Fudgy Nutella Brownies
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½cup/113 grams unsalted butter (1 stick), plus more for greasing the baking dish
- 4ounces/113 grams bittersweet chocolate, chopped
- 1cup/296 grams chocolate-hazelnut spread, like Nutella
- ⅔cup/134 grams granulated sugar
- 2large eggs
- ½teaspoon espresso powder
- 1teaspoon vanilla extract
- ¾cup/96 grams all-purpose flour
- ½teaspoon kosher salt
Preparation
- Step 1
Heat oven to 350 degrees. Butter and line an 8x8-inch baking dish with parchment paper.
- Step 2
Combine the chopped chocolate and butter in a heat-safe bowl set over a pan of simmering water. Stir the mixture occasionally until melted. Set aside.
- Step 3
In the bowl of a stand mixer fitted with the paddle attachment, combine ¾ cup/222 grams chocolate-hazelnut spread, sugar and eggs. Mix on medium-high for 5 minutes, scraping down the bowl a couple of times. Add espresso powder and vanilla and mix briefly to combine.
- Step 4
Turn the mixer to low and stream in the chocolate-butter mixture. Mix until well combined, then fold in the flour and salt.
- Step 5
Pour the mixture into the prepared pan, spread evenly with a knife or offset spatula and spoon several dollops of the remaining ¼ cup/74 grams chocolate-hazelnut spread evenly over the top. Use a toothpick or skewer to swirl the spread and brownie batter a few times, leaving big streaks of the spread on the surface.
- Step 6
Bake the brownies for 25 to 30 minutes, or until just set in the middle. A toothpick inserted into the center should pull out some moist crumbs.
Private Notes
Comments
while suffering through my mother in law’s hate baking during lockdown. i made these winners. perfect easy recipe. watching the rest of the family inhale these while leaving her tasteless margarine cookies by the wayside gave me a small victory.
I skipped the additional sugar entirely and the results were fabulous. Used a packet of Starbucks “Via” micro ground coffee since that’s what I had on hand. Worked perfectly. Oh, and out of shear laziness, I baked these in muffin tins with paper liner cups. No scrubbing or greasing.
Perfection! I made two batches, and reduced the amount of sugar and Nutella in the second batch (lack of enough Nutella and concern about too much sweetness from the chocolate, Nutella, and sugar). Both are delicious--no one who tasted them could tell the difference. My only suggestion is to bake these brownies for 40 minutes. They were too mushy at 25 and 30 minutes, but after 40 minutes, they have the texture of cake but the smoothness of fudge.
I used my homemade version of nutella that didn't have sugar in it, and I did need to add some to the brownies. Fairly easy to make and doesn't have all the other stuff you don't want in it. Also used a nice cocoa powder when it didn't look dark enough. Pretty flexible recipe and mine came out pretty yummy.
These were delicious. I also skipped the espresso/coffee powder and baked for 37 minutes. I thought the hazelnut flavor really came through, perhaps without the espresso? These were perfect mix of dense fudge yet slightly cakey in the best way. Will make again!
Made it with King Arthur's gluten-free Measure for Measure flour--worked well! Excellent brownies; could probably simplify the instructions to make it quicker and easier.