Nutella Brownies With Icing

So You’ve Got a Nutella Emergency?

Let’s be real. Sometimes, life throws you a curveball that can only be solved by a ridiculously decadent, chocolatey, Nutella-infused brownie. And guess what? You’re in luck, because this recipe is your knight in slightly-too-sweet armor. No fancy-pants skills required, just a willingness to embrace pure, unadulterated joy in baked form.

Why This Recipe is Your New Best Friend (Besides the Nutella, Obviously)

This isn’t just a brownie recipe; it’s a hug in edible form. It’s ridiculously easy, which means more time for you to admire your handiwork (and then devour it, obviously). Plus, the Nutella? It’s basically magic dust. It makes everything better, and in this case, it turns ordinary brownies into legendary ones. It’s practically foolproof, and trust me, if I can make these, anyone can. Your oven will thank you, your tastebuds will throw a party, and your Instagram feed will look *chef’s kiss*.

Ingredients You’ll Need (Don’t Panic, It’s Not Rocket Science)

• 1 cup (2 sticks) unsalted butter, melted. Because we’re not messing around with healthy fats today.
• 1 ½ cups granulated sugar. Sweetness is key, my friends.
• 1 teaspoon vanilla extract. The unsung hero of baked goods.
• 3 large eggs. Freshly laid by happy chickens, hopefully.
• ¾ cup unsweetened cocoa powder. The darker the better, IMO.
• ½ teaspoon baking powder. Just enough to give it a little lift.
• ½ teaspoon salt. To balance out all that glorious sweetness.
• 1 cup all-purpose flour. The humble backbone of our brownie dreams.
• 1 ½ cups Nutella (yes, you read that right). This is where the magic happens.
• For the Icing:
• 1 cup powdered sugar. Sifted, so no lumpy surprises.
• 2-3 tablespoons milk (or heavy cream for extra decadence).
• 1 tablespoon Nutella. Because… well, why wouldn’t you?

Step-by-Step Instructions (Try to Keep Up!)

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. **Don’t skip this, or you’ll be scraping brownies off the bottom like a desperate archaeologist.**
2. In a large bowl, whisk together the melted butter and sugar until well combined. Add the vanilla extract.
3. Beat in the eggs, one at a time, until the mixture is smooth and glossy. It should look like sunshine in a bowl.
4. In a separate medium bowl, whisk together the cocoa powder, baking powder, salt, and flour.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. **Overmixing is the enemy of fudgy brownies!**
6. Now for the star of the show: gently fold in the Nutella. You want swirls of pure hazelnut bliss, not a completely uniform chocolate-goo.
7. Pour the batter into your prepared pan and spread evenly.
8. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached. **It’s better to underbake slightly than to overbake!**
9. Let the brownies cool completely in the pan before you even *think* about icing them. Patience is a virtue, or so they say.
10. For the Icing: Whisk together powdered sugar, milk, and the extra tablespoon of Nutella until smooth and drizzly. Add more milk a teaspoon at a time if it’s too thick.
11. Once the brownies are cool, drizzle the icing generously over the top. Admire your handiwork.

Common Mistakes to Avoid (Don’t Be That Person)

• Thinking you don’t need to preheat the oven. Rookie mistake! Your brownies will be sad and pale.
• Overmixing the batter. This leads to tough, cakey brownies, and nobody wants that.
• Overbaking. Dry brownies are a tragedy. Remember, moist crumbs are your friend.
• Cutting them while they’re still warm. Seriously, just wait. You’ll thank yourself later.
• Not using enough Nutella. Are you even trying at this point?

Alternatives & Substitutions (Because Life Happens)

No Nutella? Oh, the horror! But fear not. You can use another chocolate-hazelnut spread. If you’re feeling adventurous and want a more “pure” chocolate brownie, you can omit the Nutella and add an extra ½ cup of chocolate chips. For the icing, if you’re out of powdered sugar, you *could* just dust them with more cocoa powder, but it’s really not the same level of fabulousness, is it?

FAQ (Your Burning Questions, Answered Casually)

• Can I make these vegan? Well, technically yes. You’d need to swap the butter for vegan butter, the eggs for flax eggs (1 tbsp flaxseed meal + 3 tbsp water, let sit for 5 mins), and ensure your Nutella is vegan. It might alter the texture a bit, but hey, experimentation is part of the fun!
• My icing is too thick. What do I do? Just add more milk, a teaspoon at a time, until it reaches your desired drizzle-able consistency. Easy peasy.
• Can I add anything else? Absolutely! A handful of chocolate chips, chopped nuts, or even a sprinkle of sea salt on top before baking would be divine.
• How long do these last? In an airtight container, they’ll be good for about 3-4 days. Though, let’s be honest, they probably won’t last that long.
• Can I double the recipe? Sure, if you have a bigger pan and are prepared for the sheer volume of deliciousness. Just keep an eye on the baking time.
• Are these *really* that easy? Yes! I promise. They’re designed for maximum flavor with minimum fuss.

Final Thoughts (Go Forth and Bake!)

So there you have it. Your guide to achieving brownie perfection with minimal effort and maximum Nutella. Seriously, what are you waiting for? Go forth and bake! Your future self (and anyone lucky enough to share these with you) will be eternally grateful. Now go impress someone—or yourself—with your new culinary skills. You’ve earned it!