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.
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
- 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
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.
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.
4. With the mixer running on low speed, add the eggs and vanilla extract. Beat on medium-high speed until combined.
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.
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.
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.
9. Allow the brownies to cool completely in the pan.
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.
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/