Sweet Things: Nutella Brownies


  • 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

Sweet Things: Nutella Banana Bread


Nutella makes everything better. In this case, classic banana bread gets a sinful twist with a dollop (or two) of everyone’s favorite chocolate-hazelnut spread. Enjoy!

Nutella Banana Bread

1 3/4 cup (c) flour

1 teaspoon (t) baking soda

1/4 t salt

1 t cinnamon

3 medium bananas, ripe

1 c sugar

2 large eggs

1/2 c vegetable oil

2 tablespoons (T) Greek yogurt

1 t vanilla extract

2 T honey

4 T Nutella

1 c milk chocolate chips* (may also use semi-sweet or white chocolate chips)

Preheat oven to 350 degrees F

Combine flour, baking soda, salt, and cinnamon in a large mixing bowl.

Mash bananas in a medium mixing bowl. Mix in sugar. Add eggs, one at a time. Whisk gently until just combined. Mix in oil, honey, and vanilla extract. Stir in Greek yogurt until completely combined.

Create a well in the middle of the bowl of dry ingredients. Pour half of the wet ingredients into well. Whisk gently before adding the other half of wet ingredients. Do not over-mix, but do make sure all dry ingredients are incorporated.

Add four generous tablespoons of Nutella to the batter. Do not over-mix, although batter should take on a chocolate color. Swirls of unincorporated Nutella are encouraged.

Pour in 1 cup of milk chocolate chips. Semi-sweet or white chocolate chips can also be used.

Grease 9 x 5 inch pan with method of choice. Pour in batter, leaving about 1/2 inch of pan exposed. Extra batter may be poured into muffin cups and eaten as bite-sized samples. (Just be sure to take the extra batter out of the oven before the large loaf is done, as the bite-sized samples will only take about 15 minutes depending on the amount in each muffin cup.)

Bake loaf about 50-60 minutes. Check at 50 minutes by poking center with knife. If knife comes out clean, it’s done.

While loaf is still warm in pan, spread Nutella (generously!) across the top. Make sure surface is covered. Sprinkle with sugar crystals if desired.

Happy Sunday, everyone! Enjoy!

xx C&L

**Note– I mix all of my recipes by hand unless otherwise noted. Please be advised that electric mixers will do the job more quickly, but it is also easier to over-mix and thus toughen the batter.