Kiss your New Years’ resolution goodbye. These outrageous Nutella Brownies live up to their name!
Aren’t you just dying to know how I got that thick layer of Nutella sandwiched in the middle of a fudge-y brownie? This might be the ultimate Nutella recipe of all time!
These Nutella Brownies are OUTRAGEOUS!
I could start out with a story of why these are so good, and why you’ll love them so much and why you’ll get a serious Nutella hit with these.
But let’s be honest. You just want to know how I got that neat(ish), thick layer of Nutella sandwiched in the middle of a decadent brownie, right?
So let’s cut the chase. This is how I make these Outrageous Nutella Brownies.
A big, fat layer of frozen Nutella slab
That’s right. A frozen slab of Nutella, sandwiched in the middle of brownie batter. A whole jar of it. This is the same concept behind my Nutella Pancakes. Anyone for fluffy pancakes stuffed with a perfect layer of Nutella inside? 🙋🏻♀️
Ridiculously Decadent Nutella Recipe
You’d think I’d cut back on the chocolate in the brownie batter because we’re using a whole jar of Nutella, and the sensible side of me really wanted to. But I tried and I wasn’t happy with the outcome. Molten Nutella layer aside, I still wanted the brownie to taste good.
So basically, this recipe is my classic Brownie recipe PLUS a whole jar of Nutella. (OK … So I have a few recipes that use a whole jar, like this triple Nutella whammy Nutella Cheesecake! 😂)
Personal trainers everywhere are rubbing their hands with glee at all these prospective new clients….
Other methods I tried – and discarded
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Some – and LOADS – of Nutella in the brownie batter. Only so much you can add without compromising the brownie texture, so it lacked real Nutella flavour;
-
Swirling Nutella in – it worked fine, but again, just not a serious Nutella hit. In a blind taste, I bet you wouldn’t even know Nutella was in there;
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Nutella chips – dolloping bits of Nutella on a tray, freezing them then stirring in. I tried small and large. While it worked fine, it just didn’t have the same effect of a serious Nutella hit like sandwiching the brownie with a layer of Nutella; and
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Combination of the above – the least effective.
Turned out, the easiest but craziest sounding method of making a giant frozen Nutella slab that I use in my Nutella Pancakes yielded the best result.
Homemade Nutella or other Hazelnut Spreads
For pure convenience, I use a jar of Nutella in this recipe. I haven’t tried it with Homemade Nutella or other hazelnut spreads.
But given the way in which this is made, I see no reason why this wouldn’t work, as long as the spread freezes into a solid slab.
If not, scrape it back into the jar, have a cry, then eat it all with a spoon. – Nagi x
PS Small-ish pieces are the go here. This is rich. In case you didn’t gather that from the description. If not, one look at the outrageous amount of chocolate and Nutella in the recipe should do the trick.
PPS Name sake from Ina Garten’s Outrageous Chocolate Brownies. I think these Nutella Brownies are a worthy opponent.
More Nutella Recipes for Nutella Freaks
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Nutella French Toast Roll Ups (OMG these are outrageously good!)
Outrageous Nutella Brownies
Watch how to make it
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Outrageous Nutella Brownies
Ingredients
Nutella Slab:
- 400g / 13 oz Nutella (Note 1)
Wet:
- 200 g / 1 3/4 US sticks (14 tbsp) unsalted butter
- 200 g / 1 1/4 cups / 7 oz dark chocolate melts / semi sweet chocolate chips (Note 2)
- 1 cup (175g) brown sugar , loosely packed
- 3 eggs , room temp
- 1 tsp vanilla extract
Dry:
- 1/2 cup (75g) flour , plain/all purpose, sifted if lump
- 1/4 cup (30g) cocoa powder , sifted
- Pinch of salt
Instructions
Nutella Slab:
- Grease a 20cm/8" square pan with butter then line with parchment/baking paper with overhang.
- Scrape Nutella into pan, spread. Freeze 1 hour or until solid.
- Using paper overhang, remove onto a plate and return to freezer (softens pretty quickly)
Batter:
- Preheat oven to 180C/350F (standard) or 160C/320F (fan forced / convection).
- Reline the same pan with parchment/baking paper with overhang.
- Place butter and chocolate chips in a heatproof bowl, microwave in 30 second bursts (takes me 1 min) until almost melted. Stir to finish melting and incorporate butter into chocolate.
- Cool for a few minutes. Add eggs, sugar and vanilla, whisk to combine.
- Add Dry ingredients, whisk to combine (few lumps ok).
Assemble & Bake:
- Pour half batter into pan. Use spatula/egg flip to lift frozen Nutella slab and place on top. Top with remaining batter.
- Bake 35 minutes. Insert skewer in middle to check if cooked - should come out with mostly pale brown smear (Nutella) and a bit of dark brown smear (brownie, fudgy).
- Cool in pan 30 minutes, then use paper overhang to lift out. Cool for at least another 45 minutes then slice into 16 pieces (4 x 4) and serve!
Recipe Notes:
* Baking time - longer than usual brownies because the frozen Nutella brings down the temp of the batter.
