- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 4 oz unsweetened chocolate
- 3/4 cup unsalted butter
- 1 cup light brown sugar
- 1 cup granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup semisweet chocolate chips
- 1/2 cup white chocolate chips
- 1/2 cup Nutella chocolate hazelnut spread
Preheat oven to 350 degrees Fahrenheit. Grease an 8 x 8 inch aluminum pan.
Measure 1 c flour and 1/4 t salt into a large mixing bowl. Set aside.
Melt unsweetened bittersweet chocolate with butter over low heat on stove top or in 30-second increments in microwave. Blend in a medium size mixing bowl.
Add brown sugar and regular sugar to butter mixture. Stir in vanilla extract.
Add eggs, one at a time, to chocolate/butter/sugar mixture.
Add liquid ingredients to flour and salt in large mixing bowl. Fold in chocolate chips.
Swirl in 1/2 c Nutella. Do not mix completely. Batter should have “swirls” of Nutella, allowing for fudgier consistency when baked.
Add mixture to greased brownie pan.
Bake for 45 minutes or until knife inserted into center comes out clean.
*Optional Nutella frosting*
While brownies are still warm (but not immediately out of the oven), spread Nutella evenly over top of baked brownies. The Nutella should melt to make spreading easier. Add more or less depending on preference.
Enjoy, chocolate lovers! Tip: mix it up by adding peanut butter chips or white chocolate chips to the brownie batter. This base recipe for fudge brownies can be changed up quite easily — it’s versatility at its tastiest! Check out my Mocha Brownie Buzz recipe for a caffeinated variation.
Have a great day!
xx cocoa & lace