Nutella Brownies
Updated October 10, 2023
Nico Schinco for The New York Times. Food Stylist: Barrett Washburne.
- Total Time
- 35 minutes, plus cooling
- Prep Time
- 5 minutes
- Cook Time
- 30 minutes, plus cooling
- Rating
- Comments
- Read comments
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Ingredients
Non-stick cooking spray
1 ½ cups/442 grams chocolate hazelnut spread (such as Nutella)
2 large eggs, room temperature
¾ teaspoon kosher salt (such as Diamond Crystal)
⅓ cup/43 grams all-purpose flour
Preparation
- Step 1
Heat the oven to 350 degrees. Grease an 8-inch square baking pan, preferably metal (see Tip), with non-stick cooking spray and line with a long sheet of parchment paper that extends over two opposite sides of the pan.
- Step 2
Whisk the Nutella, eggs and salt in a large bowl until smooth. Gently fold in the flour with a flexible spatula, just until the last streak disappears.
- Step 3
Scrape the batter into the prepared pan and bake for 22 to 25 minutes, rotating at the halfway point, until crackly-topped and slightly puffed. A wooden skewer or cake tester inserted in the center should come out just clean. Try not to overbake, as these brownies dry out quickly.
- Step 4
Let cool to room temperature before lifting the brownies from the pan with the paper overhang, slicing into 9 squares and serving. Brownies will keep tightly wrapped at room temperature for up to 3 days and in the freezer for up to a month.
Glass does not conduct heat as well as metal, so it can cause baked goods to cook unevenly and requires an increase in cook time. If using a glass pan, increase the bake time to 37 to 40 minutes, and expect some variation in texture.
Private Notes
Comments
Four ingredients? Five minutes? Say no more. I brought these into the office, and they were a hit! A colleague of mine said, “I don’t even like Nutella, and this is one of the best brownies I’ve ever had.” Personally, I’d maybe do a touch less salt. I made these with a glass pan (I really need a metal one)! At 22 minutes, they were still raw, they were done at 35. My other tip: oil your whisk and liquid measuring cup (for the Nutella) with non-stick spray — it makes everything easier.
As much as I love Nutella, it is made with palm oil. Continued use of palm oil products supports deforestation of the Brazilian rain forest. Is there another product without palm oil that can be used?
I look forward to trying this. But what I came here to say is that the NYT's comment section really is the best. Such great cooking tips every time, for every recipe I've used. Thanks, everyone!
@Lee I agree. Kraft makes a Nutella like product that is labeled no palm oil. Deforestation in Southeast Asia for palm oil is also driving. highly intelligent and social orangutans to extinction. Kinda takes the fun out of Nutella.
Made these with (ahem!) generic hazelnut spread and was actually very impressed - rich, fudgy and dense with a not super-strong hazelnut flavour. My only complaint, the brownies were too oily. After realizing (duh) about the palm oil factor in Nutella, I’ll buy one of the other recommended brands next time and try them again… also wondering if a bit more flour would help, but worried they might be too dry? Hmm.
Despite the larger size jar of Nutella in the pantry, there was barely one cup left. Undeterred, I busted up a frozen Lindt dark chocolate bunny from the freezer stash (where most of the "good" chocolate is kept), and the last quarter-ish bag of toffee bits (also from the freezer). When the kitchen scale registered the correct amount per recipe, we continued as written. They were excellent. Next time, I may cobble them the same way!