Nutella Chocolate Chunk Skillet Brownie
A fast, easy, one-bowl recipe for a rich Nutella brownie loaded with melted chunks of chocolate in every bite.
- Prep Time: 15
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: one 10" skillet brownie 1x
- Category: brownies
- Method: baking
- Cuisine: American
Ingredients
Scale
- 7 7/8 ounces (3/4 cup) Nutella
- 4 ounces (1/2 cup) unsalted butter, melted and slightly cooled
- 3 3/4 ounces (1/2 cup, packed) dark brown sugar
- 3 1/2 ounces (1/2 cup) granulated sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 6 3/8 ounces (1 1/2 cups, spoon and level) all-purpose flour (regular or gluten-free*)
- 1 3/4 ounces (1/2 cup) cocoa powder
- 1 1/2 teaspoons espresso powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 9 ounces chopped chocolate (or chocolate chips)**
Instructions
- Preheat oven to 350ºF. Butter or oil a 10" cast iron skillet.
- In a large bowl, whisk together the Nutella, melted butter, sugars, eggs, and vanilla extract until smooth. Add the flour, cocoa, espresso powder, baking soda, and salt and fold in just until all ingredients are evenly combined; batter will be very thick. Fold in chocolate just until dispersed, saving a bit for sprinkling on top of the brownie.
- Transfer batter to skillet and spread out in a flat layer, leaving a 1" clear border around the perimeter of the pan (this is important!). Sprinkle remaining chocolate on top.
- Bake brownie in preheated oven for 30-35 minutes, until top is set and center is puffy; be careful not to overbake. Cool for about an hour before slicing. Store any leftovers in an airtight container at room temperature.
Notes
*If using gluten-free flour, make sure your blend contains xanthan gum. Although this brownie batter should be very thick, you may need to add a splash of cream or milk at the end since gluten-free flour tends to absorb a bit more liquid.
**I prefer using bittersweet chocolate here, but feel free to use your favorite.
Recipe adapted from Country Cleaver