Steam of warm, nutty toasted scent drifts from my oven as I pull out these Brownie bites stuffed with Nutella—edges crisped golden, centers oozing glossy swirl. After three rounds of tinkering, I discovered that chilling the Nutella dollops for 10 minutes before baking kept the filling from melting into the batter. Share in my sensory journey and testing discoveries as we whip up these irresistible mini treats.
Why You’ll Love Brownie bites stuffed with Nutella
- Silky smooth chocolate melds with rich, nutty pockets of Nutella.
- Mini size means each tender bite finishes with a crackling snap.
- Quick to mix and bake—ready in under 30 minutes.
- Brownie culture meets Italian hazelnut spread in one playful mash-up.
A Little Background
The first time I attempted Brownie bites stuffed with Nutella, the filling swooshed right into the batter. On my second go, I realized that a brief chill on spoonfuls of Nutella seals them into neat crescents. These treats trace their roots to classic American brownies, elevated by a beloved Italian spread. Perfect for cozy evenings or gift boxes at holiday bake swaps.
Key Ingredients for Brownie bites stuffed with Nutella
- Unsalted butter (1 cup): Provides tender crumb; can swap for ghee for a nutty twist.
- Semi-sweet chocolate (8 oz), chopped: Melts into a glossy base; choose 60–70% cacao.
- Granulated sugar (1 cup) + light brown sugar (½ cup): Balances sweetness and chewiness.
- All-purpose flour (1 cup + 2 tbsp): Gives structure; spoon into measuring cup and level off.
- Unsweetened cocoa powder (⅔ cup): Deep chocolate flavor; sift to avoid lumps.
- Nutella (1 cup total): The star swirl; divide into 24 half-teaspoon dollops and chill.
How to Make Brownie bites stuffed with Nutella
- Preheat oven to 350°F. Line a 24-cup mini muffin tin with liners; lightly spray. (Prep note: a thin mist of oil spray kept liners intact during testing.)
- In a heatproof bowl set over simmering water, stir together 1 cup butter and 8 oz chopped chocolate until silky smooth. Remove and let cool 5 minutes.
- Whisk in 1 cup granulated and ½ cup light brown sugar until glossy. Add 4 eggs one at a time, whisking until pale, then stir in 2 tsp vanilla extract.
- In a separate bowl, whisk 1 cup + 2 tbsp flour, ⅔ cup cocoa powder, and 1 tsp salt. Fold into chocolate mixture until just combined; don’t overmix.
- Scoop about 1 tbsp batter into each liner, smoothing tops. Place ½ tsp chilled Nutella in center of each.
- Cover Nutella with another tbsp batter, ensuring no Nutella peek-through. Smooth for even baking.
- Bake 15–18 minutes, until edges are set and centers gently wobble. (Cooking note: I found 17 minutes yields a tender bite with slight bite.)
- Cool in pan 5 minutes, then transfer to rack to cool fully. Dust with powdered sugar if desired.
Pro Tips & Troubleshooting
- Chill Nutella dollops: prevents sinking into batter mid-bake.
- If centers are too gooey, add 2 more minutes of bake time for firmer set.
- Stir in a pinch of espresso powder for a mocha twist.
- To double, bake in two pans and rotate halfway through for even heat.
Storage & Make-Ahead Guide
At room temperature, store in an airtight container up to 2 days. Refrigerate for up to 5 days—bring to room temp before serving to revive silkiness. Freeze cooled bites in a single layer for up to 1 month; thaw overnight in fridge. Safe food handling: avoid leaving at room temp more than 2 hours.
Serving Suggestions
Arrange on a dessert board alongside fresh berries and whipped cream. Warm for 10 seconds in microwave for molten centers, or skewer two onto a stick for brownie pops. Pair with a cold glass of milk or robust espresso.
Frequently Asked Questions
- How do I prevent brownie bites from sticking to liners? Lightly spray each liner or use high-quality nonstick mini liners.
- Can I use gluten-free flour for Brownie bites stuffed with Nutella? Yes—use a 1:1 gluten-free blend and watch bake time; they may firm up faster.
- What’s the best way to store leftover brownie bites? Keep in an airtight container at room temp for up to 2 days, then refrigerate.
- Can I freeze Nutella stuffed brownie bites? Absolutely—freeze in a single layer, then transfer to a resealable bag for up to 1 month.
- Why did my brownie centers sink? Overmixing or warm batter can cause deflation; fold gently and bake immediately.
- Is there a substitute for Nutella? Try peanut butter or cookie butter, though flavor and texture will vary.
Final Thoughts
These Brownie bites stuffed with Nutella are a heartfelt crowd-pleaser—my go-to for impromptu gatherings. My favorite way? Warm bites dusted with powdered sugar, alongside a scoop of vanilla ice cream. I can’t wait to hear how your testing goes: tag me with your glossy, fudgy creations!
More Recipes You’ll Love
- Air Fryer Donuts – features a crispy exterior and pillowy interior like Brownie bites stuffed with Nutella
- Instant Pot Cheesecake – delivers a glossy, creamy texture that contrasts beautifully with chocolatey bites
- Instant Pot Rice Pudding – a comforting, make-ahead dessert that pairs well with rich, fudgy morsels
Brownie Bites Stuffed with Nutella
Ingredients
Method
- Preheat oven to 350°F. Line a 24-cup mini muffin tin with liners or spray lightly.
- In a microwave-safe bowl, melt butter and chopped chocolate in 30-second intervals, stirring until smooth. Let cool 2–3 minutes.
- Whisk in granulated and brown sugars until glossy, then add eggs one at a time, whisking until incorporated. Stir in vanilla extract.
- In a separate bowl, whisk together flour, cocoa powder, and salt. Fold dry ingredients into chocolate mixture until just combined.
- Spoon 1 heaping tablespoon of batter into each muffin cup, smoothing the tops.
- Divide Nutella into 24 half-teaspoon dollops and chill until firm, then press one into center of each batter cup.
- Top each with another tablespoon of batter, covering the Nutella completely.
- Bake 15–18 minutes, or until edges are set and centers gently wobble.
- Cool in pan 5 minutes, then transfer bites to a wire rack to cool completely.