Fudgy Nutella Brownies

Ingredients

• 227 g (1 cup)unsalted butter
• 200 g (1 cup)granulated sugar
• 220 g (1 cup)light brown sugar
• 10 ml (2 teaspoons)vanilla extract
• 4large eggs
• 125 g (1 cup)plain flour
• 75 g (3/4 cup)unsweetened cocoa powder
• 2.5 g (1/2 teaspoon)salt
• 2 g (1/2 teaspoon)baking powder
• 300 g (1 cup)Nutella
• 170 g (1 cup)semi-sweet chocolate chips
• to tasteicing sugar, for dusting

Instructions

1. 1

   Prepare the oven

   Heat the oven to 175°C. Line a 33 x 23 cm baking tin with parchment paper and spray it with non-stick spray.

2. 2

   Melt the butter

   Melt the butter and leave it to cool slightly.

3. 3

   Mix dry ingredients

   Whisk together the flour, cocoa powder, salt and baking powder in a bowl, then set aside.

4. 4

   Combine wet ingredients

   In a large bowl, mix the butter with both sugars. Add the eggs one at a time, mixing until each is incorporated, then stir in the vanilla extract.

5. 5

   Add dry mixture

   Gradually stir the flour mixture into the wet ingredients.

6. 6

   Warm the Nutella

   Microwave the Nutella for 20–30 seconds, until it is slightly runny.

7. 7

   Stir in chocolate

   Add the Nutella and chocolate chips to the batter and stir to combine.

8. 8

   Bake the brownies

   Pour the batter into the prepared tin. Bake for 30–35 minutes, until a tester comes out mostly clean. Take care not to overbake.

9. 9

   Cool and serve

   Leave the brownies to cool completely, then dust with icing sugar before serving.

What are Nutella brownies?

Brownies are American-style baked chocolate squares, usually made in a single tin and cut into portions. This version gets its chocolate flavour from cocoa, Nutella and chocolate chips.

The combination of melted butter and sugar gives the batter richness, while careful baking keeps the centre fudgy rather than dry.

Nutrition and macros by portion

The nutrition label shows one serving as written: 221 calories, 2g protein, 30g carbs, 11g fat.

The sugars and flour provide most of the carbohydrates, while butter and Nutella contribute much of the fat; eggs provide some protein. For a more balanced plate, serve a brownie with fresh fruit or alongside a meal that includes a protein-rich food.

The chocolate choices

Cocoa powder: it brings concentrated chocolate flavour without adding more melted chocolate to the batter. Whisk it thoroughly with the flour so it is evenly distributed.

Nutella and chips: warming the spread briefly makes it easier to stir in. The chips add little pockets of chocolate throughout the squares.

Mix the batter gently

Eggs: add them one at a time and mix until incorporated before adding the next. This helps the wet mixture come together evenly.

Flour mixture: stir it in gradually and stop once no dry patches remain. Excessive mixing after adding flour can make the brownies less tender.

Look for a fudgy centre

Start checking at 30 minutes, as ovens and tins can vary. A tester should come out mostly clean, not wet with raw batter; a few moist crumbs are consistent with a fudgy texture.

The brownies continue to settle as they cool, so let them cool completely in the tin before cutting. Slicing while warm can make the squares crumble or smear.

Getting the tin ready

Parchment: line the 33 x 23 cm tin so the brownies are easier to lift out after cooling. The non-stick spray helps hold the paper in place and release the bake.

Even batter: spread it into the corners before baking so the tray cooks as evenly as possible.

Serving and portions

Cut the cooled slab into 30 squares for the stated serving size, and dust each with icing sugar just before serving. The brownies are rich, so small squares work well alongside fruit or a cup of tea or coffee.

For a dessert plate, serve a square with fresh berries. If serving them warm, allow them to cool enough to hold their shape.

Recipe notes & tips

• Weigh the flour and cocoa for consistent results.
• Let the melted butter cool slightly before mixing it with the eggs.
• Warm the Nutella only until it loosens; it does not need to be hot.
• Begin checking the brownies at 30 minutes to avoid overbaking.
• Cool the slab completely before cutting for neater squares.

Variations

• Add toasted nuts: fold chopped hazelnuts or walnuts into the batter with the chocolate chips.
• Use dark chocolate chips: swap them for the semi-sweet chips for a more intense chocolate note.
• Add espresso: stir a small amount of instant espresso powder into the dry ingredients.
• Make a swirl: reserve a little Nutella and lightly swirl it over the batter before baking.
• Finish with flaky salt: scatter a little over the batter before it goes into the oven.

Common mistakes to avoid

• Overbaking: the brownies lose their fudgy texture; start checking at 30 minutes.
• Cutting while warm: the squares may fall apart; wait until the tray is completely cool.
• Adding hot butter: it can make the egg mixture too warm; let the butter cool slightly first.
• Overmixing the flour: this can make the texture tougher; stir just until the dry mixture is incorporated.
• Using cold, stiff Nutella: it can be difficult to mix evenly; microwave it for 20–30 seconds until slightly runny.

How to store

Keep the cooled brownies in an airtight container at room temperature for up to 3 days. To serve warm, reheat an individual square briefly in the microwave.

Frequently asked questions