Make rich, intensely chocolate brownies with a fudgy texture using Nutella for extra flavor.
Author:Ahazzam
Prep Time:15 min
Cook Time:30 min
Total Time:45 min
Yield:16 servings
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 cup (2 sticks) unsalted butter
1 cup granulated sugar
1 cup packed light brown sugar
4 large eggs
1 tablespoon vanilla extract
1 cup Nutella, plus 1/2 cup for swirling
1 cup all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon salt
1 cup semi-sweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides.
Melt the butter in a saucepan over low heat. Remove from heat.
Whisk the granulated sugar and brown sugar into the melted butter until combined.
Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and 1 cup of Nutella until smooth.
In a separate bowl, whisk together the flour, cocoa powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix. Fold in the chocolate chips.
Spread half of the batter into the prepared pan. Dollop the remaining 1/2 cup of Nutella over the batter. Spread the remaining batter over the top.
Use a knife to gently swirl the Nutella layer into the batter.
Bake for 28 to 32 minutes. The edges should look set, and a toothpick inserted near the center should come out with moist crumbs attached, not wet batter.
Let the brownies cool completely in the pan on a wire rack before lifting them out using the parchment overhang and cutting them into squares.
Notes
For extra fudgy brownies, slightly underbake them by 1-2 minutes.
Sprinkle flaky sea salt over the top immediately after removing the pan from the oven for a flavor contrast.
If you want a thicker brownie, use an 8×8 inch pan instead and increase the baking time by about 10 minutes.