Calling all Nutella fiends! These Nutella brownies have a WHOLE jar of Nutella in them…need I say more? These super fudgy Nutella swirled brownies come together in 1 bowl and are super easy to make!
Raise your hand if you used to eat Nutella straight out of the jar with a spoon! I knew I wasn’t the only one! And if you’re obsessed with Nutella or all things chocolate hazelnut, you will adore these Nutella brownies. They’re super fudgy with a crackly top and they have a whole jar (You heard me! A WHOLE jar of Nutella) in them.
Basically I think they’re perfect. And I hope you’ll agree with me.
What are Nutella brownies?
Let’s face it I’m obsessed with brownies. And these ones are up there with the best I’ve ever had. They’ve got a crispy crunchy top and are super gooey inside. I hadn’t previously been a fan of crispy tops, but I think I’ve been turned. I would go as far to say that they are even better on the second day! The flavors really settle into a rich, fudgy, hazelnut nuance flavor that is simply irresistible. My one mistake was that I only made a half batch. Don’t do it, you’ll be disappointed. If anything make a double batch. Or triple..
Ingredients for fudgy Nutella brownies
All Purpose Flour
Tips for the best Nutella brownies
I love brownies because they’re one of the easiest desserts to whip up at home. They’re made in one bowl with simple ingredients and taste worth of a bakery. And luckily for you I’ve made millions of brownies in my life time (okay, not really–but it’s up there!), so I have alllll the tips and tricks you need to produce perfectly fudgy brownies.
Beat the eggs and the butter and sugar for a long time: This will give you that signature crackly topped brownie look! I usually make these by hand and recommend beating the eggs, sugar and butter together until light and foamy–usually just as your arm is starting to get sore 🙂
Use high quality cocoa powder: The Nutella provides most of the chocolate-y flavor to these brownies, but you’ll also need some cocoa powder to keep them fudgy and decadent! We recommend a high quality Dutch processed cocoa–we love Rodelle!
Under bake them: The key to fudgy brownies is under baking them ever-so-slightly! Remember the brownies will continue to cook as they cool so it’s okay if they’re a little gooey in the middle when you take them out!
Go big or go home on the Nutella swirl: We’re not here to play around. If you’re going to eat 2/3 of a jar of Nutella you might as well eat the rest of it swirled in thick ribbons in your brownies. Duh.
Preheat oven to 350°F. Grease and line a 8 x 8″ pan with parchment paper and set aside.
In a large microwave-safe bowl, combine butter and sugar. Microwave for 30 seconds, then remove and stir with a whisk. Repeat process 2 more times. Though granules of sugar will remain, the goal is to get the mixture to a glossy finish.
Allow mixture to cool slightly, then add in eggs one at a time, whisking in between each addition. Whisk until the mixture lightens in color slightly, about 2 minutes.
Add in the 2/3 cup Nutella and vanilla extract and mix well.
Add the cocoa powder, flour, and salt. Fold in flour until just combined.
Pour mixture into prepared baking pan, using a rubber spatula to spread the batter out evenly. Drop the remaining 1/3 cup (the rest of the jar if you’re using a small jar of Nutella) by the Tablespoon on top of the brownies. I like to do this like a 5 pattern on dice. Use a butter knife to make big swirls throughout the brownies. Don’t over swirl–you want big ribbons of Nutella!
Bake for roughly 30 minutes, testing for doneness by inserting a knife into the center of the brownies. You’ll know they’re done when the edge is set, but a knife inserted into the middle still comes out with a bit of brownie batter on it.
Allow to cool before slicing into 9 huge brownies or 16 regular size brownies. Enjoy!