Valentine’s Day Nutella Brownies are over-the-top rich, creamy and dreamy! They are full of heart — and that heart is literally full of Nutella. There’s chocolate, hazelnut and a little love in every mouth-watering morsel! This is one of the best Nutella recipes ever!“You can’t make everybody happy, you’re not a jar of Nutella.”
-I don’t know who said this, but think it’s funny.
My whole life people have asked if I was born on Valentine’s Day.
Then they ask if I’m Italian or Russian. (The name Valentina is popular in both Italy and Russia.)
Though some of my ancestors were from Russia, my parents just liked the name Valentina. They thought it was pretty, happy and lyrical. I agree and I’ve always loved it.
Could my name be the reason that I’ve always loved Valentine’s Day? Could it be why I’m in love with these Valentine’s Day Nutella Brownies? Um, I seriously doubt that!
How to Make Adorable Valentine’s Day Nutella Brownies
- Separate the eggs.
- Add a portion of the Nutella and cocoa powder to egg yolks and mix.
- Whip the egg whites until stiff peaks form, about 3 minutes.
- Fold the whipped whites into the Nutella mixture.
- Add the batter to prepared pans.
- Bake and then let them cool.
- Use a small heart shaped cookie cutter, or a paring knife to cut out a small heart on top of each brownie. (I use a heart cutter that’s 3/4-inch wide at the top.) DO NOT push the cutter all the way to the bottom of the brownie — about half way is perfect. Once the cutter is in the brownie, gently wiggle it as you pull it up. This will pull out a bit of the brownie in a little heart shape, and will only work if the brownies are not too warm. If you use a knife, once you shape the heart, use the tip of the knife to remove a bit of the brownie. (Save these cute brownie hearts and they served as part of this treat!)
- Pipe the remaining Nutella into the hollowed out hearts.
(Super detailed instructions are below.)
Tips for Making this Nutella Dessert
- I like to keep it simple and Nutella-y, but of course these would be adorable if you filled the hearts with pink or red frosting.
- For an easier route, and if your making these for an occasion other than Valentine’s Day, simply spread a thin layer of Nutella on top. (If you made them, they’re full of love either way!)
- You can also make these brownies in an 8 x 8 x 2-inch baking dish. The baking time will be longer, maybe 20 minutes or so. Let them cool for at least 30 minutes before cutting them into squares and serving.
So, spread a little love around on Valentine’s Day — and everyday — with these super cute, super delicious Valentine’s Day Nutella Brownies full of Heart!
Make them this weekend!And would you believe this recipe only has three ingredients? It’s true!
And yes, of course you can skip the little hearts. I know everyone doesn’t have that little cutter on hand. These brownies are delicious either way.
Here are a few of more mouth-watering Nutella recipes for you:
- Nutella Blackout Cake
- Nutella Truffles
- Gluten-Free Nutella Chocolate Chip Cookies
- Hazelnut Praline Nutella Pie
Timeline for Valentine’s Day Nutella Brownies full of Heart:
up to 1 day and at least 4 hours ahead: Make the batter and bake the brownies.
up to 1 hour and at least 20 minutes ahead: Cut out the hearts and fill them up!
You can actually make the brownie portion, through the baking a few days ahead, and freeze them, wrapped tightly in plastic. When I do this, I like to warm them in the oven just before serving. Don’t add the Nutella to the heart until after you defrost them.
Valentine's Day Nutella Brownies are over-the-top rich, creamy and dreamy! There's chocolate, hazelnut and a little love in every mouth-watering morsel!
*WARNING: This is a bizarre batter -- it won't look or have the texture of a regular brownie batter. DON'T WORRY! It should be like this.
*Makes approximately 2 dozen
Heat the oven to 350°F and grease one or two non-stick mini-muffin pans with the butter, or use small cupcake papers. (My mini-muffin pan has 2 dozen spaces, and each is about 3/4-inch deep with a 2-inch diameter.)
Separate the eggs placing the whites in a medium-sized mixing bowl, and the yolks in another.
Add the 1 1/2 cups of Nutella and cocoa powder to the egg yolks and mix until it's evenly blended. Set aside.
Now, use the whisk attachment on an electric mixer, on a medium-high speed to whip the egg whites until stiff peaks form, about 3 minutes. (You can also use a hand whisk -- it will just take a bit more time and energy.)
Fold the whipped whites into the Nutella mixture until they are fully incorporated. This will seem difficult at first because the Nutella batter is quite thick. Keep mixing and it will incorporate. You can also use the electric mixer here to make it smooth, but for as little time as possible.
Then add the batter into the prepared pans, filling each space about 3/4 full. This is easily accomplished with a small cookie scoop (a 1-1/4-inch scoop is the perfect size.)
Bake in the preheated oven until they have risen, are solid and have a crackled surface, about 10 minutes. They will fall down a bit in the center after they are out of the oven. Let them cool in the pan for at least 15 minutes.
If you haven't used cupcake papers, use a small knife to go along the edges of each brownie to loosen it. Then they should pop out easily. Let them cool to room temperature.
Use a small heart shaped cookie cutter, or a paring knife to cut out a small heart on top of each brownie. (I use a heart cutter that's 3/4-inch wide at the top.) DO NOT push the cutter all the way to the bottom of the brownie -- about half way is perfect. Once the cutter is in the brownie, gently wiggle it as you pull it up. This will pull out a bit of the brownie in a little heart shape, and will only work if the brownies are not too warm. If you use a knife, once you shape the heart, use the tip of the knife to remove a bit of the brownie. (Save these cute brownie hearts and they served as part of this treat!)
Add the remaining 3 tablespoons of Nutella to a small zip-lock bag and cut a tiny bit off of one of its bottom corners. Then, holding the tip close to the bottom of each hollowed out heart, squeeze gently to fill it up.
Serve with the tiny heart cut-outs.