FUDGY NUTELLA BROWNIES

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Fudgy Nutella Brownies image

Generous swirls of chocolate-hazelnut spread put these super decadent brownies straight over the top. Take care to fold the flour in gently and bake them until they are just set for the richest, fudgiest texture.

Provided by Yossy Arefi

Categories     cookies and bars, dessert

Time 45m

Yield One 8x8-inch pan

Number Of Ingredients 9

1/2 cup/113 grams unsalted butter (1 stick), plus more for greasing the baking dish
4 ounces/113 grams bittersweet chocolate, chopped
1 cup/296 grams chocolate-hazelnut spread, like Nutella
2/3 cup/134 grams granulated sugar
2 large eggs
1/2 teaspoon espresso powder
1 teaspoon vanilla extract
3/4 cup/96 grams all-purpose flour
1/2 teaspoon kosher salt

Steps:

  • Heat oven to 350 degrees. Butter and line an 8x8-inch baking dish with parchment paper.
  • Combine the chopped chocolate and butter in a heat-safe bowl set over a pan of simmering water. Stir the mixture occasionally until melted. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, combine 3/4 cup/222 grams chocolate-hazelnut spread, sugar and eggs. Mix on medium-high for 5 minutes, scraping down the bowl a couple of times. Add espresso powder and vanilla and mix briefly to combine.
  • Turn the mixer to low and stream in the chocolate-butter mixture. Mix until well combined, then fold in the flour and salt.
  • Pour the mixture into the prepared pan, spread evenly with a knife or offset spatula and spoon several dollops of the remaining 1/4 cup/74 grams chocolate-hazelnut spread evenly over the top. Use a toothpick or skewer to swirl the spread and brownie batter a few times, leaving big streaks of the spread on the surface.
  • Bake the brownies for 25 to 30 minutes, or until just set in the middle. A toothpick inserted into the center should pull out some moist crumbs.

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