Eggless Nutella Brownies
These Eggless Nutella Brownies are fudgy, chocolatey, slightly chewy, and moist, with Nutella swirls on top! They are loaded with Nutella flavor, and the recipe will make you believe you can bake brownies without eggs.
Servings: 12
Ingredients
- 1 cup + 1 tablespoon (130g) all-purpose flour
- 3 tablespoon (16g) cocoa powder
- ¼ teaspoon salt
- 7 tablespoon (98g) unsalted butter, melted
- ½ cup (100g) granulated sugar
- ¼ cup (60ml) buttermilk
- ½ cup (150g) Nutella
- 1 teaspoon vanilla
Topping
- ¼ cup (75g) Nutella
Instructions
- Preheat the oven to 350°F (180°C). Grease an 8x8-inch square pan with nonstick oil spray or butter.
- Then, line it with parchment paper, hanging the parchment paper over both sides. Set it aside.
- Whisk flour, cocoa powder, and salt together in a medium bowl. Set it aside.
- Melt the butter in a saucepan or microwave and transfer to a large mixing bowl.
- Add the sugar to the melted butter and stir until well combined for about a minute.
- Now add buttermilk and whisk well to incorporate. If the sugar is not dissolved, microwave this mixture for a few seconds. Whisk well until the sugar is completely dissolved and the mixture is smooth.
- Rub a little mixture between your first finger and thumb to check if the sugar is completely dissolved. If it feels smooth without any grain, the mixture is ready.
- Add Nutella and vanilla and stir well until everything is mixed well.
- Then, add the flour mixture and stir until just combined. Do not overmix.
- Transfer the batter to the prepared baking pan and spread it evenly. Using a spoon, drop dollops of Nutella over the batter. Using a butterknife, make swirls over the surface.
- Bake the brownies for 25-30 minutes or until a toothpick inserted in the center comes out almost clean. Every oven is different, so keep an eye on the oven after 25 minutes of baking.
- Let it cool completely in the pan and remove gently by lifting the edges of the parchment paper. Then, slice the Eggless Nutella Brownies into desired-sized squares.
Storing Suggestions
- Store the brownies in an airtight container at room temperature for 3-4 days.
- Brownies are kept in the fridge for up to a week.
Notes
- Measuring: Use a kitchen scale if you have one to measure the ingredients for the best results.
- Cocoa Powder: I used Dutch-processed cocoa powder, which provided a deeper chocolatey flavor to the brownies. However, you can use natural cocoa powder if you have only that one.
- Nutella: Stir the Nutella well before using it, as the oil separates on top. Also, measure the Nutella correctly, as adding more makes the brownies dry and crumbly.
- Baking: Do not overbake the brownies. After 25 minutes of baking, keep an eye on them. Be sure to check the center using a toothpick for doneness; the toothpick should come out almost clean or have some soft crumbs stuck to it.
- Cooling the Brownies: It is essential to let the brownies completely cool in the pan. Then, remove them carefully by lifting the edges of the parchment paper and using a sharp knife to cut them.
Nutrition (Approximate Values)
Calories : 240kcalCarbohydrates : 30gProtein : 3gFat : 13gSaturated Fat : 10gPolyunsaturated Fat : 0.3gMonounsaturated Fat : 2gTrans Fat : 0.3gCholesterol : 18mgSodium : 63mgPotassium : 122mgFiber : 2gSugar : 19gVitamin A : 213IUCalcium : 32mgIron : 2mg
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