Description
These rich and fudgy chocolate Nutella brownies combine the deep flavor of quality dark chocolate with the creamy, nutty goodness of Nutella and toasted hazelnuts. Perfectly moist with a luscious swirl of Nutella, these brownies are an indulgent treat that are sure to satisfy any chocolate lover’s cravings.
Ingredients
Scale
Wet Ingredients
- 400 grams butter, room temperature
- 400 grams quality dark chocolate (70% cocoa)
- 6 large free-range eggs
- 10 milliliters vanilla extract
- 80 milliliters (1/3 cup) Nutella, plus extra for decorating (optional)
Dry Ingredients
- 500 grams castor sugar
- 250 grams cake flour
- 5 milliliters baking powder
Add-ins
- 1/2 cup toasted hazelnuts, roughly chopped
Instructions
- Preheat the oven: Preheat your oven to 170°C (338°F) to prepare for baking the brownies.
- Prepare the tin: Line a 21cm x 28cm metal brownie tin with baking paper on all sides to prevent sticking and ensure easy removal.
- Melt the chocolate: Melt the butter and dark chocolate together in a double boiler, stirring until smooth. Set aside to cool slightly.
- Beat the eggs: In a large bowl, beat the castor sugar, eggs, and vanilla extract together until the mixture is light, fluffy, and has roughly doubled in volume.
- Combine the wet ingredients: Gently stir the cooled chocolate and butter mixture into the egg mixture until well combined.
- Add the dry ingredients: Sift the cake flour and baking powder into a separate bowl, then fold them into the chocolate batter gently to combine without overmixing.
- Layer the brownies: Pour half of the brownie batter into the prepared tin. Dollop the Nutella evenly across the surface in blotches and use a skewer to swirl the Nutella slightly into the batter for a marbled effect.
- Pour the remaining batter: Pour the rest of the chocolate batter over the Nutella layer and spread evenly.
- Bake the brownies: Place the tin in the preheated oven and bake for 45 minutes until the brownies are set but still slightly wobbly in the center to keep a fudgy texture.
- Let cool: Remove from the oven and allow the brownies to cool completely in the tin before lifting out and cutting into 16 squares. Add extra Nutella on top for decoration if desired.
Notes
- Use high-quality dark chocolate with at least 70% cocoa content for the best rich chocolate flavor.
- Do not overbake; brownies should remain a little wobbly in the center for perfect fudginess.
- Swirling the Nutella into the batter creates a beautiful marbled effect and adds creamy pockets of hazelnut flavor.
- Toasting the hazelnuts enhances their flavor and adds a pleasant crunch.
- Allow brownies to cool completely before cutting to avoid crumbling.
