Nutella Brownies

These nutella brownies have a layer of chocolate hazelnut spread in the middle and are swirled with even more nutella on top. You don’t even need a mixer to make this 8 ingredient recipe!

Course Dessert

Cuisine American

Diet Low Lactose, Vegetarian

Prep Time 15

Bake 30

Total Time 45

Servings brownies

Calories 371kcal

Author Gabby

Equipment

Ingredients

¾ cup + ¼ cup, seperated chocolate hazelnut spread (regular Nutella or dairy free, I use this vegan chocolate hazelnut spread )
¾ cup butter, melted (regular or vegan)
¾ cup light brown sugar
¾ cup granulated sugar
2 eggs
2 teaspoons vanilla extract
¾ cup unsweetened cocoa powder
¾ teaspoon salt
¾ cup all-purpose flour

US Customary - Metric

Instructions

Cut a piece of parchment paper so that it fits into your an 8×8 square baking pan, leaving some hanging over the edges. Place it in the pan and fold the parchment that is overhanging to form a crease in the shape of the square pan.
Remove the parchment paper from the pan and place it on a flat surface ( a cookie sheet, cutting board, or the counter). Spread ¾ of the chocolate hazelnut spread onto the parchment in the shape of the square pan, so that it will fit into the baking pan in one piece. Place in the freezer for about 20 minutes, then begin making the brownies.
Preheat the oven to 350°F and line with parchment paper. Leave parchment paper hanging over the sides of the pan so that you can easily remove the brownies from the pan later.
Whisk together the melted butter and both sugars in a medium bowl. Keep whisking until the mixture resembles a paste that pulls away cleanly from the side of the bowl when you mix it. (this contributes to the crinkly top in the brownies)
Add the eggs and vanilla and mix again.
Add in dry ingredients (cocoa powder, salt, and flour) into the bowl and mix with the whisk until just combined (it should only take about a minute). Over-mixing at this stage will affect the texture of the brownies!
Pour half of the batter into the lined baking pan, then take the nutella out of the freezer, peel it from the parchment (it should come off easily and in one piece*), and place the whole piece on top of the brownie batter.
Pour the remaining brownie batter on top of the nutella into the pan and smooth into an even layer. Use the remaining ¼ cup of nutella to add teaspoons sized dollops of nutella on top of the brownies, then use a knife to swirl it around. (The extra nutella on top is optional)
Bake for 30-40 minutes*. Begin checking the brownies at 30 minutes by inserting a toothpick in the middle. The top of the brownies should be crinkly and the toothpick should not come out clean. The brownies are ready when the toothpick has a few wet crumbs, but not wet batter.
Let the brownies cool completely before slicing. Enjoy!

Video

Notes

Please Note: I highly recommend using a kitchen scale to weigh your dry ingredients. Metric measurements are found above, under the "Metric" tab.

Measuring Flour and Cocoa Powder: Be sure to properly measure your flour and cocoa powder using either a kitchen scale or the scoop and level method.

Baking Time: This will vary depending on your oven. If using a glass baking dish instead of aluminium, the brownies will take longer to bake as well.

Storage Instructions: Store the brownies un-sliced in the pan, covered tightly with tinfoil 3-4 days. If they've already been sliced, you can store them at room temperature in an airtight container.

Doubling Instructions: To double the recipe, double all ingredients and bake the Nutella brownies in a 9x13 pan for 20-35 minutes.

Nutrition