Hey y’all! I’m writing from Cambridge, Massachusetts, where my baby sister (who is not a baby—she’s 30) is graduating from Harvard.
Yes, that Harvard. She’s wicked smart.
I’m so proud of her and could write all about how incredible she is, but I’ve already done that twice. While she and her accomplishments are wonderful, I’m pretty sure you’re here for some Nutella Swirl Brownies.
I don’t blame you. I’m pretty excited about Nutella Swirl Brownies, too.
They’re exactly what they sound like: rich, chewy, fudgy brownies swirled with everyone’s favorite chocolate-hazelnut spread.
The base is my very favorite recipe for Cocoa Brownies. It’s a foolproof no-mixer recipe that bakes up perfectly every time. The resulting brownies have just the right amount of squidge, and they’re only made better by swirling 1/2 cup of creamy Nutella right into the batter.
So, in conclusion, sisters are great, Harvard’s great, graduate degrees are great, but Nutella Swirl Brownies are what’s really important…on this website, anyway.
Nutella Swirl Brownies
makes one 8-inch pan, about 16 brownies
10 tablespoons unsalted butter
3/4 cup granulated sugar
1/2 cup light brown sugar, packed
3/4 cup + 2 tablespoons cocoa powder (I prefer dutch process here)
2 large eggs, cold
1 teaspoon pure vanilla extract
1/2 cup all purpose flour
1/2 teaspoon Kosher or sea salt
1/2 cup Nutella
Preheat oven to 325F. Butter the inside of an 8-inch square pan. Line the bottom with parchment and butter again. Set aside.
Melt butter in a saucepan or the microwave. Stir butter, sugars, and cocoa together in a large mixing bowl. Let mixture cool for a couple of minutes. Add the eggs one-by-one, mixing until they are completely incorporated. Stir in vanilla extract. Fold in flour and salt just until combined.
Transfer batter into prepared pan. Drop spoonfuls of Nutella over the top of the batter and use a butter knife to gently swirl it into the batter. Tap the full pan on the counter a couple of times to release any air bubbles. Bake for 25-30 minutes, or until a toothpick inserted in the middle comes out with only a few moist crumbs.
Let the brownies cool completely in the pan on a rack. Slide a knife around the edges of the pan before inverting to release. Slice into 16 squares.
Store leftover brownies in an airtight container, placing wax paper between layers. They will keep for a few days at room temperature or up to a week in the refrigerator.