Nutella Swirl Brownies
Soft, chocolatey, chewy edges and swirled with Nutella in the batter, these Nutella Swirl Brownies are some of the best you will ever try anywhere.
My kitchen does not always close because I have an early night. Olivia's friend Nora was sleeping over last night and they decided to make late night Nutella brownies.
I was watching TV in bed when Olivia brought two of these, warm from the oven for Spouse and I to sample in bed. How's that for service?
Without a doubt, these are some of the best brownies I have ever tried. Brownie lovers seem to be divided into two groups, the edge lovers like me and the centre cut lovers who like the middle best.
This recipe will please everyone because the edges get chewy and delicious while the centre is oh so fudgy. The swirl of Nutella through the batter makes them even better.
A tall glass of cold milk and one of these beauties would make any kid extremely happy as an after school snack.
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Nutella Swirl Brownies
Soft, chocolatey, chewy edges and swirled with Nutella in the batter, these Nutella Swirl Brownies are some of the best you will ever try anywhere.
Ingredients
- 1 cup butter
- 2 ¼ cups sugar
- ⅔ cup Nutella
- 1 cup cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon salt
- 4 large or extra large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups flour
- ¾ cup semi sweet chocolate chips
- ⅓ cup Nutella
Instructions
- Lightly grease a 9×13 baking pan and line with parchment paper. Preheat oven to 350 degrees F.
- In a small saucepan melt the butter.
- Remove from the heat and stir in the sugar.Dissolving the sugar in the butter is an essential step. You want to pinch the mixture between your fingers and make sure that you can’t feel any sugar grains; this step helps to create the soft chewy, fudgy texture of the brownies. If you need to return the mixture to the heat to get the sugar dissolved only place it on the burner over medium heat for 30 seconds at a time and stir again. It is important that the mixture is not too hot when you add the Nutella, so cool it down for 15 minutes or so if you have to before moving on to the next step.
- When the sugar is dissolved, stir in the ⅔ cup of Nutella until smooth.
- Sift together the cocoa powder, baking powder and salt (not the flour) and add to the to the sugar, butter and Nutella mixture along with the eggs and vanilla.
- Using an electric mixer on low, mix until smooth.
- Finally fold in the flour and chocolate chips by hand.
- Spread the batter evenly in the pan.
- Take and additional ⅓ cup of Nutella and drop it by teaspoonfuls all over the surface of the batter. Using the handle of a wooden spoon swirl the Nutella through the batter.
- Bake for 40 minutes. Let cool in the pan before cutting and serving.
- These are wonderful for brownie sundaes too!
Notes
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
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Nutrition Information
Yield
36Serving Size
brownieAmount Per Serving Calories 192Saturated Fat 6gCholesterol 31mgSodium 88mgCarbohydrates 25gFiber 1gSugar 18gProtein 2g
I am snowed in and can't get to the store, is it possible to sub peanut butter for the Nutella? This looks amazing as always coming from you!
I certainly would.
Hi the directions fail to mention at which point we add the sugar, butter and nutella to the mixed ingredients. Can you change the recipe to reflect that?
No matter what I try I cannot get the sugar to dissolve in the butter. It is still grainy. Gonna keep going with it like this. Any tips for the future?
Make sure to use real butter. Maybe fine sugar would help. We don't have the same problem. Maybe our brand of butter has a higher water content.
I've edited the recipe to be more clear.
Good Lord, I cannot get the sugar to dissolve. I tried low temp and higher temperature and nothing!! I alway use real butter when I bake and nothing....gonna keep going and see how it goes!
As long as its mostly dissolved you should be fine. Maybe try using finer sugar next time.
High test - Suggest very small pieces - well received by all chocolate lovers!
They are rich for sure....but soooo good. Glad you enjoyed them.
This recipe sounds delightful, but I am concerned about using a mixer for a Brownie recipe. Usually, using a mixer with a Brownie recipe puts too much air into the batter and the Brownies don't come out as dense as they should be. Any such concerns here?
I know what you meam. I never turn it up past the first speed but if you prefer to do it by hand that's fine.
I used real butter and the sugar will not dissolve. I guess a finer sugar for next time. Can you recommend a butter brand you’ve had success with using regular sugar? I used Natrel.