I can’t have Nutella sitting around in my house. It is one of those items of food that I have no control over. My daughter is the same. She will often ask me to buy it for her, claiming we will use it in baking. But, as inevitably happens, by the time we use it for baking, half of it is gone. I barely had enough for this recipe. And no, buying the Costco size won’t help, then I will just eat spoonfuls more.
But I will risk having it in the house for this recipe. They are so dense and fudgy. They cool and cut perfectly. The only thing a little bit different about these is that you should take them out of the oven before the toothpick test. They are fudgy and if you over-bake them according to the toothpick test, they will be a little drier. Don’t do it!
Don’t let that scare you. Make them. Today.
- 1 cup melted butter
- 1 cup sugar
- 1 cup brown sugar
- 2 teaspoons vanilla
- 4 eggs
- 1 cup flour
- 3/4 cup cocoa
- 1/2 teaspoon baking powder
- 1 cup Nutella + 1/4 up for swirling
Preheat oven to 350°. Grease a 13×9 baking dish.
Using a mixer, combine sugars, vanilla, and melted butter. Add eggs one at a time, mixing well after each addition.
In a separate bowl, whisk flour, cocoa, and baking powder. Add flour mixture to the wet, making sure it’s combined well.
Soften 1 cup of Nutella in the microwave for 30-60 seconds. Add to batter. Transfer batter into prepared baking dish. Drop remaining Nutella in spoonfuls over the top of the batter. Drag a knife through the top of the batter to create a swirl effect.
Bake in the oven for 35-40 minutes. Take out and let cool completely before cutting.