Nutella Brownies

5 from 5 votes

These seriously dense and fudgy Nutella brownies have Nutella blended right in the batter and swirled into the top. They are a chocolate lovers' dream!

Prep Time15

Bake Time25

Total Time40

Recipe Author Lynn April

Servings: 16 brownies

Ingredients

▢ ½ cup (113g) unsalted butter cut into 6-8 slices
▢ 8 ounces (227g) semi-sweet chocolate coarsely chopped
▢ 1 cup + ¼ cup (370g) Nutella or chocolate hazlenut spread divided
▢ ¾ cup (150g) firmly packed light brown sugar
▢ ¼ cup (50g) granulated sugar
▢ 3 large eggs room temperature preferred¹
▢ 1 teaspoon vanilla extract
▢ ¾ cup (90g) all-purpose flour be sure to measure properly
▢ ¼ teaspoon salt

Need to keep track of your ingredients?Check out my Printable Ingredient List!

Instructions

Preheat the oven to 350ºF (177ºC). Line an 8" or 9" square baking pan with foil and spray with nonstick spray. Set aside.
In a medium saucepan over medium heat, melt the butter and chopped chocolate, stirring frequently until completely smooth. Stir in 1 cup (296g) of Nutella. Mixture may become hard to stir-- this is ok. Allow to cool for about 15 minutes.
Whisk sugar into cooled chocolate mixture until combined. Add the eggs one at a time, whisking after each addition until smooth. Whisk in the vanilla. Add the flour and salt and stir gently until completely combined.
Pour the batter into the prepared pan. Dollop the remaining ¼ cup (74g) of Nutella onto the top of the batter (about 4 or 5 dollops) then carefully swirl into the pan of batter with a butter knife. Bake brownies for 25-30 minutes or until a toothpick inserted in the center comes out mostly clean. Allow brownies to cool completely before cutting into squares.
When you are ready to cut the brownies, remove the brownies by lifting the foil overhang straight up. Peel back remaining foil and place brownie block onto a large cutting board. Store leftover brownies at room temperature up to 1 week. Brownies freeze well, up to 3 months. Thaw in refrigerator overnight.

Notes

Room temperature eggs: these incorporate into batter much more easily than cold eggs, although this is not absolutely necessary.

Nutrition Disclosure

All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.