Delicious deep-dish Nutella brownies. This recipe was inspired by our fudgy Nutella brownies and our chocolate brownies. It has a crispy top, a fudgy bite, and all of the Nutella and chocolate flavor you can ask for.

A very loved recipe on our website, as well as our deep-dish Nutella cookie pie, has been improved to taste even better. Read the whole recipe to understand how we made this delicious Nutella dessert.

Sometimes you don’t want to prepare a brownie bar, but instead you want to eat it in deep-dish form, perfect for dinner date night or movie nights. It’s always an essential when my husband and I have date nights.

This recipe is easy, tested by many, and loved for its flavor and texture.

Ingredients you will need to prepare brownies

The ingredient list for the brownies is very similar to our red velvet Nutella brownies, brownie bottom Nutella cheesecake, or our red velvet brookies.

• Eggs: they will be beaten until they turn fluffy and pale. This is essential so the sugar dissolves, creating a top shiny crack.
• Sugars: a mixture of brown sugar and granulated sugar is used for this recipe.
• Butter: We are using unsalted butter for this recipe so we can have better control over the amount of salt that goes into the brownies.
• Salt: balances the sweetness and makes it better tasting.
• Dark chocolate: We are using Callebaut 811 dark chocolate callets, which are to have a better texture and flavor. We tested this recipe many times with different quantities of Nutella and chocolate, and this one we are sharing is the best, including dark chocolate.
• Nutella: it’s sweet, loved by so many, and very important in this recipe. It creates the perfect balance of flavors.
• All-purpose flour: gives structure to the brownies.
• Cocoa powder: You will need a 100% cocoa powder with no sugar added. We used Cacao Barry Rouge, which creates the perfect brownie.

Why are we not adding baking powder or baking soda to our brownies? When you prepare brownies, you want to have a rich, fudgy texture. If you added any of those, you would have more of a cake texture.

If you are looking for a cake recipe, you can try our chocolate cake, crunch cake, or our chocolate sheet cake.  

When we prepare brownies, our priorities are a brownie that has a fudgy texture, is flavorful, is not oily or cakey, and has a shiny top crack.

What eggs do in brownies

A very essential ingredient in brownies is the eggs. They help us achieve that nice, perfect texture. To achieve that, we need to beat them until they turn super fluffy and have tripled in size; the color is a white-pale yellow.

Beating the eggs helps dissolve the sugar. When the brownies bake, they create that nice crack top that is shiny, and we all love it when we make brownies.

To beat the eggs, all you need is sugar and eggs. The tools you will need are a stand mixer with a whisk attachment.

Start by beating the eggs with the sugar together on a medium-low speed; this will help dissolve the sugar so it doesn’t stay at the bottom of the bowl. After 2-3 minutes, increase the speed to high and beat for 10-15 minutes.

When you fold the eggs into the brownie batter, you will need to use a spatula and gentle movement. This is essential so the eggs don’t lose their fluffiness. We use the same method in our raspberry tiramisu.

You can do the same step using a hand whisk or a manual whisk.

What is a ribbon test?

After you beat the eggs for the specified time, it says in the recipe card that you should do a ribbon test! Dip the whisk into the eggs and lift it. When the beaten egg falls, it will leave a trace on the bowl, which should stay without disappearing for at least 5-10 good seconds. We used the same test technique for our brownie pudding recipe and cosmic brownies.

Deep-dish Nutella brownies

This recipe has been tested thoroughly because we were looking for perfect results. As a base, we used our fudgy brownies recipe, and we modified it to have the results we wanted. That took a lot of testing.

How to know if the brownies are baked

For this recipe, we are not going to do the toothpick method, for the reason that we are adding a thick Nutella interior. If you insert a toothpick in the center, it will always come out dirty from the Nutella.

Follow the recommended time instructions for the recipe. If you notice that the brownies are too jiggly, leave them for 3 more minutes in the oven. You can also insert a toothpick, but not in the middle, more like on the side.

The toothpick should come out with dirty crumbs, not wet batter.

We use the toothpick method for so many of our recipes, like our orange cake, carrot cake loaf, dark and milk chocolate mousse recipes.

Best way to serve brownies

In my opinion, a brownie should be served warm; this way, I enjoy the texture and flavor more. We add a big scoop of vanilla ice cream on top to enjoy the contrast of cold and warm.

I personally love a large cold glass of milk, as I enjoy it in many of our cookie recipes, like cookie fries, chocolate chip cookies, and our sea salt caramel cookies. It’s my favorite way to enjoy most baked desserts.

Best tips to make brownies in a ramekin

• Beat the eggs until light and fluffy; this helps with texture and flavor.
• Add Nutella in the center to have that nice melted interior without it being a lava cake.
• When you beat the eggs, start by beating them at a slow speed and then increase to a higher speed. This will help dissolve the sugars and won’t get stuck at the bottom of the bowl.
• Don’t over-bake brownies. You want them to keep that nice fudgy texture.
• Don’t over-mix the batter, but make sure the eggs are folded into the batter properly.
• Brownie batter, as it’s cooling down, starts to harden; that’s normal.

Tools you will need

Most of the tools we use for this recipe are also used in our deep-dish cookie pies or brownie cheesecake.

• Ramekins: This is where you will bake the brownies. One that is sized 3.54 inches (9 cm).
• Stand mixer, with a bowl and a whisk attachment.
• Spatula: to fold the eggs into the batter and scrape the bowl.
• Whisk: to prepare the brownie batter.
• Pan, to melt the butter so we can melt the chocolate after.

How to store brownies

You can store the prepared deep dish brownies in the fridge, and reheat them in the microwave so they are warm right before enjoying.

They are safe to enjoy for up to 3-4 days.

For long-term storage, you can freeze them.

How do you freeze brownies in a ramekin?

Freezing brownies in a ramekin is way easier to do than freezing brownies; you can freeze the batter to bake later, and you can freeze them after being baked.

You can easily stack the ramekins and place them inside a large container to bake. Make sure to add the name, the date of when you made it, and the baking time, so you don’t have to search for it when you need it. I recommend you bake from frozen and add 8 more minutes to the baking time.

If you freeze them after they have been baked, wrap them with plastic wrap and place them inside a container, too.

It stays fresh in the freezer for up to 3 months.

Q: What do you prefer, brownies in a deep dish or in a traditional bar form?

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