Eggless Nutella Brownies
This eggless recipe delivers wonderfully rich, fudgy brownies with outstanding flavor. The whole family will love this decadent and satisfying treat.
Ingredients
For the Brownies
- 1/4 cup Unsalted Butter
- 3/4 cup Nutella
- 1/2 cup Granulated Sugar
- 1/2 cup Plain Whole Milk Yogurt
- 1 tsp Vanilla Extract
- 3/4 cup All Purpose Flour
- 1/4 cup Unsweetened Cocoa Powder
- 1/4 tsp Baking Soda
- 1/4 tsp Salt
- 1/2 cup Semisweet Chocolate Chips
For the Topping
- 1/3 cup Nutella
- 2 tbsp Toasted Hazelnuts, Chopped
Instructions
- Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving some overhang on two sides so you can lift the brownies out easily.
- Melt the butter and pour it into a large bowl with 3/4 cup of Nutella. Whisk until smooth and glossy, then whisk in the sugar, followed by the yogurt and vanilla, until fully combined.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda and salt. Add to the Nutella mixture and fold with a spatula just until no dry streaks remain, then fold in the chocolate chips.
- Spread the thick batter evenly into the prepared pan, pushing it into the corners.
- Microwave the remaining 1/3 cup of Nutella for 15 to 20 seconds, until loose and pourable. Drop small spoonfuls over the batter and drag a toothpick through them in loops to create swirls, then sprinkle the hazelnuts on top.
- Bake for 25 to 30 minutes, until the edges are set and a toothpick inserted in the center comes out with moist crumbs but no wet batter. The center will still look a little soft when you take it out. It firms up as it cools, which is what gives these brownies their fudgy texture.
- Let the brownies cool completely in the pan, about 2 hours. Lift them out using the parchment and cut into 16 squares. For extra clean edges, chill for 30 minutes before cutting.
Nutrition
Serving: 1servingCalories: 228kcalCarbohydrates: 27gProtein: 3gFat: 12g
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