Nutella Brownies

If you’ve read any of my previous posts, you’ll know I love nutella. I’ve been craving brownies lately and instead of turning to my usual brownie recipe, the Baked Brownie, I decided to attempt to incorporate one of Earth’s best chocolaty spreads into one of Earth’s best square shaped treats. I knew that the combination of the Baked Brownie, which is very intense and rich, with any sort of nutella would just be chocolate overload (yes, that is possible). So I decided to use a brownie recipe that I’ve made before from my Williams Sonoma: Dessert cookbook. Its simple, easy, less expensive, and smaller than the Baked Brownie recipe, but still tastes delicious and homemade.

Then came the nutella part. How would I incorporate nutella into these brownies? I did some research via Tastespotting and other food blogs and found that when nutella is mixed into the brownie batter, it loses it’s oh so yummy and distinguishable nutella taste. Not good. Then I went on the hunt for a nutella frosting recipe. I found a few that looked delicious, but didn’t have heavy cream in my fridge and I wanted these brownies now. After a few more minutes of searching for an idea, I came across Sugar Punk’s post on nutella brownies that didn’t involve mixing nutella into the batter or making a frosting. Yay!

Here was her idea: “One pan of brownies (jazzed up with hazelnuts and Frangelico); use the back end of a wooden spoon to poke holes in the warm brownies; fill the holes with Nutella; spread chocolate chips (or callets) on top and heat to melt; sprinkle chopped hazelnuts on top.”

Now, I didn’t have Frangelico or hazlenuts but I liked the idea of creating nutella filled holes in the already baked brownies. So that is what I did. I also used chocolate chips to spread on top to cover the nutella holes.

The verdict? These brownies were good, but fell a little short of my expectations. I used semi-sweet chocolate chips to create the sort of icing on top but I found that it was just too much chocolate. The icing ended up being much too sweet for my liking. When I poked holes in my baked brownies with a wooden spoon, I imagined the nutella melting and oozing inside the brownies. Unforunately, it did not do much oozing but rather stayed in its little hole so each brownie square had a nutella drop right in the middle. Maybe I should have taken the brownies out after 20 minutes, injected the nutella, then put them back in the oven for 10 minutes. Don’t get me wrong though, it was nice to bite into a dollop of nutella but I would have preferred to taste nutella in every bite!

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Nutella Brownies

Yield: 9 brownies

Ingredients:

  • 1/2 cup unsalted butter, cut into 4 pieces, plus extra for greasing
  • 3 oz unsweetened chocolate, finely chopped
  • 1 cup sugar
  • Pinch of salt
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 3/4 cup cake (soft-wheat) flour, sifted
  • 3/4 cup bittersweet chocolate chips, semisweet chocolate chips, peanut butter chips, or white chocolate chips (optional)

Directions:

Preheat the oven to 350 degrees. Lightly grease an 8-inch square baking dish, preferably glass.

In a saucepan over low heat, combine the butter and chopped unsweetened chocolate. Heat, stirring often, until melted, about 4 minutes. Remove from the heat and stir in the sugar and salt. Add the eggs and vanilla and stir until well blended. Sprinkle the sifted flour over the mixture and stir until just blended. Stir in the chips, if using.

Pour the batter into the prepared dish and spread evenly. Bake the brownies until a toothpick inserted into the center comes out almost completely clean, about 30 minutes, or longer if using a metal pan. While the brownies are baking, fill a pastry bag or a freezer strength zip-lock bag with a hole cut in the bottom corner with nutella. When the brownies are done, use the back of a wooden spoon to poke 9 evenly spaced holes and use the pastry bag to squeeze out nutella into the holes. After each hole is filled, sprinkle the brownies with chocolate chips and put the baking dish back into the oven to let the chips melt.

After a few minutes, take brownies out of oven and using a spatula, spread the chocolate chips so they become a smooth icing. Sprinkle chopped hazelnuts on top of brownies, if desired.

