Description
Deliciously rich and fudgy Nutella Stuffed Brownies featuring a creamy Nutella layer sandwiched between layers of smooth chocolate brownie batter. These brownies combine the deep chocolate flavor of unsweetened baking chocolate and semi-sweet chocolate chips with the irresistible hazelnut taste of Nutella for a decadent dessert perfect for any chocolate lover.
Ingredients
Scale
Nutella Layer
- 7.7 oz. jar Nutella hazelnut spread
Brownie Batter
- 1/2 cup salted butter
- 1/4 cup vegetable oil
- 4 oz. unsweetened chocolate baking bar
- 3/4 cup granulated sugar (approximately 3/4 cup)
- 1/2 cup packed light brown sugar
- 2 large eggs plus 1 egg yolk
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 3/4 cup semi-sweet chocolate chips
Instructions
- Prepare Baking Pan: Line a square baking pan with parchment paper ensuring it fits snugly without wrinkles.
- Spread Nutella Layer: Spread the entire jar (~7.7 oz) of Nutella in a thin, even layer over the parchment paper inside the baking pan.
- Freeze Nutella: Place the pan in the freezer for at least 1 hour until the Nutella forms a solid, firm layer.
- Remove Nutella Layer: Carefully lift the parchment paper with the frozen Nutella layer out of the pan and return it to the freezer to keep it firm while preparing the brownie batter.
- Preheat Oven: Preheat your oven to 350°F (177°C) to have it ready for baking the brownies.
- Melt Butter and Chocolate: Chop the unsweetened chocolate bar into small pieces. Melt the butter and chocolate together in the microwave in 30-second intervals, stirring after each, until fully melted and smooth. This should take about 1.5 to 2 minutes.
- Mix Sugars and Oil: To the melted chocolate and butter mixture, add the vegetable oil, granulated sugar, and light brown sugar. Stir until thoroughly combined.
- Add Eggs and Vanilla: Add the two whole eggs and one egg yolk along with the vanilla extract. Mix until smooth and well incorporated.
- Incorporate Flour: Gradually add the all-purpose flour to the wet ingredients, mixing gently until just combined. Avoid overmixing to keep brownies tender.
- Fold in Chocolate Chips: Fold in the semi-sweet chocolate chips evenly through the batter.
- Prepare Baking Dish: Grease the baking dish if not already lined, ensuring it is at room temperature—do not put the dish straight from the freezer into the oven.
- Layer Batter and Nutella: Spread half of the brownie batter evenly into the prepared baking dish.
- Add Nutella Layer: Take the frozen Nutella layer from the freezer and carefully peel away the parchment paper. Place the Nutella sheet over the brownie batter layer in the baking dish.
- Top with Remaining Batter: Spread the remaining brownie batter evenly over the Nutella layer, ensuring it is fully covered.
- Bake: Place the assembled brownies in the preheated oven and bake for 30 minutes, or until a toothpick inserted near the edges comes out clean or with a few moist crumbs.
- Cool and Serve: Remove from the oven and allow the brownies to cool completely before cutting into 16 squares. This resting time helps the brownies set and prevents gooey cut edges.
Notes
- For best results, use room temperature eggs to ensure even mixing of batter.
- Do not overbake the brownies to keep them moist and fudgy.
- Freezing the Nutella layer separately prevents it from mixing into the brownie batter and keeps a distinct creamy texture.
- You can line the baking pan with parchment paper with an overhang on the sides to easily lift the brownies out for cutting.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
