Chocolate Hazelnut Espresso Brownies
Updated. Originally Published 11th October 2017
You have waited way too long for this Nutella brownie recipe! I am so happy to share it. They are fabulous and I have tried a lot of brownie recipes – let me tell you! They have a perfect chewy middle and a thin crackled crisp outer layer and delicious hazelnut flavor which basically makes them the brownie of my dreams. The best brownies - according to my hubby and I got to say I can’t find another that comes close to all the things I love in a brownie. If you like a chewy better-than-the-box brownie, you have to try this recipe. It’s so simple, one pot, no stand mixer needed or electric mixer required and a no fuss brownie recipe that will literally knock your socks off. My favourite of all my sweet treats on the blog! You’re welcome!
What could possibly make rich chewy chocolate brownies better? Nutella of course! Doesn’t it make everything better? The Nutella adds another chocolatey dimension plus a nutty one too. This recipe is definitely a good excuse to get a jar of nutella if you don’t already have on in your pantry. You can definitely add some chopped hazelnuts to the recipe if you would like to get more of that hazelnut flavour and add some crunch to them but I kept these strictly chewy. You could also add chocolate chips and chunks for more chocolate flavour and texture too. The addition of espresso or in this case the concentrated cold brew was perfect. Adding coffee or instant espresso powder to chocolate only enhances the flavour of chocolate and takes it to another level of goodness.
Nutella Brownie Recipe Ingredients
- CHOCOLATE: Feel free to use bitter-sweet chocolate or semi-sweet chocolate. You can use chocolate chips or chopped chocolate, either will work.
- NUTELLA: Feel free to use Nutella or any chocolate hazelnut spread
- SUGAR: I use a blend of granulated sugar and brown sugar for sweetness and moisture.
- BUTTER: Unsalted butter is what this recipe calls for and you will need 1 stick of butter or ½ cup.
- EGGS: You will need 2 whole eggs and 1 yolk - they add structure and richness to the batter. Room temperature.
- FLOUR: Either plain all purpose flour or a good quality 1-1 all purpose gluten-free flour
- BAKING POWDER & SALT: For leavening and flavor.
- COFFEE/INSTANT ESPRESSO POWDER: It is optional but enhances the rich chocolate flavor.
How To Make Brownies With Nutella
- Preheat oven and prepare baking pan
- Whisk flour with baking powder and salt
- Whisk together the melted butter with sugars followed by eggs, vanilla and coffee
- Fold dry ingredients into the wet ingredients
- Scoop batter into prepared pan and spread it evenly in pan
- Dollop and swirl in the Nutella
- Bake
- Cool/Chill
- Slice & Enjoy!
Nutella Brownie Storage & Freezing
- STORAGE: Brownies can last 3–4 days at room temperature wrapped in plastic wrap, or in an airtight container. Brownies can last up to 1 week in the fridge.
- FREEZING: For longer storage, once cool, wrap uncut brownies tight or place in an airtight container or bag in the freezer, for up to 2-3 months. Cut brownies can be flash frozen on a baking sheet, then stored in a freezer bag with parchment paper between layers. Thaw overnight in the refrigerator then bring to room temperature before serving.
Brownie Tips
- Do Not Over Bake Brownies. A few things I have learned about brownies is cooking time matters and the fat you use matters, as well as the sugar you use. If you want this kind of texture in your brownies the key is to not over bake them. You want to get them out of the oven as soon as the middle is set but still moist but not gooey. The longer you bake then the more cake’y they will be and less chewy.
- I also learned that mixing sugars plays a role in texture also. The brown sugar adds to the chewiness and the white sugar adds to the crispy outer layer which you just got to have!
- Another thing I learned that is also a must to getting that chewy texture is chilling the brownies for a good hour or so right after they come out of the oven. Sounds crazy but it works and it also makes cutting them into perfect squares a lot easier. You can definitely allow them cool at room temperature too.
- Do not over mix brownies once the flour mixture is added. That will result in a cakey brownie, so it’s best to give everything a super gentle mix for the flour.
- For that crackly topping make sure to really vigorously whip the eggs into the batter.
Recipe
Ingredients
- ½ cup (1 stick) unsalted butter
- 6 ounces bitter sweet or semisweet chocolate, rough chopped
- ⅔ cup of granulated sugar
- ½ cup dark brown sugar
- 2 eggs, room temperature
- 1 egg yolk
- ½ teaspoon vanilla extract
- 1 tablespoon of strong coffee or espresso (or ½ teaspoon instant espresso powder)
- ½ cup of all purpose flour
- ½ teaspoon salt
- ¼ teaspoon baking powder
- ¼ cup Nutella or any other hazelnut spread
- 1 teaspoon of flaky sea salt to sprinkle over brownies after they come out of the oven (optional)
Directions
- Preheat oven at 350°F
- Line and 8x8 metal baking pan with parchment paper and then grease paper with butter or nonstick cooking spray
- In a small bowl whisk together the flour, salt and baking powder and set aside
- In a medium sized sauce pan melt the butter and chocolate over low heat stirring frequently
- Once melted remove from heat and whisk in the sugars. It will be grainy and that is ok
- Then whisk in the eggs and yolk vigorously until fully incorporated then whisk in the vanilla and the coffee or espresso powder.
- Fold in the flour mixture until well incorporated and pour the brownie batter into the pan spreading it evenly
- Dollop the Nutella throughout top of the batter a teaspoon at a time and then using a sharp knife or skewer swirl the Nutella into the batter
- Bake the brownies for approx 25-30 mins until the edges are crisp looking and toothpick comes out with just a few moist crumbs. Centre should be a little moist still
- Immediately transfer baking dish to the fridge and refrigerate for an hour before slicing and serving or cool at room temperature over a wire rack. (alternatively allow them to cool at room temperature)
- Once cool, lift the parchment out of the pan using the overhang on the sides and cut into squares. You can top each with flaky sea salt if desired, enjoy as is or even with a scoop of vanilla ice cream.
- Store in an airtight container at room temperature or in the refrigerator for 3-4 days.
Recipe Note
- Brown butter: If you would like to add extra flavor to the skillet blondie feel free to brown the butter. To brown the butter, place butter in a medium saucepan on medium high heat. Melt the butter, stirring only occasionally. Once melted, begin stirring frequently. Butter will crackle and pop as it browns and it will start to foam slightly. Once the sizzling sound stops, continue stirring often until golden brown bits begin to collect on the bottom of the pan. The butter will smell slightly nutty and aromatic.
