Prepare yourself for an irresistible culinary fusion: Homemade Nutella Brownies. This recipe isn’t just about baking a delicious treat; it’s a journey through the captivating histories of two beloved confectionery titans: the brownie and Nutella. Brownies, originating in the late 19th and early 20th centuries in the United States, boast a surprisingly murky history. While the exact origin remains debated, many culinary historians point towards Chicago and its Palmer House Hotel as a potential birthplace, with variations appearing in cookbooks throughout the early 1900s. Their popularity exploded, becoming a staple in American bakeries and home kitchens. The simple yet deeply satisfying combination of chocolate, butter, and sugar resonated with palates across the nation, solidifying its place as a timeless classic.
Enter Nutella, a global phenomenon with roots firmly planted in post-World War II Italy. In 1946, Pietro Ferrero, facing a cocoa shortage, ingeniously created a spread using hazelnuts, sugar, and a small amount of cocoa. This ingenious invention, initially called Pasta Gianduja, eventually evolved into the globally recognized Nutella we know and love. The hazelnut-chocolate spread quickly gained popularity in Italy and beyond, becoming a breakfast staple and a versatile ingredient in countless recipes. Today, Nutella boasts staggering sales figures, with millions of jars consumed annually worldwide, a testament to its enduring appeal and widespread cultural significance.
The marriage of these two culinary powerhouses in the form of Homemade Nutella Brownies represents a delightful collision of cultures and flavors. This recipe transcends simple baking; it’s a celebration of culinary innovation and the global exchange of food traditions. The rich, nutty depth of Nutella perfectly complements the fudgy texture and intense chocolate flavor of the brownie, creating a dessert that is both decadent and satisfying. Prepare to indulge in a treat that combines the comforting nostalgia of a classic American brownie with the globally adored taste of Nutella, resulting in a truly unforgettable culinary experience. Get ready to experience a dessert that has captured the hearts – and taste buds – of millions.
Beyond its deliciousness, the Homemade Nutella Brownies recipe offers a unique opportunity for customization. Feel free to experiment with additions like chopped nuts, chocolate chips, or even a sprinkle of sea salt to elevate the experience further. The beauty of homemade baking lies in the ability to personalize and adapt a recipe to one’s own preferences, allowing for endless variations and discoveries. So embrace the adventure, gather your ingredients, and prepare to embark on a baking journey that will leave you with a batch of irresistible Nutella Brownies.
Ingredients and Measurements
This recipe yields approximately 16 generously sized brownies. Accurate measurements are crucial for achieving the perfect balance of fudgy brownie and rich Nutella flavor. Use a kitchen scale for the most precise results, especially for the flour and cocoa powder. If using volume measurements, ensure you spoon the flour and cocoa into your measuring cups and level them off with a straight edge. Don’t pack them down, as this will result in denser brownies.
For the Nutella Brownies:
- 1 cup (2 sticks) unsalted butter: Use good quality butter, preferably European-style, for a richer flavor. Make sure it’s softened to room temperature; this is essential for proper creaming with the sugar.
- 1 ¾ cups granulated sugar: This provides the sweetness and helps create a moist and chewy texture. You can substitute with caster sugar, but adjust to taste as caster sugar is slightly finer.
- 4 large eggs: Room temperature eggs will incorporate better into the batter, leading to a smoother and more evenly baked brownie. Avoid using cold eggs as they can cause the batter to curdle.
- 1 teaspoon vanilla extract: Enhances the overall flavor profile. Use pure vanilla extract for the best results.
- 1 cup all-purpose flour: Don’t substitute with other types of flour unless you have experience adjusting recipes accordingly. Using a different flour type may drastically alter the texture.
- ¾ cup unsweetened cocoa powder: Dutch-processed cocoa powder will result in a richer, darker brownie. Natural cocoa powder will give a slightly lighter and more acidic flavor. Choose your preferred type.
- ½ teaspoon baking powder: Provides lift to the brownies, preventing them from becoming too dense. Do not over-measure, as too much baking powder can result in a cakey texture.
- ¼ teaspoon salt: Balances the sweetness and enhances the overall flavor.
- 1 cup Nutella: Use high-quality Nutella for the best flavor. Ensure it’s at room temperature for easier spreading and incorporation into the batter. Do not substitute with other brands of hazelnut spread, as their consistency and flavor may differ significantly.
For the optional topping (recommended!):
- ½ cup chopped hazelnuts: Toasted hazelnuts will add a delightful crunch and enhance the hazelnut flavor profile. Toast them lightly in a dry pan until fragrant before adding.
- Flaked sea salt: A pinch of flaky sea salt sprinkled on top after baking adds a touch of sophistication and balances the sweetness.
Important Note: These measurements are carefully calibrated. Deviating significantly from them may affect the outcome. Always use a reliable measuring method (kitchen scale preferred) to ensure consistent results and delicious Nutella brownies every time.
