There’s something irresistible about warm, gooey Brownie bites stuffed with Nutella—fragrant steam rises as you break one open, revealing a glossy, chocolate-hazelnut center. In my fifth test run, I tuned the freezing time and batter consistency until each bite held its shape yet gave way to a silky filling. Let’s dive into what makes these miniature treats so comforting and how my kitchen experiments shaped this recipe.
Why You’ll Love Brownie bites stuffed with Nutella
- Mini snack size—ideal for parties or lunchbox surprises
- Crispy edges encase a molten, nutty heart
- Quick bake time (8–10 minutes) delivers fresh treats fast
- Boxed mix shortcut meets indulgent homemade vibes
A Little Background
On a rainy Saturday morning, I rolled Nutella into tiny balls and realized that chilling them for at least an hour prevents any oozing. Through three rounds of tweaks—adjusting batter oil ratio and freeze time—I arrived at bites that pop free of the pan without sticking.
Key Ingredients for Brownie bites stuffed with Nutella
- Fudge Brownie Mix (1 box, 18.3 oz): Base for quick, reliable texture; choose your favorite brand.
- Eggs (2 large): Bind the batter—room temperature helps even mixing.
- Water (¼ cup): Keeps the mix moist; use filtered for the cleanest taste.
- Vegetable Oil (½ cup): Ensures pliable dough; swap with melted coconut oil for a subtle twist.
- Nutella (½ cup): Divided into 24 small scoops and frozen to form the molten center.
- Powdered Sugar: Optional dusting for a hint of sweetness and a pretty finish.
How to Make Brownie bites stuffed with Nutella
- Form 24 Nutella spheres (~½ tsp each) and freeze at least 1 hour until solid.
- Preheat oven to 350°F; grease a 24-cup mini muffin tin so bites release easily.
- Stir together brownie mix, eggs, water, and oil until a dense, glossy batter forms.
- Scoop 1 Tbsp batter, flatten into a disc, enclose a frozen Nutella ball, seal edges, and bake 8–10 minutes until tops set. Let rest 5 minutes, then dust with powdered sugar.
Pro Tips & Troubleshooting
- Testing note (cooking): I trimmed bake time by 1 minute on round two for a fudgier middle without collapse.
- If bites stick, let them cool fully in the tin—tap gently on the counter to release.
- Stir in a pinch of cinnamon or chili powder into the batter for a Mexican chocolate twist.
- To halve the batch, freeze 12 Nutella scoops and use half the batter; bake in a 12-cup mini tin.
Storage & Make-Ahead Guide
Store at room temperature in an airtight container for up to 2 days, or refrigerate for up to 5 days. To freeze, pop cooled bites into a freezer-safe bag for up to 3 months—thaw at room temperature. Personal testing note (storage): after 4 days in the fridge, they maintained their fudgy texture without getting dry.
Serving Suggestions
Arrange these brownie nuggets on a platter alongside fresh raspberries or a scoop of vanilla ice cream. For a brunch board, add berries, whipped cream, and coffee—each bite becomes a moment to savor.
Frequently Asked Questions
- How do I prevent brownie bites from sticking? Be sure to grease the mini tin well or use silicone liners; allow bites to cool completely before removing.
- Can I use homemade brownie batter instead of a box mix? Yes—use your favorite brownie recipe, but chill the batter slightly so it’s firm enough to shape around Nutella.
- What’s the best way to freeze Nutella stuffed brownie bites? Flash-freeze on a baking sheet for 30 minutes, then transfer to a freezer-safe bag to keep centers intact.
- Can I make these ahead for a party? Assemble and freeze sealed bites; bake straight from frozen, adding 2 extra minutes to the bake time.
- How long should I bake if I use a different oven temperature? If you bake at 325°F, extend baking to 12–14 minutes until tops lose their sheen.
- Are there allergen-friendly substitutions? Swap oil for melted dairy-free butter and choose a gluten-free brownie mix for a safe alternative.
Final Thoughts
Brownie bites stuffed with Nutella hit every note: a crackling edge, a tender crumb, and a molten core. My favorite way to enjoy them is straight from the oven with a dusting of powdered sugar and a cold glass of milk. Give them a whirl and share your results—I can’t wait to hear how they turn out!
More Recipes You’ll Love
- Cottage Cheese Brownies – a unique spin on fudgy brownies with added protein and tenderness
- Marshmallow Nougat Bars – chewy, no-bake bites that balance sweetness and texture
- Rice Krispie Treats – quick, crunchy-sweet squares for a crowd-pleasing snack
- Chocolate Torte – rich, multi-layered chocolate indulgence for special gatherings
Brownie bites stuffed with Nutella
Ingredients
Nutella Filling
- 0.5 cup Nutella divided into 24 small scoops and frozen
Brownie Batter
- 1 box fudge brownie mix 18.3 oz
- 2 large eggs room temperature
- 0.25 cup water filtered
- 0.5 cup vegetable oil or melted coconut oil
Instructions
Prepare Nutella Centers
- Form 24 Nutella balls (~½ teaspoon each) and freeze until solid, about 1 hour.0.5 cup Nutella
Make Batter
- Preheat oven to 350°F. Grease a 24-cup mini muffin tin.
- In a bowl, stir brownie mix, eggs, water, and oil until a dense, glossy batter forms.1 box fudge brownie mix, 2 large eggs, 0.25 cup water
Assemble & Bake
- Spoon about 1 tablespoon of batter into each cup, press a frozen Nutella ball into the center, then cover with another tablespoon of batter, sealing edges.0.5 cup Nutella, 1 box fudge brownie mix, 2 large eggs, 0.25 cup water
- Bake for 8–10 minutes until tops lose their sheen. Let rest in the tin 5 minutes before removing.
Finish & Serve
- Dust with powdered sugar and serve warm or at room temperature.