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). I know its January and we are all trying to kick off the new year on a healthier note. I made them in December for a dinner party and wanted to use up some of the Nutella I had leftover from a shoot, so I’m posting this a little after the fact.
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.
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 definitely not one of my favourite foods to photograph. They tend to look like a homogenous brown mess. A delicious mess, but a mess never the less. 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 definitely include them in the mix.
Recipe – Makes about 16 squares
The best chocolate nutella brownies
- 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
- 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.