Nutella Brownies are perfectly thick, chewy, fudgy, and slightly gooey with a hint of chocolate hazelnut goodness. One of the best brownies I've ever had!
Yield:
9 large or 16 small brownies
Prep Time:20minutes
Cook:40minutes
Tessa's Recipe Rundown...
Taste: Ultra chocolaty with a hint of Nutella. Read the recipe notes on how to get even more chocolate hazelnut flavor. Texture: Just wow. Outrageously thick, chewy, fudgy, and slightly gooey. Ease: Easy but there are a few extra steps involved which really make these brownies the best. Just trust me on the recipe, it’s been carefully tweaked and perfected! Appearance: Perfect squares of heaven! Pros: Incredible brownies worthy of any occasion. Cons: None. Would I make this again? Absolutely yes.
Running this blog as a full time business can often paradoxically mean a lot of time away from the kitchen. There’s a lot of behind-the-scenes work that goes into everything. That sometimes means getting relaxed time in the kitchen is like a special treat. Until I make a giant mess and am staring down a huge stack of dirty dishes.
But luckily when a recipe turns out, the dishes are a small price to pay for a taste of something delectable. There’s a special gratification that comes from a homemade kitchen success and it feels that much better when it’s a recipe you’ve written and created.
Now, Nutella Brownies aren’t all that original. But this recipe is based off my Ultimate Brownie recipe which took SIX+ batches to perfect. I tweaked that recipe slightly by adding a bunch of Nutella, of course, and some other tweaks like a bit of cocoa powder to absorb some of the extra moisture. The result is something magnificent. I hope the photos really capture just how rich, fudgy, and gooey these brownies are thanks to the jar of Nutella.
Homemade Nutella Brownies + cold glass of milk = my idea of perfect. What’s yours?
If you make this Nutella Brownies recipe, be sure to snap a picture and tag me and #handletheheat on Instagram!
How to Make Nutella Brownies
Ingredients for Fudgy Nutella Brownies:
Semisweet chocolate chips – you can’t forget the chocolate chips in the best Nutella brownies!
Butter – I always recommend using unsalted butter in baking so you’re in control of the total amount of salt used in the recipe.
Unsweetened chocolate, chopped – I use chopped unsweetened chocolate baking bars. You could also use more semisweet chocolate chips instead, just note they won’t melt down as easily.
Granulated sugar – white sugar sweetens and moistens the brownies.
Nutella – this chocolate hazelnut spread is the star ingredient of these brownies!
Eggs & an egg yolk – 3 large eggs plus 1 egg yolk provides the perfect texture.
Vanilla extract – rounds out the flavor perfectly.
All-purpose flour – measured accurately! Too much flour can result in a crumbly, dry, or dense texture instead of rich, fudgy brownies.
Cocoa powder – again, it’s so important to measure cocoa powder correctly to achieve the best brownie texture. More on this ingredient below.
Fine sea salt – balances out the sweetness.
What’s the best cocoa powder for Nutella Brownies?
Since there’s no leavener (baking soda or baking powder) in this recipe, you can use Dutch Process OR natural unsweetened cocoa powder. But I find unsweetened cocoa powder creates the perfect chocolate flavor and really lets the Nutella shine through.
When baking brownies, I highly recommend using a metal baking pan. I like this baking pan, or any quality metal baking pan that isn’t too dark in color. The darker the color, the more likely you are to burn the edges or have dry brownies.
Glass or ceramic baking pans will take LONGER to bake these brownies, and the texture may become more dense.
Bonus tip: I like to line my pan with parchment paper or foil, leaving an overhang so I can easily lift out the entire pan of brownies to cut and serve.
Can this brownie recipe be doubled?
You can easily double this recipe and bake in a 9 by 13-inch metal baking pan for about 35 to 40 minutes.
How to get crinkly crusts in brownies:
You know that tissue-thin shiny crust on top of brownies that we all love and want? It’s actually so easy to achieve!
