extra crinkly nutella fudge brownies

Brownies are an every season-type of dessert, and these Extra Crinkly Nutella Fudge Brownies certainly have a seat at your next gathering.

I truly was surprised at how difficult achieving the perfect brownie proved to be. Like most, I subsisted on boxed brownies as a kid, eventually upgrading to Ghirardelli brand like the bougey ass lady I was in college. I never considered technique or making from scratch, not until much later. I still love me a boxed brownie, but the magic of the treat is amplified when you saddle up and whip up the batter on your own.

These brownies, in the testing stages, were a balls-to-the-wall pain in the ass. The result is damn worth it, though. Crinkly, fudgy, thick, like munching a whole chocolate bar laced with hazelnut and speckles of chocolate chunks throughout. Any and all sweet cravings are sure to be demolished with a bite of these decadent squares.

Wondering how to achieve the ultimate brownie? Read on. I’ll show you how.

Bill Nye the Brownie Guy

First, the crinkle top. Felt elusive at first, but with the right touch, it’s pretty easy to achieve.

I read up on wrinkly brownies and the most helpful guide came from Handle the Heat. I pulled two summations from the writeup.

One…the sugar must be added to hot butter, otherwise it won’t dissolve properly. The water content of the butter will break down the sugar enough so that it doesn’t pool at the top of the baked brownies and prevent the shiny crust atop from forming.

Two… the eggs. Whip the shit out of them. I use the paddle on my Kitchenaid to froth up those puppies for a solid 3-4 minutes – I’ve seen recipes go up to 8 or longer. The key is infusing enough air into the eggs that it creates a meringue-like texture within the batter.

Three… solid chocolate. These brownies call for chocolate chips and cocoa powder, and the chocolate chips are what lend the fudgy richness to the batter which would otherwise lack.

Armed with that knowledge, the rest is cake. Or brownie. Whatever.

Brownie Points

Start by heating the butter with chocolate chips in 30 second increments until silky like a ganache. Immediately whisk in both white and brown sugar. The latter caramelizes in the batter and deepens the flavors.

In a separate bowl, beat those eggs to a frothy pulp. Once their bubbly and frothing, slowly stream in the chocolate mixture, then add vanilla extract and instant espresso. Mix in flour, cocoa powder, baking powder, and salt, then fold in the last of the chocolate chips.

Pour half of the batter in a 9 x 9 inch pan lined with parchment. Spoon globs and globs of sweet Nutella evenly atop, then spread the remaining batter. It’s totally fine if some of the Nutella peaks through.

Bake for 35-40 minutes. If you want thinner brownies and a higher quantity, use a 9 x 13 inch cake pan and reduce the baking time to around 30-35 minutes. I check mine in 5 minute increments after 25 have elapsed in order to ensure I don’t overcook the things. That would suck.

Unless you don’t mind scooping crumbs up and shoving them in your maw, let the brownies cool at least 30 minutes before slicing. They’ll still be warm but won’t disintegrate on contact with the knife.

I love a bit of powdered sugar on top and a sprinkle of flaky salt. Go real decadent and serve them a la mode with vanilla ice cream (or Vanilla Fudge for an extra bit of indulgence). You can also leave them be and just enjoy the deeply chocolatey, Nutella-infused goodness in each nibble. Or snarf. If you’re like me, it’s more like snarf.

Tried this recipe out? Leave a comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!

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