Nutella Brownies

Nutella Brownies
Staff Writer
Nutella Brownies
Denise Woodward and Laudalino Ferreira

Nutella Brownies

I made these ultra moist and very sinful brownies to take to a party, where they main gobblers would be under the age of 10 and extreme Nutella lovers. They received a 10-plus.

See all chocolate recipes

20
Servings
108
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1/2 Cup unsalted butter, plus more for the baking pan
  • 8 Ounces good quality bittersweet chocolate, such as Scharffen Berger
  • One 13-ounce jar Nutella
  • 3/4 Cups sugar
  • 1 Cup all-purpose flour
  • 1 Teaspoon baking powder
  • 1/2 Cup cocoa powder
  • Pinch of salt
  • 3 eggs
  • 1 Teaspoon Mexican vanilla extract

Directions

Preheat the oven to 325 degrees.

Line a square baking pan with parchment paper and lightly butter. Heat the butter, chocolate, and Nutella in a medium-sized saucepan over low heat until melted. Whisk in the sugar. Remove from the heat.

Combine the flour, baking powder, cocoa powder, and salt in a large mixing bowl. Add eggs one at a time to the melted chocolate, whisking well after each egg. Add the chocolate mixture to the dry ingredients and stir until combined. Add the vanilla extract and stir. Pour into the baking pan. Bake for 25-30 minutes. Remove from the oven and let cool before slicing.  

Nutritional Facts

Total Fat
3g
4%
Sugar
2g
2%
Carbohydrate, by difference
18g
14%
Protein
3g
7%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
11mg
1%
Choline, total
2mg
0%
Fiber, total dietary
2g
8%
Fluoride, F
1µg
0%
Folate, total
22µg
6%
Iron, Fe
2mg
11%
Magnesium, Mg
4mg
1%
Niacin
1mg
7%
Phosphorus, P
16mg
2%
Selenium, Se
4µg
7%
Sodium, Na
8mg
1%
Water
15g
1%

Nutella Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Nutella Cooking Tip

Think beyond cakes and pies – fruits like peaches, pineapple, and figs are excellent grilled – brush with melted butter or wine and sprinkle with sugar and spices for a dessert that you can feel good about.

Nutella Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.