Description
Delight in rich, fudgy Nutella Stuffed Brownies featuring a creamy hazelnut spread center encased in a luscious chocolate brownie batter. This recipe combines melted unsweetened chocolate with buttery, sweetened brownie layers, while a frozen Nutella layer adds an irresistible surprise in the middle, creating a decadent treat perfect for any chocolate lover.
Ingredients
Scale
Nutella Layer
- 7.7 oz jar Nutella hazelnut spread (approximately 8 oz)
Brownie Batter
- 1/2 cup salted butter
- 1/4 cup vegetable oil
- 4 oz unsweetened chocolate baking bar
- 3/4 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 eggs plus 1 egg yolk
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 3/4 cup semi-sweet chocolate chips
Instructions
- Prepare Baking Pan: Line a square baking pan with parchment paper to prevent sticking and ease removal of the brownies.
- Spread Nutella: Evenly spread the entire jar (about 8 oz) of Nutella in a thin, smooth layer over the parchment paper in the baking pan.
- Freeze Nutella Layer: Place the pan with Nutella in the freezer for at least 1 hour until the Nutella solidifies into a firm layer.
- Remove Nutella Sheet: Carefully lift the frozen Nutella along with the parchment paper from the baking dish. Return the Nutella layer to the freezer to keep it firm while preparing the batter.
- Preheat Oven and Melt Chocolate: Preheat your oven to 350 degrees Fahrenheit. In a microwave-safe bowl, melt the butter and chopped unsweetened chocolate bar in 30-second intervals, stirring in between, until completely smooth and melted—this typically takes 1.5 to 2 minutes.
- Combine Sugars and Fats: Stir the vegetable oil, granulated sugar, and brown sugar into the melted butter and chocolate mixture until evenly incorporated.
- Add Eggs and Vanilla: Beat in the 2 eggs plus 1 egg yolk along with vanilla extract until the mixture is smooth and homogenous.
- Incorporate Flour: Gradually mix in the all-purpose flour until just combined—avoid overmixing to maintain brownie tenderness.
- Fold in Chocolate Chips: Gently fold the semi-sweet chocolate chips into the batter for added texture and bursts of chocolate.
- Prepare the Baking Dish: Grease the baking dish thoroughly. Make sure the dish is at room temperature; do not place a frozen dish directly in the oven.
- Layer Batter and Nutella: Spread half of the brownie batter evenly into the greased baking dish. Remove the Nutella layer from the freezer, peel away the parchment paper, and carefully lay the Nutella sheet over the first brownie batter layer. Then top with the remaining brownie batter, smoothing the surface.
- Bake: Bake the assembled brownies in the preheated oven at 350°F for 30 minutes until set and a toothpick inserted near the center comes out with a few moist crumbs.
- Cool and Serve: Remove the brownies from the oven and allow them to cool completely in the pan before cutting into 16 servings to ensure clean slices and prevent the Nutella from oozing.
Notes
- Freezing the Nutella layer solid ensures it won’t melt into the brownie batter, creating a distinct surprise layer.
- Do not skip chilling the pan to room temperature after removing the frozen Nutella layer to prevent thermal shock and potential dish damage in the oven.
- Use parchment paper for easy removal of Nutella and final brownies.
- For extra fudginess, avoid overbaking; brownies should be moist inside.
- Nutella spread can be substituted with other chocolate-hazelnut spreads if desired.
