These brownies are rich, fudgy, and so chocolatey! They have everything you want in a brownie. The nutella swirls and crispy edges are the best.
Back in my pastry chef days, I was on a mission to make the ultimate brownie. I wanted fudgy, sweet, rich, with the perfect amount of salt and vanilla. They also needed crispy edges and to be great warm or room temp. These have everything you want in a brownie.
Nutella is a sweetened hazelnut cocoa spread. I could eat it straight out of the jar. Nutella and Brownies are the perfect match. Fun fact about Nutella. When I was in Italy, I volunteered at a Vineyard that had hazelnut fields. I was there during harvest time and got to harvest hazelnuts that went to go make Nutella. Every time I eat Nutella, I wonder if we are eating the hazelnuts that I harvested. Much more to that story, but thats for another day.
About this Recipe
Chocolate There is difference between brownies made with cocoa powder and brownies made with chocolate. Cocoa powder tends to make a softer texture and richer brownie and chocolate based brownies are fudgier and lighter in flavor. Some recipes use both, but I use semi sweet chocolate chips in this recipe. Add them to the melted butter and stir until melted. If they don’t melt completely, microwave in 20 second increment until melted.
Pan I use a 9x13inch cake pan for this recipe. Nodic Ware makes my favorite baking pans. It even comes with a lid for easy storage and travel.
Substitutions If you want classic brownies, omit the Nutella and hazelnuts. You can add 1/2 cup chocolate chips or chunks into the batter before pouring into the pan.
Shelf Life These Brownies will stay good for up to 4-5 days in an air tight container at room temp. To freeze, once completely cooled, wrap tightly with plastic wrap or place in a ZipLoc freezer bag and place in the freezer. They will stay good in your freezer for up to three months.
Recipe
20
Fudgy Nutella Brownies
These brownies are rich, fudgy, chewy and so chocolatey!
Ingredients
- 1 cup Unsalted Butter, two sticks
- 8 oz. Semisweet Chocolate Chips
- 5 Eggs
- 2 1/2 cups Granulated Sugar
- 1/2 tsp. Kosher Salt
- 1 Tbsp. Vanilla Extract
- 1 3/4 cup All Purpose Flour
- 6 Tbsp. Nutella
- 1/4 cup chopped Hazelnuts, optional
Directions
- Step 1 Preheat oven to 350F. Line a 9×13 inch cake pan with parchment paper, pressing the parchment into the corners.
- Step 2 In a microwave safe bowl, melt butter in the microwave for 30 seconds at a time, until completely melted. Add chocolate chips and stir until melted and smooth. If the chocolate hasn’t completely melted, microwave for 20 seconds at a time until finished. Set aside to let cool.
- Step 3 Using a stand mixer with a paddle attachment, or a hand mixer, cream eggs and sugar for 2 minutes. Pour the cooled chocolate mixture into the egg mixture and mix until combined. Add vanilla, salt and flour and mix until combined. Do not over mix.
- Step 4 Pour the batter into the parchment lined pan and spread evenly. Dallop 6 tablespoons of Nutella evenly throughout the batter. Using a toothpick or the tip of a pairing knife, swirl the Nutella around evenly to create swirls throughout the batter. Top with hazelnuts, if using.
- Step 5 Bake for 40 minutes or until done. To test doneness, stick a toothpick into the center and it should come out with just a few crumbs.
- Step 6 Let cool at least 30 minutes before removing them from the pan. Lift the edges of the parchment paper to take the brownies out of the pan. Cut into 18 squares and enjoy!
About the Author
Lauren is a classically trained, professional chef. A culinary school graduate, she has spent time working organic farms in the Italian countryside and was the pastry/sous chef at a high profile restaurant in Dallas prior to becoming a full-time personal chef. Her cooking style is often referred to as “rustic.” Being a personal chef, she is not bound by a single type of cuisine and has had the opportunity to experiment with hundreds of regional recipes from all over the world.
