The best chocolate nutella brownies recipe

These chocolate Nutella brownies should come with a health warning as they are ridiculously decadent, but I’m so not sorry for that. These are the best brownies I know and my absolute go-to (with or without the Nutella). Toasted hazelnuts add a lovely texture and flavour to finish these brownies off.

I have taken my all-time favourite brownie recipe from my cookbook Sweet and replaced some of the peanut butter with Nutella and it pretty much takes these over the edge. They are rich and dense with a strong chocolate flavour. If you are looking for something a little less indulgent, I would suggest leaving the Nutella out.

Nuts are contraversial in brownies, and personally I am usually a fan. I love hazelnutsts or walnuts in particular.

I promise in the next few months I will be bringing loads of healthier recipes to Drizzle and Dip as I embark on a better lifestyle journey. I don’t want to use the ‘D’ word because what I need to do is so much bigger than just losing a ~~few~~ kilograms. I need to claw my way back to a level of fitness I feel comfortable with and a weight I can feel happier being. I’m going to need all the support I can get.

Cooks Notes ~ I finished these brownies off with a thin layer of Nutella and chopped-up roasted hazelnuts because I think they look a whole lot prettier that way, and brownies are not one of my favourite foods to photograph. They tend to look like a homogenous brown mess. A delicious mess, but a mess nonetheless. I am also the type that thinks a brownie must have nuts involved, and toasted hazelnuts are my favourite here. If I am not adding them to the top, I would include them in the mix.

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Recipe – Makes about 16 squares

Ingredients

400 g butter room temperature
400 g quality dark chocolate 70% cocoa
500 g castor sugar
6 large free-range eggs
10 ml vanilla extract
250 g cake flour
5 ml baking powder
80 ml / 1/3 cup Nutella plus extra to decorate - optional
1/2 cup toasted hazelnuts roughly chopped

Instructions

Preheat the oven to 170 °C. Line a 21 x 28-cm metal brownie tin with baking paper (on all sides).
Melt the butter and chocolate in a double-boiler, then set aside to cool. Beat the castor sugar, eggs and vanilla extract together until light and fluffy and more or less doubled in volume. Stir in the cooled chocolate and butter mixture.
Sift the flour and baking powder in a separate bowl and add this to the chocolate batter and briefly mix to combine.
Tip half the mixture into the prepared brownie tin and dollop the Nutella in blotches evenly across the surface. Use a skewer to swirl each mound slightly into the batter. Pour the remaining chocolate batter over this and spread to distribute evenly. Bake for 45 minutes; it will still be a bit wobbly.
Leave to cool completely before removing from the tin and cutting.

Author: Sam Linsell

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17 Comments

Hi Sam, this is one delicious decadent dessert, yum!! It’s a great thing to eat healthier and take care of our bodies but oh my sometimes we need this kind of treat! And we deserve it! 🙂 Great yummy photos as always… 🙂

Oh dear god…

Oh boy ! there goes my thoughts on having a salad weekend !!!! 🙂 🙂 🙂 . x

Oh my. . .she says as her eyes bug out of her head and her tongue falls to the floor. These look absolutely divine. . .but then again. . .when you combine brownies with Nutella could the end result be anything but divine?

My dad brought me your cookbook from South Africa…..oh dear, the “D” word won’t exist in my house for a long time…..

These look beyond decadent!! xoxo

Sam, Nutella does come with a health warning in some countries. It’s the work of the dark side – main ingredients are sugar and palm oil. As far as I know, the palm oil used is not certified sustainable p.o. and is therefor contributing to global warming (slash and burn fires contributing more CO2 than Germany’s entire output). The palm oil industry is also contributing to habitat loss and Nutella might as well be labled ‘contains Orangutan’. Anyway, pleased to see that you specify free-range eggs.

I stand corrected – Ferrero say that all theor palm oil is RSPO certified.

Thanks for your feedback Orangeduke.

Hi Lazann, that is so nice to hear and thak you. I hope you get much deliciousness out of it.

Thanks Lili- I guess its all about balance, anyway, for now Im needing to lighten the load.

These look amazing! Anything with nutella is always ok in my book 🙂

After seeing these ah-mazing brownies all I can say is…”to hell with the new year’s resolution!”, hee hee. I wouldn’t mind doing an extra-intense workout session if these cuties would be waiting for me at home. ;-p

Super decadent and luscios!!!

Awesome Gemma – enjoy. 🙂

Instead of Nutella, please use a healthier alternative — Munkijo Organic Coconut Spread, available at http://www.munkijo.com. Low-gycemic, no cholesterol, preservatives or harmful ingredients. Made with only two ingredients which are easy to pronounce. Healthy and delicious!