* Gluten free - I see no reason why this wouldn't work with Gluten Free Brownies!
* Measures - Cups, tbsp and tsp measures differ slightly in size between countries. For most recipes, the difference is not enough to make a difference, or the difference is relative and consistent across all ingredients in a recipe. Where the difference DOES matter, I specify the measurements for different countries, like I do for my Chewy Oatmeal Raisin cookies. For this recipe, it DOES NOT matter so you can use cups or weights per the recipe, no matter which country you are in. The only exception is Japan, please use the weight measures, not cups.
Nutrition Information:
Life of Dozer
I was wondering why he was being so affectionate and trying to lick my face. He NEVER does that.
Then I caught a glimpse of myself in the mirror. And everything made sense.
These brownies were melt-in-your-mouth good!! Thank you Nagi!! I will say that if you prefer chewy brownies, this recipe is not for you but if you like a cakey, lighter brownie, then you’ll LOVE these!! I also think I’ll add a little more sugar next time but other than that, I LOVED this brownie recipe!!
this is the only recipe I really think should’ve been inlcuded in your cookbook! They’re the best. Just tricky to halve the mixture so you get the nutella slab perfectly in the middle
You didn’t say what the internal temp should be to know when they’re done
Holy snapping dooly. These are to die for. So damn delicious. Don’t wait. Make them now. Repent later. Every calorie is worth it.
Hi, Nagi! I’m wondering if this can be made in a 13×9” pan instead of 8” square and if so how does the recipe need altering? I am expecting to need more than 16 and I only have 1 8×8 pan. Thanks so much!
Delicious
Hi Nagi,
Can I substitute the nutella with biscoff. Please let me know.
Thanks,
Mayanka
Hey Nagi how long will these keep in an airtight container in the fridge? Thanks
I store them at room temperature so the nutella doesn’t harden up Raz but they should keep a few days either way! N x
Hi Nagi,
I am planning to make this recipe. Can I make it a day ahead of actual serving? If yes, how can I store them & serve it?
Yes Mary you can definitely make these ahead. Just cool them then wrap in plastic wrap and keep at room temp until you are ready to cut and serve. N x
Thanks for the quick response.
Hello Nagi
We are a small school newspaper and a wondering if we can use our recipes in our paper.
Hey Nagi! I know this is super late but I just have 2 questions in case you see this.
1) how much of a difference will it make if the Nutella doesn’t completely solidify since my freezer isn’t of the best quality?
2) can I use coffee powder in the recipe and if so, how would that change measurements?
Hi Aakash – As long as you can safely move the nutella to the pan it should be ok if it’s not hard as a rock. With the coffee powder I am not sure what you mean – are you just adding some to the recipe for flavour? If so you could add a few teaspoons and see if it changes the taste. You cannot use coffee powder instead of cocoa though – that won’t work. N x
Hi! Thank you so much for the quick response.
About the coffee; I simply meant adding a teaspoon or two of espresso to add to the flavor of the chocolate. I don’t know if that will compromise the texture of the brownies so I’m unsure of trying it out.
Hi! Thank you so much for your response.
About the coffee; I simply meant adding a teaspoon or two to add to the flavor of the chocolate but I don’t know if doing that will compromise the texture of the brownies.
I’ve just started and got the Nutella slab in the freezer. I want them for tomorrow night (24 hours from now). Can I leave them, uncut at room temp or do I need to make them tomorrow (in which case the Nutella slab should be very hard!). What do you suggest?
Hi Jane – you can leave them uncut after baking until tomorrow or you can make them on the day of – both should be fine. N x
Fantastic. Am adding to my fav recipe list. Only issue was that it took a lot longer than 35 minute for the 8×8 pan. At 35 mins the batter was still jiggly, only cooked about an inch around. I kept adding more time and it was finally cooked after a bit over an hour. Super delicious and worth the wait though!
These are such a hit in our house, I tend to make the quantity for 30… only problem is when you adjust the number of people the quantity changes but not the time in the oven. I have been trying to tweak but just keep adding time, I think it takes me over 70 mins. My pan is large so its not a deep brownie… but I just struggle with how long to cook it for
Hi Maite – with baking it can be hard to scale up for really large pans. It might be best to bake it in a few smaller pans at the same time. N x
I made these a couple of days ago & they are super delicious! My daughter & grandkids loved them & they turned out perfect! But if you cut the brownie in 16 pieces the pieces will be 2″x2″, not 4″x4″.
That means 4 rows x 4 rows Teresa – not inches! Thanks! N x
No baking powder? Shouldn’t it have some, or do the eggs give it enough rise?
Hi Deborah – the eggs are enough! N x
If I make this using the gluten free brownie recipe, do I have to increase the cook time from the gluten free recipe? If so, how long do I bake for? Would really appreciate if anyone has done this and can tell me. Thanks 😊
Just wondering if peanut butter would work?
FORGOT TO RATE IT 5 STARA
BEST EASIEST TASTIEST RECIPE EVER
Thanks so much Helen!!! N x