These are the best Nutella brownies you will eat, every bite is thick and fudgy. It has a crisp crackly top and an intensely fudgy interior that tastes of Nutella in every bite! This is serious indulgence at its best!
I am a thick, chewy and fudgy brownie person all the way! To me, if it’s cakey, then it isn’t a brownie! But everyone has their own preference! If you’re team fudgy brownie, then you’re in the right place because I’m showing how you can make the best nutella brownies that you have ever eaten!
What I love about these Nutella brownies is the fact that you can customise it in so many ways! Whether you want to add chopped hazelnuts in the batter or top with a generous coating of Nutella on top of the brownies, you can go crazy with these sweet treats!
I remember when I was very young, we’re talking teenage young, going to coffee shops after school with your friends was the “it” thing to do! Back then in Bombay, coffee shops weren’t a thing and there was no Starbucks. In this coffee shop, we used to get something called a sizzling brownie.
In this, the brownie would come served on a sizzler plate, really warm. It would have a generous scoop of Vanilla ice cream over it and finally, it was finished off with some chocolate sauce. It was sort of like a sensory explosion. The warm brownie and the freezing cold ice cream creating the most heavenly food experience. That is how I remember eating brownies when I was really young.
However, as I started understanding the different nuances of baking and especially making brownies, I started to realise that there is so much you can do with this sweet treat! There is a plethora of ways you can incorporate different flavours and textures to get the maximum bang for your buck. I will show you how you can do that in the coming weeks, but for now, let’s just sit and admire this beauty that is the best Nutella brownies right here?!
It’s super easy to make! All you have to do is simply melt the butter, dark chocolate and Nutella together. I prefer using light brown sugar as it tends to make the brownies taste more rich and caramel like! However, you can simply replace that with caster sugar instead. It does not, in any way, affect the texture or taste of the brownies.
Now comes the important question of how to receive the crisp, crackling top on the brownie. Once you’ve added the sugar, it is time to add the vanilla and the eggs. Using electric beaters or the paddle attachment of a stand mixer, beat this for a good few minutes. This is the most crucial step that contributes to that beautiful crackly top. Another important step is to simply fold in the dry ingredients once as the last step. Do not over work the batter by beating it or whisking it. Use a spatula and gently fold it in! This way, you will not develop the gluten in the batter, which in turn will give you the best Nutella brownies.
I so hope you make these brownies soon and do let me know how they turned out for you by posting a photo to Instagram and tagging me.
- 200 grams nutella
- 200 grams salted butter
- 75 grams dark chocolate
- 50 grams light brown sugar
- 50 grams caster sugar
- 3 eggs
- 1 yolk
- 1 teaspoon vanilla extract
- 100 grams all purpose flour
- Preheat oven to 160 C / 325 F
- In a saucepan, fill water until it reaches about 1 inch. On medium heat, bring the water to a gentle simmer.
- In a metal or glass bowl, place butter and dark chocolate. Once the chocolate and butter begin to melt slightly, add the nutella.
- Mix until it is 90% melted then take it off the heat. The residual heat will melt the rest of the butter and chocolate mix.
- While the mix is still warm, add both the sugars and mix well.
- Transfer this mix to the bowl of a stand mixer. You can even continue working in the same bowl if using electric beaters.
- Add the vanilla extract and eggs and beat well for 3 minutes on medium high speed.
- You will start to notice some air bubbles at the surface. This will give us the crackly top.
- Sift in the flour and using your spatula, gently fold in the flour into the batter.
- Line a 9 x 9 inch tin with parchment paper. Pour the brownie batter into the tray and bake in the oven for 15 - 17 minutes or until a skewer inserted in the centre emerges fairly clean with just a few moist crumbs.
- Let it cool at room temperature and then refrigerate for an entire day. This helps develop the flavour and the fudgy texture of the brownies.
- Slice them into 9 equal squares and serve with generous drizzles of Nutella.