Fudgy Nutella Brownies Recipes

FUDGY NUTELLA BROWNIES

Fudgy Nutella Brownies image

Generous swirls of chocolate-hazelnut spread put these super decadent brownies straight over the top. Take care to fold the flour in gently and bake them until they are just set for the richest, fudgiest texture.

Provided by Yossy Arefi

Categories cookies and bars, dessert

Time 45m

Yield One 8x8-inch pan

Number Of Ingredients 9

Ingredients

1/2 cup/113 grams unsalted butter (1 stick), plus more for greasing the baking dish
4 ounces/113 grams bittersweet chocolate, chopped
1 cup/296 grams chocolate-hazelnut spread, like Nutella
2/3 cup/134 grams granulated sugar
2 large eggs
1/2 teaspoon espresso powder
1 teaspoon vanilla extract
3/4 cup/96 grams all-purpose flour
1/2 teaspoon kosher salt

Steps:

Heat oven to 350 degrees. Butter and line an 8x8-inch baking dish with parchment paper.
Combine the chopped chocolate and butter in a heat-safe bowl set over a pan of simmering water. Stir the mixture occasionally until melted. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, combine 3/4 cup/222 grams chocolate-hazelnut spread, sugar and eggs. Mix on medium-high for 5 minutes, scraping down the bowl a couple of times. Add espresso powder and vanilla and mix briefly to combine.
Turn the mixer to low and stream in the chocolate-butter mixture. Mix until well combined, then fold in the flour and salt.
Pour the mixture into the prepared pan, spread evenly with a knife or offset spatula and spoon several dollops of the remaining 1/4 cup/74 grams chocolate-hazelnut spread evenly over the top. Use a toothpick or skewer to swirl the spread and brownie batter a few times, leaving big streaks of the spread on the surface.
Bake the brownies for 25 to 30 minutes, or until just set in the middle. A toothpick inserted into the center should pull out some moist crumbs.

NUTELLA®-STUFFED BROWNIES

Nutella®-Stuffed Brownies image

Rich, chocolaty, fudgy, ooey-gooey brownies your entire family is guaranteed to love.

Provided by Meagan Siddiqui

Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes

Time 5h18m

Yield 16

Number Of Ingredients 11

Ingredients

2 (13 ounce) jars chocolate-hazelnut spread (such as Nutella®)
cooking spray
1 ½ cups unsalted butter
1 cup dark chocolate chips (such as Ghirardelli® 60% Cacao)
¼ cup white sugar
4 eggs
1 tablespoon heavy whipping cream
1 teaspoon vanilla extract
1 teaspoon baking powder
1 pinch salt
1 cup all-purpose flour

Steps:

Line a baking sheet with parchment paper. Place tablespoon-sized mounds of chocolate-hazelnut spread on the parchment paper. Freeze completely, 2 to 3 hours.
Preheat the oven to 350 degrees F (175 degrees C). Spray an 8-inch-square baking pan with cooking spray.
Combine butter and chocolate chips in a saucepan over medium heat. Cook and stir until mixture is completely melted, 3 to 5 minutes.
Pour chocolate mixture into a bowl and let cool for 5 minutes. Add sugar; mix until dissolved. Add eggs 1 at a time, mixing fully after each addition. Add cream, vanilla extract, baking powder, and salt; mix well. Add flour by spoonfuls, mixing fully after each addition. Pour half the batter into the prepared baking pan. Arrange frozen chocolate-hazelnut mounds on top; cover with remaining batter.
Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, 30 to 40 minutes. Slide a spatula around edges to release sides and let pan cool fully on a rack or countertop, at least 30 minutes. Cover with plastic wrap and refrigerate until set, about 2 hours. Cut into squares.

Nutrition Facts : Calories 499.1 calories, Carbohydrate 44.2 g, Cholesterol 93.5 mg, Fat 34.9 g, Fiber 0.9 g, Protein 5.5 g, SaturatedFat 15.1 g, Sodium 105.3 mg, Sugar 31.7 g

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