Fudgy Chocolate Brownies with Nutella
Oven On, Friends: Let’s Make Fudgy Chocolate Brownies with Nutella
Alright, pull up a chair and let’s chat brownies. Specifically, fudgy chocolate brownies with Nutella—my beloved, often-on-repeat treat. I first whipped these up one rainy Saturday after finding a lonely half-jar of Nutella staring at me from the pantry (seriously, who only eats half?). The smell that filled the house… even my neighbour, Dave, popped by “just to see how I was doing.” Right.
So, these brownies. They’re basically happiness in a baking tin. And, honestly, if you ever want to see my brother move faster than a startled squirrel, tell him there’s a pan of these cooling on the counter. They’re THAT good. Plus, you get to lick the spoon. And I always call dibs on that.
Why You’ll Love This
I make these when I want to impress without really… you know, doing hard work. (Lazy baking is my gift!) My family destroys a tray in, like, one “I’ll just have a small piece” round. They’re super gooey, lots of chocolate, and you get that little Nutella swirl that makes people think you’ve fussed about. (Spoiler: it’s barely an extra step.)
Honestly, I used to struggle with brownies—they’ve gone weirdly dry or, once, like actual pudding. But this recipe? It just works. Easy enough that you can chat on the phone with your nan while making it. I mean, you shouldn’t, but you could.
What You’ll Need (With My Oddball Tips)
- 200g dark chocolate, chopped (any decent supermarket bar is fine—I usually use Lidl 74 percent but don’t overthink it)
- 125g unsalted butter (melted; I sometimes just use salted and skip extra salt—why make more mess?)
- 1/2 cup Nutella (a “heaped half” is my technical term)
- 1 cup white sugar (granulated or caster, but brown works too for extra chewiness)
- 3 large eggs (free range if you can; honestly, any will do)
- 1 teaspoon vanilla extract (or, shock horror, vanilla essence—if that’s all you’ve got, okay)
- 1/2 cup plain flour (all purpose—my gran always insisted on sifted flour, but I’ve gotten lazy and it’s fine unsifted)
- 1/4 cup cocoa powder (Dutch-process is swanky, regular is just fine)
- 1/2 teaspoon fine sea salt (optional, but I like a pinch for balance)
- Optional: a handful of chocolate chips (dark, milk, white…your call!)
Alright, Let’s Bake: My Not-So-Perfect Directions
- First, line an 8 inch (about 20cm) square tin with baking paper. I just crumple it to fit; life’s too short to cut neatly. And preheat your oven to 180°C (350°F).
- Dump your chopped chocolate and butter into a biggish bowl. Melt them together—either in the microwave (short 30-second bursts; don’t walk away!) or over a pan of simmering water. Stir till smooth. This is where I usually sneak a taste, because I can’t help myself.
- Mix in the sugar and stir until it looks glossy; it’s probably grainy still, but that’s okay. Whisk in eggs, one at a time, and the vanilla. The batter will get a little lighter and thick—don’t worry if it looks a bit streaky at first; it comes together.
- Sift (or just dump, tbh) in your flour, cocoa, and salt. Fold it gently; over-mixing here is my sworn enemy.
- Add your chocolate chips, if using. Pour half the batter into your lined tin. Blob half the Nutella over the batter and swirl with a knife (or the handle of a spoon, whatever’s closer).
- Pour over the remaining brownie batter. Top with blobs of Nutella again, then swirl for that marbled effect. It always looks like an abstract painting here; trust the process.
- Bake for 22 to 28 minutes (mine’s often best right around 25). The top should look set but a skewer comes out with sticky crumbs—don’t let it go totally dry! Actually, on second thought, I once took it out at 19 minutes, and it was almost pudding… so keep an eye after the 20 minute mark, it sort of depends on your oven’s mood.
- Let cool completely in the tin. (But if you can’t wait, cut off a corner while warm. No shame!)
Some Notes From My Mishaps
- If you double the Nutella, it can get a bit too gooey and tricky to cut. Tastes divine, but you end up eating it with a spoon (not always a bad thing).
- Forgot once to line the tin and had to pry brownies out with a fish slice. Not recommended.
- These are more forgiving if you underbake rather than overbake. I always err a bit on the side of goo.
