Nutella Brownies; the name literally says it all. A thick, fudgy made-from-scratch brownie recipe enhanced to the max with Nutella. I cannot tell you enough how thick, fudgy, melt in your mouth, chocolate-y, a little hint of hazelnut, over the top good these brownies are. They are everything a brownie should be, and then some.
Just look at those fudgy, dense centers! If you don’t already have a “go-to” brownie recipe in your baking repertoire be prepared to fall head over heels in love with this one. Co-workers described them as incredibly fudgy, my sister Kelly described them as “the bomb”, so you should definitely give them a shot and see for yourself.
Let me also tell you that I baked these brownies on a Sunday, kept them in an airtight container until Wednesday to take pictures of them and they were still just as fresh and fudgy as ever. The Nutella really brings awesome thickness, flavor, and texture to these brownies. If your looking for brownies that taste exactly like Nutella you won’t get that with these. Most of the people I had taste test them said you could slightly taste the Nutella but it wasn’t obvious or overpowering. Instead, the Nutella acts as an enhancer, creating probably the best brownies ever. Seriously.
This recipe is simple and straight forward, like any good from-scratch recipe should be. If you’ve made these brownies, they’re pretty much the same thing except we’re taking out the chocolate syrup and adding 1 cup of Nutella. One quick tip to mention; sift or whisk all your dry ingredients together. Cocoa powder can have plenty of little lumps and clumps that can be tricky to work out once they are in the batter, so it’s better to combine your flour, cocoa powder and salt together in one bowl, use a whisk to mix it up or you can sift it, and get out those extra clumps that can cause dry spots in your brownies. Also, adding the Nutella is the last step, it may take some extra arm work to get this fully incorporated into the brownie batter. The batter is thick already, so once you add the Nutella it’s thickness overload. Just be patient with the batter and fold it continuously, don’t stir it vigorously because that may result in tougher brownies. Just fold in the Nutella until it combines and your batter is good to go.
You won’t be able to put these down, they’re so incredibly chocolate-y and fudgy. I highly recommend serving with a cold glass of milk or paired with vanilla ice cream, you won’t be sorry!
- 8 ounces Semi Sweet Chocolate coarsely chopped
- 1/2 cup 1 stick Unsalted Butter
- 1 cup Sugar
- 3 Large Eggs room temperature preferred
- 2 teaspoons pure vanilla extract
- 1/4 cup Unsweetened Cocoa Powder
- 1 cup All Purpose Flour
- 1/2 teaspoon Salt
- 1 cup Nutella
- Preheat oven to 325 degrees. Line an 8x8 inch or 9x9 inch baking dish with parchment paper, set aside.
- Using the double broiler method (glass bowl on top of a medium sized saucepan filled halfway with water at a simmer) combine chopped semi sweet chocolate and butter. Allow chocolate and butter to melt completely, stirring regularly to get the chocolate and butter to fully combine. Once chocolate mixture is completely melted and combined, stick chocolate in the fridge (keep it in the same bowl) for a few minutes to cool the chocolate.
- In a separate bowl, combine cocoa powder, flour and salt. Whisk or sift ingredients together so there are no clumps of dry ingredients. Set aside.
- Remove chocolate mixture from fridge. Add in sugar, mixing until thoroughly combined. Chocolate may be gritty from sugar. Add in eggs and vanilla extract, mixing completely. Slowly add in dry mixture and continue stirring. Batter should pull away from the sides of the bowl as it thickens up. Add in Nutella and fold it into the batter until fully combined. Be patient, this may take a few minutes.
- Pour batter into the baking dish and bake in the oven for 40-45 minutes. Brownies are down when a tester inserted into the center comes out clean. Brownies may seem super soft but will set as they cool. Allow at least 20-30 minutes of cooling time before serving brownies. Brownies are extremely moist, thick & fudgy. When ready to serve lift up sides of the parchment paper and transfer to a cool surface to cut into squares. Optional; serve brownies with vanilla ice cream
- Any leftovers (even though there won't be any) should be stored in an airtight container to maintain freshness.