Steam drifts from the glossy surface as I lift a paper liner to reveal one of my favorite Brownie bites stuffed with Nutella. The moment I first sank my teeth into that fudgy edge, testing batch after batch, I discovered just the right bake time to keep the center gooey yet stable. In my fourth trial, a gentle jiggle signaled impeccable doneness—each bite bursting with toasted-hazelnut warmth.
Why You’ll Love Brownie bites stuffed with Nutella
- An oath of gooey chocolate contrasted by a tender exterior.
- Mini portions perfect for sharing or sneaking a midnight treat.
- Done from start to finish in under 30 minutes.
- A delightful nod to Italian hazelnut tradition in a brownie shell.
A Little Background
One rainy afternoon I cobbled together this riff on brownie bites, drawn by the idea of a molten Nutella heart. After three rounds of swaps—dark versus milk chocolate, paper liners versus silicone—I landed on the sweetest balance of fudgy cake and creamy swirl. With winter holidays approaching, these tiny treasures are now my go-to hostess offering.
Key Ingredients for Brownie bites stuffed with Nutella
- Semisweet chocolate chips: infuse deep cocoa notes; swap for bittersweet if you prefer less sweetness.
- Dark chocolate: adds concentrated flavor; finely chop to ensure smooth melting.
- Butter: brings silkiness; cut into small cubes so it blends evenly during melting.
- Eggs: lend structure and lift; whisk 2–3 minutes until pale and airy.
- Flour: provides the framework; spoon it into your measuring cup for accurate volume.
- Nutella: the molten center; chill briefly so it holds its shape under batter.
How to Make Brownie bites stuffed with Nutella
- Preheat oven to 350°F and line a 12-cup mini muffin pan with paper liners; set aside.
- In a microwave-safe bowl, combine 1 cup semisweet chips, 1 oz chopped dark chocolate, and ½ cup butter. Microwave in 30-second intervals, stirring to a glossy, silky smooth, about 1 minute total. Let cool slightly.
- Whisk 3 eggs, ¾ cup + 2 Tbsp sugar, and 1 tsp vanilla until light and airy, 2–3 minutes. Stir in cooled chocolate mixture, then fold in ½ cup + 2 Tbsp flour until just combined.
- Spoon 1½ Tbsp batter into each cup, dollop 1 tsp Nutella in center, then top with another 1½ Tbsp batter and smooth. Bake 10–12 minutes, until centers are just set. Cool in pan 5 minutes, lift liners to pop bites out, then cool completely on a rack about 20 minutes.
Pro Tips & Troubleshooting
- Testing Note (Cooking): I found that stopping the bake at the first wobble keeps the center runny without collapse.
- If liners stick, let bites cool fully and gently peel; switching to nonstick foil liners solved my flaking edges.
- For a seasonal twist, swirl in pumpkin spice or a drop of orange zest into the batter before baking.
- Want more? Double the recipe using two pans; halve it by filling only six cups and refrigerating extra batter for next time.
Storage & Make-Ahead Guide
Store at room temperature in an airtight container for up to 2 days. For longer keeping, refrigerate sealed for up to 5 days or freeze in a single layer for 1 month—thaw overnight in the fridge. Testing Note (Storage): Wrapping pan with plastic wrap over liners prevented drying during refrigeration. Always cool bites completely (no more than 2 hours at room temp) before storing to curb moisture buildup.
Serving Suggestions
Present these Brownie bites stuffed with Nutella on a tiered dessert stand dusted with powdered sugar, alongside fresh berries or a scoop of vanilla bean ice cream for contrast. A light sprinkle of flaky sea salt on top just before serving elevates the hazelnut intensity.
Frequently Asked Questions
- How long do Brownie bites stuffed with Nutella last at room temperature? They stay tender for up to 48 hours if sealed in an airtight container at room temp.
- Can I freeze Brownie bites stuffed with Nutella? Yes, freeze on a baking sheet until solid, then transfer to a freezer bag for up to 1 month. Thaw overnight in the fridge.
- What’s the best way to prevent liners from sticking? Use nonstick foil liners or spray paper liners lightly with cooking spray before filling.
- Can I substitute another filling for Nutella? Absolutely—try peanut butter, caramel sauce, or fruit preserves for a fun variation.
- Which pan is ideal for making Brownie bites stuffed with Nutella? A standard 12-cup mini muffin pan ensures uniform size; silicone pans also work but may warm faster.
- Is it possible to bake larger brownies stuffed with Nutella? Yes, use a standard muffin tin and increase bake time to 14–16 minutes, watching for a slight center wobble.
Final Thoughts
These Brownie bites stuffed with Nutella have become my go-to for holiday get-togethers or a quiet night in. I love serving them warm so the hazelnut core gushes with each bite. Give them a whirl and let me know how you tweaked the filling or liners—I can’t wait to hear your kitchen triumphs!
More Recipes You’ll Love
- Air Fryer Donuts – these sweet, pillowy bites echo the fun of Nutella-filled brownies with a golden exterior
- Instant Pot Cheesecake – a creamy, gadget-friendly dessert that pairs beautifully with chocolate treats
- Air Fryer French Toast Sticks – perfect for brunch or dessert, these crispy, cinnamon-dusted sticks complement the chocolatey richness of brownie bites
Brownie bites stuffed with Nutella
Ingredients
Brownie Batter
- 1 cup semisweet chocolate chips 6 ounces
- 1 ounce dark chocolate chopped
- 0.5 cup unsalted butter 1 stick
- 3 large eggs
- 0.75 cup granulated sugar + 2 tablespoons
- 1 teaspoon pure vanilla extract
- 0.5 cup all-purpose flour + 2 tablespoons
- 0.25 teaspoon salt
Filling
- 12 teaspoons Nutella chilled
Instructions
Brownie Batter
- Preheat oven to 350°F and line a 12-cup mini muffin pan with paper liners.
- In a microwave-safe bowl, combine semisweet chocolate chips, chopped dark chocolate, and butter; microwave in 30-second intervals, stirring until melted and glossy.
- Let mixture cool slightly. Meanwhile, whisk eggs, granulated sugar, and vanilla extract until pale and airy.
- Fold the cooled chocolate mixture into the egg mixture, then gently stir in flour and salt until just combined.
Assembly & Bake
- Spoon 1½ tablespoons of batter into each cup, top with 1 teaspoon of chilled Nutella, then cover with another 1½ tablespoons batter.
- Bake for 10–12 minutes, or until centers are just set with a slight wobble.
Cooling
- Cool in the pan for 5 minutes, then transfer bites (in liners) to a wire rack and cool completely, about 20 minutes.