Nothing like a warm hug from Nutella in brownie form!
These love squares feature a rich, dense, and fudgy texture delivered right out the oven with a chocolatey finish. Need I say more?
There is a tender, flakey thin crust before you sink your teeth in the decadent center. I added a sprinkle of sea salt on top of each square after I smothered the tops with extra Nutella, because why not?!
This is made with a standing mixer, you can use a hand mixer and a large bowl, you will want to turn down the speed when adding flour. Otherwise a cloud of white might appear!
TIP: lightly oil measuring cup before spooning out spread into cup. The oil helps the ingredient not stick to the side and rolls right out!
Nutella Brownies
Ingredients
- 2 large eggs
- 1/2 cup dark brown sugar, packed
- 1/3 cup oil*
- 1 teaspoon vanilla extract
- 1 cup Nutella + 1/2 cup for topping
- 3/4 cup all-purpose flour**
- Sprinkle of sea salt, optional
Directions
- Pre-heat oven to 350 degrees F. Line 9×9 baking pan with parchment.
- In a standing mixer fitted with paddle, beat eggs on high. Add brown sugar, mix well.
- Add oil and vanilla extract. Beat until combined.
- Add Nutella, mix well.
- On low, beat in flour. Be sure to give the mixture one more fold as some flour might still be in the bottom!
- Pour into prepared baking pan.
- Dollop 1/4 cup Nutella on top in columns of 2 and rows of 4.
- Using a fork, swirl the spread just on the top part of the batter.
- Bake 23 minutes.
- Remove, let cool to room temperature.
- Drizzle remaining Nutella over the top of brownies, sprinkle on some sea salt for extra “mmm’s” when you take a bite!
- Store in air tight container.
*You can use butter at room temperature instead of oil.
**Gluten-free version: use Bob’s Red Mill Gluten Free Baking flour 1:1 ratio
For the drizzle, heat Nutella in microwave and then pour over. If you try to spread, the thin crust on the top will come off. I mean it all goes to one spot any ways but it doesn’t look at pretty, ha!
