These salted dark chocolate Nutella brownies have it ALL - salted butter, chopped dark chocolate, and a thick layer of Nutella baked right in the center of gooey, fudgy, and chocolatey brownies. If you are a salty sweet lover, this recipe is for you. Love Nutella? This recipe is for you. If you just love brownies, this recipe is for you.
Why you will love these salted dark chocolate Nutella brownies
- The brownie. Brownies are hands down my favorite dessert of all time. I am a chocolate lover at heart, so a decadent and rich chocolate brownie is what I live for. The brownie layer is exactly that. It is, thick, fudgy, and basically melts in your mouth.
- The Nutella. Nutella is not something I indulge in often, but every time I do, I am always amazed at how delicious it is and wonder why I don't eat it more. These brownies have a thick layer of Nutella baked right in the center.
- They are easy to make. One of my favorite things about brownies is their simplicity - very basic ingredients and even more simple steps. Whipping these brownies up will be the easiest thing you do all week.
Key ingredients
- Nutella: a heaping cup of Nutella is used and is baked directly into the center of the brownies for a thick, gooey Nutella layer.
- All purpose flour: all purpose flour is the flour of choice for these brownies. It makes for the perfect soft and tender texture.
- Cocoa powder: I like to use dutch processed cocoa powder for a very rich chocolate flavor, but regular unsweetened cocoa powder works here, too.
- Instant coffee: instant coffee granules dissolved in water is added to the batter - the coffee really deepens the chocolate flavor.
- Salted butter: salted butter is used in this recipe to offset the sweetness from the brownies and the Nutella. It also gives the dessert a salty/sweet effect.
- Sugar: powdered sugar is used as the sweetener in this recipe.
- Eggs: we use four eggs in this recipe for a super fudgy and chewy texture.
- Dark chocolate: dark chocolate is added to the batter and sprinkled on top. I like to use a chocolate in the 60-70% cacao range.
Steps
- Spread the Nutella into an even layer in the bottom of a wax paper-lined 8x8 inch pan. Put in the freezer to firm. Once firm, remove the Nutella from the pan and put it back in the freezer on a plate to keep it firm until ready to use.
- Melt together the butter and powdered sugar until the powdered sugar is completely dissolved in the butter.
- Whip the eggs by themselves until they are a paler yellow color and foamy. Pour the butter/sugar mixture into the eggs and whip for two minutes.
- Add the vanilla extract & coffee mixture (optional) and mix until combined.
- Add the flour and cocoa powder and fold together until a batter forms. Add half of the chopped dark chocolate and fold into the batter.
- Pour half of the batter into an 8x8 inch pan lined with parchment paper. Add the firm Nutella layer, then top with the second half of the batter.
- Sprinkle the second half of dark chocolate on top. Bake for 55-70 minutes at 350F.
Brownie baking tips
Don't over mix.
Over mixing the brownie batter can cause the brownies to sink in the middle. Make sure to only mix the brownies until the dry ingredients are just incorporated, not any longer.
Use powdered sugar.
Powdered sugar easily dissolves into the butter which is key for that shiny, crackled top. Melt the butter and powdered sugar and whisk vigorously. This mixture then gets poured into whipped eggs so the sugar is dissolved into the eggs as well.
Don't under bake.
Because these brownies have a thick layer of Nutella and chopped chocolate, they take a bit longer to bake than brownies with absolutely nothing in them. All ovens differ, all pans differ, etc., so the baking time is a large range from from 55-70 minutes. If you want a gooey-er brownie, bake for 50-60 minutes.
Use a warm knife to slice the brownies.
The best way to get smooth, clean cuts is by using a warm knife. Run a sharp knife under hot water for 20 seconds, then wipe dry. Slice the brownies while the knife is still hot - the hot knife will cut nicely through the brownie. Wipe the knife clean in between each cut and repeat!
Sinkage.
