Nutella Brownies
20 MIN
35 MIN
2 H
16 brownies

Nutella Brownies


  • ½ cup (75 g) unbleached all-purpose flour
  • ¼ tsp salt
  • 2 eggs
  • 1 cup (250 ml) Nutella or other chocolate–hazelnut spread
  • ½ cup (105 g) brown sugar
  • 1 tsp (5 ml) vanilla extract
  • ½ cup (125 ml) melted unsalted butter, cooled


  1. With the rack in the middle position, preheat the oven to 325°F (170°C). Line the bottom of an 8-inch (20 cm) square baking pan with parchment paper, letting the paper hang over two sides. Butter the two other sides.
  2. In a bowl, combine the flour and salt. Set aside.
  3. In another bowl, beat the eggs, hazelnut spread, brown sugar and vanilla extract with an electric mixer until smooth, about 2 minutes. With the mixer on low speed, add the flour mixture alternately with the melted butter.
  4. Spread the batter into the prepared pan. Bake for 35 to 40 minutes or until a toothpick inserted into the centre comes out with a few lumps and not completely clean.
  5. Let cool in the pan for about 2 hours. Unmould and cut into squares.
  6. Serve at room temperature.