Nutella is a chocolate hazelnut spread, usually spread on toast or English muffins, and can be found in most supermarkets right next to the peanut butter. Oh, who are we kidding? It’s also eaten off of a spoon, while standing up so the calories don’t count, or we also like it slathered on a banana. In this recipe for Nutella brownies, it is swirled into a blondie base with milk chocolate chunks and hazelnuts added for crunch. The nuts add texture, but bring a very strong hazelnut flavor. If you want the creamy texture and flavor of the Nutella and milk chocolate chunks to be more prominent, leave the nuts out.
- 1¼ cups all-purpose flour
- Heaping ½ teaspoon baking powder
- ⅛ teaspoon salt
- ½ cup (1 stick) unsalted butter, melted
- 1 cup firmly packed light brown sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 4 ounces milk chocolate, cut into small chunks, such as Callebaut or Ghirardelli
- ⅓ cup skinned, toasted hazelnuts, chopped (optional)
- ½ cup Nutella
- Position rack in center of oven. Preheat oven to 350°F. Coat an 8-inch square pan with nonstick spray.
- Whisk flour, baking powder and salt together in a small bowl to aerate and combine; set aside.
- Whisk together melted butter and brown sugar. Whisk in vanilla and then the egg, blending well. Allow mixture to cool slightly, then stir in flour mixture, mixing just until blended. Fold in chocolate chunks and nuts, if using. Spread half of the batter (you can eyeball this) evenly into prepared pan using a small offset spatula. Spread the Nutella evenly all over the top, using the same (cleaned) spatula. Dollop the remaining batter over Nutella in small even portions with a spoon, then again use the cleaned spatula to spread the batter so that it is in an even layer covering the Nutella.
- Bake for about 20 to 25 minutes or until bars are light golden brown, are slightly puffed and the edges have begun to come away from the sides of the pan. A toothpick inserted in the center will come out with a few moist crumbs clinging. Place pan on rack until cool. Cut into 25 bars (5x5). Store at room temperature in airtight container up to 3 days in single layers separated by parchment paper.
- Chocolate chunks have a more sophisticated texture than morsels or chips, although you may substitute about 3/4 cup milk chocolate morsels, if desired.