Nutella® Brownies
These Nutella® Brownies are a quick, reliable way to make a decadent, crowd-pleasing dessert. The batter combines eggs and sugars for lift and tenderness, then incorporates a melted mixture of butter, hazelnut liqueur and Nutella® to add rich, nutty chocolate flavor. After folding in the dry ingredients and optional chocolate chips, bake until the top is set and the edges pull slightly away from the pan. Cool completely before slicing for clean pieces and a fudgy interior.
Ingredients
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1/2 cup butter
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1/4 cup hazelnut liqueur (such as Frangelico®)
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1/4 cup chocolate-hazelnut spread (such as Nutella®), or more to taste
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1 cup all-purpose flour, sifted
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1/2 cup unsweetened cocoa powder
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1/4 teaspoon salt
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2/3 cup white sugar
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1/3 cup brown sugar
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2 eggs
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1 teaspoon vanilla extract
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1/2 cup semisweet chocolate chips (optional)
Directions
- Preheat oven to 375°F (190°C). Grease an 8-inch square baking pan or line it with parchment paper.
- In a small saucepan over medium heat, combine the butter, hazelnut liqueur and chocolate-hazelnut spread. Stir occasionally as the mixture melts and begins to bubble, about 4–6 minutes. Remove from heat and let it cool slightly so it is warm but not hot.
- In a medium bowl, whisk together the sifted flour, unsweetened cocoa powder and salt until well combined. Set aside.
- In a large bowl, beat the white sugar, brown sugar, eggs and vanilla extract with an electric mixer until the mixture is smooth and slightly thickened. Slowly pour the warm butter–Nutella® mixture into the eggs and sugars while mixing at low speed until fully incorporated and uniform in texture.
- Gently fold the dry ingredients into the wet ingredients just until incorporated. Avoid overmixing to keep the brownies tender. If using, fold in the semisweet chocolate chips. Pour the batter into the prepared pan and smooth the top.
- Bake for 20 to 25 minutes, or until the surface looks set and the edges begin to pull away from the pan. A toothpick inserted into the center should come out with a few moist crumbs for fudgy brownies; if it comes out wet, bake another 2–3 minutes and check again.
- Allow the brownies to cool completely in the pan for at least 2 hours before cutting. Cooling gives the interior time to set so slices are neat and fudgy.
These brownies are best enjoyed at room temperature or slightly warmed. The Nutella® adds a distinct hazelnut-chocolate depth that elevates the classic brownie. For a richer flavor, try using a high-quality chocolate-hazelnut spread, or add a sprinkle of flaky sea salt on top after baking.
Frequently Asked Questions
Q: How do I prevent the brownies from becoming too sweet?
A: Control sweetness by measuring the Nutella® and sugars accurately. If you prefer less sweetness, reduce the white sugar by 2–3 tablespoons or skip the optional chocolate chips. Also, folding the Nutella® in at the right moment—after the wet ingredients are combined—helps balance flavors.
Q: Can I use a different flour?
A: All-purpose flour gives the classic soft and slightly gooey brownie texture. Using whole-wheat or gluten-free blends will change the texture and may produce a denser, more cake-like result. If you substitute, follow the blend manufacturer’s guidance for 1:1 swaps and expect a different crumb.
Q: How do I know when brownies are done?
A: Look for a set top and slightly pulled-away edges. A toothpick inserted into the center should come out with a few moist crumbs for fudgy brownies. If the toothpick is wet with batter, bake a few more minutes and check again.
This recipe is ideal for family gatherings, potlucks or an easy weeknight treat. With its straightforward steps and familiar ingredients, it’s an accessible way to make a memorable chocolate dessert that highlights the unique flavor of Nutella®.