How To Make Nutella Brownies With Chocolate Chips

“`html

So, you’re staring into the pantry, a deep, existential craving hitting you like a rogue wave of chocolatey goodness, but the thought of a complex recipe makes you want to just… not? I hear ya. We’ve all been there. But fear not, my fellow snack-slash-dessert enthusiasts, because I have the *ultimate* solution that requires minimal effort and maximum deliciousness. Prepare yourself for the glory that is… Nutella Brownies with Chocolate Chips!

Why This Recipe is Awesome

Let’s be real, this recipe is basically magic in a baking dish. It’s ridiculously easy, even if your baking skills are… let’s say… *developing*. Think of it as a shortcut to brownie heaven without the usual fuss. It’s the kind of recipe that makes you feel like a culinary genius, even if you just followed the steps without burning the whole kitchen down. Plus, it’s loaded with Nutella and chocolate chips. Need I say more? It’s practically a guaranteed win.

Ingredients You’ll Need

• 1 cup (2 sticks) unsalted butter, softened (because we’re not savages using rock-hard butter).
• 1 ½ cups granulated sugar, for that perfect sweetness.
• 2 large eggs, preferably from a happy chicken, but any will do.
• 1 teaspoon vanilla extract, the secret weapon for deliciousness.
• 1 cup Nutella, or your favorite hazelnut spread. This is the star, folks!
• ¾ cup all-purpose flour, just enough to hold it all together.
• ½ cup unsweetened cocoa powder, for that deep, dark chocolatey soul.
• ½ teaspoon baking powder, a little lift never hurt anyone.
• ¼ teaspoon salt, to balance out all that sweetness.
• 1 cup chocolate chips, because why not add more chocolate? (Milk, semi-sweet, dark – your call!).

Step-by-Step Instructions

1. First things first, **preheat your oven to 350°F (175°C)**. And **grease and flour a 9×13 inch baking pan**. This is non-negotiable, people. Unless you enjoy trying to pry burnt brownies out of a pan with a spatula.
2. In a large bowl, **cream together the softened butter and sugar** until it’s light and fluffy. Imagine you’re whipping up a cloud of pure joy.
3. Beat in the **eggs one at a time**, then stir in the **vanilla extract**. Make sure it’s all combined, like a perfectly harmonious choir of flavors.
4. Now for the main event: **stir in the Nutella** until everything is smooth and looks impossibly decadent.
5. In a separate, *smaller* bowl (yes, an extra dish, but worth it!), **whisk together the flour, cocoa powder, baking powder, and salt**. This prevents pockets of floury sadness in your brownies.
6. Gradually **add the dry ingredients to the wet ingredients**, mixing until just combined. **Do NOT overmix!** We want tender brownies, not chewy hockey pucks.
7. Gently **fold in the chocolate chips**. Save a handful for sprinkling on top if you’re feeling fancy.
8. **Spread the batter evenly** into your prepared baking pan. It’ll be thick, so use a spatula and be patient.
9. **Bake for 25-30 minutes**, or until a toothpick inserted into the center comes out with moist crumbs attached (not wet batter!). **Keep an eye on them**; ovens can be divas.
10. Let them **cool completely in the pan** before cutting into squares. This is the hardest part, I know. The anticipation is killer.

Common Mistakes to Avoid

• Overmixing the batter: Seriously, just stir until it’s *combined*. Overworking the gluten is the enemy of soft, fudgy brownies.
• Baking too long: Nobody likes a dry brownie. Aim for that slightly underbaked, gooey center. It’s a fine art, but you can do it.
• Not letting them cool: I know, I know. But cutting into hot brownies is like trying to catch lightning in a bottle. They’ll fall apart. Patience, grasshopper!
• Skipping the cocoa powder: Nutella is great, but it needs a chocolatey partner to truly shine in brownie form. Don’t be that person.

Alternatives & Substitutions

Feeling adventurous? Or maybe you’re missing a key ingredient? No worries!

• Nutella alternative: If you’re not a Nutella fan (what?!), you can use any good quality hazelnut spread, or even a peanut butter if you’re feeling nutty-er. For pure chocolate lovers, try a rich dark chocolate spread.
• Chocolate chip swap: M&Ms? Mini Reese’s Pieces? Chopped-up candy bars? Go wild! The world is your brownie oyster.
• Flour: If you’re gluten-free, a good quality 1-to-1 gluten-free baking flour blend should work.

FAQ (Frequently Asked Questions)

Can I use melted butter instead of softened? Technically, yes, but it might change the texture a bit. Softened butter creams better with sugar, giving you that fluffy base. So, if you can, go for softened!

My brownies look a little underbaked, is that okay? YES! That’s the goal! A toothpick should come out with moist crumbs, not clean. A little gooeyness is what makes brownies divine.

Can I add nuts to this? Absolutely! Chopped walnuts or pecans would be amazing mixed in with the chocolate chips. Just make sure they’re not too big, or they might throw off the texture.

How long do these last? If they even make it past day one, they’ll last about 3-4 days stored in an airtight container at room temperature. Though, let’s be honest, they’re best when fresh and still a little warm.

Can I double the recipe? Yup! Just use a larger baking dish (like a 9×13 or even a 10×15) and keep an eye on the baking time – it might increase slightly.

What if I don’t have cocoa powder? Hmm, this is tricky. You *could* try using more flour and melted chocolate instead, but it won’t be quite the same rich, fudgy brownie. It’s worth a trip to the store for cocoa powder, IMO.

Final Thoughts

There you have it! The easiest, most delightful Nutella Brownies with Chocolate Chips recipe you’ll ever make. They’re perfect for a Netflix binge, a sudden guest, or just that moment when only chocolate will do. Don’t overthink it, just bake it! Now go impress someone—or yourself—with your new culinary skills. You’ve earned it! Happy baking!

“`