Ingredients
Scale
- 1/2 cup unsalted butter, melted and slightly cooled
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder (Dutch-processed preferred)
- 1/4 teaspoon salt
- 1/2 cup Nutella (or any hazelnut spread)
- 1/2 cup semi-sweet chocolate chips
Instructions
- Start by preheating your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving a slight overhang on the sides for easy removal later. In a large mixing bowl, whisk together the melted butter and granulated sugar until well combined. Add the eggs one at a time, beating vigorously after each addition to help create that classic shiny, crackly top. Stir in the vanilla extract.
- Sift the flour, cocoa powder, and salt directly into the wet ingredients. Use a spatula to gently fold the mixture together until just combined; do not overmix. Fold in the chocolate chips. Pour the batter into your prepared pan and spread it evenly. Drop dollops of Nutella across the top of the batter. Use a butter knife or skewer to gently swirl the Nutella into the chocolate base. Place the pan in the center of the oven and bake for 25 to 30 minutes. The edges should be set, but the center should still have a slight jiggle.
- Remove the brownies from the oven and let them cool completely in the pan. This is crucial for achieving that fudgy texture, as the brownies continue to set while cooling. Once cool, use the parchment overhang to lift the entire block out of the pan. Slice into 16 even squares using a sharp, warm knife. For a creative touch, serve each square with a dollop of whipped cream or a drizzle of extra warmed Nutella.
- Cook Time: 45 minutes