Small batch Nutella brownies

Overhead shot of small batch brownie recipe

5 from 5 votes

These small batch nutella brownies are made in an 8.5 x 4.5 inch loaf for the perfect chocolate dessert. Each brownie slice is fudgy, packed with chocolate, and topped with sea salt for the perfect sweet and salty treat.

Prep Time5

Cook Time27

Total Time32

Course: Dessert

Cuisine: American

Servings: slices

Calories: 179Calories

Ingredients

3 tablespoon butter softened
¼ cup brown sugar
1 egg at room temperature
1 teaspoon vanilla extract
½ cup + 2 tbsp Nutella divided
¼ teaspoon salt
⅓cup + 1 tablespoon flour
¼ cup chocolate chips optional
sea salt optional

Instructions

Preheat the oven to 350F then line an 8.5 x 4.5 inch baking pan with parchement paper and set aside.
With a stand mixer fitted with a paddle attachment or a hand held mixer, cream the butter until light and creamy. Add in the brown sugar and beat on high speed for 2-3 minutes. Add in the egg, vanilla extract and mix until incorporated, then scrape down the sides and add the ½ cup of Nutella and salt and mix one more time before adding in the flour and mixing just until that disappears. .
Pour the brownie batter into the prepared baking pan and top with the remaining 2 tablespoons of Nutella. Using a knife or a wooden skewer, swirl the Nutella into the batter then top with sea salt if desired.
Bake the brownies in the preehated oven for 27-29 minutes or until a toothpick inserted in the center comes out with a few moist crumbs on it. Let the brownie cool completely before slicing into ti.

Notes

These brownies can be stores at room temperature in an airtight container for up to 4 days.

They can also be frozen in an airtight container for up to 2 months.

Nutrition