Delish Dark Chocolate Nutella Brownies
Ultra-fudgy dark chocolate brownies swirled with creamy Nutella, studded with toasted hazelnuts and dark chocolate chips, and finished with a touch of flaky sea salt for the perfect crackly top.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 0.5 cup unsalted butter melted and slightly cooled
- 6 ounce dark chocolate 70% chopped
- 1 cup Nutella
- 0.75 cup granulated sugar
- 0.25 cup light brown sugar packed
- 2 large eggs room temperature
- 2 teaspoon vanilla extract
- 0.75 cup all-purpose flour scooped and leveled
- 0.25 cup unsweetened cocoa powder Dutch-process or natural
- 1 teaspoon espresso powder optional, enhances chocolate flavor
- 0.5 teaspoon fine sea salt
- 0.5 cup toasted hazelnuts chopped
- 0.5 cup dark chocolate chips
- 0.5 teaspoon flaky sea salt for finishing, optional
Instructions
Preparation Steps
- Preheat oven to 350°F. Line an 8-inch square pan with parchment, leaving overhang, and lightly grease.
- In a heatproof bowl, melt the butter and chopped dark chocolate together in short microwave bursts or over a double boiler, stirring until smooth. Let cool for 5 minutes.
- Whisk in Nutella, granulated sugar, and brown sugar until glossy and well combined.
- Whisk in the eggs one at a time, then whisk in vanilla. Continue whisking for 1 minute until the batter looks thick and shiny.
- In a separate bowl, whisk together flour, cocoa powder, espresso powder, and fine sea salt. Fold the dry ingredients into the wet mixture just until no dry streaks remain.
- Fold in chopped toasted hazelnuts and dark chocolate chips. Spread the batter evenly into the prepared pan.
- Bake for 25 to 30 minutes, until the edges are set and a toothpick inserted near the center comes out with moist crumbs but no wet batter.
- Immediately sprinkle with flaky sea salt, if using. Cool completely in the pan on a rack before lifting out and slicing into 16 squares.
Notes
For extra crackly tops, whisk the batter vigorously after adding the eggs. Do not overbake—remove when the center still has a slight wobble and the tester shows moist crumbs. Brownies keep well, covered, at room temperature for up to 3 days or can be chilled for cleaner slices.