Kiss your New Years’ resolution goodbye. These outrageous Nutella Brownies live up to their name!
Aren’t you just dying to know how I got that thick layer of Nutella sandwiched in the middle of a fudgy brownie? This might be the ultimate Nutella recipe of all time!
These Nutella Brownies are OUTRAGEOUS!
I could start out with a story of why these are so good, and why you’ll love them so much and why you’ll get a serious Nutella hit with these.
But let’s be honest. You just want to know how I got that neat(ish), thick layer of Nutella sandwiched in the middle of a decadent brownie, right?
So let’s cut the chase. This is how I make these Outrageous Nutella Brownies.
A big, fat layer of frozen Nutella slab
That’s right. A frozen slab of Nutella, sandwiched in the middle of brownie batter. A whole jar of it. This is the same concept behind my Nutella Pancakes. Anyone for fluffy pancakes stuffed with a perfect layer of Nutella inside?
Ridiculously Decadent Nutella Recipe
You’d think I’d cut back on the chocolate in the brownie batter because we’re using a whole jar of Nutella, and the sensible side of me really wanted to. But I tried and I wasn’t happy with the outcome. Molten Nutella layer aside, I still wanted the brownie to taste good.
So basically, this recipe is my classic Brownie recipe PLUS a whole jar of Nutella.
Personal trainers everywhere are rubbing their hands with glee at all these prospective new clients….
Other methods I tried – and discarded
- Some – and LOADS – of Nutella in the brownie batter. Only so much you can add without compromising the brownie texture, so it lacked real Nutella flavour;
- Swirling Nutella in – it worked fine, but again, just not a serious Nutella hit. In a blind taste, I bet you wouldn’t even know Nutella was in there;
- Nutella chips – dolloping bits of Nutella on a tray, freezing them then stirring in. I tried small and large. While it worked fine, it just didn’t have the same effect of a serious Nutella hit like sandwiching the brownie with a layer of Nutella; and
- Combination of the above – the least effective.
Turned out, the easiest but craziest sounding method of making a giant frozen Nutella slab that I use in my Nutella Pancakes yielded the best result.
Homemade Nutella or other Hazelnut Spreads
For pure convenience, I use a jar of Nutella in this recipe. I haven’t tried it with Homemade Nutella or other hazelnut spreads.
But given the way in which this is made, I see no reason why this wouldn’t work, as long as the spread freezes into a solid slab.
If not, scrape it back into the jar, have a cry, then eat it all with a spoon. – Nagi x
PS Small-ish pieces are the go here. This is rich. In case you didn’t gather that from the description. If not, one look at the outrageous amount of chocolate and Nutella in the recipe should do the trick.
PPS Name sake from Ina Garten’s Outrageous Chocolate Brownies. I think these Nutella Brownies are a worthy opponent.
Outrageous Nutella Brownies
Watch how to make it
Outrageous Nutella Brownies
Recipe video above. Fudgy chocolate brownies with the signature crinkly top stuffed with a layer of Nutella! Having tried various Nutella Brownies in my time, I’ve found this is the best way to get a good hit of Nutella flavour into brownies. Mixing/swirling it in just doesn’t have the same effect!
- 400g / 13 oz Nutella ((Note 1))
- 200 g / 1 3/4 US sticks (14 tbsp) unsalted butter
- 200 g / 1 1/4 cups / 7 oz dark chocolate melts / semi sweet chocolate chips ((Note 2))
- 1 cup (175g) brown sugar (, loosely packed )
- 3 eggs (, room temp)
- 1 tsp vanilla extract
- 1/2 cup (75g) flour (, plain/all purpose, sifted if lump)
- 1/4 cup (30g) cocoa powder (, sifted)
- Pinch of salt
Grease a 20cm/8″ square pan with butter then line with parchment/baking paper with overhang.
Scrape Nutella into pan, spread. Freeze 1 hour or until solid.
Using paper overhang, remove onto a plate and return to freezer (softens pretty quickly)
Preheat oven to 180C/350F (standard) or 160C/320F (fan forced / convection).
Reline the same pan with parchment/baking paper with overhang.
Place butter and chocolate chips in a heatproof bowl, microwave in 30 second bursts (takes me 1 min) until almost melted. Stir to finish melting and incorporate butter into chocolate.
Cool for a few minutes. Add eggs, sugar and vanilla, whisk to combine.
Add Dry ingredients, whisk to combine (few lumps ok).
Assemble & Bake:
Pour half batter into pan. Use spatula/egg flip to lift frozen Nutella slab and place on top. Top with remaining batter.
Bake 35 minutes. Insert skewer in middle to check if cooked – should come out with mostly pale brown smear (Nutella) and a bit of dark brown smear (brownie, fudgy).
Cool in pan 30 minutes, then use paper overhang to lift out. Cool for at least another 45 minutes then slice into 16 pieces (4 x 4) and serve!
1. Nutella – I haven’t tried this with other hazelnut chocolate spreads but see no reason why it wouldn’t work as long as it freezes into a slab.
2. Chocolate – Use cooking chocolate chips from the baking section of the supermarket, not eating chocolate.
3. General notes:
* Baking time – longer than usual brownies because the frozen Nutella brings down the temp of the batter.
* Gluten free – I see no reason why this wouldn’t work with Gluten Free Brownies!
* Measures – Cups, tbsp and tsp measures differ slightly in size between countries. For most recipes, the difference is not enough to make a difference, or the difference is relative and consistent across all ingredients in a recipe. Where the difference DOES matter, I specify the measurements for different countries, like I do for my Chewy Oatmeal Raisin cookies. For this recipe, it DOES NOT matter so you can use cups or weights per the recipe, no matter which country you are in. The only exception is Japan, please use the weight measures, not cups.
Life of Dozer
I was wondering why he was being so affectionate and trying to lick my face. He NEVER does that.
Then I caught a glimpse of myself in the mirror. And everything made sense.