Updated. Originally Published 11th October 2017
You have waited way too long for this Nutella brownie recipe! I am so happy to share it. They are fabulous and I have tried a lot of brownie recipes – let me tell you! They have a perfect chewy middle and a thin crackled crisp outer layer and delicious hazelnut flavor which basically makes them the brownie of my dreams. The best brownies – according to my hubby and I got to say I can’t find another that comes close to all the things I love in a brownie. If you like a chewy better-than-the-box brownie, you have to try this recipe. It’s so simple, one pot, no stand mixer needed or electric mixer required and a no fuss brownie recipe that will literally knock your socks off. My favourite of all my sweet treats on the blog! You’re welcome!
What could possibly make rich chewy chocolate brownies better? Nutella of course! Doesn’t it make everything better? The Nutella adds another chocolatey dimension plus a nutty one too. This recipe is definitely a good excuse to get a jar of nutella if you don’t already have on in your pantry. You can definitely add some chopped hazelnuts to the recipe if you would like to get more of that hazelnut flavour and add some crunch to them but I kept these strictly chewy. You could also add chocolate chips and chunks for more chocolate flavour and texture too. The addition of espresso or in this case the concentrated cold brew was perfect. Adding coffee or instant espresso powder to chocolate only enhances the flavour of chocolate and takes it to another level of goodness.
Nutella Brownie Recipe Ingredients
- CHOCOLATE: Feel free to use bitter-sweet chocolate or semi-sweet chocolate. You can use chocolate chips or chopped chocolate, either will work.
- NUTELLA: Feel free to use Nutella or any chocolate hazelnut spread
- SUGAR: I use a blend of granulated sugar and brown sugar for sweetness and moisture.
- BUTTER: Unsalted butter is what this recipe calls for and you will need 1 stick of butter or ½ cup.
- EGGS: You will need 2 whole eggs and 1 yolk – they add structure and richness to the batter. Room temperature.
- FLOUR: Either plain all purpose flour or a good quality 1-1 all purpose gluten-free flour
- BAKING POWDER & SALT: For leavening and flavor.
- COFFEE/INSTANT ESPRESSO POWDER: It is optional but enhances the rich chocolate flavor.
How To Make Brownies With Nutella
- Preheat oven and prepare baking pan
- Whisk flour with baking powder and salt
- Whisk together the melted butter with sugars followed by eggs, vanilla and coffee
- Fold dry ingredients into the wet ingredients
- Scoop batter into prepared pan and spread it evenly in pan
- Dollop and swirl in the Nutella
- Bake
- Cool/Chill
- Slice & Enjoy!
Nutella Brownie Storage & Freezing
- STORAGE: Brownies can last 3–4 days at room temperature wrapped in plastic wrap, or in an airtight container. Brownies can last up to 1 week in the fridge.
- FREEZING: For longer storage, once cool, wrap uncut brownies tight or place in an airtight container or bag in the freezer, for up to 2-3 months. Cut brownies can be flash frozen on a baking sheet, then stored in a freezer bag with parchment paper between layers. Thaw overnight in the refrigerator then bring to room temperature before serving.
Brownie Tips
- Do Not Over Bake Brownies. A few things I have learned about brownies is cooking time matters and the fat you use matters, as well as the sugar you use. If you want this kind of texture in your brownies the key is to not over bake them. You want to get them out of the oven as soon as the middle is set but still moist but not gooey. The longer you bake then the more cake’y they will be and less chewy.
- I also learned that mixing sugars plays a role in texture also. The brown sugar adds to the chewiness and the white sugar adds to the crispy outer layer which you just got to have!
- Another thing I learned that is also a must to getting that chewy texture is chilling the brownies for a good hour or so right after they come out of the oven. Sounds crazy but it works and it also makes cutting them into perfect squares a lot easier. You can definitely allow them cool at room temperature too.
- Do not over mix brownies once the flour mixture is added. That will result in a cakey brownie, so it’s best to give everything a super gentle mix for the flour.
- For that crackly topping make sure to really vigorously whip the eggs into the batter.
