One-bowl chocolate Nutella Brownies are the perfect combination of rich, chewy, gooey and fudgy… the ultimate chocoholics treat!
Alright brownie lovers…. I’ve got you!!!!
You know how much I love a good brownie… from classic 5 minute brownies to adults-only Baileys brownies, everyone’s favourite gluten-free brownies to triple chocolate brownies and more… if there’s a delicious brownie around, I’m there!
One Bowl Brownies
Forget about making a big mess in the kitchen… these Nutella brownies are made using just one bowl! That’s it!
There’s no need for any fancy equipment – simply melt the butter and chocolate and then mix everything together.
These brownies COULD NOT BE EASIER!!!
What You Need
To make my super simple one-bowl Nutella brownies, you’ll need:
- butter – I like to use unsalted butter and add a pinch of salt to the mixture – this allows you to control the saltiness in the brownie
- dark chocolate – use a good quality dark cooking chocolate (I like to use Nestle, Lindt or Cadbury brands)
- Nutella – or any chocolate hazelnut spread
- brown sugar – light or dark brown can be used.
- eggs – use large eggs (approximately 55g)
- vanilla extract
- salt
- plain flour – also known as all-purpose flour
Note: scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
3 Step Recipe
No one needs a long confusing recipe when you can make deliciously gooey brownies in just 1.2.3 steps!!!!
Step 1 – Melt the butter and chocolate
Step 2 – Add the eggs, Nutella, brown sugar, vanilla extract and salt and mix to combine
Step 3 – Fold through the flour and bake
The Secret To Gooey Brownies
Ever wondered how you make amazing cafe-style gooey, rich and fudgy brownies? I’ve got you covered:
- Nutella is the key to making these brownies incredibly fudgy and gooey… and just wait til the next day (they’re even more DELICIOUS!)
- adding the extra egg yolk gives the brownies a thick dense texture
- cooking the brownies until the top is flakey and the base is still moist and fudgy is key! Don’t overcook the brownies! Test them by inserting a skewer into the middle, it should come out with a thick smear of brownie on it (but not runny).
Recipe Tips
How long do brownies last?
Brownies can be stored in an airtight container at room temperature for up to 4 days.
Can you freeze brownies?
Absolutely! Freeze brownies in an airtight container for up to 3 months. Allow to come to room temperature before serving.
What do you serve brownies with?
You can serve brownies on their own or with berries, whipped cream, custard, ice-cream, grated chocolate or berry coulis.
More Nutella Recipes
If you love Nutella as much as I do (which is a LOT!!!), then you’re going to want these Nutella recipes in your life!
WANT EVEN MORE DELICIOUS RECIPES? Subscribe to my newsletter or follow along on Facebook or Instagram. And if you love baking, then please come and join my Facebook cooking club group or subscribe to my YouTube channel.
Nutella Brownies
Ingredients
- 130 g (3/4 cup) dark cooking chocolate
- 115 g unsalted butter
- 150 g (1/2 cup) Nutella
- 150 g (1 cup) brown sugar
- 2 large eggs + 1 extra egg yolk at room temperature
- 1 tsp vanilla extract
- 150 g (1 cup) plain flour
- pinch of salt
Instructions
Conventional Method
- Preheat oven to 175 degrees celsius (fan-forced).
- Grease and line a 20cm square cake/slice tin with baking paper.
- Place the dark chocolate and chopped butter into a microwave-safe bowl.
- Heat on 50% power for 3 minutes (or until just melted) in 30 second bursts, stirring at each interval with a dry metal spoon.
- When the butter and the chocolate have melted, add the Nutella, brown sugar, vanilla extract, 2 whole eggs and 1 extra yolk and mix together well with a spoon until completely combined.
- Gently stir through the plain flour until just combined (being careful not to over-mix).
- Pour the brownie batter into the prepared tin and bake for 25-30 minutes.
- Remove the brownie from the oven and set aside to cool in the pan.
- Place the cooled brownie into the fridge for 2-3 hours. Cut into pieces and serve.
Thermomix Method
- Preheat oven to 175 degrees celsius (fan-forced). Grease and line a 20cm square cake/slice tin with baking paper.
- Place the chocolate and butter into the Thermomix bowl and melt on 100 degrees, Speed 2 for 3 minutes. Scrape down the sides of the bowl.
- Add the Nutella and mix together on 100 degrees, Speed 2 for 30 seconds.
- Add the brown sugar and mix together on Speed 4 for 10 seconds. Scrape down the sides and mix for a further 10 seconds on Speed 4.
- Add the vanilla extract, 2 whole eggs and 1 extra yolk and mix together on Speed 4 for 20 seconds.
- Add the plain flour and mix together on Speed 4 for 10 seconds. Scrape down the sides of the bowl and mix for a further 10 seconds.
- Pour the brownie batter into the prepared tin and bake for 25-30 minutes.
- Remove the brownie from the oven and set aside to cool in the pan.
- Place the cooled brownie into the fridge for 2-3 hours. Cut into pieces and serve.
Notes
- Nutella is the key to making these brownies incredibly fudgy and gooey… and just wait til the next day (they’re even more DELICIOUS!)
- adding the extra egg yolk gives the brownies a thick dense texture
- cooking the brownies until the top is flakey and the base is still moist and fudgy is key! Don’t overcook the brownies! Test them by inserting a skewer into the middle, it should come out with a thick smear of brownie on it (but not runny).
Hi Lucy! What a great snack. Would love you to contribute it to Food on friday Cheers