30-Minute Fudgy Nutella Brownies
Servings 12 brownies
Ingredients
- ½ cup (125 grams) unsalted butter
- ½ cup (155 grams) Nutella
- 6 oz (170 grams) good-quality dark chocolate at least 60%, chopped
- 1/3 cup (80 grams) white granulated sugar
- ¼ teaspoon coarse kosher salt
- 1 teaspoon pure vanilla extract
- 2 large eggs
- ½ cup (60 grams) all-purpose flour
Instructions
- Preheat your oven to 350 degrees F and grease a 8×8 inch square pan. (or 25 cm | 10-inch loose-bottomed tart tin).
- In a medium saucepan, melt down the butter and Nutella. Remove from the heat and add the chocolate, letting it sit for a minute or so to melt from the residual heat. Then whisk it all together to make a beautiful glossy mess.
- Add in the sugar, salt, and vanilla extract and whisk to combine. Add the eggs one at a time, fully incorporating the first before adding the second. Carefully add the flour and mix just until the flour disappears.
- Pour into the prepared pan and bake for 25–30 minutes until the top is nice and glossy and sort of crackled. It won’t look 100% done when you take it out but that means not having a dry hockey puck. Let cool completely before serving and powdered sugaring to ensure the best texture and not dissolving your decoration. Eat warm with no-churn pumpkin ice cream!