Brownies are tray bake cake. It can be fudgy or cakey in texture, square or rectangular in shape, nutty, or chocolatey in ingredients. It’s super easy to make with less hassle and fewer tools. This chocolate baked confection is truly a cakewalk for beginners and newbies.
Brownies are generally made with cocoa powder or chocolate chips, with the inclusion of nuts. This super fudgy nutella brownie is abundantly packed with nutella and chocolate chips, and every bite assures you a luscious, delicious experience. This brownie is fudgy, intense, dense, and chewy in texture.
The inclusion of a considerable amount of Nutella makes this indulgent cake a must try recipe. Undoubtfully, it will become your favourite dessert. These are finger food, eaten with warm milk or cold ice-cream and goes well with all combinations.
The Thumb rule to make a cakey or fudgy brownie relies on the amount of flour added.
a) For the fudgy brownie, reduce the flour.
b) For cakey brownie increase the flour.
If your baking tray is square, then the baking time increases as they are deeper and the batter takes a longer time to bake. In that case, decrease the temperature and increase the time.
Also, we used Dark brown sugar in the place of light brown sugar. It resulted in darker, denser, more intense, and more moist brownies. The difference between Light Brown sugar and Dark Brown sugar is the content of molasses in it. Dark brown sugar has more molasses, making it more acidic, darker, moist with a hint of caramel. It’s interchangeable, if you don’t have dark brown sugar in your kitchen shelf, can use light brown sugar as a substitution.
One more variation is we used salted butter. It adds another dimension to the flavour of the cake. Feel free to use butter of your choice.
Don’t forget to scroll down to the Notes, you’ll have a bonus recipe under my kitchen secret. My Kitchen Secrets saves you when you are puzzled with leftovers. Most of the recipes in this blog has a surprise package in the kitchen secret which will definitely make you awestruck…😲. You’ll visualize how each leftover of that recipe transforms into an unimaginable dish, unleash your creativity and explore beyond limits.
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Preheat oven to 180 C. Line your baking tin with parchment paper so that the brownie doesn’t stick. We used an 8”x 8” tin.
Add the butter and sugar in a deep bowl and mix in medium speed using a hand mixer. It should be well incorporated in 2-3 minutes.
Break the eggs into the mixture and add the vanilla extract;
Beat until combined. Regularly use a spatula to scrape down the sides.
Add only 1 cup of Nutella and salt; mix evenly.
Add the flour.
And beat it again gently, just until combined.
Incorporate the chocolate chips into your batter by gently folding it in. Now, pour the batter into your lined baking tin; scrape the mix in using a spatula.
Finally, add the ½ cup of Nutella in dollops over the batter and using a toothpick to create a simple beautiful pulled pattern. (Refer to the pic and video).
Now, slide the tin into the oven and bake for 30-40 minutes. After baking, take it out and let it cool down on a counter. Then cut into desired shape and size.
Store in an air-tight container for up to 5 days.
Recipe Card
Preparation time: 10 minutes
Cooking time: 40 – 45 minutes
Cuisine: International, American
Category: Dessert
Yields: 16
Author: Varunika
Ingredients:
Salted Butter (room temperature) – ⅓ cup
Dark brown sugar – ½ cup
Eggs – 2
Nutella – 1 + ½ cup (separate)
Salt – ½ tsp
All-purpose flour – ⅔ cup
Semi-sweetened chocolate chips – ⅔ cup
Instructions:
- Preheat oven to 180 C. Line your baking tin with parchment paper so that the brownie doesn’t stick. We used an 8”x 8” tin.
- Add and cream the butter using a hand mixer; add the sugar and mix in medium speed. It should be well incorporated in 2-3 minutes.
- Break the eggs into the mixture and add the vanilla extract; beat until combined.
- Regularly use a spatula to scrape down the sides.
- Add only 1 cup of Nutella and salt; mix evenly.
- Add the flour and beat it again gently, just until combined.
- Incorporate the chocolate chips into your batter by gently folding it in.
- Now, pour the batter into your lined baking tin; scrape the mix in using a spatula.
- Finally, add the ½ cup of Nutella in dollops over the batter and using a toothpick to create a simple beautiful pulled pattern. (Refer to the video above)
- Now, slide the tin into the oven and bake for 30-40 minutes. After baking, take it out and let it cool down on a counter.
- Store in an air-tight container for up to 5 days.
Notes:
- Our brownies were a little on the sweeter side. To decrease the sweetness you can substitute the semi-sweetened chocolate chips with unsweetened chocolate chips. Also, you can use light brown sugar instead of dark brown sugar, but please note that there will be textural differences as dark brown sugar brownies are fudgier.
- Use a deep bowl to mix the batter if you are using a hand mixer (paddle attachment) as it prevents splatter.
- The butter must be soft at room temperature, so take it out an hour before you start baking. If it is too hard, it won’t mix with the other ingredients and will remain lumpy. If you heat and melt the butter, it will separate and the batter cannot be used anymore.
- Do not overmix the flour!!! If you’re an amateur use a spatula to fold the flour in; only if you are confident with a hand mixer use it directly. Overmixing can toughen up the brownie and no one likes that.
- For your chocolate chips, get a little flour and toss the chips in it before you fold it into the batter. This little hack helps the chocolate chips from sinking to the bottom and hence evenly distributing it.
- Remember that each oven has its own efficiency, and since you don’t want to overbake your brownies; regularly stick a toothpick in the middle of your batter to check if it is crumbly. Once it appears so, immediately take it out of the oven.
- Cut into the brownies only once it has cooled down or else your knife would have a lot of pieces sticking to it; making it hard for you to get clean even cuts.
Now time for my Kitchen Secrets …😉🤩
You can hardly find any Nutella Brownies left, but in the unlikely case you can try my homemade Coffee Ice-cream and complement it with this Nutella Brownie to serve a delectable Sizzling Brownie. I have shared the video of it. Give it a try, you’ll be making it as a regular duo, both ice-cream and brownies, to enjoy this sinfully delicious Sizzling Brownie..😈😋😋😋