Molten Nutella Skillet Lava Brownie with Crackly Top Tips, FAQ & printable recipe

Tips for success

For the best crackly top, beat the eggs and sugar for the full 2 minutes until the mixture is pale and thick. This incorporates air and dissolves the sugar, which sets into a shiny crust. Use room-temperature eggs for better volume. Also, do not open the oven during baking, as the sudden temperature change can deflate the top.

To make the lava effect more dramatic, freeze the Nutella disk until it is completely solid. You can also make the disk a few days ahead and keep it in the freezer.

When scooping the brownie, use a large spoon and dig straight down to get a generous amount of the molten center. Serve immediately, as the lava will set as the brownie cools.

Variations

• Double Chocolate: Stir 1/2 cup of dark chocolate chips into the batter before assembling. The extra chocolate adds pockets of melted chocolate throughout the brownie, intensifying the chocolate flavor.
• Peanut Butter Swirl: Instead of a Nutella disk, freeze 1/2 cup of peanut butter in a disk. After pouring the batter, dollop additional peanut butter on top and swirl with a knife for a marbled effect.
• Salted Caramel: Replace the Nutella with a frozen disk of thick salted caramel. Top the baked brownie with flaky sea salt and a drizzle of extra caramel for a sweet-sally contrast.
• Mint Chocolate: Add 1/2 teaspoon of peppermint extract to the brownie batter. Use a mint chocolate spread for the lava center, and top with crushed peppermint candies instead of hazelnuts.

Storage and make-ahead

Fridge

Store leftover brownie in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave for 15-20 seconds before serving.

Freezer

Freeze the baked brownie (without ice cream) in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and reheat in the microwave or oven.

Reheat

Reheat individual slices in the microwave for 15-20 seconds, or in a 350°F (175°C) oven for 5-8 minutes until warm.

Leftover brownie can be stored in an airtight container at room temperature for up to 2 days. The molten center will set as it cools, but the brownie remains fudgy.

To reheat, place individual portions in the microwave for 15-20 seconds until warm. For longer storage, wrap the cooled brownie tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

The Nutella disk can be frozen up to 2 weeks ahead. The brownie batter can also be prepared in advance: mix the batter, cover the bowl, and refrigerate for up to 24 hours.

When ready to bake, let the batter sit at room temperature for 30 minutes, then assemble and bake as directed. The baking time may need an extra 2-3 minutes if the batter is cold.

Serving ideas

Serve the brownie warm, straight from the skillet, with a scoop of vanilla bean ice cream on top. The cold ice cream melting over the warm brownie is a classic pairing, and the toasted hazelnuts add a nutty crunch. For an extra touch, drizzle with a little warm chocolate sauce or caramel, though the brownie is rich enough on its own.

This dessert is best enjoyed immediately after baking, while the center is still molten. For a dinner party, assemble the skillet ahead of time and bake it when guests are ready for dessert.

The brownie can also be portioned into bowls and topped with ice cream for individual servings. Leftovers, if any, can be reheated briefly in the microwave.

Frequently asked questions

Recipe card

Molten Nutella Skillet Lava Brownie with Crackly Top

Prep 10 minCook 20 minTotal 30 minServes 6

Ingredients

• 150 g dark chocolate, chopped
• 100 g butter, plus extra for the skillet
• 150 g brown sugar
• 2 large eggs
• 50 g all-purpose flour
• 30 g unsweetened cocoa powder
• 1/2 cup Nutella, frozen into a disk
• 1/4 cup chopped hazelnuts, toasted
• vanilla bean ice cream, for serving

Instructions

1. Melt the dark chocolate and butter together in a heatproof bowl set over a pan of simmering water, stirring until glossy and smooth. Remove from the heat and let cool slightly. Add the brown sugar and eggs, then beat vigorously for 2 minutes until the mixture is pale, thick, and glossy. This vigorous beating creates the shiny, crackly top as the brownie bakes.
2. Sift the flour and cocoa powder over the chocolate mixture. Fold gently with a rubber spatula until just combined and no streaks of flour remain. Do not overmix, as that can make the brownie tough. The batter will be thick and fudgy.
3. Butter a 10-inch cast iron skillet generously. Pour half of the brownie batter into the skillet and spread it evenly. Place the frozen Nutella disk in the center, then pour the remaining batter over it, covering the disk completely. Smooth the top gently.
4. Heat the oven to 350°F (175°C). Bake the brownie for 20 minutes, until the edges are set and the center is soft but not liquid. The top should look crackly and slightly shiny. A toothpick inserted near the edge should come out with moist crumbs, but the center will remain gooey.
5. Let the brownie cool for 5 minutes on a wire rack. Top with a scoop of vanilla bean ice cream and sprinkle with toasted chopped hazelnuts. Scoop into the warm center to reveal the molten Nutella lava. Serve immediately while the center is still flowing.

Contains: gluten, eggs, milk, tree nuts, soy

Estimated nutrition per serving

Calories

580

Protein

7 g

Carbohydrates

62 g

Fat

35 g

Automatic estimate from the ingredient list, not laboratory-verified.