Fudgy Small Batch Nutella Brownies in a Loaf Pan
These Fudgy Small Batch Nutella Brownies are rich, dense, and packed with chocolate-hazelnut flavor. Baked in a loaf pan, they deliver thick bakery-style brownies with a perfectly fudgy texture in a convenient small batch.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour
- Yield: 6–8 brownies
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1/2 cup Nutella
- 4 tablespoons unsalted butter, melted
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/3 cup all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/4 cup chocolate chips (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line a standard loaf pan with parchment paper.
- Whisk together the melted butter, Nutella, and sugar until smooth.
- Add the egg and vanilla extract and mix until fully incorporated.
- Stir in the flour, cocoa powder, and salt until just combined.
- Fold in the chocolate chips if using.
- Spread the batter evenly into the prepared loaf pan.
- Bake for 20–25 minutes, until the edges are set and a toothpick inserted near the center comes out with a few moist crumbs.
- Cool completely before slicing for the fudgiest texture.
Notes
- Avoid overbaking to maintain a rich and fudgy center.
- Add toasted hazelnuts for extra crunch and flavor.
- Swirl extra Nutella on top before baking for a marbled effect.
- Store in an airtight container at room temperature for up to 4 days.
- Freeze individual brownies for up to 3 months and reheat briefly before serving.
Nutrition
- Serving Size: 1 brownie
- Calories: 250 kcal
- Sugar: 20 g
- Sodium: 110 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 35 mg
