Nutella fans will love these Nutella Brownies! Rich, fudgy brownies full of Nutella swirls and topped with a Ferrero Rocher Chocolate!
This recipe has been on my site for a very long time, but you’ve probably never seen it until now. That is because the post was not optimised for Google. It didn’t even have a recipe card! I thought it was long overdue a major refresh!
All I can say is I’m so glad I finally got around to re-making this Nutella brownie recipe. It reminded me how delicious they are! They are also very easy to make, no matter what your comfort level is when it comes to baking.
Baking with Nutella
Of course, I am no stranger to baking with Nutella – far from it! My kids have absolutely loved it since they were little, so anything I baked with Nutella was always practically inhaled – naturally!
TIPS FOR RECIPE SUCCESS
- Use the correct size tin – I use a square 22x22cm baking tin greased and lined with baking parchment.
- When whisking the eggs, sugar and Nutella together, it’s best to use an electric mixer and whisk on high speed until the mixture is very thick and pale – this gives the brownies an amazing texture and helps achieve that much desired wafer thin layer on top of the brownie.
- If you’re like me and love to read up on all the geeky science behind baking, there is a great article on Epicurious on why it’s a good idea to whisk your eggs for brownies.
- I place teaspoonfulls of Nutella on top of the unbaked brownie, then using a sharp skewer or knife, I make swirls to create a pretty pattern. Some of the Nutella sinks into the brownie, but I don’t consider that a bad thing at all.
- In keeping with the chocolate hazelnut theme, I add Ferrero Rocher chocolates on the top of the brownies – just like my Ferrero Rocher Blondies! You could also use chopped hazelnuts. Or nothing! This part is entirely optional.
- There is a very fine line between an underbaked brownie and an overbaked one. It can take just 2-3 minutes to go from brownie perfection to…..chocolate cake.
- To check if the brownies are ready, insert a skewer in the middle. If it comes out with very wet batter, they need a few more minutes. A few gooey crumbs are fine – take them out of the oven asap! A perfectly baked brownie will also have a wafer thin, crust on the top.
- For more helpful tips on how to make perfect brownies, see my classic chocolate brownie post.
COMMONLY ASKED QUESTIONS
How long do these brownies keep for?
The brownies will be at their best within three days of baking. They will still be good after day 3, but they will have started to dry out a little. Store the brownies in an airtight container to keep them nice and fresh.
Can brownies be frozen?
Absolutely! Wrap the individual brownies in pieces of baking paper, then double wrap in tin foil. You can freeze them for up to 3 months.
Nutella brownies….so chocolatey and rich, but not so much you wouldn’t find yourself reaching out for another piece…I’m in brownie heaven!
More delicious brownie recipes to try
did you make this recipe?
I really hope you loved it! Let me know what you thought by leaving a comment below – and please rate the recipe by clicking on the stars in the recipe card. Thanks!
- 100g plain flour
- ¼ Teaspoon salt
- 175g butter, cut into small cubes
- 75g best quality cocoa powder
- 250g caster sugar
- 3 large eggs
- 50g Nutella
- 1 tsp vanilla extract
- 175g Nutella for the top
- 9 Ferrero Rocher for decoration (optional)
- Pre heat the oven to 180C/160fan/Gas mark 4. Grease and line a 22x22cm square baking tin, making sure the parchment comes up a few centimetres above the top of the tin so you can lift the brownies out easily.
- Place the flour and salt in a medium bowl and stir to combine. Melt the butter in a saucepan. When the butter has melted, add the cocoa powder and stir until the mixture is smooth.
- Using an electric mixer, whisk the caster sugar, eggs and Nutella on high speed until the mixture is thick and pale. This could take up to 5-7 minutes. Gently fold in the vanilla extract and melted cocoa powder and butter mixture, followed by the flour.
- Scrape the brownie batter into the prepared tin. Place the 175g Nutella in little teaspoons on top of the brownie. Using a sharp knife or skewer, gently swirl the Nutella to make a pattern. You don’t have to be precise here - just swirl as best as you can. Top with the Ferrero Rocher chocolates, if using.
- Bake the brownie for 25-30 minutes or until the brownie is set on top. To test if the brownies are ready, insert a skewer in the middle. If it emerges with wet brownie batter, they need a few minutes longer. It can be hard to judge exactly when brownies are perfectly baked, but I would always prefer a slightly under baked brownie to an over baked one. They take exactly 28 minutes in my oven.
- When the brownies are ready, remove from the oven and place on a wire cooling rack. Leave the brownies to cool completely in the tin before cutting into squares.
This recipe makes 9 large brownies, but you can cut them smaller if you prefer.
Do bear in mind that some of the Nutella will sink into the middle of the brownie - but this is no bad thing!
If you don't want to use Ferrero Rocher for the top, you could add chopped hazelnuts. Or you could just leave them plain!
While these Nutella brownies taste incredible on their own, they are also amazing with vanilla ice cream.
Nutrition Information:Yield: 9 Serving Size: 1
Amount Per Serving: Calories: 559Total Fat: 31gSaturated Fat: 19gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 105mgSodium: 227mgCarbohydrates: 63gFiber: 4gSugar: 46gProtein: 7g
Calories and nutritional information are provided by a third party application and should be viewed as indicative figures only.