Nutella + Brownies = Chocolate Perfection
We’ve all turned to chocolate for comfort during tough times. Yet in Europe during the Second World War, chocolate was nearly impossible to find, thanks to food rationing and the inherent widespread chaos. An Italian pastry chef decided to do something about it: he combined what little chocolate he could get with ground hazelnuts (plenty of those in the Piedmont region of Italy). The result was a tasty chocolate dough. Several years later, his son changed the texture of the dough so it was more spreadable, and Nutella was born. Nutella is delicious on warm toast, in a crepe, and, as this recipe will attest, in brownies!
While adding Nutella to brownies may seem like a no-brainer, it’s not quite that simple. Because of Nutella’s composition, it burns fairly easily. So substituting it for cocoa powder doesn’t work. Instead we have to incorporate a bit into the batter before baking and then swirl it on top of the batter in the pan.
The result is pure chocolate (and hazelnut) perfection. Our Nutella Brownies are fudgy, moist, and full of flavor. The texture is made even better by the addition of semi-sweet chocolate chips, which balance out the super-sweet milk chocolate used in Nutella. Using both types of chocolate creates the perfect balance. Finally, Nutella Brownies are easy enough to make with kiddos—no complicated steps and they will love the final product!
Why Brown Sugar?
In the ingredients list below, it calls for brown sugar. Why not regular white, granulated sugar? Because nobody likes dry brownies. Brown sugar, with its molasses, keeps baked goods moist and adds to their chewiness. For brownies, that’s the ideal texture. Brown sugar also adds a bit of complexity to the flavors—its sweetness isn’t as straightforward as that of white sugar. Light brown sugar is best for this recipe, but you can use an equal amount of dark brown sugar as an acceptable substitute.
FAQs & Tips
How do I prep and store these brownies?
Nutella Brownies can be made ahead and stored easily. They will keep in a resealable bag at room temperature for up to 3-4 days. Freezing them is ideal, as they freeze well and are just as delicious when thawed and enjoyed later. Thaw overnight or gently thaw on the defrost setting in your microwave. Additionally, you can wrap the finished brownies individually and freeze them so you can just thaw one at a time for a quick chocolate fix.
I only have salted butter!
In place of the unsalted butter, you can use salted butter. If you do this, however, make sure you omit the added salt later in the ingredients list. Either way, thoroughly cream the butter and sugar together and make sure the butter is softened, not melted! “Softened” means it still retains its basic stick shape but when you gently press on the top, your finger leaves an indentation.
Tips for cutting
Cutting brownies can be a messy endeavor. And sometimes they seem to fall apart completely. While they’re still delicious, it makes for a crumbly affair and a sloppy presentation. To avoid this, let the brownies cool completely on a wire rack, set on your counter (away from your oven if possible). Once they’re completely cool, grab a surprising choice: a plastic knife! Yes, one of those cheap disposable ones. They are the best for cutting clean brownies and leaving the sides of each brownie intact.
Serving Suggestions
Nutella Brownies are delicious on their own with a glass of cold milk or a cup of strong coffee. However, there are lots of things they pair well with, too. Top with your favorite vanilla ice cream or whipped cream, for instance. If you like the chocolate-and-coffee combo, try these brownies with our No Churn Coffee Ice Cream for a quick treat. In the summer, you can serve alongside fresh raspberries or strawberries. And Nutella Brownies are delicious for breakfast!
Nutella Brownies
Ingredients
- 1/3 cup unsalted butter softened
- 1/2 cup packed light brown sugar
- 2 large eggs at room temperature
- 2 teaspoons vanilla extract
- 1 1/4 cups chocolate hazelnut spread divided
- 1/2 teaspoon salt
- 3/4 cup all-purpose flour
- 3/4 cup semi-sweet chocolate chips optional
Instructions
- Preheat your oven to 350°F. Prepare an 8-inch square baking pan by lining it with parchment paper, allowing some overhang for easy removal.
- In a large bowl, beat the softened butter until smooth. Add brown sugar and continue beating until creamy.
- Mix in the eggs and vanilla extract until well combined. Then, blend in 1 cup of the chocolate hazelnut spread and salt until the mixture is smooth.
- Gently fold in the flour until just combined, being careful not to overmix. If you're including chocolate chips, now's the time to fold them in.
- Transfer the batter to the prepared pan. Drop small dollops of the remaining chocolate hazelnut spread over the top and use a knife to create a swirl pattern.
- Bake for about 32-36 minutes. Check for doneness with a toothpick; it should come out with a few moist crumbs attached.
- Let the brownies cool completely in the pan on a wire rack. Once cool, use the parchment paper overhang to lift them out and cut into squares.
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