Can we handle this right now? Here goes nothing!
I’ve always made brownies 1 of 3 ways:
- With cocoa powder
- With pure chocolate
- With both
Any of the above supply the decadent chocolate flavor as tasted in recipes like my chewy fudgy frosted brownies and mint chocolate chip cheesecake brownies. But there’s another big time chocolate player in town. It’s that wonderfully creamy, fabulously thick magic we all know as Nutella.
Today’s Nutella brownies come from my dear friend Shelly. Shelly is the brains behind Cookies & Cups, a blog focusing on what we all know and love: eating dessert first. Her cookbook, The Cookies & Cups Cookbook, is just the sameโand home to 125 exclusive recipes, each with a photo. Shelly’s style of baking and cooking is quick and fuss-free and the cookbook is filled with irresistible breakfast recipes, simple family favorite dinners, and over the top desserts like S’mores Fudge Bars and Toffee Banana Cream Pie. Somehow Shelly always knows what you’re in the mood for. And you’ll LOVE it.
Shelly was kind enough to let me share a recipe with you and the moment I flipped to page 108, I was sold. And, at that very same moment staring at those little chocolate hazelnut gems, I somehow had a chocolate craving the size of Texas.
Houston, we have no problem.
(Those are swirls of Nutella on top!! Consider these the brownie version of my Nutella swirl cheesecake bars.)
About these brownies: I was so intrigued that Shelly didn’t add any chocolate or cocoa powder to the brownie batter and that all of the chocolate flavor comes from Nutella. Just like my Nutella crinkle cookies, each brownie has this incredibly concentrated and sweet chocolate hazelnut flavor. It’s all you taste! Always a fan of a little sweet and salty, I topped the brownies with sea salt. I have a feeling this brownie batter would make an unbelievable brownie pie, too. (Just swap out that brownie filling for this one!)
Another aspect I loved about the Nutella brownies is that they’re prepared in just 1 bowl, so clean up is a breeze.
You haven’t had a brownie like this. Nutella brownies are yours for the taking!
Try my coconut cheesecake brownies for another fun take on classic brownies!
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Nutella Brownies
- Prep Time: 10 minutes
- Cook Time: 36 minutes
- Total Time: 3 hours, 45 minutes (includes cooling)
- Yield: 12 brownies
- Category: Brownies
- Method: Baking
- Cuisine: American
Description
Completely outrageous Nutella brownies!! They’re rich, fudgy, chewy, dense, and perfect!
Ingredients
- 1/3 cup (5 Tablespoons; 71g) unsalted butter, softened to room temperature
- 1/2 cup (100g) packed light brown sugar
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1 and 1/4 cups (370g) Nutella, divided
- 1/2 teaspoon salt
- 3/4 cup (94g) all-purpose flour (spooned & leveled)
- optional: 3/4 cup (135g) semi-sweet chocolate chips; a sprinkle of sea salt
Instructions
- Preheat oven to 350ยฐF (177ยฐC). Line the bottom and sides of an 8-inch square baking pan or 9-inch square baking pan with aluminum foil or parchment, leaving an overhang on all sides to easily lift the brownies out of the pan when cool. (If using a 9-inch pan, the bake time will be a few minutes less.) Set aside.
- With a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed in a large bowl until smooth and creamy, about 1 minute. Add the brown sugar and beat on high speed for 1-2ย minutes until creamed. Scrape down the sides and up the bottom of the bowl as needed.ย With the mixer running on low speed, add the eggs and vanilla extract. Beat on medium-high speed until combined, then beat in 1 cup Nutella and salt. Mix until smooth and fluffy.ย Scrape down the sides and up the bottom of the bowl as needed. With the mixer running on low speed, add the flour, mixing just until combined.ย Do not overmix. If using chocolate chips, gently fold them in.
- Pour the batter into prepared baking pan. Drop teaspoonfuls of the remaining 1/4 cup Nutella on top. Using a knife, swirl the Nutella into the batter. Top with a sprinkle of sea salt.
- Bake the brownies for 32-36 minutes. Keep your eye on them and test with a toothpick to determine doneness. If the toothpick comes out with only a couple moist crumbs, the brownies are done. The brownies may take a few minutes longer; all ovens vary. Mine took 36 minutes.
- Allow the brownies to cool completely in the pan set on a wire rack.ย Once cool, lift the foil out of the pan using the overhang on the sides and cut into squares. You can top each with more sea salt if desired. Store in an airtight container at room temperature or in the refrigerator for 3-4 days. They won’t last that long!
Notes
- Freezing Instructions: For longer storage, freeze the brownies for up toย 2-3 months. Thaw overnight in the refrigerator then bring to room temperature before serving.
- Special Tools (affiliate links):ย 8-inch Square Baking Pan or 9-inch Square Baking Pan | Parchment Paper | Electric Mixer (Handheld or Stand) | Cooling Rack
- Recipe from The Cookies & Cups Cookbook with permissionย from author & publisher.
Reader Comments and Reviews
its so good!! definitely recommend it..
These were absolutely delicious!!! Perfect amount of chewiness and amazing flavor, definitely recommend the optional sea salt on top too! Thank you for the great recipe!
So easy and delicious. I have recommended this to everyone
These are soooooo good!!!! I normally donโt make homemade brownies because my family always thinks theyโre just โokayโโฆ. Tried these today and my kids said that only want me to make these! Everyone loved them!
Wow! Delicious tasting and a beautiful bake!
My new brownie recipe for sure! Thanks Sally!
Can this recipe be doubled, for a 9×13 pan? If so, how much longer would the baking time be?
Hi Art, yes, you can double this recipe for a 9ร13 inch pan. We are unsure of the exact bake time.
If I double this recipe for a 9×13 pan, how much longer will the baking time be?
Hi Art, you can double this recipe for a 9ร13-inch pan, but we are unsure of the exact bake time.
Made these today, one of the best brownie recipes I have tried.
Beautifully fudge and rich. This is now my go to recipe!
OMG these are soooo good!!! I added some oreo crumbles and baking powder to make it rise and omg these were AMAZING I am definitely coming back!
Hi Sally…is this a good recipe to double? Thanks!
Hi Betty! You can double this recipe for a 9ร13 inch pan. We are unsure of the exact bake time.
These brownies are perfect! I don’t put the salt on them. It is important to not over beat after adding flour in order to keep them tender and melt in your mouth good. Also don’t overtake. I bake mine 30 minutes and carryover cooking from hot pan makes them perfect. Every time I serve them I am asked for the recipe.Every time!!
Doubling the recipe I made a tray as directed above and also I added a square of Dove Dark Chocolate Salted Caramel into a brownie baking tray instead of chocolate chips. Both were divine and gone quickly.