The basic idea is to beat the eggs and sugar in the brownie batter extremely well to create a sort of foam. I discovered that I can short cut my way to that shiny crust by simply using a whisk to beat the the wet ingredients together extremely well, until the batter itself is ultra smooth and shiny. I’ve actually got an entire article dedicated to achieving crinkly crusts in brownies – check it out here!
How to store Nutella Brownies:
Store brownies in an airtight container for up to 3 days at room temperature or up to 5 days in the fridge.
Nutella Brownies are perfectly thick, chewy, fudgy, and slightly gooey with a hint of chocolate hazelnut goodness. One of the best brownies I've ever had!
Ingredients
1cup(170 grams) semisweet chocolate chips
1 1/2sticks (170 grams) unsalted butter, cut into pieces
4ounces(113 grams) unsweetened chocolate, chopped
1 1/4cups(245 grams) granulated sugar
1/2cup(150 grams) Nutella
3large eggs plus 1 egg yolk
1teaspoonvanilla extract
3/4cup(96 grams) all-purpose flour
1/4cupunsweetened (25 grams) cocoa powder
1/4teaspoonfine sea salt
Directions
Preheat the oven to 350°F. Line an 8x8-inch *metal* baking pan with foil or parchment, leaving an overhang, and spray with nonstick cooking spray.
In a large microwave-safe bowl, combine the chocolate chips, butter, and unsweetened chocolate. Heat in the microwave for 1 minute then stir. Continue heating in 30-second bursts, stirring between each burst, until the mixture is melted and smooth but not scorched. Remove from the microwave and let cool slightly. Stir in the Nutella.
In a large bowl, use an electric mixer to beat the eggs and sugar on medium-high speed until light and thick, about 3 minutes. Beat in the vanilla extract. Stir in the cooled chocolate mixture with a rubber spatula. Add the flour, cocoa, and salt, folding gently until combined.
Pour the batter into the prepared baking pan. Bake until a toothpick or tester comes out with moist crumbs still attached, 35 to 40. Do not overbake, you want to err on the side of underbaking. Let cool to room temperature. Serve at room temperature, warmed, or chilled.
The brownies definitely taste best the day they are baked, but can be stored in an airtight container for up to 3 days at room temperature or up to 5 days in the fridge. They are even more fudgy when they’re chilled.
Recipe Video
Recipe Notes
The Nutella flavor is slightly muted with baking. To punch it up, feel free to add a tablespoon of Frangelico to the batter or a cup of toasted chopped hazelnuts if you want a bit of crunch.
I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)
About Tessa...
I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)
I am making this recipie for the 3rd time in a month. Truly the best brownies I have ever made. My husband absolutely loves them….so do I. 🙂
Thanks, Tessa, for all the time and energy you put into each detail. I’m so grateful I’ve found you!
I wanted to know, if I want to add more nutella to the recipe by for example cutting down the amount of chocolate and replacing it with nutella, will it work?
Honestly, I can’t thank you enough for this recipe! Literally the best brownies I’ve ever made, they are absolute perfection! The only think i tweaked was i put 1 cup caster sugar instead of the amount the recipe asked cuz granulated sugar never melted properly when I made the ultimate brownies. My family loved it! Thank you so much!
Tessa! Oh, woman! These brownies are heaven on a plate! They are soft, decadent, gooey, and truly delicious! I added some crunch by mixing in some hazelnuts but it is totally optional. Thank you so much!
I tried this recipe and followed each step exactly- it came out perfect! Ended up serving it at a bridal shower and all the ladies loved it (they were like, YOU made these?? FROM SCRATCH?!) Best brownie recipe I’ve ever tried!!! Doesn’t really taste like Nutella but the taste and texture are very good. Thank you for sharing!
Fabulous, so happy to hear that! If you want more chocolate hazelnut taste, try adding about 2 tablespoons Frangelico to the batter. You can also add chopped hazelnuts! 🙂
Tessa, just want to thank you for providing the quantities in grams as well!!! That saves so much time for all the US recipe lovers around the world! Looking forward to try this one!
don’t get me wrong these brownies are really good! but I’ve been looking for some time now a recipe of nutella brownies but that will taste a lot to nutella.. The thing is I tried once a batch of brownies that I fell in love with and they tasted a bunch like nutella obviously I wasn’t given the recipe 🙁 So I have ever since been trying to decipher it.. with no luck.. Aside from that personal issue they are very nice
This recipe is just amazing. Too bad I can’t upload the picture. The texture is rich and gooey.
