Chewy Nutella Swirl Brownies ~ Gluten-Free Option
These Chewy Nutella Swirl Brownies are over-the-roof amazing and easy to make. They are quite possibly the perfect brownie in both texture and flavor. I feel confident in saying you will not be able to stop eating them after your first bite.
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Nutella contains hazelnuts, milk, and soy. To make these gluten-free I used King Arthur Gluten-Free Measure-For-Measure Flour and baked them 8-9 minutes longer.
Swirling the Nutella throughout the brownie dough will boost the flavor tenfold. Be careful not to mix the Nutella in; gently drag it through the batter with a dull knife.
Store brownies in an airtight container at room temperature or in the refrigerator if you plan on eating them in the next few days. For longer storage, freeze cut or uncut brownies in a freezer-safe container.
To Make Chewy Nutella Brownies, You Will Need These Ingredients:
- Butter ~ I always use salted
- Brown sugar
- Vanilla extract
- Lg eggs
- Nutella
- Salt
- All-purpose flour or a gluten-free one-to-one blend like Bob’s Red Mill or King Arthur Measure-For-Measure Gluten-Free Flour.
- Semi-sweet chocolate chips ~ optional
For the gluten-free option, shown here, I added a few chocolate chips on top before baking.
Enjoy!
If you love Nutella, try these GF Nutella Peanut Butter Cookies, too.
Chewy Nutella Swirl Brownies ~ Gluten-Free Option
Ingredients
- 1/3 cup Butter softened ~ I use salted butter
- 1/2 cup Brown sugar lightly packed
- 2 large eggs at room temperature
- 2 tsp Vanilla extract
- 1 1/4 cups Nutella
- 1/2 tsp Salt
- 3/4 cup All-purpose flour ~ be sure to stir flour before measuring and spoon it into the measuring cup then level off. ~ for gluten-free use a one-to-one gluten-free flour blend.
- 1/4 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350 degrees F.
- Line an 8-inch square baking pan with parchment paper leaving enough paper hanging over the edge to help lift out the brownies once they have cooled down.
- Use a mixer for this recipe; handheld or stand. Cream butter and sugar and beat together for 1-2 minutes.
- Add eggs and vanilla and mix well on medium speed.
- Add 1 cup of the Nutella and the salt and mix until smooth. Be sure to scrape the sides of the bowl when needed.
- Add the flour and mix on low speed just until combined. Fold in optional chocolate chips. Or toss them on top before baking.
- Pour the batter into prepared (lined) baking pan.
- Drop teaspoonfuls of the remaining 1/4 cup Nutella over the top of the batter.
- Using a knife gently swirl the Nutella through the batter being careful not to stir and mix.
- Bake for 32-33 minutes. Bake for 9-10 minutes longer for gluten-free.
- Allow brownies to cool completely on a wire rack before lifting the brownies out of the pan.
- Let the brownies continue to cool on the wire rack leaving the parchment paper under the brownies.
- Once the brownies are cool, cut them into squares.
- Store brownies in an airtight container or freeze for longer storage.
Nutrition
