugar
- 150 g (3 large) eggs
- 7 g (2 teaspoons) pure vanilla extract
- 95 (2/3 cup) all-purpose flour
- 30 g (3 tablespoons) cocoa powder
- 2.8 g (1/2 teaspoon) salt
- Preheat oven to 350°F/177°C. Line a 9×9-inch baking pan with parchment paper so that it hangs over the sides. Set aside.
- Place the butter and chopped chocolate into a medium heatproof bowl set over a small saucepan filled with an inch of simmering water. Whisk until the mixture is completely melted and smooth. Remove bowl from heat and add 150 g (1/2 cup) Nutella to the mixture whisking until smooth. Add the brown and granulated sugars whisking vigorously until combined. Set aside to cool slightly.
- Add the eggs and vanilla to the chocolate mixture. Whisk until well combined, about 1 minute.
- Using a rubber spatula, gently fold in the flour, cocoa powder, and salt until just combined. Do not overmix.
- Pour the brownie batter into the prepared pan and smooth. Drop teaspoons full of the remaining Nutella across the top of the brownies and swirl with a knife. Bake in the preheated oven for 23 to 28 minutes or until a toothpick inserted in the center comes out mostly clean with some moist crumbs. Allow the brownies to completely cool in pan before slicing
Make-Ahead: You can freeze brownies for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving.
Keywords: chocolate hazelnut spread, chocolate brownies, fudgy brownies