Transfer to a wire rack to cool until the chocolate icing is still tender, like a ganache, before cutting into 2 1/2 inch squares.

Brownie Recipe from Williams Sonoma: Dessert

   

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16 Responses to “Nutella Brownies”

  1. #
    1
    Hillary — July 31, 2009 at 9:10 pm

    This is genius!! I should have smeared my brownies with nutella. I thought mine were chocolatey but yours take the cake, er brownie! :)

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    2
    Jennifer — July 31, 2009 at 9:54 pm

    YUM!!!!!!!!!!!! Fabulous idea!!!! I adore Nutella and brownies… Im going to do this !:)

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    Tessa — August 1, 2009 at 12:01 am

    Hillary- Wow. Your brownies look to die for! I love that you added chocolate chunks. Chunks > Chips!

    Jennifer- Yay! Let me know how it goes :)

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    4
    Jen @ My Kitchen Addiction — August 1, 2009 at 2:10 am

    What a delicious idea! I absolutely love Nutella.

    Not sure if you are aware, but there is actually a new Nutella Challenge hosted by Paula @ Bell'alimento…
    http://www.bellalimento.com/nutella-challenge/

    Just thought you might be interested in joining us!

  5. #
    5
    Pamela — August 1, 2009 at 2:31 am

    Oh, Nutella! How I love thee! These look awesome.

  6. #
    6
    Tessa — August 1, 2009 at 5:35 pm

    Jen- Thank you so much for telling me about the Nutella Challenge! I sent Paula an email, I'm definitely joining :)

    Pamela- Thank you!!

  7. #
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    Paula - bell'alimento — August 1, 2009 at 5:51 pm

    Hi Tessa! You're Nutella brownies look amazing! So glad you'll be joining us for the NUTELLA challenge :)

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    SugarPunk — August 2, 2009 at 9:15 pm

    These look yummy!

    Yes, when I did them I would put them back in the oven for about 5-10 minutes after a) filling the holes with nutella, and b) sprinkling callets on top – so everything melted in a bit, and was nutella goodness for each bite. Plus, I made a *lot* of holes ;)

    Oh, and I used 60% bittersweet callets on top, which may be why it didn't taste too sweet afterwards. If you're using a sweeter chocolate chip for frosting, it'll probably be too much.

  9. #
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    Tessa — August 3, 2009 at 4:36 pm

    Paula- Thank you!!

    Tracey- I'll definitely have to do that next time I make these. Yeah I probably should have used bittersweet chocolate chips. Oh well! Each brownie was eaten within a few days :)

  10. #
    10
    Sara — August 4, 2009 at 4:24 pm

    uh, yum. You got all fancy, I probably would have just spread nutella over the top and called it a day. However, this idea of poking holes and filling them with some goodness is a great idea that I will remember.

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    Tessa — August 4, 2009 at 5:13 pm

    Sara- It really is a creative idea. Thank you to Tracey at SugarPunk!

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    12
    Justin — August 6, 2009 at 5:25 pm

    sounds like a valiant effort, but when i first starting reading your technique about filling the holes, all i could think was “uh-oh!”

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    13
    Anonymous — August 19, 2009 at 12:35 am

    I have these in the oven…right now! :)

    Thanks for a great recipe. The actual recipe for the brownies sans nutella is an amazing base for all sorts of brownie experiments.

    <3

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    Katherine — March 20, 2010 at 6:07 am

    Just made them! Possible the best thing I have ever eaten! Thank you so much for the recipe=]

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    Giancarlo — March 20, 2010 at 3:22 pm

    My girlfriend made these for me! The best brownies I have ever eaten, scratch that probably the best thing i've ever had!

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    Choc Chip Uru — March 8, 2012 at 10:18 am

    May I just say that these brownies would be the most addictive on earth!? Wow, just wow *stomach grumbles* :D

    Cheers
    Choc Chip Uru
    Latest: Brown Butter M&M Cookies

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