Description
These decadent Nutella Brownies are rich, fudgy, and irresistibly chocolaty with a luscious Nutella swirl topping. Perfectly soft and chewy, they combine the creamy hazelnut spread with classic brownie flavors for an indulgent treat that’s easy to make and ideal for sharing.
Ingredients
Brownie Batter
- 1/3 cup (5 Tablespoons; 71g) unsalted butter, softened to room temperature
- 1/2 cup (100g) packed light brown sugar
- 2 large eggs, at room temperature
- 2 teaspoons vanilla bean paste
- 1 cup (296g) Nutella
- 1/2 teaspoon salt
- 3/4 cup (94g) all-purpose flour (spooned & leveled)
- optional: 3/4 cup (135g) semi-sweet chocolate chips
Topping
- 1/4 cup (74g) Nutella
- sprinkle of sea salt (optional)
Instructions
- Prepare the Baking Pan: Preheat your oven to 350°F (177°C). Line an 8-inch or 9-inch square baking pan with aluminum foil or parchment paper, ensuring the lining covers the bottom and sides with an overhang to easily lift the brownies out later. Set aside.
- Make the Brownie Batter: Using a handheld or stand mixer fitted with a paddle attachment, beat the softened butter on high speed in a large bowl until smooth and creamy, about 1 minute. Add the brown sugar and continue beating on high speed for 1-2 minutes until the mixture is well creamed. Scrape down the bowl as needed. Reduce mixer speed to low and add eggs and vanilla bean paste; then increase to medium-high speed to combine thoroughly. Add 1 cup Nutella and salt, mixing until the batter is smooth and fluffy. Scrape the bowl again. Finally, add the flour on low speed and mix just until combined without overmixing. If using, gently fold in chocolate chips now.
- Swirl the Nutella: Pour the batter into the prepared pan, spreading evenly. Drop teaspoonfuls of the remaining 1/4 cup Nutella on top of the batter. Using a knife, swirl the Nutella into the batter to create a marbled effect. Optionally, sprinkle a bit of sea salt over the top to enhance flavor.
- Bake: Place the pan in the preheated oven and bake for 32 to 36 minutes. Begin checking doneness around 32 minutes by inserting a toothpick into the center; it should come out with only a few moist crumbs for perfectly fudgy brownies. Baking time may vary slightly depending on your oven.
- Cool and Serve: Let the brownies cool completely in the pan on a wire rack. Once cooled, lift them out using the foil or parchment overhang. Cut into 12 squares. Optionally, top with additional sea salt. Store any leftovers in an airtight container at room temperature or in the refrigerator for up to 3-4 days.
Notes
- For a more pronounced Nutella flavor, do not skip the swirling step on top of the batter.
- Using room temperature eggs and butter ensures better mixing and texture.
- If you prefer a less sweet brownie, reduce the brown sugar slightly.
- The optional sea salt topping enhances the chocolate and hazelnut flavors but can be omitted if preferred.
- Store brownies in an airtight container to maintain moisture and freshness.
- Using an 8-inch pan will result in thicker brownies and might require slightly longer baking time; a 9-inch pan will bake the brownies a bit faster.
