Nutella Brownies

Incredibly rich and fudgy these Nutella brownies are a dream! Thick and full of Nutella in the brownie batter and more Nutella swirled on top, these brownies are for chocolate lovers! Step-by-step photos teach you how bake this Nutella Brownie recipe.

Ingredients

• Water. The water can be just tap water at any temperature, you are cooking it with a few other ingredients so it doesn't matter the temperature.
• Unsalted Butter. I would love to use all butter because I personally prefer butter over oil but butter does not hold as much moisture as oil so I like to use a combo. Butter provides great flavor.
• Granulated Sugar. Melting the sugar with the first ingredients helps create a shiny, crinkly top!
• Dutch Cocoa Powder. Dutch-process cocoa powder has had the acidity stripped so it's a smoother, more intense chocolate flavor. I do not recommend swapping natural cocoa powder.
• Nutella. The star of the show! You will be using the Nutella in the brownie batter and then dolloping big spoonfuls on top of the brownies to swirl in.
• Vegetable Oil. Like I said above vegetable oil has a lot of moisture which helps create a moist, chewy brownie.
• Pure Vanilla Extract. Vanilla pairs beautifully with chocolate, don't use the imitation stuff!
• Large Eggs. Now, normally I use one whole egg and one egg yolk but for this recipe with all of the Nutella I found two whole eggs worked best. Your eggs should be at room temperature, to do this quickly place them in a bowl of warm water for 5-10 minutes before using.
• Baking Powder. Even though this is a small amount it gives the brownies a little bit more heigh but still keeps them dense, and fudgy.
• Salt. Salt helps balance out all of the sugar needed for the structure of the brownies.
• Cornstarch. Also known as cornflour this tenderizes the brownies for a softer texture.
• All-Purpose Flour. For non-cakey brownies, you don't need a lot of flour. And also when you are folding the flour in be gentle and do not overmix. This can cause a tough brownie.

While I do not think they are necessary you might want to add ¼ cup - ½ cup of chocolate chips to the batter.

Sometimes I sprinkle the brownies with sea salt after baking, so good!

Instructions

Preheat your oven to 350 degrees F/180C and line a 9X9 or 8X8 square pan with foil and grease heavily. You can also line the pan with parchment paper. Keep in mind the baking time will alter depending on which size pan you use. The smaller pan will create a thicker brownie.

In a medium pot add the water, butter, sugar, and cocoa powder. Cook over medium heat for 2-3 minutes until it is all combined together, making sure to use a heath proof spatula to mix.

Remove from the heat and mix in 8oz (1 Cup) Nutella, the mixture will be very thick.

Next you'll add the oil and vanilla extract, this will take a minute or two to mix in, thats fine.

Just get it mostly combined then let sit for five minutes before adding the eggs. 

Add the eggs, one at a time. Make sure to mix well, so no trace of egg is left behind!

Add the baking powder, salt, cornstarch, and mix to just combine.

Finally gently add the flour by using a spatula to fold in until just combined, just before there are no flour streaks. Do not over mix, this will affect the end product.

Pour into a prepared pan then dollop the remaining 2oz (¼ cup) Nutella, then use a butter knife to swirl, but don't over swirl you still want thick clumps of Nutella. Bake the Nutella brownies for 25-35 minutes.

Everyone’s oven is different and depending on what size pan you use, for me in an 8-inch pan, the brownies always bake within 29-31 minutes, but I would start checking at 25 minutes for your oven. 

Don't overbake the brownies. You want a toothpick in the center to come out with moist crumbs, not completely dry. Place the brownie pan on a wire rack to cool completely before cutting.

Store any leftover brownies in an air-tight container on the counter for up to 4 days.

Just look at those Nutella chunks, come to mama!

How to freeze

Brownies are excellent at freezing. Let the brownies cool completely then cut them into desired pieces or keep them whole, then wrap tightly in plastic wrap, then repeat again so you have two layers of plastic wrap. Then place the pieces in a freezer-safe container or wrap them in aluminum foil. This three-layer protection helps prevent freezer burn.

Can you double

In the recipe card below press the 2X button to automatically double the ingredient quantities then bake in a 9X13 pan, the brownies might need an additional 5-10 minutes while baking.

More brownie recipes

Another favorite with my family are these Oreo Brownies!

My cheesecake brownies are the best of two worlds, a layer of cheesecake is swirled throughout for a tasty dessert mash-up!

Why not try this no chocolate blonde brownie recipe!

★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!

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