Super Fudgy Nutella Skillet Brownie

If there is one dessert that defines pure indulgence, it is the Super Fudgy Nutella Brownie. Imagine a dessert that sits somewhere between a molten lava cake and a chewy fudge square, baked right in a cast-iron skillet to achieve those irresistibly crispy edges while keeping the center dangerously gooey. This isn’t just a brownie; it is an experience.

Whether you are a die-hard chocolate lover or just someone looking for the ultimate comfort food, this recipe delivers on every front. The addition of Nutella brings a nutty, sophisticated depth to the classic chocolate profile, ensuring that every bite is moist, dense, and coated in that “liquid glass” shine that marks a truly excellent brownie. Top it with cold vanilla ice cream and flaky sea salt, and you have a restaurant-quality dessert made right in your home kitchen.

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Why You Will Love This Recipe

There are a million brownie recipes on the internet, but this one stands out for several specific reasons:

• Texture Overload: We are talking about a crackly, paper-thin top crust giving way to a dense, wet, and fudgy interior.
• One-Pan Wonder: By baking it in a skillet (or a single baking dish), you get superior heat distribution and less cleanup.
• Nutella richness: The hazelnut spread adds fat and sugar, which keeps the brownie moist for days—if it lasts that long!
• Customizable: It serves as the perfect base for walnuts, hazelnuts, or white chocolate chips.

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Ingredients

To get that ultra-glossy, wet-look brownie, precision with ingredients is key. Here is what you need:

• Nutella (Hazelnut Spread) – The star of the show. It provides the signature flavor and contributes to the fudgy texture.
• Unsalted Butter – Melted, not creamed. This ensures a dense rather than cakey texture.
• Dark Chocolate Chips – Semi-sweet or dark chocolate (60% cocoa or higher) works best to balance the sugar.
• Granulated Sugar & Brown Sugar – The mix is crucial. White sugar helps form the crackly top, while brown sugar adds moisture and chewiness.
• Eggs – You need eggs at room temperature to emulsify properly into the batter.
• Vanilla Extract – Essential for enhancing the chocolate flavor.
• All-Purpose Flour – Just enough to hold it together. Too much flour will make it cakey.
• Cocoa Powder – Dutch-processed is preferred for a darker color and smoother taste.
• Sea Salt – A pinch inside the batter and flaky salt on top to cut through the richness.

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Step-by-Step Instructions

1. Prep the Oven and Skillet

Preheat your oven to 350°F (175°C). Grease a 9-inch or 10-inch cast-iron skillet (or a square baking pan) generously with butter.

2. Melt the Chocolate Base

In a microwave-safe bowl or a saucepan over low heat, melt the butter and 1/2 cup of the chocolate chips together. Stir until completely smooth and glossy. Whisk in the Nutella until fully combined. The mixture should look like a shiny ganache.

3. Whisk Sugars and Eggs

In a large mixing bowl, beat the eggs, granulated sugar, and brown sugar vigorously for about 2-3 minutes. This step is the secret to the crackly top! The mixture should be pale and slightly thickened.

4. Combine Wet Ingredients

Pour the warm chocolate-Nutella mixture into the egg mixture. Whisk gently until combined and smooth. Add the vanilla extract.

5. Fold in Dry Ingredients

Sift the flour, cocoa powder, and fine salt directly into the bowl. Using a spatula, gently fold the dry ingredients into the wet. Stop mixing as soon as the flour streaks disappear. Overmixing develops gluten and makes the brownie tough.

6. Add Mix-ins and Bake

Fold in the remaining chocolate chips. Pour the batter into your prepared skillet. Bake for 25–30 minutes. The edges should be set, but the center should still be slightly jiggly (it will firm up as it cools).

7. Serve

Let it cool for at least 15 minutes. Serve warm with big scoops of vanilla ice cream and a sprinkle of flaky sea salt.

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The Secret to the “Fudgy” Texture

Many home bakers wonder why their brownies turn out like cake. The culprit is usually too much flour or too much baking powder (we use zero baking powder here!). For this Super Fudgy Nutella Brownie, we rely on a high fat-to-flour ratio. The butter and the oils in the Nutella weigh down the flour proteins, preventing them from rising and creating air pockets. This results in that dense, wet, mouth-watering interior that looks almost underbaked but is safe to eat.

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Tips for Success

• Don’t overbake: This is the golden rule. A toothpick inserted into the center should come out with wet crumbs, not clean. If it’s clean, you’ve made chocolate cake, not a fudgy brownie.
• Room Temperature Eggs: Cold eggs can shock the warm chocolate butter, making it clump. Set them out 30 minutes before baking.
• Quality Matters: Use real butter and name-brand hazelnut spread for the best consistency. Generic brands sometimes have higher oil content that can separate during baking.
• The “Slap” Technique: Halfway through baking, carefully lift the pan and drop it on the oven rack once. This deflates any air bubbles and helps create a denser texture.

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Variations to Try

While the classic Nutella version is perfection, you can switch things up:

Salted Caramel: Swirl in homemade salted caramel sauce right before baking for sticky pockets of joy.
Ferrero Rocher Style: Press whole toasted hazelnuts into the top of the batter before baking for that authentic candy crunch.
Espresso Boost: Add a teaspoon of instant espresso powder to the wet mixture to intensify the chocolate flavor without making it taste like coffee.

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Storage and Freezing

If you somehow have leftovers, store them in an airtight container at room temperature for up to 3 days. They actually get fudgier the next day! You can also freeze slices wrapped in parchment paper and foil for up to 3 months. To eat, microwave for 20 seconds to revive that gooey texture.

Enjoy this decadent treat—it is the ultimate remedy for a bad day and the best celebration for a good one!