Equipment List
Baking delicious homemade Nutella brownies requires the right tools to ensure a smooth and successful process. This equipment list details everything you’ll need, from measuring tools to baking pans, offering practical advice and professional recommendations to optimize your baking experience.
Measuring Tools: Accuracy is key in baking. You’ll need a set of reliable measuring cups and spoons. Invest in a good quality set that allows for precise measurements of both dry and liquid ingredients. Avoid using mismatched or worn-out measuring tools, as this can significantly impact the final texture and taste of your brownies. Specifically, you will need: one 1-cup measuring cup, one 1/2-cup measuring cup, one 1/4-cup measuring cup, and a set of measuring spoons (1 tsp, 1/2 tsp, 1/4 tsp, 1 tbsp).
Mixing Bowls: At least two mixing bowls are necessary. One large bowl (approximately 3-quart capacity) will be used for combining the dry ingredients, and a medium-sized bowl (approximately 2-quart capacity) for creaming together the wet ingredients. Choose bowls that are sturdy and non-reactive, such as stainless steel or glass. Avoid using plastic bowls, especially for acidic ingredients, as they can sometimes leach chemicals into the batter.
Baking Pan: A standard 9×13 inch baking pan is ideal for this recipe. Ensure your pan is of good quality and distributes heat evenly to prevent uneven baking. A dark-colored pan will bake slightly faster than a light-colored one, so adjust baking time accordingly if necessary. For easier removal, consider using a pan with removable sides or lining the pan with parchment paper, leaving an overhang on the sides to help lift the brownies out after baking.
Spatula or Rubber Scraper: A sturdy spatula or rubber scraper is crucial for thoroughly combining ingredients and scraping down the sides of the bowls. A flexible spatula is best for getting into the corners of the bowl and ensuring every bit of batter is incorporated. A high-quality silicone spatula is highly recommended for its heat resistance and ease of cleaning.
Whisk: A whisk is necessary for efficiently incorporating air into the wet ingredients, creating a lighter and fluffier brownie texture. Choose a whisk with sturdy wires that can withstand vigorous mixing. A balloon whisk is a great option for this task.
Baking Sheet (Optional): While not strictly necessary, a baking sheet can be placed underneath the pan during baking to catch any spills or drips. This protects your oven and makes cleanup easier. A rimmed baking sheet is recommended.
Cooling Rack: Once the brownies are baked, it’s crucial to let them cool completely before cutting and serving. A cooling rack allows for even cooling and prevents the brownies from becoming soggy. A wire cooling rack is ideal for allowing air circulation around the brownies.
Parchment Paper (Recommended): Lining your baking pan with parchment paper will make removing the brownies much easier and cleaner. It also prevents sticking and ensures the brownies retain their shape. Cut the parchment to fit the pan with an overhang on the sides, for easy lifting.
Oven Mitts or Gloves: Protecting your hands from the heat of the baking pan is essential. Always use oven mitts or gloves when handling hot baking pans.
Instructions (for Brownie Batter)
Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. This is crucial for preventing sticking and ensuring easy removal of your delicious brownies later. You can also line the pan with parchment paper, leaving an overhang on two opposite sides for easy lifting. Don’t skip this step!
In a large bowl, whisk together the dry ingredients: 1 ½ cups (190g) all-purpose flour, ¾ cup (60g) unsweetened cocoa powder, 1 teaspoon baking powder, ½ teaspoon baking soda, and a generous pinch of salt. Ensure all ingredients are thoroughly combined to prevent pockets of unmixed flour or cocoa. Sifting the dry ingredients is recommended for a lighter, smoother texture, but it’s not strictly necessary.
In a separate, large bowl, cream together 1 cup (2 sticks) unsalted butter, softened, and 1 ¾ cups (350g) granulated sugar until light and fluffy. This step is vital for creating a tender crumb. Use an electric mixer for best results; it will incorporate air more effectively than hand-mixing. Creaming the butter and sugar for at least 3-5 minutes is key to achieving the desired texture.
Beat in 4 large eggs one at a time, mixing well after each addition. Then, stir in 1 teaspoon of vanilla extract. Make sure to scrape down the sides of the bowl frequently to ensure everything is properly incorporated. Adding the eggs gradually prevents the batter from curdling.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Overmixing will develop the gluten in the flour, resulting in tough brownies. Mix until no streaks of flour remain, but don’t continue mixing once the batter is just combined.
Finally, gently fold in 1 cup (240g) Nutella. Use a spatula and fold in a gentle, upward motion to avoid deflating the batter and losing air pockets. Be careful not to overmix at this stage, as this can also lead to tough brownies. A few swirls of Nutella are perfectly acceptable if it doesn’t fully incorporate.
