Nutella Brownies
Updated Oct. 11, 2023
- Total Time
- 35 minutes, plus cooling
- Prep Time
- 5 minutes
- Cook Time
- 30 minutes, plus cooling
- Rating
- Comments
- Read comments
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Ingredients
- Non-stick cooking spray
- 1½cups/442 grams chocolate hazelnut spread (such as Nutella)
- 2large eggs, room temperature
- ¾teaspoon kosher salt (such as Diamond Crystal)
- ⅓cup/43 grams all-purpose flour
Preparation
- Step 1
Heat the oven to 350 degrees. Grease an 8-inch square baking pan, preferably metal (see Tip), with non-stick cooking spray and line with a long sheet of parchment paper that extends over two opposite sides of the pan.
- Step 2
Whisk the Nutella, eggs and salt in a large bowl until smooth. Gently fold in the flour with a flexible spatula, just until the last streak disappears.
- Step 3
Scrape the batter into the prepared pan and bake for 22 to 25 minutes, rotating at the halfway point, until crackly-topped and slightly puffed. A wooden skewer or cake tester inserted in the center should come out just clean. Try not to overbake, as these brownies dry out quickly.
- Step 4
Let cool to room temperature before lifting the brownies from the pan with the paper overhang, slicing into 9 squares and serving. Brownies will keep tightly wrapped at room temperature for up to 3 days and in the freezer for up to a month.
- Glass does not conduct heat as well as metal, so it can cause baked goods to cook unevenly and requires an increase in cook time. If using a glass pan, increase the bake time to 37 to 40 minutes, and expect some variation in texture.
Private Notes
Comments
Four ingredients? Five minutes? Say no more. I brought these into the office, and they were a hit! A colleague of mine said, “I don’t even like Nutella, and this is one of the best brownies I’ve ever had.” Personally, I’d maybe do a touch less salt. I made these with a glass pan (I really need a metal one)! At 22 minutes, they were still raw, they were done at 35. My other tip: oil your whisk and liquid measuring cup (for the Nutella) with non-stick spray — it makes everything easier.
As much as I love Nutella, it is made with palm oil. Continued use of palm oil products supports deforestation of the Brazilian rain forest. Is there another product without palm oil that can be used?
I look forward to trying this. But what I came here to say is that the NYT's comment section really is the best. Such great cooking tips every time, for every recipe I've used. Thanks, everyone!
These are now my signature brownies and I get requests for them all the time! I always make double in a rectangular pan and then I add spoonfuls of the chocolate hazelnut spread over the top and swirl before baking. They usually take 35ish minutes to bake but I've never written down my final time so I always just start at 22 and keep going till they're done.
I made this using Justin’s hazelnut spread because it does not have dairy in it. I do not recommend. I had some doubts before I started and should have know better. I think that the Justin’s is too dry compared to Nutella.
The first time I made these I used my homemade nutella which has limited sugar and lots of hazelnuts. Let's just say, not very sweet. So, when using homemade, add a sweetener. I also use chocolate chips in these (again, I don't really use much sugar) and found that the flavor can be adapted by whether you use milk, dark or semi-sweet. And using nuts in this, you can make them chopped or pulsed, whichever you like. But the real nutella doesn't have many nuts and I like nuts!