These Nutella brownies are fudgy pieces of heaven. Fudgy, dense and chewy paired amazingly with a hazelnut and chocolate flavour.
Nutella for me is best eaten from a jar by the spoonful (very helpful coping mechanism). I never like to play around or ruin something when in it’s purest form it is perfection. I don’t say this lightly but my Nutella jar made a great sacrifice for these brownies and then this happened:
Me: “I’ve been eating 2 slices of these a day.”
Friend at work: “Oh that’s nothing at all!”
Me: “It’s been 4 days ….”
I ate about two thirds of these brownies by myself and yes these Nutella brownies were just that bloody moresome. You know what I realised? I’m just your common brownie slut and I take back what I said on my peanut butter brownie post. I don’t care if they are cakey or fudgey or whatever – I will eat them all!
These Nutella brownies are fudgy pieces of heaven. Fudgy, dense and chewy with an unadulterated chocolate hazelnut flavour. Urgh ‘m actually having some withdrawal symptoms without my daily supply of brownies. You guys have been warned and yes you do have to get onto this recipe. Oh did I mention that this is a one bowl recipe? ;)
Makes 16 brownies (8″ square baking pan)
Recipe adapted from Sally’s Baking Addiction
72g unsalted butter, room temperature
100g brown sugar
2 eggs, room temperature
2 tsp vanilla paste
360g Nutella (290g for the brownie base and reserve 70g to top)
1/2 tsp salt
94g plain flour
- Preheat oven to 160C (fan forced) and line a 8 inch square baking pan.
- Beat butter and sugar until creamed with an electric hand mixer.
- Add eggs and vanilla and beat until combined.
- Add Nutella and salt and beat until smooth and fluffy.
- Fold through flour.
- Pour batter into baking pan. Dollop teaspoons of the reserved 70g Nutella on top of the batter; swirl Nutella through using a knife.
- Sprinkle with sea salt.
- Bake brownies for 30-32 mins or until a toothpick comes out with a few crumbs attached.
- Cool brownies in pan over a wire rack. Cut brownies into squares once fully cooled down.
Notes: Lasts 3-4 days at room temperautre. Frozen it will last 2-3 months.