"#ad Three words: Nutella®. Shortbread. Brownies. Tell me you're not drooling! I've teamed up with my friends @thefeedfeed and @nutella to bring you these super delicious brownies made with a buttery shortbread crust and swirls of creamy @nutella hazelnut spread. These perfectly chewy, extra fudgy brownies are loaded with delicious roasted hazelnut flavor that will keep you coming back for more this holiday season. Eat them warm and gooey straight from the oven (don't forget a sprinkle of salt!) or let them cool completely and slice them up for holiday gifting."
Shortbread Brownie Bars with Nutella®
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A Note from Feedfeed
The holiday baking season isn't complete until you've whipped up something special with Nutella®. Get inspired to cook with everyone’s favorite hazelnut spread with this delicious recipe.
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- Recipe Card
Prep time: 15mins
Cook time: 50mins
Serves or Makes: 16
Recipe Card
ingredients
Shortbread
- 10 tablespoons unsalted butter, very soft but not melted
- 1/4 cup granulated sugar
- 1 1/3 cup all-purpose flour
- 1 teaspoon vanilla
- 1/4 teaspoon kosher salt
ingredients
Nutella® Brownies
- 1/4 cup unsalted butter, cubed
- 1/4 cup canola oil
- 5 ounces bittersweet chocolate chips
- 3 eggs, room temperature
- 1 cup granulated sugar
- 1 teaspoon vanilla
- 3/4 cup all-purpose flour
- 1 cup dutch process cocoa powder, sifted
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 2/3 cup Nutella®
- flakey sea salt, optional
Method
Step 1
Preheat the oven to 325° F. Spray an 8 x 8 baking pan with non-stick baking spray and line the bottom and sides with parchment paper. Allow the ends of the parchment to hang over the sides of the pan by about 2 inches for easy removal of the bars once baked.
Step 2
In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar until light and creamy, about 3 minutes. Scrape down the sides of the bowl.
Step 3
Add the vanilla and mix to combine.
Step 4
Add the flour and salt and mix on low speed to combine. Do not over mix.
Step 5
Transfer the shortbread dough to the prepared pan and use your hands or a spatula to press the dough evenly into the pan.
Step 6
Bake for 20 minutes. The shortbread will just barely begin to brown along the edges. Do not over bake. Remove from the oven and cool for about 5 minutes before topping with the brownie layer.
Step 7
Adjust the oven temperature to 350°F.
Step 8
While the shortbread is baking, melt the butter, oil and chocolate chips over a double boiler. To make a double boiler, fill a small pot with 2 inches of water and heat over medium heat. Top with a heat safe bowl and melt the ingredients over a simmer while stirring occasionally. Do not let the bottom of the bowl touch the water below. Continue to stir until the chocolate and butter are melted and smooth. Remove the bowl from the heat and set aside to cool for 10 minutes.
Step 9
Once the chocolate is slightly cooled, whisk together the eggs and sugar in a medium bowl until well combined, about 1 minute. The eggs should appear frothy with bubbles along the sides of the bowl.
Step 10
Pour in the cooled chocolate mixture and whisk to combine well. Add the vanilla and stir until incorporated.
Step 11
Add the flour, cocoa powder, baking powder and salt. Use a large spatula to fold the mixture together. Stir only until a few streaks of flour remain.
Step 12
Spoon the brownie batter over the shortbread and use an offset spatula to spread it evenly across the pan.
Step 13
Use a teaspoon to place dollops of the Nutella hazelnut spread on top of the brownie batter. Use a toothpick or table knife to make swirls in the batter.
Step 14
Bake for 25 minutes or until the edges of the brownies are set.
Step 15
Remove from the oven and cool completely before slicing. Sprinkle with flakey sea salt before serving if desired.
Step 16
Store brownies tightly covered in a cool, dry place for up to 4 days.