nutella brownies

Best fudgy Nutella brownies ever!!! Chewy, fudgy, rich and moist these brownies are every chocolate lovers dream.&nbsp; &nbsp;

4 Ingredient, Gluten Free, Fudgy Nutella Brownies

Nutella

almond flour, super fine variety

cocoa powder

eggs,

Preheat oven to 325 degrees F. Grease a 9x5 inch loaf pan with non-stick cooking spray and then line the bottom and sides with parchment paper. Set aside.&nbsp;

Add all ingredients into a medium bowl. Using a wooden spatula or a big spoon, stir all ingredients together, until it becomes a thick, smooth batter. (this is probably the difficult part of the recipe due to the thickness of Nutella, but it takes just a few seconds to come together)

Transfer batter into the prepared loaf pan, spread evenly and smooth top.&nbsp;

Bake in the middle of the oven for 30-35 minutes, until a toothpick inserted in the middle comes with no wet batter. It will mostly have some moist crumbs attached and that's perfect (Don't bake any longer).&nbsp;

Place pan on a wire rack to cool completely.&nbsp;

Lift brownie out of pan, using the parchment paper and cut into 8 squares.&nbsp;

These Nutella Fudge Brownies are decadent little bars with a dense brownie on the bottom, Nutella fudge in the middle and chocolate on top. You can't go wrong with this chocolatey confection!

Nutella Fudge Brownies

unsalted butter, melted (I use Challenge Butter)

sugar

tsp vanilla extract

eggs

flour

tbsp cocoa

tsp baking powder

tsp salt

can sweetened condensed milk

unsalted butter, room temperature

(9 oz | 254 grams) chocolate chips

chocolate-hazelnut spread,

(6 oz | 169 grams) chocolate chips

tbsp shortening

Preheat oven to 350°F (176°C). Grease a 9×9 baking pan or line it with parchment paper or aluminum foil, which you can use to remove the brownies from the pan when they are done.
2

Combine the butter, sugar and vanilla extract in a medium sized bowl.
3

Combine flour, cocoa, baking powder and salt in another medium sized bowl.
5

Slowly add dry ingredients to the egg mixture until well combined.
6

Pour the batter into the pan and spread evenly.
7

Bake for 18-20 minutes, or until a toothpick comes out with a few moist crumbs.
ONCE THE BROWNIE IS COOLED, MAKE THE FUDGE:
<

id=&#8221;instruction-step-9&#8243;>8. Combine sweetened condensed milk, butter, chocolate chips and Nutella in a metal or glass bowl. Set the bowl over a pot of simmering water.
9

Stir mixture until everything is melted and smooth, then spread evenly over the brownies.
1

. Once set, add chocolate chips and shortening for topping to a microwave safe bowl. Microwave on 15 second increments until the chocolate and shortening are melted and smooth.
1

. Spread chocolate into an even layer over the fudge.
1

. The chocolate should cool quickly and become firm. Cut into bars.
Store brownies in an airtight container in the refrigerator. Brownies are best for 2-3 days, but should be ok for up to 4-5 days.

Completely outrageous Nutella brownies!! They're rich, fudgy, chewy, dense, and perfect!

Nutella Brownies

(5 Tablespoons; 72 grams) unsalted butter, softened to room temperature

(100 grams) packed light brown sugar

vanilla extract

salt

(94 grams) all-purpose flour (spoon & leveled)

(135 grams) semi-sweet chocolate chips and sea salt

Preheat oven to 350°F (177°C). Line the bottom and sides of an 8-inch or 9-inch square baking pan with aluminum foil or parchment, leaving an overhang on all sides to easily lift the brownies out of the pan when cool. (If using a 9-inch pan, the bake time will be a few minutes less.) Set aside.

With a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed in a large bowl until smooth and creamy, about 1 minute. Add the brown sugar and beat on high speed for 1-2 minutes until creamed. Scrape down the sides and up the bottom of the bowl as needed. With the mixer running on low speed, add the eggs and vanilla extract. Beat on medium-high speed until combined, then beat in 1 cup Nutella and salt. Mix until smooth and fluffy. Scrape down the sides and up the bottom of the bowl as needed. With the mixer running on low speed, add the flour, mixing just until combined. Do not overmix. If using chocolate chips, gently fold them in.

Pour the batter into prepared baking pan. Drop teaspoonfuls of the remaining 1/4 cup Nutella on top. Using a knife, swirl the Nutella into the batter. Top with a sprinkle of sea salt.

Bake the brownies for 32-36 minutes. Keep your eye on them and test with a toothpick to determine doneness. If the toothpick comes out with only a couple moist crumbs, the brownies are done. The brownies may take a few minutes longer; all ovens vary. Mine took 36 minutes.

Allow the brownies to cool completely in the pan set on a wire rack. Once cool, lift the foil out of the pan using the overhang on the sides and cut into squares. You can top each with more sea salt if desired. Store in an airtight container at room temperature or in the refrigerator for 3-4 days. They won&#8217;t last that long!

Thank you Sally for sharing your recipes! I'm a newbie at baking but I could never go wrong as I follow your recipes. I had made my first ever brownie using this recipe and everyone loved it. Thanks a million, Sally!

Oh my!  These are amazing!  Truly delicious!

Followed the recipe exactly (except the sea salt which I didn’t have!) ABSOLUTELY delicious!! Great recipe, thanks!

A perfect brownie, in every way. I'm popular today for having made them for the family!

Thankyou so much for this recipe, it was delicious. My family and I really enjoyed eating them and it was quick and easy to make.

OH MY. These are amazing. In my grocery pickup the other week I accidentally was given 3 bags of someone else's groceries. Among other things was an enormous jar of Nutella. Not a typical purchase for me, but it gave me an excuse to make these for my sweetie for Valentine's Day. These are off the charts good, and other than Nutella don't require any out-of-the-ordinary ingredients, which I love. Mine were perfect at 32 minutes, and we ate huge pieces warm from the oven. The only change I made was using a few toffee bits instead of chocolate chips because I didn't quite have enough mini-chips. SO GOOD.

Delicious recipe!! I made them as brownie bites (stuffed with pretzels!) in a mini cupcake pan, made 24 total. They were finished in about 20-25min. I used Liz Marek’s goop recipe and they slid right out!

I used a 9x9 baking pan and baked it for 25min, it came out perfect! Soft and fudgy on the inside and flaky crisp on the outside. I also cut down the sugar by 50% and it was just right for me! I will definitely make these again.

https://www.youtube.com/watch?v=OsmZ_GUzH1I

Completely outrageous Nutella brownies are rich, fudgy, and ultra chewy!

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