Nutella Brownies Recipe
Fudgy and chewy Nutella Brownies. One of the best Nutella Brownie recipe with Nutella buttons.
Prep Time 10 minutes
Cook Time 25 minutes
Servings 8 people
- 1/3 cup unsalted and melted butter
- ½ cup brown sugar
- 2 medium size eggs
- 2 teaspoon vanilla
- ¾ cup Nutella
- ¼ cup Nutella for making Nutella buttons
- ¾ cup all-purpose flour
- ¼ teaspoon salt
- ½ teaspoon baking powder
TO MAKE NUTELLA BUTTONS:
Line a baking sheet with aluminum foil or parchment paper.
I am using a teaspoon to drop the Nutella on the aluminum foil forming small discs.
When done, place the baking sheet in the freezer for an hour or two.
MAKING THE NUTELLA BROWNIES
Preheat the oven to 180C/350Line an 8x8 inch baking pan with parchment paper and keep aside.
Sift the flour, baking powder, and salt. Keep aside.
In a bowl, add the melted butter and brown sugar. Mix well for one minute.
Add the Nutella and mix until combined.
Add the eggs one at a time and mix for a few seconds. Do not over mix at this point or the brownies will come out having cake-like texture after incorporating a lot of air.
Add the vanilla and give it a quick mix. Add the dry ingredients and gently stir it in the batter, then add the Nutella buttons and fold it in the batter.
Pour the batter in the previously prepared baking pan. Bake the brownies on the top shelf of your oven for 25 minutes if you like the brownies chewy. Bake for 20 to 22 minutes if you like the brownies chewier and gooier.
The brownies are done baking when you insert a toothpick in the middle of the brownies and comes out with few crumbs.
Hold the parchment paper form the sides to pull the brownies out of the baking pan. Place the brownies over a cooling rack to prevent it from overbaking.
After the brownies are set for 10 minutes, cut the Nutella brownies to 16 squares.
Serve warm with vanilla ice cream or at room temperature.
Store the leftover brownies in an airtight container and refrigerate for up to one week.