Nutella Brownies
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Cook time: 
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Serves: 12 brownies
These brownies are thick, chocolatey and super fudgy! In all honesty, they don't really taste like Nutella at all, but they ARE really delicious, so don't leave it out!
  • 190g (or ¾ cup + 4¼ teaspoon, or 6.7 ounces) unsalted butter
  • 320g (or 11.2 ounces) bittersweet chocolate, chopped
  • 170g (or 6 ounces) Nutella
  • 275g (or 1⅓ cup + 2 teaspoons) granulated sugar
  • 3 large eggs (about 150g, or 5.3 ounces)
  • 1 egg yolk (about 17g)
  • 1 teaspoon vanilla extract
  • 100g (or ¾ cup + 2½ teaspoons) all-purpose flour
  • 35g (or ¼ cup + 2½ teaspoons) Dutch-processed cocoa powder
  • pinch of salt
  1. Preheat the oven to 175°C/350°F (standard oven setting). Butter a 18x25-cm/7x10-inch brownie pan and line the bottom and long sides of the pan with baking parchment to make it easier to lift the brownie out of the pan once baked.
  2. Combine butter and chocolate in a medium-sized heatproof bowl and set over a pan with an inch of simmering water, making sure the water doesn't touch the bowl. Allow to melt, stirring regularly, until smooth. Add the Nutella and stir until incorporated and the mixture looks smooth. Set aside and leave to cool.
  3. In the meantime, combine sugar, eggs and egg yolk in the bowl of a stand mixer and beat until light and fluffy, about 3 minutes. Beat in the vanilla. Check the chocolate mixture, making sure it has cooled to at least body temperature. Using a rubber spatula, fold the chocolate mixture into the egg mixture. In a small bowl, stir together flour, cocoa powder and salt. Using your rubber spatula again, fold the dry ingredients into the chocolate mixture until the batter looks smooth. It will be very thick.
  4. Plop the batter into the prepared pan, smoothing it out with a spatula or a spoon, and bake on a rack in the middle of the oven for 35-40 minutes, or until set on top and a tester inserted into the center of the cake comes out clean but moist.
  5. Allow to cool on a wire rack in the pan before cutting into squares and serving. Or serve warm, with ice cream on top. Yum.
Recipe by The Tough Cookie at