Holy Cow!!! These brownies are the BEST brownies I have ever made and ever eaten. They knocked my socks right off! They are so chocolatey, rich, and chewy. Even after a few days they still were moist and fresh.

This is definitely a recipe to keep and hand down to generation to generation. I only wish I would have known about this recipe years ago so I could have enjoyed it sooner! Thank goodness I stumbled upon it now and can share it with YOU all!

How To Make Nutella Brownies

First, gather all your ingredients.

1/3 cup (5 tablespoons) unsalted butter, softened to room temperature
1/2 cup packed brown sugar
2 eggs, at room temperature
2 teaspoons pure vanilla extract
1 & 1/4 cups Nutella, divided
1/2 teaspoon fine sea salt
3/4 cup all-purpose flour
3/4 cup semi-sweet chocolate chips

Preheat oven to 350°F degrees. Line the bottom and sides of an 8-inch baking pan or 9-inch baking pan with parchment paper, leaving an overhang on all sides to easily lift the brownies out of the pan when cool. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment or a large bowl and a handled mixer, beat the butter on medium-high speed until smooth and creamy, about 1 minute.

Add the brown sugar and beat on medium-high speed until creamed, about 1 to 2 minutes.

With the mixer running on low speed, add the eggs and vanilla extract until well combined.

Then beat in 1 cup Nutella and salt. Mix until smooth and fluffy. Make sure to scrape down the sides and up the bottom of the bowl.

On low speed, add the flour, mixing just until combined. Make sure to not overmix.

Gentle fold in the chocolate chips.

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.

Bake the brownies for 30 to 35 minutes. All ovens vary so make sure to check the brownies at the 30 minute mark to determine how much longer if at all they need to be kept in the oven.

Brownies are done with a toothpick inserted into the center comes out clean (with only a couple moist crumbs).

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.

Tips & Tricks

Store in an airtight container at room temperature or in the refrigerator for 3 to 4 days.
For longer storage, freeze the brownies for up to 2 to 3 months. Thaw overnight in the refrigerator then bring to room temperature before serving.
For all-purpose flour I love using Bob’s Red Mill Gluten Free All Purpose Baking Flour. I first fell in love with this brand when I started eating healthy back in 2012, shortly after our twins were born. I first tried their Steel Cut Oats. Then when I had more time to bake I started using a lot of their other products such as, Almond Flour, Coconut Flour, Gluten Free Flour, Whole Wheat Flour, Pastry Flour, Bread Flour, and Xanthan Gum. They have so much more too! Baking mixes, Oats, Bars, Cereal, Granola, Grains, Beans, Seeds, Baking Aids, and more Flours! Seriously go check them out. Best quality baking products out there and no I am not getting paid to say this, I just love their products that much!
Since I bake quite often I like to buy stuff in bulk. I love buying my flour, sugars, pure vanilla extract, butter, oil, eggs, and spices at Costco.
Costco, Target, & Amazon are my favorite stores to shop at!

Make sure you post your photos on Instagram and tag me in them so I can see your creations from my blog #eazypeazylemonsqueezee

Nutella Brownies

Adapted from Sally's Baking Addition

By: Tammie

September 14, 2019
12
45 min
Print this

Ingredients

1/3 cup (5 tablespoons) unsalted butter, softened to room temperature
1/2 cup packed brown sugar
2 eggs, at room temperature
2 teaspoons pure vanilla extract
1 & 1/4 cups Nutella, divided
1/2 teaspoon fine sea salt
3/4 cup all-purpose flour
3/4 cup semi-sweet chocolate chips

Directions

Step 1: Preheat oven to 350°F degrees. Line the bottom and sides of an 8-inch or 9-inch baking pan with parchment paper, leaving an overhang on all sides to easily lift the brownies out of the pan when cool. Set aside.
Step 2: In the bowl of a stand mixer fitted with the paddle attachment or a large bowl and a handled mixer, beat the butter on medium-high speed until smooth and creamy, about 1 minute.
Step 3: Add the brown sugar and beat on medium-high speed until creamed, about 1 to 2 minutes.
Step 4: With the mixer running on low speed, add the eggs and vanilla extract until well combined.
Step 5: Then beat in 1 cup Nutella and salt. Mix until smooth and fluffy. Make sure to scrape down the sides and up the bottom of the bowl.
Step 6: On low speed, add the flour, mixing just until combined. Make sure to not overmix.
Step 7: Gentle fold in the chocolate chips.
Step 8: Pour the batter into prepared baking pan.
Step 9: Drop teaspoonfuls of the remaining 1/4 cup Nutella on top.
Step 10: Using a knife, swirl the Nutella into the batter.
Step 11: Bake the brownies for 30 to 35 minutes. All ovens vary so make sure to check the brownies at the 30 minute mark to determine how much longer if at all they need to be kept in the oven.
Step 12: Brownies are done with a toothpick inserted into the center comes out clean (with only a couple moist crumbs).
Step 13: 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.