Nutella Stuffed Brownies
Rich, fudgy, and utterly indulgent – these Nutella Stuffed Brownies take classic brownies to the next level. A thick, frozen slab of Nutella melts into the centre, creating the ultimate gooey treat, while Nutella biscuits add a satisfying crunch. Whether you're baking for a special occasion or just treating yourself, this easy recipe guarantees a batch of decadent brownies that will satisfy your Nutella craving!
Ingredients
- 350 grams (1 jar) Nutella spread
- 166 grams (1 carton) Nutella biscuits
- 150 grams 70% dark chocolate
- 150 grams Unsalted butter
- 2 large Eggs room temperatue
- 200 grams Caster sugar
- 130 grams Self-raising flour
- 20 grams Cocoa powder
Instructions
Start by preparing the frozen Nutella slab:
- Line an 8-inch square baking tin with greaseproof paper.
- Remove the lid and foil top from the Nutella jar. Microwave for 10 seconds to melt it slightly. Pour the whole jar into the lined tin and spread out with the back of a spoon. Freeze for 1 hour or until solid.350 grams (1 jar) Nutella spread
Prepare the brownie mixture:
- Preheat the oven to 180°C (fan) / 200°C (conventional). Lift the frozen Nutella slab out of the tin and return to the freezer. Reline the baking tin ready for the brownie mixture.
- Break the dark chocolate up into a bowl and add the butter. Microwave in 30-second increments, stirring after each, until completely smooth and melted. Set aside to cool down.150 grams 70% dark chocolate, 150 grams Unsalted butter
- Vigorously whisk the eggs and sugar in a separate bowl for a couple of minutes until pale in colour, thick and foamy.2 large Eggs, 200 grams Caster sugar
- Stir the flour and cocoa powder together. Add to the whisked eggs along with the melted chocolate mixture. Fold to combine.130 grams Self-raising flour, 20 grams Cocoa powder
Layer the Nutella brownies:
- Spoon half of the brownie mixture into the baking tin and spread to the edges. Top with the frozen Nutella slab and 12 Nutella biscuits. Spread the remaining brownie mixture on top.166 grams (1 carton) Nutella biscuits
Bake the brownies:
- Bake for 20 minutes. The brownies should be set on top (no wet mixture), with small cracks around the edges, and if you shake the tin, the middle should jiggle.
- Place in the fridge to set for 2 hours or leave to cool at room temperature for at least 4 hours. Slice into 12 and enjoy!
Notes
Store your Mini Eggs brownies in a baking tin at room temperature for up to 5 days.
Tried this recipe?Let us know how it was!