One thing though:
– you don’t get to taste the Nutella which was kind of disappointing (for my daughter)
– I only added 1 cup of sugar instead of 1 1/4, which turned out just fine. (Besides I didn’t have unsweetened choc just bittersweet so I thought it was going to be too sweet)
The result was just fantastic! Thanks a lot.
Hi Tessa, can I bake this recipe in a 13x9x2 inch pans? I wanted to try this too. So so love your Ultimate brownies. And everybody in my household loved it. Thank you so much for your great recipes.
Glad to hear that, Kei! Sure, a 9×13 pan should work. I’m not sure if you’re wanting to double the recipe to bake in that pan, or maintain the recipe for a thinner brownie?
Hi Tessa! I LOVE your recipes & am making these brownies for the second time this week! The liquor store lady laughed when I showed up looking for Frangelico for a brownie recipe! IMO Frangelico is necessary to not completely lose the hazelnut flavor.
I am writing because I think the recipe needs a weight correction. After Flour it says 3/4c (3.4oz) and it should be (3 3/4 oz). Thanks!
That’s awesome, Debbie! Great idea on the Frangelico 🙂 And thanks for pointing out the flour weight, I don’t even know how ounces snuck in there since everything else is in grams! I’ve corrected it
Hi Tessa
These look fabulous! I hate cakey brownies too. These look super ooey gooey and delicious. I dont have unsweetened cocoa powder or unsweetened chocolate on hand. Could I just use regular chocolate and cocoa powder?
hi..don’t you think the normal brownies recipe is totally sweet or even too sweet?. i personally think that all bownies must reduce the amount of sugar used in each recipe.. i’ve try few of your recipes and others too as a try and 2nd time onwards when i make brownies i will reduce like quarter of half of the sugar usage in the recipe. and everybody loves it!
My husband is a brownie fanatic! These are officially the best ones I’ve made OR eaten anywhere! Restaurant quality. Just made a second batch for a friends party now. Thanks for a fabulous recipe Tessa!
Hello Tessa, Inwould lie to try your recipie, it sounds awesome. As you said 3 eggs plus 1 yolk, does that mean 3 eggs white plus 1 full egg? Thanks in advance for your reply!
These are OK brownies.
There are better much simpler recipes.
I followed this to the letter and the Nutella doesn’t come through – for me it’s just added empty calories and nasty additives.
A good brownie none the less.
Hi Theresa. These brownies are amazing… my batches keep coming put very soft on the middle and runny. I love the gooey factor but it’s a little too much. What could I be doing wrong? I did substitute semi sweet choc for normal choc. Thanks
Looks yummy! If you use Himalayan sea salt you will get extra minerals in your diet. It’s the only salt to use, ever. It is pink in color. It’s much more healthier than regular salt. Google it and read about it. If you don’t already know. Going to try these. I’m a chocoholic. Ha Thanks !
Can’t wait to make this recipe! Some brownie recipes are just cocoa but these are loaded with different kinds of chocolate. Wow, I can tell these are going to be amazing!
I LOVE your ultimate brownie recipe, and this one is another winner!! I have featured this scrumptious recipe in the Absolute Best Brownie Recipe Roundup over at dreamingofleaving.com… keep those yummy ideas coming 🙂 xo
Dear Tessa
My daughter enjoys baking, we find it difficult to get cream cheese in India or rather its expensive too, any other substitue for cream cheese. thanx Joan.
Hi Kathy! The Nutella is added into the melted chocolate (see the very last sentence of paragraph 2 in the recipe). And yes – you can substitute chopped semisweet chocolate!
