Get the Recipe: Nutella Brownies
These Nutella Brownies are rich, fudgy, and deeply chocolatey with a thick, gooey layer of chocolate hazelnut spread frozen solid and baked right into the center. Every slice gives you pure chocolate hazelnut in the middle surrounded by dense, dark brownie on all sides.
Ingredients
- 1 ½ cups chocolate hazelnut spread, see note
- ½ cup melted unsalted butter
- 1 cup dark chocolate chips
- 2 eggs
- 1 cup coconut sugar, or granulated sugar
- 2 tbsp dark cocoa powder
- 1 tsp vanilla extract
- ¼ cup gluten free flour, see note
- ½ cup dark chocolate chips
Instructions
- First, line an 8 inch square pan with parchment paper. Pour the chocolate hazelnut spread into an even layer into the pan. Place in the freezer for at least 1 hour.
- Then, preheat oven to 350 degrees Fahrenheit. Line an 8 inch square pan with parchment paper.
- Add melted butter and 1 cup dark chocolate chips to a bowl. Stir until creamy and fully melted. If needed, microwave for 10 to 15 seconds. Set aside.
- In a mixing bowl, add eggs and coconut sugar. Whisk vigorously for 2 to 3 minutes, until light and frothy.
- Add the melted chocolate mixture to the mixing bowl. Stir to combine.
- Then, add in dark cocoa powder, vanilla, flour and espresso powder. Stir to combine.
- Fold in extra chocolate chips if desired.
- Pour half of the batter into the lined pan. Smooth out into one even layer.
- Then, remove the frozen chocolate spread layer from the freezer. Remove from the parchment paper and place it on top of the brownie batter. Then, pour the remaining brownie batter on top.
- Bake for 33 to 36 minutes or until toothpick inserted comes out mostly clean.
- Finally, remove from oven. Allow brownies to cool before slicing into.
Notes
- If you are not gluten free, feel free to use all purpose flour.
- I like using Artisana chocolate hazelnut spread for a healthier version of Nutella.
- Nutella also works well.
- For best results, use high quality dark chocolate chips. Sugar free dark chocolate can be used, but the top of the brownies will not be quite as shiny.
- Stir melted butter and chocolate chips until fully melted and creamy. If needed, microwave for only 10 to 15 seconds.
- Regular cocoa powder can be used if needed.
- Both regular all purpose flour and gluten free 1 to 1 flour can be used. This recipe also works with cornstarch.
- Do not over bake brownies! They are done when a toothpick inserted comes out mostly clean.
- Allow the brownies to cool before slicing.
- Store at room temperature for up to 3 days.
- Brownies freeze well.
Calories: 402kcal, Carbohydrates: 68g, Protein: 5g, Fat: 35g, Saturated Fat: 27g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.4g, Cholesterol: 63mg, Sodium: 151mg, Potassium: 238mg, Fiber: 5g, Sugar: 39g, Vitamin A: 369IU, Calcium: 66mg, Iron: 4mg