There are few things as indulgent as fudge brownies but these chocolate Nutella fudge brownies take decadence to another level. These are not for simple snacking as they are sooooo rich! These are honestly best enjoyed in smaller pieces, assuming you can control yourself! They are incredibly moist and gooey.
What ingredients are needed for chocolate nutella fudge brownies
Clearly the nutella is the star here. Pastry chefs are world renowned for the marriage of hazelnut and chocolate. Professional kitchens use hazelnut paste which can be incredibly expensive. It’s a wonder that Nutella has created such a nice product at such a reasonable price. This recipe is unleavened in the sense that the only souffling ingredient is the eggs, and no baking powder is called for to produce a more dense fudge effect. For a lighter product you can add one tablespoon baking powder to the dry ingredients before mixing.
- Nutella- this recipe uses one 7.7 ounce jar. Plan ahead and soften in warm water to make easier to remove.
- Chocolate- we use semi sweet milk chocolate chips here, but substitute dark or bittersweet if you would like to reduce the sugar
- Eggs
- AP Flour- standard all purpose flour works great here
- Unsalated butter
- Heavy Cream
- Vanilla extract
- Sea salt
- Cocoa powder for garnishing (optional)
I’ve tried this recipe and love it. What are some other flavor enhancements I can make next time?
There are plenty of slight modifications to think about that can transform this even though as a base recipe they don’t need much!
- Candied orange zest- try sprinkling on top of the raw batter just before baking
- Instant coffee- try adding a tablespoon to the batter for added indulgence
- Chopped nuts-hazelnuts, walnuts, pecans, even pumpkin seeds work great
- Caramel- can be drizzled on top when cool
- White chocolate chips- can be added on top of the raw batter before baking to add another dimension and color
Chocolate Nutella Fudge Brownies
Equipment
Ingredients
- 8 ounces Milk chocolate chips
- 7.7 ounces Nutella
- 8 tbsp Butter unsalted
- .5 cups Heavy Cream
- 3 each Eggs
- 1 cup AP flour
- .25 tsp Sea salt
- 1 tsp vanilla extract
- .25 cups cocoa powder optional
Instructions
- Begin by preheating oven to 350 degrees. Portion the ingredients. Warm water in a tall sided sauce pan, and add jar of Nutella to soften. Be careful not to melt the jar (turn off heat before adding). When soft, use the rubber spatula to scoop from jar.
- In a small bowl gently beat the eggs. In the large metal mixing bowl, add the cream, chocolate chips, butter, and Nutella. Place over the steam in sauce pot and allow to sit for several minutes to melt. Scrape down the sides occasionally. You can use low heat but be careful not to burn.
- When melted, remove from heat and add the eggs and vanilla.
- Mix in the flour with a whisk until lumps dissapear.
- Pour into a baking dish lined with parchment paper. You can alternatively use pan spray, however professional kitchens use this method to make a moist product!
- Bake in preheated oven for 22-28 minutes or until set. They will still appear moist inside but set on top. When cooked,, cool in pan before portioning. Garnish with cocoa powder as desired.
