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Soft and gooey on the inside and light and crispy on the edges, these small batch Nutella brownies are just the way a brownie should be!
Why You’ll Love These
These Small Batch Nutella Brownies are everything a brownie should be, gooey on the inside and crispy on the edges. When you use a loaf pan each piece has a crispy edge!
They get all their amazing flavor from Nutella and the recipe only uses a handful of ingredients.
This small batch size is perfect when you are craving something chocolatey and sweet but don’t need too much! You can satisfy that craving in just over 30 minutes.
What is Nutella?
Nutella is a chocolate hazelnut spread that comes from Italy. It is easily available in grocery stores in the peanut butter aisle. There is no cocoa powder in this recipe, all the chocolate flavor and fudginess comes from the Nutella.
Ingredients Needed
- Nutella. Other than the cocoa in the Nutella there is no other chocolate in these brownies unless you decide to add in the chocolate chips.
- Butter. I use salted butter
- Vanilla Extract
- Sugar. I use granulated sugar but you can also use brown sugar.
- Chocolate Chips. These are totally optional. I prefer mini chocolate chips in small batch recipes but you can use regular size also. I like semi sweet but use your favorite chocolate, dark chocolate, milk chocolate will work too.
- Egg
- Salt. I use regular salt in the brownies and sometimes I like to add a little flaky sea salt to the top before baking.
How to Make Small Batch Nutella Brownies
- In a medium size bowl cream butter until light and creamy. You can do it by hand or use a hand mixer. You can also use a stand mixer.
- Pour in sugar and stir until fluffy.
- Add in egg and vanilla extract.
- Mix in 1/2 cup of Nutella and 1/4 tsp salt.
- Stir in flour until all the flour has disappeared.
- Option 1: Add in 1/4 cup of chocolate chips.
- Line a 9 x 5 loaf pan with parchment paper and add in batter.
- Option 2: Drop two tablespoons of Nutella onto top of batter and swirl with a knife.
- Option 3: Sprinkle the top of the batter with some flaky sea salt.
- Bake at 350 degree F oven for 25-27 minutes or until a toothpick comes out clean.
- Cool on a wire rack and slice.
Brownie Variations
- Chocolate Chips. Add 1/4 cup of mini chocolate chips to batter.
- Nutella Swirl. Take 2 tablespoons of Nutella and drop by teaspoons onto the top of the brownie batter after it is in the pan. Take a knife and swirl through the batter and the Nutella.
- Flaky Salt. Use some flaky sea salt, I like Maldon, and sprinkle lightly on the surface of the brownies before baking.
Frequently Asked Questions
How long will Nutella brownies last?
One advantage of a small batch recipe is that there aren’t a lot of leftovers but if you happen to be lucky enough to have them, the brownies will last for 3-4 days in an airtight container at room temperature or in the refrigerator.
They can also be frozen for up to 3 months.
What kind of chocolate chips should I use?
I prefer to use the mini semi sweet chocolate chips but you can also use full size chips. Milk chocolate chips, dark chocolate chips or semi sweet chocolate chips will all work – choose your favorite chocolate!
Check out more of my favorite Nutella recipes:
Be sure and follow me over on You Tube for weekly cooking demos.
Small Batch Nutella Brownies
Ingredients
- 3 Tbsp butter salted and softened
- 1/4 cup granulated sugar can also use brown sugar
- 1 egg
- 1 tsp vanilla extract
- 1/4 tsp salt
- 6 Tbsp all purpose flour
- 1/2 cup Nutella
- 1/4 cup mini chocolate chips optional
- 2 Tbsp Nutella
- flaky sea salt I use Maldon
Instructions
- Preheat oven to 350 degrees F
- In a small bowl, cream butter until light and fluffy
- Add in sugar and mix.
- Add in egg and vanilla extract. Stir to combine
- Stir in Nutella and 1/4 tsp salt.
- Pour in flour and mix until flour has disappeared
- Variation One: add in mini chocolate chips.
- Pour batter into a parchment lined 9 x 5 loaf pan.
- Variation Two: Take 2 Tbsp of Nutella and drop into 1/2 tsp size pieces over top of brownie batter. Use a knife to swirl in the Nutella.
- Variation Three: Sprinkle top lightly with flaky sea salt.
- Bake for 24-27 minutes or until a toothpick comes out clean,.
Tips & Notes:
- Chocolate Chips. Add 1/4 cup of mini chocolate chips to batter.
- Nutella Swirl. Take 2 tablespoons of Nutella and drop by teaspoons onto the top of the brownie batter after it is in the pan. Take a knife and swirl through the batter and the Nutella.
- Flaky Salt. Use some flaky sea salt, I like Maldon, and sprinkle lightly on the surface of the brownies before baking.
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Nutrition Facts:
Amor says
Absolutely delicious! Is there a recipe for a full amount? I accidentally ate them all
Suzanne Mueller says
Your Nutella quantities don’t match. Is it 2 tbsp or 1.25 cup of nutella?
Leigh Anne Wilkes says
Sorry about that it is 1/2 cup and 2 Tbsp. The recipe card has been updated
Lavanda says
You had me at Nutella. I love chocolate and I am the only one eating sweets in my house. I’m just now making a second batch. It’s a nice treat and they came out perfect. I did add chocolate chips and extra Nutella the first time around. Thanks for creating these smaller portion recipes. I’m a huge fan.