Nutella Brownie Recipe
7 ingredients make these fudgy Nutella Brownies- so simple and so decadent
Servings: 9 brownies
Calories: 387kcal
Ingredients
- 1/3 cup (75 g, 5 1/3 Tbs.) salted butter room temperature
- 1/2 cup (107 g) packed light brown sugar
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 1 1/4 cups (400 g) Nutella divided
- 1/2 teaspoon kosher salt
- 3/4 cup (90 g) all-purpose flour
Instructions
- Preheat the oven to 350 F. Line an 8x8 baking pan with parchment paper and coat with baking spray.
- 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.
- Turn the speed to the medium-low and add 1 cup of the Nutella and the salt mixing until smooth and fluffy.
- Turn the speed to low and add the flour, mixing until just combined.
- 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.
- Bake for 30 to 35 minutes until the center is just set.
- Allow to cool completely in the pan on a wire rack. Cut into squares when ready to serve.
Notes
- Tools: 8x8 pan | Stand mixer fitted with a paddle attachment | Rubber Spatula |Cookies and cups cookbook
- Butter: I used unsalted butter as I never salted butter on hand, and I simply just add an extra 1/4 teaspoon of salt. The recipe already has salt in it as well, so you could try omitting it if you would like.
- Storage: Store at room temperature, in an covered container, for up to 3 days. Or freeze for up to 3 months. Then thaw at room temperature.
Nutrition
Calories: 387kcal | Carbohydrates: 46g | Protein: 5g | Fat: 20g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 224mg | Potassium: 214mg | Fiber: 3g | Sugar: 35g | Vitamin A: 264IU | Calcium: 64mg | Iron: 3mg