I want to make these for a crowd this Labor Day. Can I double the recipe and have it turn out okay? Any hints are welcome! Thanks! And blog on! Margi 🙂
Neeli @ Neeli’s Unique Creations
— August 29, 2015 at 2:59 pm
Hi Tessa, I discovered your blog a while back because I stumbled upon your Cookies and Cream cookbook at my local library. I wanted to say that I am really loving your blog and have pinned a lot of recipes that I want to try. I am also planning on signing up for your Food Blog Academy training courses and think that it’s great that you are offering these online classes.
As a trained chef and cookbook author, I share trusted baking recipes your friends & family will love alongside insights into the science of sweets. I help take the luck out of baking so you *always* have delicious results! Learn more here.
Over 200 pages with 50+ cookie recipes that'll make you a COOKIE PRO. Discover how to turn your biggest cookie flops into WINS by mastering the sweet science of baking. Even learn how to customize your own recipes! Beautiful, hardcopy, full color, photos of every recipe so you know EXACTLY how your cookies should look. Order now to have the book delivered to your doorstep!
Do you want a more delicious life? Instead of digging through cookbooks and magazines and searching the internet for amazing recipes, subscribe to Handle the Heat to receive new recipe posts delivered straight to your email inbox. You’ll get all the latest recipes, videos, kitchen tips and tricks AND my *free* Cookie Customization Guide (because I am the Cookie Queen)!
Just saw I spelled recipe with one too many i’s. If you could correct that would be great.
I am making this recipie for the 3rd time in a month. Truly the best brownies I have ever made. My husband absolutely loves them….so do I. 🙂
Thanks, Tessa, for all the time and energy you put into each detail. I’m so grateful I’ve found you!
I’m so happy to hear that!!
I wanted to know, if I want to add more nutella to the recipe by for example cutting down the amount of chocolate and replacing it with nutella, will it work?
Honestly, I can’t thank you enough for this recipe! Literally the best brownies I’ve ever made, they are absolute perfection! The only think i tweaked was i put 1 cup caster sugar instead of the amount the recipe asked cuz granulated sugar never melted properly when I made the ultimate brownies. My family loved it! Thank you so much!
Just making these now – smell amazing but have been in the oven for an hour !! very gooey in the centre
– cannot understand where i went wrong
What kind of baking pan did you use? Do you check your oven temperature with an oven thermometer?
Tessa! Oh, woman! These brownies are heaven on a plate! They are soft, decadent, gooey, and truly delicious! I added some crunch by mixing in some hazelnuts but it is totally optional. Thank you so much!
Yay!! So glad you enjoyed the recipe, Maria 🙂
I tried this recipe and followed each step exactly- it came out perfect! Ended up serving it at a bridal shower and all the ladies loved it (they were like, YOU made these?? FROM SCRATCH?!) Best brownie recipe I’ve ever tried!!! Doesn’t really taste like Nutella but the taste and texture are very good. Thank you for sharing!
Fabulous, so happy to hear that! If you want more chocolate hazelnut taste, try adding about 2 tablespoons Frangelico to the batter. You can also add chopped hazelnuts! 🙂
All I can say is these brownies are absolutely amazing! My son and I can’t get enough of them! Thank you, Tessa! 🙂
Tessa, just want to thank you for providing the quantities in grams as well!!! That saves so much time for all the US recipe lovers around the world! Looking forward to try this one!
don’t get me wrong these brownies are really good! but I’ve been looking for some time now a recipe of nutella brownies but that will taste a lot to nutella.. The thing is I tried once a batch of brownies that I fell in love with and they tasted a bunch like nutella obviously I wasn’t given the recipe 🙁 So I have ever since been trying to decipher it.. with no luck.. Aside from that personal issue they are very nice
Hey
Amazing recipe… Can you suggest some substitute fir egg in this recipe?
Thanks a ton
Delicious! These are the absolute best brownies I have ever tried. Thank you for the outstanding recipe!
This recipe is just amazing. Too bad I can’t upload the picture. The texture is rich and gooey.
