The title of this post speaks for itself. I mean do I really need to explain how amazing Nutella brownies are? If you love brownies and you love Nutella, you are going to fall head over heels in love when you try these!
I’m pretty picky when it comes to brownies. I like very chocolaty, dense brownies. I don’t like when they are cake-like… might as well just have chocolate cake! These lovely little gems are, in my opinion, the perfect brownie. Full of rich, chocolate flavor with a hint of hazelnut and coffee… these are delicious dense brownies.
One thing I have always loved about brownies is the corner. Who doesn’t love the corner brownie? It’s chewy and slightly crisp around the edges, and it just tastes better than the middle brownies. So, how does one make a pan full of corners? A brownie pan!
This thing is genius… it’s basically the same concept of a cupcake pan, but it’s square. It makes the perfect brownies and everyone gets a corner! Of course you don’t need a brownie pan to make these, a classic 9×9 pan works just fine. However, if you’re an avid brownie eater I highly recommend picking one up.
Once you make homemade brownies you’ll never want them out of a box again! These are really easy to make and you can even freeze extra brownies if you’d like. Just individually wrap the brownies you want to freeze in freezer paper, pop them in a freezer bag and then freeze. When you want a brownie, thaw one (or more!) at room temperature and enjoy!
If you haven’t noticed I went a little crazy with photos. These were fun to photograph, and I just couldn’t narrow it down anymore!
I could talk about these wonderful brownies all day, but I think you should grab a jar of Nutella and whip up a batch! Do you love dense and chocolaty brownies as much as I do?
Brownies made with Nutella… need I say more?
Yield: 12 Brownies (9×9 Pan) or 18 (Individual Brownie Pan) | Prep Time: 15 Min. | Total Time: 45 Min.
2 Sticks Unsalted Butter
1 Cup Chocolate-Hazelnut Spread (Nutella)
2 Cups Semi-Sweet Chocolate Chips, divided
¾ Cup Flour
2 Teaspoons Baking Powder
½ Teaspoon Salt
1 Tablespoon Instant Espresso Granules
2 Teaspoons Vanilla Extract
1 Cup Sugar
Preheat the oven to 350º. Butter a 9×9 square baking dish, or a brownie pan. Set aside.
Using a double boiler, melt together the butter, nutella, and chocolate chips. Let cool slightly.
In a small bowl whisk together the flour, baking powder, and salt; set aside.
In a large bowl, mix together the eggs, espresso granules, vanilla extract, and sugar. Slowly whisk in the chocolate mixture and mix well to combine.
Toss the remaining 1-cup of chocolate chips with the flour mixture, then add to the chocolate mixture and mix until just combined.
Pour the batter into the prepared pan and bake in the preheated oven for 20-25 minutes, or until a cake tester inserted in the center comes out clean. Let the brownies cool completely in the pan and then cut into squares or triangles.
- I like to use an individual brownie pan for my brownies. It’s basically like a cupcake pan, but square. Every brownie is a corner this way! You can purchase one through pampered chef.
- Be careful not to over bake the brownies – I always begin checking them at the 18/20 minute mark… 20-25 minutes is usually perfect for the individual pan. If you’re using a 9×9 square baking dish, the baking time may be more around 30 minutes. Just keep an eye on them after they’ve been in 20 minutes.
- These are very dense and rich brownies, so I like to cut the square in half on a diagonal so that I end up with triangles. This lessens the portion and doubles the amount of brownies you end up … perfect for feeding a crowd!
- If you don’t want a whole batch of brownies hanging around your kitchen, you can freeze any amount you want. Individually wrap them in freezer paper, pop them in a freezer bag, and then when you want a brownie you can pull a few out of the freezer. Just let them thaw at room temperature and enjoy!