Brownies are one of those desserts that I have learned to not be disappointed if they sink a bit in the middle. Brownies have a higher ratio of fat (butter and eggs) to flour, which makes them more prone to caving.
All I can say here is, if your brownies sink in the middle, it really doesn't matter as long as they are fully baked. They are still going to be delicious.
Baking in grams
While I provide volume measurements for the recipes on my blog, I highly suggest baking these recipes using weight. It is the most standardized and accurate way to bake. I carefully recipe test all of my recipes using a kitchen scale, not by using cups, and therefore I cannot guarantee the success of my recipes when using volume measurements.
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Salted Dark Chocolate Nutella Brownies
Ingredients
- 1 heaping cup (325 grams) Nutella
- 4 oz dark chocolate divided, I like to use chocolate in the 60-70% cacao range
- 1 teaspoon instant coffee granules + 1 teaspoon water optional
- ¾ cup (94 grams) all purpose flour
- 1 ½ cups (120 grams) dutch processed cocoa powder
- 1 ¼ cups (283 grams) salted butter
- 4 ¼ cups (510 grams) powdered sugar
- 4 eggs room temperature
- 1 teaspoon vanilla extract
Instructions
- Line an 8x8 inch pan with wax or parchment paper (I prefer wax paper for this step). Set aside.
- Heat the Nutella in the microwave for 30-45 seconds. This will loosen the Nutella a bit, making it easier to spread. Pour the Nutella into the wax paper-lined baking pan and spread it into an even layer. Put the pan in the freezer for 30 minutes while you prep your other ingredients.
- While the Nutella is in the freezer, preheat the oven to 350F.
- Chop the dark chocolate and set aside - divide the chocolate in half. Half will go in the batter, and half will be sprinkled on top.
- If using the coffee, combine the instant coffee granules and water in a small bowl until the granules are completely absorbed. This is optional but recommended - the coffee really deepens the chocolate flavor.
- Once it has been about 20-30 minutes and the Nutella is firm - lift the wax paper out of the pan and place it on a plate. Place the plate with the Nutella back in the freezer to stay firm. This now frees up the pan for the brownie batter. Line the pan with parchment paper and set aside.
- In a bowl, whisk together the flour and cocoa powder. Set aside.
- In a separate, microwave-safe bowl, combine the butter and powdered sugar. Melt the two together in the microwave in 30 second increments, whisking in between each increment. I typically microwave it 4-5 times. Whisk them together vigorously until completely smooth and the powdered sugar is dissolved in the butter. It should almost look like melted white chocolate. You can also melt them together on the stove.
- Meanwhile, whip your eggs. Crack the eggs in the bowl of a stand mixer fitted with the whisk attachment (or a medium sized bowl if using a handheld mixer), and beat them on medium speed for 3-5 minutes until they are a paler yellow color and foamy.
- Once the eggs are done whipping, pour in the hot butter/sugar mixture. Whip them together on medium speed for two minutes. Add the vanilla and coffee mixture (if using) and whip until combined.
- Add the dry ingredients and fold together until a batter forms. Add one half of the chopped chocolate and fold until thoroughly incorporated, but being careful not to over-mix.
- Pour half of the batter into the pan and spread it into an even layer. Remove the Nutella from the freezer and place it directly on top of the batter. Pour the second half of the batter on top of the Nutella.
- Sprinkle the second half of chopped dark chocolate on top. Bake for 55-70 minutes. 55-60 minutes for a gooey-er brownie. I know that’s a wide range, but all ovens differ in temperature, all pans differ, etc. The edges will be set and the center will not really jiggle.
- To enjoy the brownies slightly warm, let them cool at room temperature for 30 minutes to one hour.
- Otherwise, let them cool at room temperature for one hour, then in the fridge to finish cooling completely. For clean cuts, run a sharp knife under hot water and wipe dry, then use the knife to slice into the brownies. Repeat this in between each cut and enjoy!
Tried this recipe? Make sure to rate and review and tag @sturbridgebakery on Instagram!
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