Best Nutella Brownies Recipes
BEST NUTELLA BROWNIES
Make and share this Best Nutella Brownies recipe from Food.com.
Provided by Boomette
Categories Bar Cookie
Time 1h
Yield 16 brownies
Number Of Ingredients 7
Steps:
- Put rack in center of the oven. Preheat oven at 325°F Put parchment paper in the bottom of a 9 inch square pan (but taking care to let exceed a strip of parchment paper on each side (2 sides) and butter the two other sides). Sorry for this sentence, I had so much trouble translating it LOL.
- In a bowl, mix flour and salt. Set aside.
- In another bowl, with an electric mixer, beat eggs, nutella, brown sugar and vanilla until the mixture is creamy and homogeneous, about 2 minutes. At low speed, add dry ingredients alternating with melted butter.
- Spread in the pan. Cook 35 to 40 minutes or until a toothpick inserted in the center of cake comes out with lumps and not completely clean.
- Let cool in the pan about 2 hours. Remove from pan and cut in squares.
BEST NUTELLA BROWNIES
Chocolate hazelnut spread is the secret ingredient in these decadent brownies! Even Nutella haters are falling in LOVE with this easy Nutella brownie recipe. So simple to make and incredibly delicious!
Provided by Jesseca
Categories Desserts
Time 45m
Number Of Ingredients 9
Steps:
- 1. Preheat the oven to 350 degrees. Line a 9 inch pan with parchment or mist with baking spray. Set aside.e
- 2. Combine the butter and bittersweet chocolate together in a small saucepan. Heat on low, stirring consistently, until the butter and chocolate are melted together. Remove from the heat and allow to cool slightly.
- 3. Add the chocolate butter mixture to the bowl of an electric mixer. Whisk in the chocolate hazelnut spread and sugar.
- 4. Mix in the eggs, one at a time, until fully incorporated followed by the vanilla extract.
- 5. Fold in the flour, salt, and espresso powder until combined.
- 6. Pour the batter into your prepared pan. Bake 30-40 minutes, or until a toothpick comes out clean.
Nutrition Facts : ServingSize 1 g, Calories 321 kcal, Carbohydrate 31 g, Protein 4 g, Fat 20 g, SaturatedFat 14 g, Cholesterol 52 mg, Sodium 172 mg, Fiber 3 g, Sugar 20 g, UnsaturatedFat 4 g
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- Grease a 20cm/8" square pan with butter then line with parchment/baking paper with overhang.
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- Preheat your oven to 350F/180C and line a 9X9 or 8X8 square pan with foil and grease heavily.
- In a large pot add the water, butter, sugar, and cocoa powder. Cook on medium heat for 2-3 minutes until it is all combined together. Remove from the heat and mix in 8oz (1 Cup) Nutella, the mixture will be very thick. Then add the oil and vanilla extract, this will take a minute or two to mix in, thats fine. Just get it mostly combined then let sit for five minutes before adding the eggs.
- Add the baking powder, salt, cornstarch, and mix to combine. Gently add the flour by using a spatula to fold in until just combined, just before there are no flour streaks. Do not over mix, this will affect the end product.
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- In the bowl of a stand mixer fitted with the paddle attachment, (or using hand beaters), cream the butter and sugar on medium-high speed until smooth and creamy, about 2 minutes. Using a rubber spatula, scrape down the sides of the bowl.
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- Preheat oven to 350 degrees. Line a 9x9 baking pan with parchment paper or tin foil and spray with cooking oil.
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- Preheat oven to 350°F. Line a 9x9” pan with foil or parchment and spray with nonstick cooking spray.
- Place baking chocolates and butter in a large microwave safe bowl. Heat in 30 second increments, stirring between each, until melted and smooth (about 2 minutes depending on your microwave). Stir sugar into chocolate mixture, then stir in eggs until well mixed. Stir in the Nutella, then add the vanilla and salt and stir until smooth. Carefully stir in the flour, then stir in the chocolate chips.
- Pour batter into the pan and bake for about 20-25 minutes until a toothpick comes out with just a few crumbs an inch from the side of the pan. I like to make these a little underdone so they stay fudgy and rich.
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- Cut out an 8x8-inch square piece of parchment paper. Dollop 1/2 cup (140g) Nutella onto the paper, and spread out to the edges. Freeze until solid - about 1 hour.
- Preheat the oven to 180C/350F/Gas 4. Line an 8x8-inch square baking pan with foil or parchment paper, and set aside.
- Place the remaining Nutella, butter, sugar, cocoa powder, and salt into a large microwave-safe bowl, and heat for 1 minute. Stir well, then microwave for another minute. The mixture should very warm to the touch.
- Add the eggs and vanilla, and mix well until combined. Fold in the flour until fully combined, then gently fold in the chocolate chips. Be sure not to let them ALL melt into the warm batter.
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