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Decadent Nutella Swirl Brownies with gooey chocolate hazelnut swirls on top.

Nutella Swirl Brownies

Indulge in rich and fudgy brownies swirled with Nutella for a delightful treat that's easy to make and feels special.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 9 squares
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Brownie Base
  • 1/2 cup Unsalted butter, melted Helps achieve a rich, fudgy texture
  • 1 cup Granulated sugar For sweetness and a shiny brownie top
  • 1/4 cup Brown sugar (optional) For extra chewiness
  • 2 large Eggs Room temperature is preferred
  • 1 teaspoon Vanilla extract Enhances flavor
  • 1/3 cup Unsweetened cocoa powder Choose a good quality for best flavor
  • 1/2 cup All purpose flour Holds the mixture together
  • 1/4 teaspoon Salt A tiny amount makes a big impact
  • 1/2 cup Chocolate chips (optional) For extra gooey pockets
Nutella Swirl
  • 1/2 cup Nutella Generously dolloped for a good swirl

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Line an 8-inch square pan with parchment paper.
  2. In a mixing bowl, melt the butter and whisk in the granulated sugar and brown sugar until combined.
  3. Add in the eggs and vanilla extract, and mix well.
  4. Sift in the cocoa powder, and combine it with flour and salt until just mixed.
  5. Pour the batter into the lined pan and spread it evenly.
Swirling and Baking
  1. Warm the Nutella in the microwave for 10-15 seconds to soften it for easier swirling.
  2. Dollop the warmed Nutella on top of the brownie batter and use a butter knife to swirl it gently.
  3. Bake in the preheated oven for about 25 minutes, or until the edges look set but the center has a soft wobble.
Cooling
  1. Let the brownies cool in the pan for at least 15 minutes before slicing for cleaner cuts.

Notes

For the best results, avoid overmixing the batter, underbake slightly for a fudgy texture, and let them cool thoroughly before cutting. They can be stored at room temperature for about 3 days or refrigerated for a firmer texture.