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Brownie bites stuffed with Nutella

Brownie Bites Stuffed with Nutella

These mini brownie bites are filled with chilled Nutella dollops that stay perfectly centered in every tender, fudgy bite. Rich chocolate flavor meets creamy hazelnut spread in under 40 minutes—ideal for dessert trays or a sweet snack.
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Prep Time 10 minutes
Cook Time 18 minutes
Chill Time 10 minutes
Total Time 38 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Chocolate Base
  • 1 cup unsalted butter melted
  • 8 oz semi-sweet chocolate chopped
Sugar & Eggs
  • 1 cup granulated sugar
  • 0.5 cup light brown sugar packed
  • 4 large eggs
  • 2 teaspoons vanilla extract
Dry Ingredients
  • 1 cup all-purpose flour spooned and leveled
  • 2 Tablespoons all-purpose flour spooned and leveled
  • 0.667 cup unsweetened cocoa powder
  • 0.25 teaspoon kosher salt
Nutella Filling
  • 1 cup Nutella divided into 24 half-teaspoon dollops, chilled

Method
 

Preparation
  1. Preheat oven to 350°F. Line a 24-cup mini muffin tin with liners or spray lightly.
Make the Batter
  1. In a microwave-safe bowl, melt butter and chopped chocolate in 30-second intervals, stirring until smooth. Let cool 2–3 minutes.
  2. Whisk in granulated and brown sugars until glossy, then add eggs one at a time, whisking until incorporated. Stir in vanilla extract.
  3. In a separate bowl, whisk together flour, cocoa powder, and salt. Fold dry ingredients into chocolate mixture until just combined.
Assemble Bites
  1. Spoon 1 heaping tablespoon of batter into each muffin cup, smoothing the tops.
  2. Divide Nutella into 24 half-teaspoon dollops and chill until firm, then press one into center of each batter cup.
  3. Top each with another tablespoon of batter, covering the Nutella completely.
Bake & Cool
  1. Bake 15–18 minutes, or until edges are set and centers gently wobble.
  2. Cool in pan 5 minutes, then transfer bites to a wire rack to cool completely.

Notes

Chilling the Nutella ensures neat pockets of filling and prevents it from melting into the batter.
For a richer chocolate flavor, use a high-quality 60–70% cacao semi-sweet chocolate.