Boxed brownies are hard to beat — crinkly tops, fudgy centers, and chewy edges. After testing many recipes, we discovered one that matches that classic texture. The secret? Nutella. These Nutella brownies deliver everything you want: a fudgy interior, chewy edges, deep chocolate flavor, and irresistible hazelnut notes.
- Tips for the Best Nutella Brownies
- Nutella Brownie Ingredients
- Nutella Brownie FAQs:
- Q1: How can I achieve a fudgy texture in my brownies?
- Q2: Can I substitute melted chocolate for cocoa powder?
- Q3: How can I make my brownies more cake-like?
- Q4: Can I freeze brownies?
- Q5: How do I prevent my brownies from sticking to the pan?
Tips for the Best Nutella Brownies
- Use high-quality ingredients: Simple recipes rely on good ingredients. Use real butter and a quality cocoa powder for richer flavor and better texture.
- Don’t overmix: Fold dry ingredients into the wet gently. Overmixing deflates the batter and yields a denser, less tender crumb.
- Choose the right pan: Pan material affects texture. Metal pans conduct heat quickly and help create chewy edges; glass pans bake more evenly and can produce a cakier center.
- Measure properly: Use correct measuring tools and level off dry ingredients. Weighing ingredients is the most accurate method.
- Try add-ins: Nuts, chocolate chips, or extra Nutella swirls add texture and flavor — experiment to suit your taste.
- Underbake slightly: Brownies continue to set after leaving the oven. Pull them when the top looks set but the center is still soft for a fudgy result.
- Cool completely: Let brownies cool in the pan before cutting to avoid crumbling and to set the texture.
- Chill for clean slices: Chill the pan briefly for neater, cleaner cuts when serving.
Nutella Brownie Ingredients:
- Butter — 1 cup (226 g): Provides richness and contributes to a fudgy texture.
- Brown sugar — 2/3 cup (133 g) and granulated sugar — 2/3 cup (133 g): A combination that balances moisture and sweetness for a chewy bite.
- Eggs — 5: Eggs bind the batter and add structure while keeping the brownies dense and fudgy.
- Vanilla — 1 tablespoon: Enhances overall flavor and complements the Nutella.
- Nutella — 1 1/4 cups (370 g): The defining ingredient: hazelnut-chocolate flavor and extra moisture for a dense crumb.
- Diamond kosher salt — 1 1/2 teaspoons (use half the amount if using Morton): Balances sweetness and boosts the chocolate and hazelnut notes.
- All-purpose flour — 1 cup (120 g) and Dutch-processed cocoa powder — 1/4 cup (25 g): Provide structure and concentrated chocolate flavor.
Nutella Brownie FAQs:
Q1: How can I achieve a fudgy texture in my brownies?
A1: Use a metal pan, avoid overbaking, and rely on ingredients that add moisture and fat — Nutella and brown sugar help create a dense, fudgy crumb.
Q2: Can I substitute melted chocolate for cocoa powder?
A2: This recipe works best with cocoa powder. Nutella already contributes sweetness and fat, so Dutch-processed cocoa adds pure chocolate intensity without altering the balance too much.
Q3: How can I make my brownies more cake-like?
A3: Bake longer and consider a glass pan for slower, more even heat. Keep in mind this recipe is designed for a fudgy, chewy result.
Q4: Can I freeze brownies?
A4: Yes. These brownies freeze well for up to three months. Wrap tightly in plastic, place in an airtight container, and thaw before serving.
Q5: How do I prevent my brownies from sticking to the pan?
A5: Grease the pan thoroughly and line it with parchment paper that creates a sling. This makes removing the brownies easy and keeps the edges intact.
Nutella Brownies
Ingredients
- 1 cup salted butter 226 g
- 2/3 cup brown sugar 133 g
- 2/3 cup granulated sugar 133 g
- 5 eggs room temperature
- 1 tablespoon vanilla extract
- 1 1/4 cup nutella 370 g
- 1 ½ teaspoon diamond kosher ½ the amount if morton
- 1 cup all-purpose flour 120 g
- 1/4 cup dutch processed cocoa powder 25 g
Instructions
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Preheat the oven to 350°F (175°C).
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Grease and line a 9×13-inch metal pan with parchment paper and set aside.
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Melt the butter in a small saucepan over low heat or in the microwave.
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Remove from heat and whisk in the Nutella and cocoa powder until smooth.
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Set the chocolate mixture aside to cool slightly.
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In a medium bowl, combine eggs, both sugars, and salt with vanilla. Beat on high speed with a whisk or hand mixer until the mixture thickens, becomes pale, and falls from the beater in a wide ribbon, about 4–5 minutes.
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Fold the cooled chocolate mixture into the egg mixture using a rubber spatula.
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Add the flour and fold it in gently but quickly to retain the air incorporated into the eggs.
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Pour the batter into the prepared pan and smooth the top with a spatula.
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Bake until the top is slightly cracked and still soft to the touch, about 30 minutes. Check around 25 minutes to avoid overbaking.
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Let the brownies cool completely on a wire rack.
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Use a sharp knife to cut into 12 large squares or to your preferred size.
