I’m someone who doesn’t crave chocolate often, but when I do I don’t just crave a chocolate bar. I want overload, death by chocolate desserts and I had to share one of my absolute favorites for when I need that choco fix! These Nutella Brownies are based on my Copycat Ghirardelli Brownie recipe so they are rich, fudgy and just like the box mix we all grew up loving. A Nutella insert in the batter makes for the perfect chocolate hazelnut bite. If you are a chocolate lover, this recipe is so easy and is definitely for you!
RECIPE TIPS:
- Chocolate: I found the only way to make these taste like an exact Ghirardelli copycat is to use their products! Their cocoa powder and baking chocolate can be found in most grocery stores in the baking aisle.
- Semi-sweet vs. bittersweet: Since these brownies are pretty sweet I prefer to use bittersweet chocolate in the recipe. It’s a deeper, richer chocolate taste and really makes these brownies incredible. If you’re a fan of another type of chocolate like semi-sweet or ever milk chocolate, you can use those too!
- Nutella: I have made these with Nutella and off brands and they always work! The way to make that layer stay and not absorb into the batter is to free the Nutella in the shape of the pan for 30 minutes. Spread half the batter in the pan, place the frozen Nutella on top, and top with the remaining batter. They come out with that perfect hazelnut middle!
This recipe is so easy and tastes exactly like the Ghirardelli box mix, but even better because they are filled with Nutella. If you’re interested in other brownies recipes, click here 🙂
Nutella Brownies
These Nutella Brownies are rich, fudgy, and perfect if you're a chocolate hazelnut lover! They have crisp edges with a chewy interior, and the layer of Nutella in the center puts these over the top incredible!
Ingredients
- 8 oz Nutella or hazelnut spread
- 1 cup butter, melted I prefer to use salted but you can use unsalted!
- 2 tbsp vegetable oil
- 1 ¼ cup granulated sugar
- 1 cup light brown sugar
- 2 tsp vanilla extract
- 4 eggs room temperature
- 1 tsp salt
- 1 cup all-purpose flour
- 1 cup cocoa powder
- 1 cup semi-sweet chocolate chips
Instructions
- Line a 12×8 inch baking pan with wax paper or parchment paper. Scoop 8 oz of Nutella into the prepared pan and spread evenly, leaving about ¼ of an inch around the outside. Freeze for 30 minutes.
- Preheat the oven to 350°. In a large bowl combine melted butter, oil, granulated sugar, brown sugar, eggs and vanilla extract. Whisk until the mixture turns lighter in color, about 3 minutes. Sift in flour, cocoa powder and salt. Mix lightly until just combined. Gently fold in the chocolate chips.
- Once the Nutella has been frozen for 30 minutes, remove from the pan. Grease and line the 12×8 inch pan with parchment paper. Pour half of the batter into the prepared pan and spread evenly. Place the frozen square of Nutella on top and top with the rest of the batter, spreading evenly. Bake for 25 – 30 minutes or until the center no longer jiggles. If you want fudgy brownies, do not over bake! If you prefer cakey brownies, bake for 5-8 minutes longer. Remove from the over and let cool completely before cutting into!
Laura
These were absolute Nirvana!!!!! I love their thickness too!! Is there any substitute for Nutella? I want to make for my friend but she doesn’t like Nutella. thanks.!