Nutella Brownies
These Nutella brownies only need 3 ingredients and are ready in less 30 minutes from start to finish. I created this recipe back in 2013 and I've been amazed to see. Find and save ideas about Nutella brownies on Pinterest. See more ideas about Nutella recipes, Fudge brownies and 3 ingredient nutella brownies.
Nutella Brownies - Sallys Baking Addiction. Ooomph. Monday. I know you feel me.
The weekend went by way too fast, so I figured we could do our best at making Monday a little less painful. And I can’t think of a more appropriate way to achieve Monday Bliss Status than with NUTELLA BROWNIES. Can we handle this right now? Here goes nothing! I’ve always made brownies 1 of 3 ways: with cocoa powderwith pure chocolatewith both. Any of the above supply the decadent chocolate flavor as tasted in recipes like my chewy fudgy brownies and mint chocolate chip cheesecake brownies.
I am about to change your life. I am about to make you the happiest person on the planet. I am about to show you how to make brownies with only three ingredient. Recipe with video instructions: How to make Nutella Brownies. Ingredients: 1 1/2 cups Nutella, 7 tablespoons butter, melted, 2 eggs, 1/2 cup sugar, 3/4 cup all. Best brownie recipe ever. I cant count the number of times Ive made these and they are fantastic every time. One bite of these soft, chewy brownies and you won’t believe they were only made with 3 ingredients! These irresistibly fudgy treats are SO easy to make and taste. Fudgy, chewy brownies made with just Nutella and eggs? If I hadn't tried it myself, I wouldn't believe me either. The Best Chocolate Nutella Brownies Recipes on Yummly Chocolate Nutella Brownies Recipe, Nutella Brownies, Nutella Brownies.
But there’s another big time chocolate player in town that I’ve ignored all this years. It’s that wonderfully creamy, fabulously thick magic we all know as Nutella. The stuff you spread onto each bite of a banana (do you do that too?) and then tell yourself you’ll just have one small spoonful straight up when the banana’s gone. Yeah right, more like 4?? Make that 5. And there goes 1. It’s all very worth it.
Today’s Nutella brownies come from my dear friend Shelly. Shelly is the brains behind cookies & cups, a blog focusing on what we all know and love: eating dessert first. Her new cookbook, The Cookies & Cups Cookbook, is just the same– and home to 1. Shelly’s style of baking and cooking is quick and fuss- free and the cookbook is filled with irresistible breakfast recipes, simple family favorite dinners, and over the top desserts like S’mores Fudge Bars and Toffee Banana Cream Pie (omg!).
Somehow Shelly always knows what you’re in the mood for. And you’ll LOVE it. Shelly was kind enough to let me share a recipe with you and the moment I flipped to page 1. Is Brown Guacamole Bad. I was sold. And, at that very same moment staring at those little chocolate hazelnut gems, I somehow had a chocolate craving the size of Texas.
Using chocolate hazelnut spread, Nutella, as the chocolate flavor in easy homemade brownies takes them to the next level! Here's the recipe.
Houston, we have no problem.(Those are swirls of Nutella on top. This is the best Monday ever.)About these brownies: I was so intrigued that Shelly didn’t add any chocolate or cocoa powder to the brownie batter and that all of the chocolate flavor comes from Nutella. So each brownie has this incredibly concentrated and sweet chocolate hazelnut flavor. It’s all you taste! Always a fan of a little sweet and salty action, I topped the brownies with sea salt. Using Nutella for all the chocolate flavor = next- level brownies.
Just you wait for it. Another aspect I loved about the Nutella brownies is that they’re prepared in just 1 bowl. It’s practically zero mess, so clean up is a breeze. Waiting for the brownies to bake and cool?
That’s another story. You’ll need a mixer to cream the butter and brown sugar together. Oh! And that’s another thing! She uses brown sugar, not white, to help sweeten the brownies. A gal after my own brown sugar lovin’ heart.
Simply put, these Nutella brownies are remarkable. You haven’t had a brownie like this. Nutella brownies are yours for the taking! Click here to PIN this recipe so you can save it for later.
Ingredients: 1/3 cup (5 Tablespoons; 7. Nutella, divided. Directions: Preheat oven to 3. F (1. 77°C). Line the bottom and sides of an 8- inch or 9- inch square baking pan with aluminum foil or parchment, leaving an overhang on all sides to easily lift the brownies out of the pan when cool. If using a 9- inch pan, the bake time will be a few minutes less.) Set aside.
With a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed in a large bowl until smooth and creamy, about 1 minute. Add the brown sugar and beat on high speed for 1- 2 minutes until creamed. Scrape down the sides and up the bottom of the bowl as needed. With the mixer running on low speed, add the eggs and vanilla extract. Beat on medium- high speed until combined, then beat in 1 cup Nutella and salt.
Mix until smooth and fluffy. Scrape down the sides and up the bottom of the bowl as needed. With the mixer running on low speed, add the flour, mixing just until combined. Do not overmix.
If using chocolate chips, gently fold them in. 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. Top with a sprinkle of sea salt. Bake the brownies for 3. Keep your eye on them and test with a toothpick to determine doneness. If the toothpick comes out with only a couple moist crumbs, the brownies are done. The brownies may take a few minutes longer; all ovens vary.
Mine took 3. 6 minutes. 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. You can top each with more sea salt if desired.
Store in an airtight container at room temperature or in the refrigerator for 3- 4 days. They won't last that long! Make ahead tip: For longer storage, freeze the brownies for up to 2- 3 months. Thaw overnight in the refrigerator then bring to room temperature before serving. Did you make a recipe?
Tag @sallysbakeblog on Instagram and hashtag it #sallysbakingaddiction. Sally’s Baking Addiction. All images & content are copyright protected.
Please do not use my images without prior permission. If you want to republish this recipe, please re- write the recipe in your own words, or link back to this post for the recipe. The Cookies & Cups Cookbook will be available on April 1. You can pre- order here: Amazon Barnes & Noble Books- A- Million Indie Bound Simon & Schuster/Amazon Kindle Nook by B& N i. Books Google play. What are your current favorite cookbooks??
I’m also loving Skinny Mom’s Skinny Suppers. Or at least the 2 I’ve tried!