One thing though:
– you don’t get to taste the Nutella which was kind of disappointing (for my daughter)
– I only added 1 cup of sugar instead of 1 1/4, which turned out just fine. (Besides I didn’t have unsweetened choc just bittersweet so I thought it was going to be too sweet)
The result was just fantastic! Thanks a lot.
Hi Tessa, can I bake this recipe in a 13x9x2 inch pans? I wanted to try this too. So so love your Ultimate brownies. And everybody in my household loved it. Thank you so much for your great recipes.
Glad to hear that, Kei! Sure, a 9×13 pan should work. I’m not sure if you’re wanting to double the recipe to bake in that pan, or maintain the recipe for a thinner brownie?
Hi, these look so amazing!!! Can we use dark chocolate instead of unsweetened chocolate? If yes, by how much should the sugar be reduced?
If I were wanting to double this recipe, would you recommend making it in a 90 13th pan or using two 8×8 pans?
I’d say two 8×8-inch pans, only because I haven’t tested baking times for 9×13.
Hi Tessa! I LOVE your recipes & am making these brownies for the second time this week! The liquor store lady laughed when I showed up looking for Frangelico for a brownie recipe! IMO Frangelico is necessary to not completely lose the hazelnut flavor.
I am writing because I think the recipe needs a weight correction. After Flour it says 3/4c (3.4oz) and it should be (3 3/4 oz). Thanks!
That’s awesome, Debbie! Great idea on the Frangelico 🙂 And thanks for pointing out the flour weight, I don’t even know how ounces snuck in there since everything else is in grams! I’ve corrected it
hey! i want to make these but i dont have cocoa powder where i live? is there a substitute i can use or not use it at all in this recipe?
thanks!
How can I puf this recepi as Favorite? Was the Best Brownie I ever have!!!!!
Hi Tessa
These look fabulous! I hate cakey brownies too. These look super ooey gooey and delicious. I dont have unsweetened cocoa powder or unsweetened chocolate on hand. Could I just use regular chocolate and cocoa powder?
hi..don’t you think the normal brownies recipe is totally sweet or even too sweet?. i personally think that all bownies must reduce the amount of sugar used in each recipe.. i’ve try few of your recipes and others too as a try and 2nd time onwards when i make brownies i will reduce like quarter of half of the sugar usage in the recipe. and everybody loves it!
Hi. I know it wont last long but I wonder how long can we keep the brownies?
would I be able to use a dark chocolate say 80% and normal milk chocolate chips as been from the uk we don’t get semisweet and unsweetened chocolate.
My husband is a brownie fanatic! These are officially the best ones I’ve made OR eaten anywhere! Restaurant quality. Just made a second batch for a friends party now. Thanks for a fabulous recipe Tessa!
So so so happy to hear that Kimberley! Thanks for taking the time to comment 🙂
Hello Tessa, Inwould lie to try your recipie, it sounds awesome. As you said 3 eggs plus 1 yolk, does that mean 3 eggs white plus 1 full egg? Thanks in advance for your reply!
Wonderful recipe, I have made it 3 times in the last 4 days! The last time instead of Nutella I added peanut butter and espresso , so good!
That’s just wonderful to hear, Melissa! Thanks so much for taking the time to comment 🙂
Hi Tessa, These look great. I don’t like Nutella-can I substitute with cookie butter?
I’m not sure as I’ve never tried that. I just can’t believe you don’t like Nutella! 😉
These are the best brownies to ever come out of my oven! They are SO GOOD
Wow, Elle! Loved reading this 🙂 The best things in life are worth the work, right?!
Love you Tessa!!! I’ve been trying many brownie recipies but yours is the best!
Thrilled to hear it!
These are OK brownies.
There are better much simpler recipes.
I followed this to the letter and the Nutella doesn’t come through – for me it’s just added empty calories and nasty additives.
A good brownie none the less.
I’m at high altitude – should I adjust the recipe? And what adjustments do I make? Thanks! They look awesome!
Thanks tessa you are agreat women.
I love brownies and l can’t wait to make this brownies
Where’s the nuts? Nutella Brownies with butterscotch chips and walnuts?
Half a cup of each?
Thank you,
JL
I accidentally used an entire cup of nutella will that be a problem?
