Small batch Nutella brownies
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.
Servings: 8 slices
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 1/2 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.
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.
Calories: 179kcal | Carbohydrates: 19g | Protein: 2g | Fat: 10g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 128mg | Potassium: 96mg | Fiber: 1g | Sugar: 17g | Vitamin A: 161IU | Calcium: 31mg | Iron: 1mg