Brownies Made With Nutella

Brownies So Good, They’ll Make You Forget Your Ex’s Name (Probably)

So you’re craving something ridiculously tasty but too lazy to spend forever in the kitchen, huh? Same. And let’s be honest, sometimes life just calls for chocolate. Big time. But we’re not talking about any old sad, dry brownie. We’re talking about brownies infused with the magical, nutty, chocolatey goodness that is Nutella. Get ready, folks, because your brownie game is about to go from “meh” to “OMG, did you make these?!”

Why This Recipe is Awesome (No, Seriously)

Okay, let’s cut to the chase. This recipe is pure genius. Why? Because it takes two of life’s greatest inventions – brownies and Nutella – and smashes them together with the force of a thousand delighted taste buds. It’s ridiculously easy, requires minimal brain power (which, let’s face it, is a major win after a long day), and the results are *chef’s kiss*. Seriously, these are fudgy, rich, and have that unmistakable Nutella swirl that screams “I’m delicious and I know it.” It’s practically idiot-proof, even I didn’t mess it up.

Ingredients You’ll Need (The Usual Suspects, Plus a Hero)

• 1 cup (2 sticks) unsalted butter, melted (because we’re not messing around with margarine)
• 1 ½ cups granulated sugar (yes, a bit of sweetness is needed)
• 2 large eggs (the binders of all baked goods, really)
• 1 teaspoon vanilla extract (for that little je ne sais quoi)
• ¾ cup all-purpose flour (don’t go crazy with this, we want fudgy, not cakey)
• ½ cup unsweetened cocoa powder (the darker, the better, IMO)
• ½ teaspoon baking powder (just a smidge for lift)
• ½ teaspoon salt (to balance the sweet)
• 1 cup Nutella (the star of the show, the reason we’re all here)
• Optional: Chocolate chips, chopped nuts, or flaky sea salt for topping (because we can always add more awesome)

Step-by-Step Instructions (Try Not to Eat the Batter)

1. Preheat your oven to 350°F (175°C). Butter and flour an 8×8 inch baking pan, or line it with parchment paper. A little prep goes a long way, trust me.
2. In a large bowl, whisk together the melted butter and sugar until they’re best friends. It should look smooth and inviting.
3. Beat in the eggs one at a time, then stir in the vanilla extract. Don’t overmix; we’re not making meringue here.
4. In a separate, smaller bowl, whisk together the flour, cocoa powder, baking powder, and salt. This ensures everything is evenly distributed.
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 magic: Gently fold in the Nutella. You want swirls, not a homogenous blob. A few streaks of Nutella are a good thing!
7. If you’re feeling fancy, stir in some chocolate chips or chopped nuts now.
8. Pour the batter into your prepared pan and spread it out evenly. If you’re topping with flaky sea salt, sprinkle it on now.
9. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached. **Don’t overbake!** This is crucial for fudgy brownies.
10. Let them cool completely in the pan before cutting. Patience is a virtue, especially when deliciousness is involved.

Common Mistakes to Avoid (Don’t Be That Guy/Gal)

• Thinking you don’t need to preheat the oven: Rookie mistake. Your brownies will be sad and pale.
• Overmixing the batter: Seriously, I can’t stress this enough. It leads to tough, cakey brownies, and nobody wants that.
• Overbaking: This is the number one brownie killer. Keep an eye on them! Moist crumbs, not clean.
• Cutting them while they’re still hot: They’ll fall apart and look like a crumbly mess. Let them cool. Your future self will thank you.

Alternatives & Substitutions (When Life Gives You Lemons…or No Nutella)

So, you’re out of Nutella? *Gasp!* No worries. You can totally swap it for other chocolate hazelnut spreads, or even a good quality chocolate ganache if you’re feeling ambitious. If you’re not a fan of hazelnuts (heresy, I know), you could try a good quality peanut butter for a different vibe, or just omit it and add a bit more cocoa powder for a richer chocolate flavor. For the butter, while melted butter is ideal for fudgy texture, a good quality oil can work in a pinch, though it might change the texture slightly.

FAQ (Because I Know You Have Questions)

• Can I make these vegan? Probably! You’d need to swap the eggs for a flax egg or applesauce and use a vegan butter substitute. It might change the texture a bit, but it’s worth experimenting!
• Why are my brownies cakey? You probably overmixed the batter or overbaked them. Those are the two biggies.
• Can I double the recipe? Sure, but you’ll need a bigger pan and potentially adjust the baking time. Keep an eye on them!
• How do I store these? In an airtight container at room temperature for a few days, or in the fridge if you like them chilled (which is also amazing, FYI).
• Are these *really* that good? Yes. So good, you’ll want to hide them from everyone, including yourself.
• Can I use margarine instead of butter? Well, technically yes, but why hurt your soul like that? Butter is key to that rich, fudgy texture we’re aiming for.

Final Thoughts (Go Forth and Bake!)

There you have it! Brownies that are borderline illegal in their deliciousness, made with the magic ingredient that is Nutella. These are perfect for movie nights, impromptu get-togethers, or just a Tuesday that feels a little…meh. Now go impress someone—or yourself—with your new culinary skills. You’ve earned it! Happy baking!