Fudgy Nutella Brownies
Warm, gooey, and gloriously rich, these Nutella brownies are everything a fudgy, shiny-topped brownie should be—ribboned with Nutella, loaded with chocolate chips, and just the right amount of chewy and dense. These are dangerously easy to make and highly addictive!
16
brownies
Ingredients
Brownie Batter
- 1/2 cup (115 g) unsalted butter melted
- 1 cup (170 g) semisweet chocolate chips plus 1/3 cup more for folding in
- 1 cup (300 g) Nutella or other chocolate-hazelnut spread divided, 1/2 cup for batter, 1/2 cup for swirl
- 1/2 cup (100 g) light brown sugar packed
- 1/2 cup (100 g) granulated sugar
- 2 (2 eggs) large eggs room temperature
- 2 (2 yolks) large egg yolks room temperature
- 2 tsp (10 ml) vanilla extract
- 3/4 cup (95 g) all-purpose flour
- 1/3 cup (32 g) unsweetened cocoa powder
- 1/2 tsp (2.5 g) fine sea salt
- 1/3 cup (55 g) semisweet chocolate chips for folding in
For Topping
- flaky sea salt for sprinkling on top (optional)
Equipment
- 8-inch Square Baking Pan
- Parchment paper
- Mixing bowls
- Hand mixer or stand mixer
- Whisk
Instructions
- Prep your pan: Line an 8-inch square pan with parchment paper, leaving overhangs for easy lifting later. Preheat oven to 350°F (175°C).
- Melt the butter and chocolate chips: In a large heatproof bowl, microwave butter in short bursts until melted. Add 1 cup (170g) of chocolate chips and stir until smooth. Microwave for another 20 seconds if needed to fully melt.
- Add Nutella: Stir in 1/2 cup (150g) of Nutella while the mixture is still warm, until thoroughly combined. Set aside to cool slightly.
- Whip the eggs and sugars: In another bowl, beat eggs, egg yolks, brown sugar, and granulated sugar together on medium speed until thick, pale, and ribbons form—about 4 to 5 minutes.
- Add chocolate mixture and vanilla: With the mixer on low, pour in the chocolate-Nutella mixture and vanilla extract, mixing gently until combined.
- Fold in dry ingredients: Add flour, cocoa powder, sea salt, and remaining 1/3 cup chocolate chips. Switch to a spatula and gently fold until just combined. Do not overmix.
- Pour and swirl: Spread the batter evenly in your prepared pan. Dollop remaining 1/2 cup Nutella over the top and swirl gently with a knife for a marbled effect.
- Bake: Bake in the preheated oven for 30–35 minutes, or until a toothpick comes out with moist crumbs. Do not overbake for maximum fudginess.
- Cool and slice: Let brownies cool completely in the pan before lifting out using the parchment. Slice into squares, sprinkle with flaky salt, and enjoy!
Notes
Brownies keep well at room temperature, covered, for up to 4 days, and taste even fudgier the second day. For longer storage, refrigerate for up to 1 week or freeze individually wrapped for up to 2 months.
Nutrition
Calories: 290kcal | Carbohydrates: 34g | Protein: 3g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 40mg | Sodium: 110mg | Potassium: 140mg | Fiber: 2g | Sugar: 23g | Vitamin A: 120IU | Calcium: 35mg | Iron: 2.1mg