Pour the brownie batter into the prepared baking pan and spread evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached (not completely clean). Overbaking will result in dry, crumbly brownies. Start checking for doneness around the 25-minute mark.
Let the brownies cool completely in the pan before cutting and serving. This allows them to set properly and makes them easier to cut into neat squares. Cooling completely is essential for preventing crumbling brownies. Once cooled, cut into squares and enjoy your delicious homemade Nutella brownies!
Baking Instructions
Preheat your oven to 350°F (175°C). This is crucial for achieving the perfect brownie texture. A lower temperature will result in gummy brownies, while a higher temperature can lead to dry, cracked ones. Ensure your oven is properly preheated before placing the brownie batter in; use an oven thermometer for accuracy if you’re unsure.
Grease and flour a 9×13 inch baking pan. Alternatively, you can line the pan with parchment paper, leaving an overhang on two opposite sides to make lifting the finished brownies easier. This prevents sticking and ensures clean edges. Don’t skip this step; properly preparing your pan is key for a successful bake.
Gently pour the prepared brownie batter into the prepared pan. Spread it evenly using a spatula or offset spatula. Try to create a smooth, even top surface for consistent baking. Avoid over-mixing the batter at this stage, as it can lead to tough brownies.
Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out with moist crumbs attached. Do not overbake. Overbaked brownies will be dry and crumbly. Start checking for doneness around the 25-minute mark. Every oven is slightly different, so keep a close eye on your brownies towards the end of the baking time.
Important Note: The edges of the brownies will likely appear set before the center is fully baked. This is normal. The center should still be slightly gooey when you insert the skewer. If you prefer a cakier brownie, bake for a few minutes longer. If you prefer a fudgier brownie, take them out slightly earlier.
Once baked, let the brownies cool completely in the pan before cutting and serving. This allows the brownies to set properly and prevents them from crumbling. Cooling completely on a wire rack is ideal, but if you’re short on time, cooling in the pan on a countertop will suffice. Resist the urge to cut into the warm brownies; patience is rewarded with perfectly textured brownies.
After the brownies have cooled completely, cut them into squares. A sharp knife, preferably dipped in hot water and wiped dry between each cut, will help you achieve clean, even cuts. You can use a pizza cutter for easier cutting. Store leftover brownies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. For optimal freshness, store them in a single layer.
Enjoy your delicious homemade Nutella brownies! They are best served at room temperature, allowing the rich Nutella flavor to fully shine through. Consider serving them with a scoop of vanilla ice cream or a dollop of whipped cream for an extra decadent treat.
Cooling and Setting
Once your Nutella brownies have finished baking and are gloriously puffed and slightly cracked on top (a sign of perfect fudgy brownies!), the crucial stage of cooling and setting begins. Resist the urge to immediately dive in! Proper cooling ensures the brownies set properly, preventing a crumbly mess and enhancing their overall texture and flavor.
The first step is to let the brownies cool in the pan for at least 30 minutes. This allows the internal temperature to drop significantly, preventing the brownies from continuing to cook and becoming dry. Leaving them in the pan during this initial cooling period also helps maintain their shape and prevents them from cracking further as they contract.
After the initial 30-minute rest, run a thin, flexible spatula or offset knife around the edges of the brownies to gently loosen them from the pan. This prevents sticking and makes the next step easier. Avoid forcing the spatula; a little gentle persuasion is all you need.
Now, you have two options for the next stage of cooling: You can either leave the brownies in the pan to cool completely at room temperature, or you can transfer them to a wire rack for faster cooling. Using a wire rack is generally recommended, as it allows air to circulate freely around the brownies, promoting even cooling and preventing moisture build-up, which can lead to sogginess.
If transferring to a wire rack, carefully lift the entire brownie slab using the spatula or a large, flat baking sheet placed underneath (this provides extra support). Gently place it onto the wire rack. Ensure the wire rack is sturdy and level to prevent the brownies from warping or breaking.
Whether cooling in the pan or on a wire rack, allow the brownies to cool completely at room temperature for at least 2-3 hours, or preferably 4 hours. This extended cooling period is essential for proper setting. The brownies will firm up considerably during this time, becoming easier to cut and handle.
Once completely cool, you can proceed to cut the brownies into squares. A sharp knife is recommended for clean cuts. Wipe the knife clean after each cut to prevent sticking and ensure neat, even pieces. If your knife is sticking, you can briefly dip it in hot water and wipe it dry before each cut.
For best results, store the cooled brownies in an airtight container at room temperature for up to 3 days. For longer storage, you can store them in the refrigerator for up to a week, or freeze them for up to 3 months. Allow frozen brownies to thaw completely at room temperature before serving.
Following these cooling and setting instructions will ensure your Nutella brownies are perfectly set, delicious, and a true delight to enjoy!
