How To Make Nutella Brownies With Flour

“`html

So, you’re having one of those days, huh? The kind where your brain screams “CHOCOLATE” and your motivation whispers “Netflix.” Well, my friend, I’ve got just the thing to satisfy both your sweet tooth and your inner sloth. We’re diving headfirst into the glorious world of Nutella brownies, the kind that are so easy, you’ll wonder why you ever bothered with anything else. And yes, we’re using flour, because even magical Nutella needs a little structure to hold its delicious form. Let’s get baking (or, more accurately, assembling)!

Why This Recipe is Awesome

Seriously, why is this recipe awesome? Because it’s ridiculously simple, smells divine while it bakes, and delivers pure, unadulterated happiness in every bite. It’s practically idiot-proof. I’m pretty sure even my cat could make these (if he had opposable thumbs and a sudden craving for cocoa). You get that rich, fudgy brownie texture, the unmistakable creamy hazelnut goodness of Nutella, and you don’t have to spend an eternity wrestling with complicated steps. It’s a win-win-win.

Ingredients You’ll Need

• 1 cup (2 sticks) unsalted butter, melted (because life’s too short for cold butter struggles)
• 1 ½ cups granulated sugar (the sweet stuff!)
• 2 large eggs (room temperature is nice, but let’s be real, we’re probably using them straight from the fridge)
• 1 teaspoon vanilla extract (the secret weapon for extra flavor)
• ¾ cup unsweetened cocoa powder (the darker, the better, IMO)
• ½ cup all-purpose flour (our structural support system)
• ½ teaspoon baking powder (just a little lift, nothing crazy)
• ¼ teaspoon salt (to balance all that sweetness)
• 1 cup Nutella (or your favorite hazelnut spread – we don’t judge!)
• Optional: ½ cup chopped nuts or chocolate chips (because more is usually more)

Step-by-Step Instructions

1. First things first, **preheat your oven to 350°F (175°C)** and grease and flour an 8×8 inch baking pan. Trust me, you don’t want these sticking.
2. In a large bowl, whisk together your melted butter and sugar until they’re buddies. It doesn’t have to be super fancy, just get them acquainted.
3. Beat in your eggs one at a time, followed by the vanilla extract. Give it a good stir.
4. Now for the dry stuff! In a separate bowl, whisk together the cocoa powder, flour, baking powder, and salt. Make sure there are no cocoa lumps – nobody likes a lumpy brownie.
5. Gradually add the dry ingredients to the wet ingredients. Mix until just combined. **Overmixing is the enemy of tender brownies**, so be gentle!
6. Gently fold in the glorious Nutella. Swirl it in, don’t go crazy. We want streaks of deliciousness, not a uniformly brown batter (yet!).
7. If you’re feeling wild, fold in your chopped nuts or chocolate chips now.
8. Pour the batter into your prepared pan and spread it evenly.
9. Bake for **25-30 minutes**. How do you know they’re done? A toothpick inserted into the center should come out with **moist crumbs attached**, not wet batter. A little bit of gooeyness is good!
10. Let them cool in the pan for at least 15-20 minutes before cutting. This is the hardest part, I know.

Common Mistakes to Avoid

• Overbaking: Nobody likes a dry, sad brownie. Keep an eye on them! Remember, the toothpick test is your friend.
• Underbaking: While a little gooey is good, a completely liquid center is not. You’ll end up with a chocolate soup, not a brownie.
• Skipping the Preheat: Putting your batter into a cold oven is like starting a race halfway through. Just… don’t.
• Measuring Flour Like It’s the Law: While accuracy is good, don’t pack your flour into the cup. Spoon it in and level it off.

Alternatives & Substitutions

Can’t find Nutella? No worries! Any good-quality hazelnut spread will work its magic. If you’re feeling adventurous and don’t have hazelnut, peanut butter or even a good dark chocolate ganache can be subbed in, though the flavor profile will change significantly. For the cocoa powder, you can use Dutch-processed for a richer, smoother flavor, but regular unsweetened works just fine. And if you’re gluten-free, a good quality gluten-free flour blend should do the trick, though the texture might be slightly different.

FAQ (Frequently Asked Questions)

• Can I use margarine instead of butter? Well, technically yes, but why hurt your soul like that? Butter adds a richness and flavor that margarine just can’t replicate. Your brownies will thank you for using the good stuff.
• My brownies look a little cracked on top. Is that bad? Nope, totally normal! Those little cracks are just a sign of a perfectly baked, fudgy brownie. It’s like a happy little imperfection.
• Can I add different mix-ins? Absolutely! Mini marshmallows, different types of chocolate chips (white, dark, milk), or even a swirl of caramel can be fantastic. Get creative!
• How do I store these bad boys? In an airtight container at room temperature for a few days, or you can pop them in the fridge if you like them extra chilled and firm. They also freeze surprisingly well!
• Can I double the recipe? You certainly can! Just make sure to use a larger baking pan (like a 9×13) and adjust the baking time accordingly. Keep an eye on them!
• Why is my batter so thick? That’s likely the Nutella and cocoa powder doing their thing! As long as you followed the steps, it should bake up beautifully. Don’t be alarmed by a dense batter.

Final Thoughts

And there you have it! A foolproof recipe for Nutella brownies that are so good, you’ll want to hide them from yourself. They’re perfect for a lazy afternoon, a last-minute dessert, or just because you deserve a little bit of heaven. Now go impress someone—or yourself—with your new culinary skills. You’ve earned it! Happy baking (and eating)!

“`