Twists I’ve Tried: Good, Great, and…Well, Nevermind
- Adding chopped hazelnuts is ace—makes them Ferrero Rocher-y.
- Peanut butter swirls? Also good but a bit overpowering. Maybe reduce the Nutella if you’re doing this.
- I tried swirling in raspberry jam once. Looked cool but tasted kinda odd. Don’t know why, but it wasn’t the vibe.
- Swapping half the chocolate for milk chocolate makes these extra sweet. My friend Clara loves it, but I think it’s too much.
If You Don’t Have Every Gadget (& Why That’s Fine)
I use a hand whisk, but honestly, a wooden spoon and some extra elbow grease works. If you don’t have baking paper, oil and flour the pan—just expect to dig out the corners with a spatula (been there). For melting, careful microwave zaps do the trick if you don’t have a double boiler—just go slow.
How to Store (Though They Rarely Survive That Long)
Technically, store in an airtight box at room temp for 2-3 days. In reality, they’re usually gone by the next morning at mine. If you want to squirrel some away, wrap tightly and freeze—they thaw super well in the microwave. Sally’s tips on freezing brownies are solid.
Serving: The Best Bit
I like them straight up, still a touch warm and with a scoop of vanilla ice cream if it’s a celebration (or if it’s just Wednesday). Sometimes, we pretend they’re breakfast with a strong coffee on a groggy Sunday. My niece crumbles one into yogurt; totally unconventional, but hey—whatever works. If you love a proper thick hot chocolate, try this one from BBC Good Food alongside.
Mistakes I’ve Made (& Why I’m Telling You)
- I once tried to cut them too soon—they fell apart and I ended up with delicious brownie rubble. Tasty, but not lookers.
- Don’t skimp on the cooling stage. The gooey center sets as it cools. I know it’s hard to wait, but trust me.
- When I tried to swap all the flour for ground almonds, it came out too wet. Maybe add more if you go gluten-free (or just stick to a tried recipe like these King Arthur ones).
FAQs Because People Actually Ask Me These
- Do I have to use Nutella brand? Nope! I’ve used store brands, even fancy ones from Lidl, and no one ever noticed. Just don’t use the weird chocolate spreads with coconut oil. They go runny.
- Can I double the recipe? Sure, use a bigger tin and add maybe 5 more minutes to baking time. Or just make two pans and gift one… or not.
- How do I tell when brownies are done if my oven doesn’t behave? Check at 20 minutes; the edges should be set, the middle will still wobble slightly. Go by sight/feel more than the clock (every oven I’ve had has its own temper).
- Egg substitute? I tried flax egg once; it was okay but a bit dense. Not as gooey. Maybe stick with eggs for these, unless you’re feeling experimental.
- Why are my brownies too cakey? Too much flour or overmixing—that’s the usual culprit. Mix slow and stop as soon as it’s combined.
If you read this far just for the brownie gossip, I appreciate your dedication. Who knew a little pan of chocolate could bring people together—almost like an edible group therapy. Oh, and if you ever see a cat hair in your brownies, just know it’s an extra special treat from my tabby, Molly. (I kid. Mostly.)
Ingredients
- 1/2 cup (115g) unsalted butter, melted
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup (65g) all-purpose flour
- 1/3 cup (30g) unsweetened cocoa powder
- 1/4 teaspoon salt
- 2/3 cup (200g) Nutella, divided
- 1/2 cup (90g) semi-sweet chocolate chips
Instructions
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1Preheat your oven to 350°F (175°C). Grease and line an 8×8-inch (20x20cm) baking pan with parchment paper.
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2In a large mixing bowl, whisk together the melted butter and sugar until combined. Add the eggs and vanilla extract; whisk until smooth and glossy.
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3Sift in the flour, cocoa powder, and salt. Gently fold until just combined and no flour streaks remain.
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4Add 1/3 cup of Nutella and the chocolate chips to the batter. Stir gently to distribute.
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5Spread the batter evenly into the prepared pan. Dollop the remaining Nutella over the top, then swirl with a knife.
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6Bake for 25–28 minutes, or until a toothpick inserted in the center comes out with moist crumbs. Let cool completely before slicing.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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