Nutella Brownies

These Nutella Brownies are insanely rich and fudge-y. And, duh, Nutella!

It’s official. I am obsessed with these Nutella Brownies.

Seriously. These are the deepest, darkest, richest, most fudgiest brownies I have ever eaten.

When I eat a brownie, I do not, under any circumstances, want to be eating chocolate CAKE. I want crinkly crispy tops, crunch edges, and a layer of straight up fudge in the middle. To me, that’s a brownie done right. And these brownies meet all the criteria to qualify for the Brownie Hall of Fame.

These Nutella Brownies are insanely rich and fudge-y. And, duh, Nutella!

The Nutella plays an interesting role in this recipe. The first few times I made it, I was really searching for the Nutella taste. It’s not super obvious. For the most part, I think the Nutella just adds the the richness of the chocolate flavor and and is definitely a major contributor to the fudginess.

But I wanted to actually taste the Nutella. So it finally crossed my mind to add a layer of pure Nutella swirled goodness on top, resulting in Nutella-Brownie nirvana.

These Nutella Brownies are insanely rich and fudge-y. And, duh, Nutella!

For the most part, these are a cinch to make. But there is one really crucial detail that you have to pay attention to: do not over-bake these!

The only reason I mention this is because it’s going to be really tempting. The center of these brownies is SUPER fudge-y. To the point you can’t really serve up a middle slice while it’s still warm (you’d basically be spooning it out– which I don’t mind!). You might think that they’re not quite done if you’re judging by the toothpick test.

But if you continue to bake them until a toothpick comes out clean, you’ll get WAY over-baked edges that are either burned or really hard. And that heavenly gooey center won’t be so gooey anymore! The trick is to let them cool all the way to room temp (torture, I know!) before slicing up those middle pieces.

If you just can’t stand it and need to it warm, that’s okay too. Just go for the outer pieces and save the middles until after they’ve had a some more time to cool. Trust me, it’s totally worth the wait!

Nutella Brownies

These are the deepest, darkest, richest, most fudgiest brownies I have ever eaten. But be careful not to over-bake! The toothpick test isn't the way to go for these brownies if you like a fudge-y, gooey center.

Ingredients:

1 cup melted butter

1 cup sugar

1 cup brown sugar

2 teaspoons vanilla extract

4 large eggs

1 cup all-purpose flour

3/4 cup cocoa

1/2 teaspoon baking powder

1 cup nutella + 1/4 cup for swirling

Directions:

Preheat oven to 350ºF. Grease a 13x9 baking dish.

Using an electric mixer, combine sugar, brown sugar, and vanilla with melted butter. Add the eggs 1 at a time, mixing well after each addition.

In a separate bowl, whisk together flour, cocoa, and baking powder.

Add flour mixture gradually to the wet mixture. Mix well.

Microwave the 1 cup of Nutella for about 30-60 seconds to soften. Mix the melted Nutella into the batter. Pour it into the prepared baking dish.

Spoon the remaining 1/4 cup Nutella into a ziptop baggie. Microwave for 30 seconds to soften. Snip the corner and pipe lines across the brownie batter. Drag a knife back and forth across the batter to create the swirls.

Bake for 40 minutes.

Allow to cool completely before cutting.

 

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Ashton Swank

Ashton is the owner and author of Something Swanky. Although first and foremost a wife and mother, she considers herself an online entrepreneur, freelance writer and photographer, and brand ambassador. Her focus is in food styling, food photography and recipe development.