One Bowl Nutella Brownies (Gluten-Free)

Easy to make in one bowl these rich and yummy nutella brownies also happen to be gluten-free.

Are you a brownie lover? Do you prefer them fudgy or more cake like? I definitely am more of a fudgy brownie lover but I will take any brownie really. Recently, I purchased some Nutella for a recipe and had some left in the jar. I’m not complaining about the leftovers but it got me thinking that I should add them to some brownies. I’m not going to lie we loved them so I wanted to share the recipe with you. However, if you don’t have any Nutella lying around these One Bowl Nutella Brownies (Gluten-Free) or these Gluten-Free Small Batch Brownies For Two may be just what you need.

What is Nutella

I first discovered Nutella when I was 15 and we went to visit family in Italy. It was on the breakfast table and let me tell you one spoonful and I was hooked. It’s pretty addicting so I try not to keep it in the house because I will just dig a spoon into the jar for some. Nutella is a sweetened cocoa and hazelnut spread. Usually it is spread onto some toast, bread, or crepes and used for breakfast or a snack, but clearly can also be used in desserts.

Ingredients

Butter – Use unsalted butter for this recipe.

Sugar

Brown Sugar

Eggs

Vanilla Extract – Use real vanilla extract and not imitation extract it makes all the difference.

Flour – I use Gluten-free (make sure it has xanthan gum in it) but you can also use regular flour if you’re not gluten-free

Baking Powder

Espresso Powder – Not needed but it does enhance the chocolate flavor and I promise it doesn’t taste like coffee.

Unsweetened Cocoa Powder – Regular cocoa powder works but dark cocoa powder will give a nice color contrast with the Nutella if you like.

Nutella

Flaky Sea Salt – Maldon salt if you have some and it’s optional. I like to use it because I like the salty sweet combination.

Make The Brownies

The beauty of these brownies is you can make them in one bowl. I prefer to melt the butter over the stovetop but you can also do it in the microwave. Melt the butter, then add both of the sugars and mix it together and set aside. Let the butter mixture cool for about 5 minutes. You need to cool the butter before adding the eggs or you will have scrambled eggs. Once the butter mixture has slightly cooled add in the eggs (you can crack them into a bowl and mix them together first if you want crackly top). Then add the vanilla and mix it all together. Next you want to sift the flour, salt, baking powder, espresso powder and cocoa powder into the bowl. Give it good stir until everything is just blended. Pour the batter into an 8X8 baking sheet and then dollop the Nutella over top the batter. Using a butter knife or end of a spoon you can swirl the Nutella into the batter. Bake until the tester comes out clean, then sprinkle with flaky sea salt if desired.

5 from 1 vote

One Bowl Nutella Brownies

Rich and fudgy brownies with Nutella swirled into it. An easy to make one bowl recipe.

Prep Time15

Active Time30

Course: Dessert

Cuisine: American

Diet: Gluten Free

Keyword: brownies, chocolate, gluten free, chocolate chips

Yield:

Calories: 286kcal

Author: Stillwood Kitchen

Materials

1/2 cup unsalted butter
1/2 cup sugar
1/2 cup light brown sugar
2 large eggs
1 tsp vanilla extract
1/3 cup unsweetened cocoa powder Dark Cocoa powder will give a nice color contrast with the nutella
1/2 cup all purpose or gluten-free flour
1/4 tsp xanthan gum if GF flour doesn't have it
1/4 tsp salt
1 tsp instant espresso powder optional
1/4 tsp baking powder
9 tsp Nutella
flaky sea salt

Instructions

Preheat oven to 350F
Line an 8x8 inch square baking pan with parchment paper or grease pan.
In a large sauce pan melt butter. Once butter is completely melted remove from stovetop and add both the brown and white sugar. Set aside and cool for 5 min.
Make sure the butter mixture is cooled slightly before adding the eggs or you will have scrambled eggs if the mixture is to hot.
If you want a crackly brownie top crack eggs into a small bowl and mix them together.
Once butter is cooled add the vanilla extract and eggs. Mix well.
Sift the cocoa powder, flour, (xanthan gum if needed), salt, espresso powder (optional), and baking powder into the butter mixture.
Spread batter in baking pan and dollop a tsp around the top of the batter. Swirl into the batter using the end of a butter knife or spoon forming a pretty pattern.
Bake for 25-30 minutes or until toothpick inserted in the center comes out clean.
Sprinkle lightly with flaky sea salt if desired.

Notes

Can use regular All-Purpose flour in place of GF Flour.
Double the recipe for a thicker brownie.
Hersheys Special Dark Cocoa Powder gives the brownies a nice contrast in color with the Nutella.