4 Ingredient Nutella Brownies Recipes

Steps:

• Preheat oven to 350°F. Lightly spray an 8x8" baking dish with nonstick cooking spray.
• Beat eggs on low speed in the bowl of a stand mixer fitted with the paddle attachment until combined. Add chocolate-hazelnut spread and beat until smooth. Add flour and salt and beat, scraping down sides of bowl as needed, until combined.
• Pour into prepared dish; smooth surface with a spatula. Bake brownies until a toothpick inserted into the center comes out clean, 25-30 minutes. Let cool, then cut into 9 pieces and serve.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease an 8-inch square baking pan or line with parchment paper.
• Melt butter, hazelnut liqueur, and chocolate-hazelnut spread together in a small saucepan over medium heat, stirring occasionally, until starting to bubble, about 5 minutes. Remove saucepan from heat and cool slightly.
• Whisk flour, cocoa powder, and salt together in a bowl.
• Beat white sugar, brown sugar, eggs, and vanilla extract together in a large bowl using an electric mixer until smooth and creamy; slowly mix in butter mixture until smooth. Stir flour mixture into butter-sugar mixture just until batter is combined; fold in chocolate chips, if using. Pour batter into the prepared pan.
• Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, 20 to 25 minutes. Cool brownies in pan for at least 2 hours before cutting.

Steps:

• Preheat oven to 350'F. Prepare 8"x8" baking pan with cooking spray. Set aside.
• Mix chocolate spread and eggs in a medium bowl until combined. Add flour and salt; mix until all is combined. Pour batter into prepared pan and spread evenly.
• Bake 20 minutes or until a toothpick inserted comes out clean.
• Hint: Use a disposable plastic knife! It will cut through the brownies like butter and will not tear up the edges, even when they're hot!

Steps:

• Preheat oven to 350°. In a large bowl, beat butter, sugar and Nutella until blended. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flours and cocoa; gradually beat into butter mixture, mixing well. Fold in coconut and oats. Spread into a greased 13x9-in. baking pan., Bake until a toothpick comes out with moist crumbs (do not overbake), 22-25 minutes. Cool completely in pan on a wire rack. Cut into bars.