The Best Chocolate Nutella Brownies Recipe
Decadent chocolate brownies with swirls of Nutella and toasted hazelnuts. Rich, fudgy, and intensely chocolatey.
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Ingredients
- 400 grams butter room temperature
- 400 grams quality dark chocolate 70% cocoa
- 500 grams castor sugar
- 6 large free-range eggs
- 10 ml vanilla extract
- 250 grams cake flour
- 5 ml baking powder
- 80 ml Nutella plus extra for topping (optional)
- 1/2 cup toasted hazelnuts roughly chopped
Instructions
- Preheat the oven to 170°C. Line a 21 x 28cm 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 roughly doubled in volume.
- Stir in the cooled chocolate and butter mixture.
- Sift the flour and baking powder in a separate bowl, then add to the chocolate batter and briefly mix to combine.
- Tip half the mixture into the prepared brownie tin. 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 the top and spread to distribute evenly.
- Bake for 45 minutes. The brownies will still be a bit wobbly in the centre.
- Leave to cool completely before removing from the tin and cutting.
- If desired, spread a thin layer of Nutella on top and sprinkle with toasted hazelnuts.
Notes
Storage: Store brownies in an airtight container at room temperature for up to 5 days, or in the fridge for up to a week.
Freezing: These brownies freeze beautifully. Wrap individual squares in cling film, then place in a freezer bag or container. Freeze for up to 3 months. Thaw at room temperature.
Reheating: While brownies are delicious at room temperature, you can warm them slightly in the microwave for 10-15 seconds for an extra indulgent treat.
Nut-free option: Leave out the hazelnuts entirely for a nut-free version.
Servings: 16