Best Nutella Ganache Brownies Recipes

3-INGREDIENT NUTELLA BROWNIES

Steps:

• Preheat oven to 350°F. Lightly spray an 8x8" baking dish with nonstick cooking spray.
• Beat eggs on low speed in the bowl of a stand mixer fitted with the paddle attachment until combined. Add chocolate-hazelnut spread and beat until smooth. Add flour and salt and beat, scraping down sides of bowl as needed, until combined.
• Pour into prepared dish; smooth surface with a spatula. Bake brownies until a toothpick inserted into the center comes out clean, 25-30 minutes. Let cool, then cut into 9 pieces and serve.

BEST NUTELLA BROWNIES

Steps:

• Put rack in center of the oven. Preheat oven at 325°F Put parchment paper in the bottom of a 9 inch square pan (but taking care to let exceed a strip of parchment paper on each side (2 sides) and butter the two other sides). Sorry for this sentence, I had so much trouble translating it LOL.
• In a bowl, mix flour and salt. Set aside.
• In another bowl, with an electric mixer, beat eggs, nutella, brown sugar and vanilla until the mixture is creamy and homogeneous, about 2 minutes. At low speed, add dry ingredients alternating with melted butter.
• Spread in the pan. Cook 35 to 40 minutes or until a toothpick inserted in the center of cake comes out with lumps and not completely clean.
• Let cool in the pan about 2 hours. Remove from pan and cut in squares.

FUDGY NUTELLA BROWNIES

Steps:

• Heat oven to 350 degrees. Butter and line an 8x8-inch baking dish with parchment paper.
• Combine the chopped chocolate and butter in a heat-safe bowl set over a pan of simmering water. Stir the mixture occasionally until melted. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, combine 3/4 cup/222 grams chocolate-hazelnut spread, sugar and eggs. Mix on medium-high for 5 minutes, scraping down the bowl a couple of times. Add espresso powder and vanilla and mix briefly to combine.
• Turn the mixer to low and stream in the chocolate-butter mixture. Mix until well combined, then fold in the flour and salt.
• Pour the mixture into the prepared pan, spread evenly with a knife or offset spatula and spoon several dollops of the remaining 1/4 cup/74 grams chocolate-hazelnut spread evenly over the top. Use a toothpick or skewer to swirl the spread and brownie batter a few times, leaving big streaks of the spread on the surface.
• Bake the brownies for 25 to 30 minutes, or until just set in the middle. A toothpick inserted into the center should pull out some moist crumbs.