These Nutella brownies are dense, fudgy and full of gooey hazelnut flavour. I've taken my famous brownie recipe and given it a twist with thick and luscious swirls of Nutella for the ultimate easy and decadent brownie. Thick slabs of chocolate brownie with pools and swirls of sweet creamy hazelnut spread. There's nothing better than that! And of course, all the ingredients are from Aldi.
Nutella Brownies
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Ingredients
- plain flour
- cocoa powder
- caster sugar
- eggs
- butter
- dark chocolate
- Nutella (Nutoka)
Step by step Nutella brownies
These brownies are so easy to make. Don't be alarmed when I say that you need three bowls. Truly. When I walk you through this, you'll realise that this is as simple as mixing eggs and melting chocolate! I promise.
- Get yourself 3 bowls. Yes, I know this recipe said easy and it really is. Go with me here.
- In bowl 1 (a medium bowl that fits snugly over a pan) place the butter and chocolate.
- For bowl 2 (a small bowl) whisk the plain flour and cocoa powder
- Then, in bowl 3 (a large-ish bowl) place the eggs and sugar
- Place bowl 1 the butter and chocolate over a pan of simmering water. Let the chocolate and butter melt together and whisk well so that they are fully incorporated. Or use a microwave in 30-second bursts, mixing after each time.
- While the chocolate and butter are melting, use an electric hand whisk to whip the eggs and sugar. This will take a good few minutes. We want the eggs and sugar mixture to be almost as thick as mayonnaise. (See the above photo.)
- Once the eggs and sugar are whipped and the chocolate is melted, slowly pour the chocolate into the egg mixture and whisk (not an electric whisk a regular one) to blend together. Add the flour and cocoa to the bowl and whisk again.
- Pour the mixture (you may need to spoon it in. It’ll be THICKKKK) into a 9×9 (23cm) square tin lined with baking paper.
Swirling the Nutella
- Dollop spoonfuls of the Nutella onto the top of the brownies and use a hot knife or a toothpick to swirl the Nutella over the whole brownie. For this recipe, I used about half a jar of Nutella.
- Bake in a 160ºC oven for about 30 minutes. The top should feel (and look set) but the brownies should still wobble slightly when you wiggle the pan.
Brownie Pro Tips
- Take your time when whipping the eggs and the sugar together. There is no leavening agent in this recipe and all the rising of the brownies comes from the air that's whipped into the eggs and sugar.
- This recipe is meant to be fudgy rather than cakey, so a metal pan and a lower oven temperature are recommended. These brownies bake at 160ºc rather than the more common 180ºc.
- Brownies that are over baked tend to get dry and crumbly, but these Nutella brownies are more forgiving due to all the hazelnut spread.
Storing brownies
The brownies are perfect left at room temperature for a few days in an airtight container. They are also perfect for freezing individually and heating up when the crazing stikes. Also, feel free to warm these up and serve with a scoop of vanilla ice cream!
More easy baking recipes!
Nutella Brownies Recipe
Ingredients
- 225 g (1 cups) caster sugar
- 3 (3) eggs
- 225 g (1 cups) butter
- 225 g (1 ⅕ cups) dark chocolate
- 100 g (⅕ lb) plain flour
- 100 g (1 cups) cocoa powder
- 175 g (6 ⅙ oz) Nutoka, Nutella spread
Instructions
- Preheat the oven to 160ºC and line a 23cm (9 inch) square baking pan with parchment paper.
- Get yourself 3 bowls. Yes, I know this recipe said easy and it really is. Go with me here.
- In bowl 1 (a medium bowl that fits snugly over a pan) place the butter and chocolate.
- For bowl 2 (a small bowl) whisk the plain flour and cocoa powder
- Then, in bowl 3 (a large-ish bowl) place the eggs and sugar
- Place bowl 1 (the butter and chocolate over a pan of simmering water. Let the chocolate and butter melt together and whisk well so that they are fully incorporated.
- While the chocolate and butter are melting, use an electric hand whisk to whip the eggs and sugar. This will take a good few minutes. We want the eggs and sugar mixture to be almost as thick as mayonnaise. (See the above photo.)
- Once the eggs and sugar are whipped and the chocolate is melted, slowly pour the chocolate into the egg mixture and whisk (not an electric whisk a regular one) to blend together. Add the flour and cocoa to the bowl and whisk again.
- Pour the mixture (you may need to spoon it in. It'll be THICKKKK) into a 9x9 (23cm) square tin lined with baking paper. Dollop the Nutoka spread on top of the brownie mix. Use a hot knife or a toothpick to swirl the spread into the brownie.
- Bake in a 160ºC oven for about 30 minutes. The top should feel (and look set) but the brownies should still wobble slightly when you wiggle the pan.
- Let the brownies cool completely before slicing.
Notes
- *160ºC may seem like a low temperature to bake the brownies at, but it's the low temperature that gives the brownies their amazing fudgy texture.
- I cut these into 9 large brownies, but you can easily make them smaller and cut into 12
- No nutrition info on giant brownies! House rules. 🙂
Nutrition
THANKS SO MUCH FOR READING AND COOKING ALONG WITH ME! IF YOU MAKE THIS RECIPE OR HAVE A QUESTION, I’D LOVE IT IF YOU LEFT A COMMENT AND A RATING. YOU CAN ALSO FOLLOW ALONG ON PINTEREST, FACEBOOK AND INSTAGRAM TO SEE WHAT WE’RE EATING, PINNING AND A LITTLE BEHIND THE SCENES TOO!
Rita pillans
That recipe for chocolate Nutella brownies is the best I have made and I have made a few thank you
Deborah Rainford
Thanks so much Rita! So happy to see this. And thanks so much for taking the time to leave a comment and a rating!
Rachel
There is no better marriage than the pairing of Nutella and brownies! These are amazing. So soft and chewy and chocolatey!