Nutella Swirl Brownies Reworked
E
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Brownies made with Nutella, oil, sugar, eggs, flour, baking powder, salt. Swirled with warmed Nutella for extra gooey pockets. Baked until just set, slightly wobbling in center but not wet. Uses light vegetable oil; substitutions work with olive, melted butter, or coconut oil. Textural contrast in fudgy interior and slightly crusty top. Recognize doneness by gentle jiggle not full solid. Parchment or foil lining crucial to avoid sticking. Stir batter until flour disappears but avoid overmixing or dense crumb. Warm Nutella swirled last minute, less mixing better swirl definition. Cool 15 to 25 minutes. Slice warm or chilled. Changes to baking powder quantity and sugar slightly reduced for balance. Baking timing softened to 32-40 minutes depending on oven and pan size.
Prep:
12 min
Cook:
40 min
Total:
52 min
Servings:
9 servings
#dessert
#Nutella
#brownies
#baking tips
#swirl techniques
Nutella and brownies, a beloved duo. But they misbehave — often overly dense or cloying. Cut sugar a touch, boost baking powder to lift crumb after failures. The aroma teasing furnace hints dark nutty richness with glazed sweetness. Batter shiny, thick, embraces spatula like a velvet blanket. Swirling warmed Nutella on top, hand dragged creates marbled depth — it’s both art and flavor. Oven cues replace timers here: slight jiggle center, firm edges, woody crust. Cooling rests help firm texture otherwise gummy or crumbly. Butter swap adds buttery punch but loses bounce. Each batch teaches patience and trust in eye and touch, not clock.
Ingredients
- 2 cups Nutella hazelnut spread
- ⅓ cup neutral vegetable oil (can swap with light olive oil or melted coconut oil)
- ½ cup granulated sugar (reduced from ¾ cup for less sweetness)
- 3 large eggs, room temp
- 1 cup all-purpose flour
- 1½ teaspoons baking powder (slightly increased)
- pinch of fine sea salt
About the ingredients
Choosing Nutella wisely transforms result. Avoid brands with excessive palm oil or artificial sweeteners. Oil choice flexible; vegetable oil neutral, coconut oil lends fragrance, olive oil can confuse flavors if too robust. Flour needs proper measuring and sifting for even texture. Baking powder quantity steady but slightly more than usual brownies prevents gluey texture. Salt essential against Nutella’s sweetness and helps develop flavor layers. Eggs act as binder; room temperature avoids curdling or uneven crumb. Optional mix-ins like toasted nuts or caramel shards bring layered texture and surprise bites.
Method
- Line a 9x9 inch pan with parchment or foil and spray generously. Avoid skipping this or edges and bottom stubbornly stick.
- Preheat oven to 345°F (175°C). Slightly lower than standard 350 to prevent over-baking edges. Learn to trust sight and jiggle too.
- In a large bowl, combine Nutella, oil, sugar, eggs. Whisk thoroughly into a shiny, glossy batter. No dry streaks. Use rubber spatula to scrape sides. Take your time here.
- Fold in flour, baking powder, salt just until fully integrated. No flour patches but resist urge to keep stirring. Overmix equals tough brownies.
- Pour batter into pan. Batter thick, spreads slowly. Smooth surface with spatula but keep gentle touch.
- Warm an extra ¼ cup Nutella in microwave about 15 seconds – watch it closely; it should shine not boil. Drop teaspoons across batter then drag a knife through for swirling patterns. Less swirl mixing = more visual impact and gooey pockets.
- Bake 32 to 40 minutes. Check around 32. Edges will set firmly and pull slightly away. Center jiggles electrically but is not runny when nudged. Too firm? Dry. Too loose? Underbaked.
- Cool on rack at least 15 minutes before cutting. These brownies firm better at room temp than fridge; refrigeration tightens texture and enhances Nutella aroma but makes cutting tougher.
- Tip: Use sharp knife, wipe blade after each cut. If swirls look pale — bake a few more minutes. If edges crumble, reduce oven temp or time next batch.
- Optional twist: Fold in handful of toasted chopped hazelnuts or swirl in tablespoons of salted caramel for added crunch and flavor depth.
Cooking tips
Line pan with extra parchment beyond edges for easy lifting. Combine wet ingredients first until glossy for air incorporation. Fold in dry only until flour disappears; overmix equals dense brick. Warm extra Nutella in microwave just until soft sheen appears — careful not to burn edges. Drop spoonfuls then swirl softly; too much mixing ruins distinct streaks. Bake with visual and touch cues; don’t rely on countdown. Edges firm, center moves slightly on touch but no liquid pools. Remove early if certain, residual heat finishes baking. Cool adequately or risk crumbly slices. Sharp serrated knife, wiped clean between cuts, yields neat squares. Practice makes perfect timing judgement.
Chef's notes
- 💡 Batter gloss is key—whisk Nutella, oil, sugar, eggs till shiny. No dry streaks visible. Scrape bowl sides well. Avoid heavy air folding to keep texture. Flour fold quick, stop once no dry spots. Overmix toughens crumb, ruins softness.
- 💡 Swirl warmed Nutella last. Heat 10-15 seconds max in microwave, watch edges closely or it burns. Drop spoonfuls on batter, drag knife gently, don’t overblend. Distinct streaks signal good swirl contrast and gooey pockets inside.
- 💡 Pan prep non-negotiable. Line with parchment or foil, spray well. Better to do twice than scrape edges later. Crisp edges and easy lift outweigh extra steps. Check edges pulling slightly away near bake end, oven cues better than clock.
- 💡 Oven temp slightly lower than standard 350°F. I use 345°F for even bake, prevent too-crisp borders. Center jiggles a bit when nudged but no wet batter signals done. If too firm, dry and crumbly. Too loose means underbaked—trust touch over time.
- 💡 Knife care matters for clean cuts. Use sharp serrated, wipe blade after each slice. Cooling 15-25 minutes firm brownies, warm cuts look messy but softer inside. Refrigeration tightens texture, boosts nutty scent but makes slicing harder.
Common questions
Why reduce sugar here?
Too much sugar mutes nuttiness, makes overly sweet layers. Lowering keeps balance. Still sweet, but milder. I cut from ¾ to ½ cup. Helped texture too, less sticky batter felt better while swirling.
Can I swap oils freely?
Neutral veg oil preferred; mild olive adds fruitiness but can fight chocolate notes. Coconut oil works but firm after fridge storage. Butter adds richness but loses elasticity. Choose based on flavor goals and texture needs.
What if edges burn before center sets?
Lower oven temp slightly, check earlier. Use foil tent if burning continues. Pan size matters too; thinner pans cook faster on edges. Pull edges loose early, residual heat finishes center. Baking powder adjustment helps crumb rise.
How to store leftovers?
Room temp fine a day or two, keeps gooey feel. Fridge firm ups texture but cuts neater, aroma stronger. Freeze wrapped well, defrost slowly, lose some softness. Rewarm slightly to regain fudge softness but avoid melting swirls.