Making the Nutella Swirl (if applicable)
This section details how to create the decadent Nutella swirl for your homemade Nutella brownies. This step is optional, but highly recommended for an extra layer of rich, hazelnutty goodness! The swirl adds a beautiful visual appeal and delicious textural contrast to the fudgy brownie base.
Preparing the Nutella: Before you begin swirling, ensure your Nutella is at a spreadable consistency. If it’s too firm, gently microwave it in short bursts (10-15 seconds at a time) while stirring frequently, until it’s smooth and easily pourable. Avoid overheating, as this can cause the Nutella to become grainy or separate. Overly warm Nutella will also melt the brownie batter prematurely.
Creating the Swirl: Once your brownie batter is ready and poured into your prepared baking pan, the fun begins! For the most visually appealing swirl, it’s best to work efficiently. Have your Nutella ready in a piping bag or a zip-top bag with a corner snipped off. This will allow for precise control over the Nutella’s placement.
Method 1: The Classic Swirl: Gently spoon or pipe dollops of Nutella evenly across the surface of the brownie batter. Using a toothpick, butter knife, or a skewer, create a swirling motion, gently dragging the Nutella through the batter. Don’t over-mix; aim for a marbled effect with streaks of Nutella throughout the brownie. Avoid over-mixing, which can lead to a muddy brown color and less defined swirls.
Method 2: The Ribbon Swirl: For a more dramatic swirl, use the piping bag to create a continuous line of Nutella across the brownie batter. Start from one corner of the pan and create a long, meandering line. Using a toothpick or skewer, gently pull the line of Nutella through the batter in a sweeping motion, creating a ribbon-like effect. This method requires a bit more finesse but yields a stunning visual result.
Method 3: The Hidden Swirl: For a subtle surprise, create a layer of brownie batter, then spread half of the Nutella evenly over the top. Spoon another layer of brownie batter over the Nutella, ensuring it completely covers it. Then, using a knife or toothpick, gently swirl the batter to create a hidden layer of Nutella within the brownies. This offers a delightful surprise when biting into the finished product. This method is ideal for those who prefer a less pronounced swirl.
Quantity of Nutella: The amount of Nutella you use depends on your preference and the size of your brownie pan. A good starting point is 1/2 cup to 3/4 cup of Nutella for a standard 9×13 inch pan. You can adjust this amount based on how intensely you want the Nutella flavor and swirl to be present in your brownies.
Important Note: Regardless of the swirling method you choose, ensure the Nutella is evenly distributed throughout the batter to avoid areas with too much or too little Nutella. Once the swirling is complete, bake the brownies according to the recipe instructions. Enjoy your delicious, swirled Nutella brownies!
Recommendations for Homemade Nutella Brownies
These decadent Nutella brownies are best served warm, straight from the oven. The contrast between the gooey, chocolatey center and the slightly crisp edges is truly delightful. For an extra touch of indulgence, consider serving them with a scoop of vanilla ice cream, a dollop of whipped cream, or a sprinkle of sea salt to enhance the chocolate flavor. A drizzle of extra Nutella on top is always a welcomed addition!
Serving Suggestions: While delicious on their own, these brownies pair wonderfully with various beverages. A strong cup of coffee or a glass of cold milk complements the richness of the brownies perfectly. For a more sophisticated pairing, try serving them with a glass of chilled red wine, such as a Merlot or Cabernet Sauvignon, or a dessert wine like a tawny port. They also make a fantastic addition to a dessert platter, alongside other treats like fruit tarts or macarons.
Storage: To maintain optimal freshness and texture, store leftover brownies in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate them for up to a week. However, refrigeration might slightly alter the texture, making them less gooey. If you’ve refrigerated them, allow them to come to room temperature before serving for the best taste and texture. Avoid freezing these brownies as the texture will significantly change upon thawing.
Complementary Dishes: These Nutella brownies are rich and decadent, so it is best to serve them as part of a dessert course, rather than a main course. Consider pairing them with a light and refreshing palate cleanser before serving, such as a simple fruit salad or sorbet. If serving as part of a larger meal, it’s best to choose savory dishes that aren’t overly rich, such as a light salad or a simple soup. Avoid pairing them with other intensely chocolatey desserts, as it might be too much for the palate.
Nutritional Information (Approximate per brownie, based on a 16-brownie recipe): Please note that these are estimates and can vary depending on the specific ingredients used. For precise nutritional information, use a nutrition calculator with your exact ingredient measurements.
Calories: Approximately 250-300 calories
Fat: Approximately 15-20g
Saturated Fat: Approximately 8-12g
Cholesterol: Approximately 20-30mg
Sodium: Approximately 50-75mg
Carbohydrates: Approximately 30-35g
Sugar: Approximately 20-25g
Protein: Approximately 3-4g
Important Note: These nutritional values are estimates and may vary depending on the specific ingredients used. Always check the nutritional information of your individual ingredients for the most accurate calculations.
