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Moist, fudgy chocolate brownies with Nutella in the batter and swirled on top

Nutella Swirl Brownies

Moist, fudgy chocolate brownies with Nutella in the batter and swirled on top
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Makes: 16 brownies
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Ingredients
  

  • 6 tbsps butter, cubed, at room temp (85 gms)
  • 115 gms unsweetened chocolate, finely chopped (see notes)
  • 1/4 cup cocoa powder (20 gms)
  • 1/2 cup caster sugar (95 gms)
  • 2 eggs at room temp (see notes)
  • 3/4 cup Nutella, at room temp (225 gms)
  • 1/2 cup all-purpose flour (60 gms)
  • 1/4 tsp baking powder, see notes
  • 1/4 tsp salt if using unsalted butter
  • 1/4 tsp vanilla extract
  • 1/4 cup extra Nutella to swirl on top (75 gms)

Instructions

  • Preheat the oven to 175 C. Line an 8" square pan non-stick baking paper, leaving a little overhang.
  • In a bowl placed over a pot of simmering water, melt the butter, chocolate and cocoa until you have a smooth mixture. If there are small lumps of chocolate, turn off the heat and stir to melt them completely, rather than overheating the chocolate. Let this cool while you get the rest of the batter ready.
  • Beat the eggs, sugar and vanilla in a large bowl till pale and thick, about 4 minutes. This is where you're ensuring a crust forms, so beat away! An electric mixer will get the best results.
  • Add in the Nutella and beat lightly to combine.
  • Now pour in the cooled chocolate mixture and beat again till combined.
  • Sift in the flour, baking powder and salt, if using. Fold slowly to combine. The batter is thick and will need some muscle work but be gentle.
  • Pour into the prepared dish, smoothen the top and drop the extra 1/4 cup of Nutella in dollops all over the surface. Take a toothpick and swirl it around, taking care not let it blend into the batter. You want the swirly design! Don't skip this extra Nutella because the dominant flavour of the brownies without it, is still chocolate.
  • Bake for 20 minutes till a toothpick poked in the center comes out with only a few moist crumbs.
  • Allow the brownies to cool completely at room temperature before slicing. The crust will be a little less crackly than a standard brownie recipe that has more sugar, and the Nutella swirls make it harder to see, but I promise it's still a pretty crackly crust!
  • Best stored at room temperature in an airtight tin for 2 to 3 days in humid environments, after which they can be kept in the fridge for a week, or even frozen for a month. Happy baking!

Notes

Shop this recipe: Chocolate, Nutella, Cocoa, Caster Sugar, Mixing Bowl, Hand Mixer, Baking Paper
*For this recipe something labelled 'unsweetened' or 95% to 99% cocoa solids is best. I don't really recommend a dark or semi-sweet chocolate that's about 70% to 75% cocoa solids here, as it's likely to make the brownies too sweet along with the Nutella. Some recipes use only Nutella, no chocolate but I prefer a mix of both.
*I used Dutch-process cocoa here which is the reason for the deeper colour, but natural cocoa like Hersheys is what I usually use in this recipe. Both work!
*Here is an eggless brownie recipe and you could add Nutella to it (they will be sweeter though)
*I've made brownies with and without baking powder. I sometimes use just 1/4 tsp for a little lift but if I want extra dense and fudgy brownies, I skip it. They're both delicious!