Nutella Brownies

Rich fudgy Nutella Brownies combine creamy chocolate and hazelnut flavors in an easy moist from-scratch brownie recipe.

Course Dessert

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 15

Cook Time 35

Cooling Time (estimate) 20

Total Time 1 10

Servings large brownies or 16 small brownies

Calories 535kcal

Author Toni Dash

Ingredients

Brownies

½ cup (1 stick) unsalted butter softened
½ cup light brown sugar
2 large eggs
½ teaspoon kosher salt
1 cup all-purpose flour regular or gluten-free measure-for-measure flour blend
1 cup Nutella or any chocolate hazelnut spread

Topping

12 chocolate hazelnut candies such as Ferrero Rocher or Baci Perugina
¼ cup Nutella or any chocolate hazelnut spread

Instructions

Preheat oven to 350 degrees F. Spray an 8-inch by 8-inch square baking pan with a non-stick cooking spray or line the pan with foil, leaving an overhang on the sides, and spray the foil with a non-stick spray.
In a large bowl, using a stand mixer (fitted with a paddle attachment) or electric hand mixer, beat the butter until smooth and creamy.
Add the brown sugar; mix until combined.
Add in the eggs; mix until combined. Set aside.
In separate bowl, whisk together the salt and flour.
Pour the flour mixture into the butter and sugar mixture, pour the Nutella in, and mix everything until well combined. Set aside.
Cut the chocolate hazelnut candies into quarters. The cream inside will make them delicate, take care not to smash them. Set aside.
Spoon the brownie batter into the prepared pan and spread to the edges.
Pour the ¼ cup Nutella topping in lines across the brownie batter. Using a skewer, toothpick, or knife, create a swirling pattern through the Nutella.
Top the brownies with the candies and lightly push them into the batter so they stick.
Bake the brownies for 30-35 minutes, until the edges start to brown and a toothpick inserted into the center comes out clean.
Cool completely in the pan on a wire rack before removing from pan, allowing the candies to reharden.
Store covered in an airtight container at room temperature or they can be refrigerated for up to 4-5 days. These will remain good for several days, even up to a week.

Video

Notes

Nutritional info: based on using Ferrero Rocher candies for 9 large brownies.

Variations

No topping. The brownies are great even without the topping. Or it can be topped with some chocolate chips.

Mix-In: If you want a little extra, chop up some hazelnuts and fold them into the batter before pouring it into the pan.

Nutella brownies are delicious with ice cream and perfect for making a sundae with. Top a Nutella brownie with a little bit of caramel sauce and side it with a scoop of vanilla ice cream.

Peanut butter is delicious with Nutella! Swap in peanut butter instead of the ¼ cup Nutella topping. This would work best if the peanut butter is warmed up in the microwave for 10-15 seconds. The warming will make the peanut butter a little creamier and easier to swirl. Spoon the peanut butter over the brownie batter in lines and swirl it around with a knife.

Nutrition