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I had you at Nutella didn’t I? I know, my heart skips a beat when I hear that magical word too. The first time I had Nutella I was sitting in a little french bistro in Paris- err I wish. Ok maybe my first time wasn’t magical but it was memorable. My sister actually turned me on to this stuff after she had taken a cooking class in highschool.
I remember the first spoonful. The first thought that ran through my head was I can’t believe my entire childhood had gone without this chocolate hazelnut spread! I mean I love peanut butter. Don’t get me wrong. I love it so much I stuffed it in a cupcake.
But Nutella. Oh man. Spread this stuff on a shoe and I would eat it.
So when you go and stuff it in a brownie. That’s a no brainer.
Now I wish I could say I dreamt up this crazy ridiculously good brownie recipe with swirls of Nutella running through it. But I didn’t. Instead this is the mad genius work of a fellow food blogger, Shelly over at Cookies and Cups and her fabulous new cookbook, Cookies and Cups.
When she released the cookbook back in April 2016 I knew I had to get my hands on it. And I as flipped through all the glossy photos I mentally dog eared a bunch I couldn’t wait to make. But the one that stood out that I needed to make like YESTERDAY- these Nutella Brownies.
Brownies are simple right? Fudgy, chocolatey heaven. Perfect on their own. But then she went and swirled in Nutella. Like I said. My heart skipped a beat.
How To Make These Easy Nutella Brownies:
To make these brownies, they start with salted butter. Now normally I don’t have salted butter on hand, but her cookbook has a few recipes that call for it. If you don’t have salted butter on hand, then just add a bit of salt to your mix. This recipe calls for additional salt, so you could add a pinch more. These brownies start with creaming your butter and your brown sugar together in your stand mixer for about 2 minutes. The brown sugar is what helps to give these brownies their chewiness. If you use your hand mixer, this will take a couple more minutes. Be sure to stop and scrape down the sides of the bowl. This is an important step during creaming that is often overlooked. You want to make sure that your ingredients are being evenly creamed together.
After your eggs and vanilla extract have been incorporated, it’s time to add my favorite part. The chocolate hazelnut spread. Nutella has it’s own milk, and sugar added to it, so it’s basically like adding a few ingredients all at once. Once your Nutella has been mixed in, reduce your mixer to low and add your flour. Be sure to measure your flour correctly, otherwise it could result in a tough dry brownie instead of a chewy soft one.
Ok so maybe you can’t go and enjoy some Nutella in a little Paris cafe somewhere, but you can enjoy these. Like now.
Let me tell you a bit more about the cookbook:
- I love her voice in this cookbook. It’s like she is in the kitchen with me. Talking to me. Walking me through each recipe.
- Each recipe has a photo to go along with it. I mean she is a food blogger so it makes sense. But I hate cookbooks that have like 5 photos to it. And of course each photo is droolworthy, which I would expect no less.
- She starts with recipes “you need to nail” if you say you can bake- like the fudgiest brownies (I’ll take her word on that after I’ve tried these Nutella bad boys) and classic sugar cut-out cookies. Nail these recipes and sky’s the limit.
- There are desserts AND savory recipes. Yes it’s dessert first for this cookbook, and I’m a total fan of that. But even the biggest dessert fan (Me! That’s me!) needs a salty snack and a real meal now and then. You will find some amazing dinners (like garlic bread pasta, swoon!), salads that won’t make you feel like you’re dieting (BLT panzanella, mmhmm you heard right) and some sammies that are I’m seriously crushing on (french onion grilled cheese, ’nuff said).
Other Recipes From The Cookbook I Want To Try:
- Salty Browned Butter Chocolate Chip Cookies (cover photo- so you know they are going to be epic)- update: I finally got to make these. You can check out that recipe here. And they might be my new favorite chocolate chip cookie recipe.
- Pretzel Frosting – Yes I want to make just a frosting. Ok maybe I’ll top it with a classic chocolate cupcake or spread it on some seriously good blondies. But still I want a spoon. So I can use it to gobble up this frosting.
- S’mores Cake – OMGGGGG . Forget the campfire. Let’s stay inside and make this instead. 3 layers. Toasted marshmallow buttercream. Milk chocolate ganache. Need I say more?
- Tuxedo Brownies- Clearly I am fan of this girl’s brownies recipes. But can you blame me? I mean this is brownie all dressed up and fancy like with a frosting and ganache on top. Definitely making these soon. Like grabbing my mixing bowls now….
Ok I’ll stop there because I could keep going.
So what are you waiting for? Stop drooling and go grab that jar of Nutella I know you have in your cupboard right now and get to making these.
To Make These Easy Nutella Brownies You Will Need:
- 8×8 Pan- This is the pan I own and love
- Stand mixer fitted with a paddle attachment
- Measuring Equipment- cups, spoons, and mixing bowls
- Rubber Spatula
- 1/3 cup salted butter room temperature
- 1/2 cup packed light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/4 cups Nutella divided
- 1/2 teaspoon kosher salt
- 3/4 cup all purpose flour
- 1. Preheat the oven to 350 F. Line an 8x8 baking pan with foil and coat with baking spray.
- 2. In the bowl of a stand mixer fitted with a paddle attachment, mix the butter and brown sugar on medium speed for 2 minutes. With the mixer still on medium, add the eggs and vanilla and continue mixing until smooth, scraping the sides of the bowl as necessary.
- 3. Turn the speed to the medium-low and add 1 cup of the Nutella and the salt mixing until smooth and fluffy.
- 4. Turn the speed to low and add the flour, mixing until just combined.
- 5. Spread the batter evenly into the prepared pan. Drop the remaining 1/4 cup Nutella by the teaspoon evenly over the batter, then swirl the Nutella into the batter, using a butter knife.
- 6. Bake for 30 to 35 minutes until the center is just set.
- 7. Allow to cool completely in the pan on a wire rack. Cut into squares when ready to serve.
*Store at room temperature for up to 3 days (you know if they last that long, I'm guessing they won't) Adapted from from Cookies and Cups
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