Hi Theresa. These brownies are amazing… my batches keep coming put very soft on the middle and runny. I love the gooey factor but it’s a little too much. What could I be doing wrong? I did substitute semi sweet choc for normal choc. Thanks
What kind of baking dish are you using? Also, are you checking your oven temp with a thermometer? Many ovens run a little cold :/
Looks yummy! If you use Himalayan sea salt you will get extra minerals in your diet. It’s the only salt to use, ever. It is pink in color. It’s much more healthier than regular salt. Google it and read about it. If you don’t already know. Going to try these. I’m a chocoholic. Ha Thanks !
Hi, whar size bakind dish and what do you mean by “prepared”?
Thanks so much!
Holy crap! These are super delicious! What a nice random Tuesday treat. Heaven!!!
Does it have to be sea salt?
One of the best brownie recipes, and instructions easy to follow. Thanks!
So glad you liked it, Emma!
How long do you cook it for?
Can’t wait to make this recipe! Some brownie recipes are just cocoa but these are loaded with different kinds of chocolate. Wow, I can tell these are going to be amazing!
Hope you try them soon! More chocolate = more amazing-ness right?!
My new favorite brownie recipe! Thanks for the recipe!
These brownies were great! My kids are not big on brownies and they loved them! Thanks for the recipe 🙂
I LOVE your ultimate brownie recipe, and this one is another winner!! I have featured this scrumptious recipe in the Absolute Best Brownie Recipe Roundup over at dreamingofleaving.com… keep those yummy ideas coming 🙂 xo
Hello Tesse, Thankyou for sharing. I like this recipe.Thank.
These brownies are amazing! I’m lucky I was giving them as a gift, otherwise I would’ve eaten them all myself. So easy to make too.
So glad you liked the recipe! They are quite addicting aren’t they? 😉
Can you use dark chocolate? I love At least 80% dark chocolate. Will that make a difference? Milk chocolate hurts my stomach.
Dear Tessa
My daughter enjoys baking, we find it difficult to get cream cheese in India or rather its expensive too, any other substitue for cream cheese. thanx Joan.
Can I substitute 6 oz of chocolate for the 1 cup semisweet chocolate chips? The chocolate chips we have here do not melt that much. Thanks again!
Hi Kathy! The Nutella is added into the melted chocolate (see the very last sentence of paragraph 2 in the recipe). And yes – you can substitute chopped semisweet chocolate!
Hi Tessa, when do you add the Nutella? Will bake this soon. Thanks!
I want to make these for a crowd this Labor Day. Can I double the recipe and have it turn out okay? Any hints are welcome! Thanks! And blog on! Margi 🙂
Tessa, these might be the best looking brownies I’ve ever seen – you seem to have such a knack for making killer brownies! You go girl! 🙂
Awe thanks Joan!!
Hi Tessa, I discovered your blog a while back because I stumbled upon your Cookies and Cream cookbook at my local library. I wanted to say that I am really loving your blog and have pinned a lot of recipes that I want to try. I am also planning on signing up for your Food Blog Academy training courses and think that it’s great that you are offering these online classes.
Hi Neeli! Thanks so much for your comment. So glad you happened to stumble upon my book at the library – how cool!
Hi can you double this recipe and they won’t be dry.?
Hi Debbie Ann, you can definitely double this recipe. Bake them in a 9×13 pan, and as long as you follow the recipe, they won’t be dry 🙂 Good luck!
These brownies look sooo good! They look so thick, and chewy!
So I just opened the email you sent and found these staring at me in the face … It’s so not fair of you to do that! 🙂
Seriously, my mouth instantly started watering. They look incredible!
Whoa! I mean, this brings brownies to a whole new level! Seriously the most fudgy brownies I’ve seen in a long time, must make!!
WOW! These look amazing…making them this weekend. Nutella “anything” gets my attention!
Can’t wait to try these, Tessa! We love your ultimate brownies!
WHOA! The gooey factor on these are OFF THE CHARTS! These look amazingly delicious! I’m drooling!