Super Easy Doubly Yummy: Fudgey Nutella Brownies

I’ve always had a thing for Nutella (hazelnuts and cocoa combined). During my childhood days where calories and waistlines didn’t matter much, I would eat it straight out of the jar and finish the entire thing in one setting. *horrors*

Last week, I attempted to bake Nutella brownies for the first time. And…they turned out really well!! In this recipe, no chocolate or cocoa powder is added to the brownie batter; all of the chocolate flavor comes from Nutella. YUM.

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Each brownie has this incredibly delish chocolate hazelnut flavor.

Plus it is really easy to make with everything prepared in just one bowl. Practically fuss free and zero mess! Sharing the recipe here with you. ❤

Fudgey Nutella Brownies Recipe 

Ingredients

  • 1/3 cup (72g) unsalted butter, softened to room temperature
  • 1/2 cup (100g) sugar (use 70g of sugar if you don’t want it too sweet)
  • 2 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 and 1/4 cups (370g) Nutella, divided
  • 1/2 teaspoon salt
  • 3/4 cup (94g) all-purpose flour

Instructions

1. Preheat oven to 350°F (177°C). Line the bottom and sides of an 8-9 inch baking pan with parchment paper, leaving an overhang on all sides to easily lift the brownies out of the pan. (If using a 9 inch pan, the bake time will be a few minutes less.) Set aside.

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Line baking pan with parchment paper.

2. With a mixer fitted with a paddle attachment, beat the butter on high speed in a large bowl until smooth and creamy, about 1 minute.

3. Add the sugar and beat on high speed for 1-2 minutes until creamed. Scrape down the sides and up the bottom of the bowl where necessary.

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Add 70g of sugar.

4. With the mixer running on low speed, add the eggs and vanilla extract. Beat on medium-high speed until combined.

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Add eggs and vanilla extract.

5. Beat in 1 cup of Nutella and salt. Mix until smooth and fluffy. Scrape down the sides and up the bottom of the bowl where necessary.

6. With the mixer running on low speed, add the flour, mixing just until combined. Do not over-mix.

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Almost done! 🙂

7. Pour the batter into the prepared baking pan. Drop teaspoonfuls of the remaining 1/4 cup Nutella on top. Using a knife, swirl the Nutella into the batter.

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Swirl nutella into batter (pardon my messy swirling heh).

8. Bake the Nutella brownies for 32-36 minutes. Keep checking on them and test with a toothpick to determine whether it’s ready. If the toothpick comes out with only a couple of moist crumbs, the brownies are done! Mine took about 33 minutes.

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Love the smell of something baking in the oven.

9. Allow the brownies to cool completely in the pan.

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Homemade nutella brownies fresh out of the oven!

10. Once cool, lift the paper out of the pan using the overhang on the sides and cut into smaller pieces. Store in an airtight container at room temperature or in the refrigerator for 3-4 days.

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TA-DAAAAA. Nutella brownies a success!

The brownies were crumbly chewy on the outside, fudgey moist inside. Really nice. And the best thing yet – it is not difficult to make! x

Original recipe credit: http://sallysbakingaddiction.com/2016/04/04/nutella-brownies/

2 thoughts on “Super Easy Doubly Yummy: Fudgey Nutella Brownies

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