Prepare your taste buds for a mouthwatering treat that combines the rich decadence of fudgy brownies with the irresistible flavor of Nutella. These Nutella Stuffed Brownies are the ultimate indulgence, guaranteed to satisfy your sweet cravings and leave you wanting more.
Nutella, the beloved hazelnut spread, adds a luxurious touch to any dessert. Its creamy texture, combined with the perfect balance of chocolate and hazelnut flavors, creates a taste sensation that’s hard to resist. When sandwiched in between brownie batter, Nutella transforms into a gooey, melty delight that takes traditional brownies to a whole new level of deliciousness.
What You Will Need to Make Nutella Stuffed Brownies
To make these tasty brownies you will need:
- unsalted butter
- Ghirardelli 60% bittersweet chocolate baking bars
- vegetable oil
- powdered sugar
How to Make The BEST Nutella Stuffed Brownies
The secret to making these gooey Nutella stuffed brownies is to freeze a thick layer of Nutella in the shape of the brownie pan for 1 hour. This will allow the Nutella to set and slowly melt in the oven as the two layers of brownie batter bake, resulting in a gooey Nutella layer that is out of this world!
After the Nutella layer has frozen for an hour, Pour half of the brownie batter into the parchment-lined baking pan. Place the frozen Nutella on top of the brownie batter. Spread the remaining brownie batter over the Nutella and bake at 325F for 35 minutes. Be sure to allow brownies to cool for at least 30 minutes before attempting to cut.
Why use powdered sugar in baked goods?
Powdered sugar dissolves easily and provides a smooth consistency.
How to Cut Brownies Cleanly
Cutting brownies properly can make a significant difference in their presentation and ease of serving, especially for these gooey nutella-stuffed brownies. Here’s a step-by-step guide on how to cut brownies neatly:
- Allow Brownies to Cool: After removing the brownies from the oven, let them cool completely in the baking dish or on a wire rack. This cooling process helps the brownies set and firm up, making them easier to cut. The best way to cut brownies is to use parchment paper to lift the brownies out of the pan and onto a cutting board.
- Choose the Right Knife: Select a sharp, non-serrated knife for clean and smooth cuts. A chef’s knife or a bench scraper works well for this purpose. Before making the first cut, dampen the blade of the knife slightly with warm water or coat it with a light cooking spray. This will prevent the knife from sticking to the brownies as you cut.
- Cut the Brownies: Position the knife at the starting point of your first cut, applying gentle downward pressure. Use a smooth sawing motion rather than pressing down forcefully to avoid squishing the brownies. Continue cutting along the marked lines or freestyle if you prefer a more rustic look.
- Wipe the Knife: After each cut, wipe the knife clean with a damp cloth or paper towel to remove any residue or excess crumbs. This will prevent the knife from dragging through the brownies and creating messy cuts.
- Repeat: Repeat the cutting process for each row or section of brownies, cleaning the knife before each new cut. Take your time and be patient to ensure neat and precise cuts. Remember, brownies tend to be softer and more delicate in the center, so handle them with care to avoid crumbling or squishing.
How to Store Brownies
Storing brownies properly is crucial to maintain their freshness and texture over time. Here are some tips for storing brownies effectively:
- Allow Brownies to Cool Completely: Before storing brownies, ensure they have cooled completely. This helps them set and prevents excess moisture from building up inside the storage container.
- Choose an Airtight Container: Place the brownies in an airtight container that provides a tight seal. This helps prevent air exposure and keeps the brownies from drying out.
- Layering and Separation: To prevent the brownies from sticking to the bottom of the pan, line the bottom of the container with a sheet of parchment paper. If you need to stack multiple layers of brownies in the container, place a sheet of parchment paper or wax paper between each layer to prevent them from sticking together.
- Store at Room Temperature: Brownies can be stored at room temperature for a few days, ideally in a cool and dry place away from direct sunlight.
- Freeze for Long-Term Storage: If you want to store brownies for an extended period, consider freezing them. Wrap each brownie individually in plastic wrap or place them in a freezer-safe container with parchment paper between each layer. Ensure the container is airtight to prevent freezer burn. Frozen brownies can typically be stored for up to 3 months.
- Thawing Frozen Brownies: When ready to enjoy frozen brownies, remove them from the freezer and let them thaw at room temperature or microwave for a few seconds until softened.
Nutella Stuffed Brownies
- 1 (13 oz jar) Nutella
- 4 tablespoons unsalted butter
- 8 ounces semi-sweet chocolate I used 2 bars of Ghirardelli 60% bittersweet chocolate baking bars
- ½ cup vegetable oil
- 1 and ½ cups powdered sugar sifted
- 2 eggs plus 1 egg yolk
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour
- 1 tablespoon cornstarch
- ½ teaspoon salt
- ½ cup chocolate chips
- Line an 8×8 square baking pan with parchment paper, making the sides a little longer than the sides of the pan to use as handles.
- Spread the jar of Nutella in a thin layer to coat the bottom of the parchment paper inside the pan. Place the pan in the freezer to freeze Nutella for 1 hour or until frozen solid.
- Once Nutella is frozen remove the frozen Nutella from the pan so pan can come back to room temperature. Keep Nutella in freezer while mixing brownie batter.
- Preheat oven to 325 degrees.
- In a small saucepan, melt butter. Add the semi-sweet chocolate to the melted butter and stir to melt. Remove from heat and whisk in vanilla extract and vegetable oil.
- In a large bowl, sift the powdered sugar. Add the eggs and egg yolk and mix with a hand mixer or whisk until combined. Be careful not to over mix.
- Stir the cooled chocolate into the egg mixture.
- Combine the flour, cornstarch and salt. Add the flour mixture to the chocolate. Use a spatula to combine the ingredients, being cautious not to over mix. Stir in chocolate chips.
- Pour half of the brownie batter into the parchment lined baking pan.
- Place the frozen Nutella on top of the brownie batter. Spread the remaining brownie batter over the Nutella.
- Bake in preheated oven for 35 minutes. Brownies are done baking when the edges are pulling away from the sides and center is set. (You can not check for doneness with a toothpick because of the Nutella center.)
- Allow to cool in pan for 30 minutes. Use parchment to carefully lift brownies out of pan and onto a wire cooling rack to cool for 1 additional hour before cutting. Brownies cut better when they have completely cooled.