The Pioneer Woman Tasty Kitchen
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Nutella Brownies

4.75 Mitt(s) 4 Rating(s)4 votes, average: 4.75 out of 54 votes, average: 4.75 out of 54 votes, average: 4.75 out of 54 votes, average: 4.75 out of 54 votes, average: 4.75 out of 5

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Level: Easy

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Description

A perfect dessert to satisfy your chocolate, or Nutella, to be exact, craving!

Ingredients

  • 1 cup Butter, Unsalted
  • 2 cups Granulated Sugar
  • 2 teaspoons Vanilla Extract
  • 4 whole Eggs (large)
  • 1 cup All-purpose Flour
  • ¾ cups Cocoa Powder
  • ½ teaspoons Baking Powder
  • ⅛ teaspoons Kosher Salt
  • 1 cup Nutella
  • ½ cups Semi-Sweet Chocolate Chips
  • _____
  • FOR THE TOPPING:
  • Nutella
  • Mini Semi-sweet Chocolate Chips
  • White Chocolate Chips

Preparation

Preheat the oven to 350°F. In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt. Then set the bowl aside.

On low heat, melt the butter sticks in a small pot. Then add the vanilla and sugar while stirring the mixture until well combined. Remove the pot from the heat and allow to cool. I poured the butter/sugar mixture into a medium bowl to cool.

Once the butter/sugar mixture is completely cooled, add the eggs one at a time, making sure to mix each time.

Add the cocoa/flour mixture to the egg mixture gradually, until completely mixed together.

Heat a Nutella container in the microwave for about 40 seconds. You want the Nutella to have a runny consistency, which will allow the Nutella to pour easily. Add the Nutella to the batter and mix well. Lastly, add the chocolate chips and fold into the batter.

Pour your batter into a buttered square pan. I like to line my pan with parchment paper before pouring my brownie batter inside. This makes it easier to take your brownies out after they bake and cool. Bake for 30 minutes.

Remove from the oven and cool completely. I placed my brownies in the fridge after they cooled to make sure that they came together and weren’t runny. Due to its chocolate amounts, the brownie may be sticky and fudgy inside, which to me is the best way to eat them. But to make sure they were not falling apart, I left mine in there for a few hours. You could always leave them in there overnight and decorate the following day.

Take the completely cooled brownies out of the fridge and cut in squares. Then pour a tablespoon of Nutella on each brownie square. Then sprinkle the mini chocolate chips and white chocolate chips on top. I did not have white chocolate chips, but had a white chocolate bar that I just chopped up in small pieces. Either way it works.

Enjoy!

5 Comments

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shecancook2 on 10.28.2010

i was going to post this recipe- but before i did- i checked and here it was!! the topping for me doesn’t exist… not that it wouldn’t be delicious- it would just be too much!!

these brownies are PERFECT!! warm and fudgey with the shiny crust on top, cracked and beautiful!! wonderful by itself, with a cup of milk, a dollop of whip cream or ice cream or a drizzle of chocolate syrup… it’s just simply WONDERFUL!! it reminds me of a thick version of chocolate lave cakes or chocolate souffle… DELICIOUS!!

THANKS FOR POSTING!! IT’S AWESOME!!

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leighs50 on 8.11.2010

Great recipe, I did use a 9×13 pan and cooked 30 minutes….still gooey but we liked them that way.

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bergmaedel on 7.7.2010

Definitely use a 9×13 pan – I don’t think a square pan will work at all – as there is a lot of batter. I would recommend to start checking it at 30 minutes, but it might take up to 45 minutes to bake.

I think I used a whisk for most of the recipe, but after adding the nutella, it does get a bit hard to mix. A hand mixer would work best. Or a stand mixer.

These are fabulous brownies, though. Definitely my latest go-to brownie recipe. I just have to remember to always have nutella on hand when I want a brownie…

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kalisah on 3.2.2010

Well this didn’t turn out as I’d expected at all.

When I poured the batter into an 8×8 pan, it was VERY full. I questioned it, but I’m a live-and-die-by-the-recipe kind of girl, so I double-checked it and put it in the oven for 30 minutes.

Needless to say, it was no where near done. I was afraid the brownies were just too thick to cook, so I turned the oven down to 325 and left them in another 10 minutes. But they still were very liquid below the surface.

I checked the recipe again, and read about letting it set in the fridge, etc. and I thought, “Maybe it’s like a pecan pie and it sets after it cools. Maybe I’m over cooking it.” So I took them out, let them cool, put them in the fridge for a couple hours.

When we tried to eat them, there was a tiny crust on top (maybe 1/4 inch was cooked) and the rest was completely raw. It was like eating chocolate frosting out of a can. Very disappointing.

I think they might have been good if I’d cooked them in a 9×12 pan. I might try again, IDK. I hate wasting all those ingredients.

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kalisah on 3.1.2010

Hi
You didn’t specify – can a handmixer be used or should the batter be mixed with a spoon. I used a spoon but I’m fairly sure I won’t be able to lift my right arm tomorrow.

4 Reviews

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carnivoregirl on 11.6.2011

Incredible brownies! The only drawback is that I can’t taste much of the Nutella. I still gave it 5 stars because every person who had one declared that it was the best brownie they’d ever eaten (and I concur!) Great recipe!

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leighs50 on 8.11.2010

I too have bee on the search for a great brownie recipe, one that tastes as good as the boxes. This one was great, and a keeper for sure! I did use a 9×13 pan and cooked for 30 minutes. I may cook just a little bit longer next time, but we loved them! People were asking for the recipe.

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bergmaedel on 7.7.2010

I’ve been searching for the perfect homemade brownie recipe for a long time – one that is not grainy and dry and one that resembles that desired texture often found in brownie mixes. This is it! The nutella doesn’t render a strong flavor – I think it helps make the brownies gooey and soft and delicious.

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vale on 6.9.2010

These are really good! I halved the recipe and the size was exactly what a “normal” brownie recipe is. Thanks!

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