Nutella Brownies

I’ve made a lot of brownie batches, and Nutella works best when it is treated as part of the fat and sugar in the batter, not just a topping. It gives these brownies a deep chocolate-hazelnut flavor while keeping the center soft and fudgy.

These Nutella brownies are perfect when you want a dessert that feels homemade but does not need fancy steps. You get a shiny crackly top, chewy edges, and a dense chocolate center with that familiar Nutella richness in every bite.

This version keeps the method simple. You do not need a mixer, melted chocolate, or complicated layering. Just use a good chocolate-hazelnut spread, unsweetened cocoa powder, and all-purpose flour for the best balance of flavor and texture.

Why You’ll Love This Recipe

• Deep Nutella flavor: The spread goes right into the batter, so the flavor is rich all the way through.
• Fudgy texture: These brownies stay dense and soft instead of turning cakey.
• Simple ingredients: Most of what you need is already in a basic baking pantry.
• No mixer needed: A bowl, whisk, and spatula are enough.
• Great for sharing: They slice well once cooled and work for parties, bake sales, lunchboxes, or weekend treats.

Ingredients

• Nutella: Use the original chocolate-hazelnut spread for the strongest flavor and smoothest texture. Other brands can work, but some are thicker or oilier.
• Unsalted butter: Melted butter helps create a rich, chewy brownie base. If using salted butter, reduce the added salt slightly.
• Granulated sugar: Helps form the shiny, crackly top and balances the cocoa.
• Eggs: Use large eggs at room temperature if possible. They blend more smoothly into the batter.
• Vanilla extract: Adds warmth and makes the chocolate flavor taste rounder.
• All-purpose flour: This gives the brownies structure without making them dry. Measure it lightly, not packed.
• Unsweetened cocoa powder: Use natural unsweetened cocoa powder for a classic brownie flavor.
• Salt: A small amount keeps the brownies from tasting flat.
• Chocolate chips: Optional, but they add melty pockets and make the brownies feel extra indulgent.

Step-by-Step Instructions

1. Prepare the pan

Preheat your oven to 350°F. Line an 8×8-inch baking pan with parchment paper, leaving some overhang on the sides. This makes it much easier to lift the brownies out after baking.

Lightly grease the parchment so the edges release cleanly.

2. Melt the butter

Melt the butter in a microwave-safe bowl or small saucepan. Let it cool for a few minutes before mixing it with the eggs. Hot butter can scramble eggs, so you want it warm, not steaming.

3. Mix the Nutella and butter

Add the Nutella to a large mixing bowl with the melted butter. Whisk until the mixture looks smooth and glossy.

This step matters because Nutella is thick. Blending it with the butter first makes the batter easier to mix later.

4. Add sugar, eggs, and vanilla

Whisk in the sugar until combined. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla.

The batter should look shiny and slightly thicker at this point. That shine is a good sign for the crackly brownie top.

5. Add the dry ingredients

Add the flour, cocoa powder, and salt. Switch to a spatula and fold gently until no dry streaks remain.

Do not overmix here. Once flour goes in, too much stirring can make brownies tough instead of fudgy.

6. Fold in chocolate chips

If using chocolate chips, fold them in with a few gentle strokes. Save a small handful to sprinkle on top if you want a more bakery-style finish.

7. Spread the batter into the pan

Scoop the batter into the prepared pan. It will be thick, so spread it into the corners with a spatula.

Smooth the top, but do not worry about making it perfect. A few swirls make the baked brownies look more homemade and rich.

8. Bake until just set

Bake for 25 to 30 minutes, or until the edges look set and the center no longer jiggles. A toothpick should come out with moist crumbs, not wet batter.

For fudgy brownies, pull them from the oven before the toothpick comes out completely clean.

9. Cool before slicing

Let the brownies cool in the pan for at least 30 minutes. For the cleanest slices, cool them fully before cutting.

Use the parchment overhang to lift the brownies onto a cutting board. Slice with a sharp knife, wiping the blade between cuts.

Pro Tips

• Do not overbake. Nutella brownies firm up as they cool. If they look fully dry in the oven, they may be overdone.
• Measure flour correctly. Spoon flour into the measuring cup and level it off. Scooping directly from the bag can pack in too much flour.
• Use parchment paper. It prevents sticking and helps you lift the brownies out without breaking them.
• Let them cool. Warm brownies taste great, but they slice better after cooling.
• Add a little salt on top. A tiny pinch of flaky salt before baking makes the chocolate-hazelnut flavor stronger.

Variations

Extra Nutella Swirl

Drop small spoonfuls of Nutella over the batter before baking. Swirl gently with a knife. Do not overdo it, or the top can become too soft.

Nutella Walnut Brownies

Fold in chopped walnuts or hazelnuts for crunch. Toast the nuts first for better flavor.

Gluten-Free Nutella Brownies

Use a good 1:1 gluten-free baking flour blend in place of all-purpose flour. The texture may be slightly more delicate, so let the brownies cool fully before slicing.

Espresso Nutella Brownies

Add 1 teaspoon of instant espresso powder to the batter. It will not make the brownies taste like coffee, but it will deepen the chocolate flavor.

Storage & Reheating

Store Nutella brownies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the fridge for up to 1 week.

To freeze, wrap individual squares tightly and place them in a freezer-safe bag for up to 2 months. Thaw at room temperature before serving.

To reheat, microwave one brownie for 8 to 12 seconds. This brings back the soft, fudgy center without drying it out.

FAQ

Can I make Nutella brownies ahead of time?

Yes. These brownies are great made ahead because the texture gets even fudgier after they cool. Bake them the day before, store them covered, and slice when ready to serve.

Why did my Nutella brownies turn out dry?

They were probably overbaked or had too much flour. Brownies should come out of the oven with moist crumbs on the toothpick. Also, spoon and level the flour instead of packing it into the cup.

Can I use a different chocolate-hazelnut spread?

Yes, but the texture can change. Some spreads are thicker, sweeter, or oilier than Nutella. If your spread is very stiff, warm it slightly before mixing.

Can I double this recipe?

Yes. Double the ingredients and bake in a 9×13-inch pan. Start checking around 28 minutes, but baking time may be a little longer depending on your oven.

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