If you want a rich chocolate brownie combined with creamy Nutella, then this is the recipe for you!
What’s better than chocolate, fudgy brownies? Chocolate fudgy brownies with rich, creamy Nutella! Nutella is stirred right into the batter and even more swirled on top. They’re the ultimate indulgence!
What is Nutella?
Nutella is a chocolate hazelnut spread. It’s a combination of roasted hazelnuts, skim milk, and cocoa with a smooth creamy consistency.
Nutella was created in the 1940’s by Pietro Ferrero. During this time period, cocoa was in short supply due to war rationing and chocolate was a considered a real delicacy. So Pietro Ferrero decided to mix cocoa with toasted hazelnuts, cocoa butter, and vegetable oils to create a more affordable chocolate spread, which became an immediate success.
How are these brownies made?
These brownies are made with both Dutch processed cocoa powder and Nutella. Double the chocolate. Double the deliciousness.
Add the butter and sugar to a microwave safe bowl and microwave the mixture until the butter is melted, about 1 minute. It can also be melted on the stove top in a small saucepan.
While the mixture cools, add the eggs to a medium sized bowl and beat for 3-5 minutes or until the eggs are paler in color and fluffy.
Stir the Nutella into the sugar and butter. Then add the oil and vanilla. Mix in the beaten eggs. Add the dry ingredients, then stir in the boiling water or coffee, so that the mixture will come together and smooth out. The hot water or coffee is used at the end to help the chocolate bloom. And only a little is needed.
Pour the batter into a square pan and spoon additional Nutella on top of the batter. Use a butter knife to swirl the Nutella into the batter to create a swirling pattern. Do not over swirl otherwise, you will not see the Nutella.
Commonly Asked Questions:
Do you need to beat the eggs for 5 minutes before adding them to the recipe?
Yes, beating the eggs for at least 3-5 minutes will create the shiny, crispy top to the brownies. You can beat them up to 10 minutes. Without beating them, the brownies will be more dense.
Do you need to use Dutch processed cocoa?
Dutch processed cocoa is a very dark and rich cocoa powder. Regular cocoa powder can be substituted, but the brownies will be a bit lighter and not as dark.
How are the brownies stored?
Store the brownies in an airtight container.
Here are other brownie recipes:
Nutella Brownies
Chocolate fudgy brownies with rich, creamy Nutella stirred right into the batter and even more swirled on top. They’re the ultimate indulgence!
Ingredients
- 1/2 cup butter (1 stick)
- 1 cup granulated sugar
- 2 large eggs
- 1/4 cup vegetable oil
- 2/3 cup Nutella + 1/2 cup for the top
- 1 tsp vanilla extract
- 6 tbsp Dutch processed cocoa powder
- 1/2 cup flour
- 1/2 tsp salt
- 1/8 cup or 6 tbsp boiling water or coffee
Instructions
- Melt the butter and sugar in a heat proof bowl in the microwave or on the stove top in a small saucepan until the mixture starts to bubble. Let the mixture cool for at least 5-10 minutes. Stir in the 2/3 cup of Nutella, vanilla and vegetable oil.In a medium mixing bowl or in the bowl of a stand mixer, add the eggs. Beat the eggs for at least 3-5 minutes until they are fluffy and paler in color. They can be beaten up to 10 minutes. Add the beaten eggs to the Nutella mixture and stir until combined. Add cocoa powder, salt and flour and mix until incorporated. The mixture will be very thick at this point. Pour in boiling water or coffee and whisk until the batter is smooth. Pour into a parchment lined 8 inch square baking pan.With the remaining 1/2 of Nutella, use a teaspoon to add spoonfuls of Nutella around the top of the batter. Use a knife to gently swirl the Nutella into the batter. Do not over-swirl.Bake at 350 for 25-28 minutes. Cool on a wire rack. Refrigerate for at least 2 hours or overnight. Cut into 16 squares.
