Filed Under: Brownie | Chocolate | Dessert | Videos

Nutella Brownies

By Tessa Arias
  |  
August 28th, 2015
4.71 from 47 votes
4.71 from 47 votes

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: 20 minutes

Cook: 40 minutes

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.

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!

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?

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!

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.

Learn more about the differences between Dutch Process Cocoa powder vs. Natural Cocoa Powder in this article.

comparison of dutch process vs natural cocoa powder

What’s the best pan for brownies?

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!

overhead shot of chewy brownies, no chocolate chip brownies, powdered sugar brownies, and cooled butter brownies

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.

More Brownie Recipes You’ll Love:

More Nutella Recipes:

4.71 from 47 votes

How to make
Nutella Brownies

Yield: 9 large or 16 small brownies
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
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

  • 1 cup (170 grams) semisweet chocolate chips
  • 1 1/2 sticks (170 grams) unsalted butter, cut into pieces
  • 4 ounces (113 grams) unsweetened chocolate, chopped
  • 1 1/4 cups (245 grams) granulated sugar
  • 1/2 cup (150 grams) Nutella
  • 3 large eggs plus 1 egg yolk
  • 1 teaspoon vanilla extract
  • 3/4 cup (96 grams) all-purpose flour
  • 1/4 cup unsweetened (25 grams) cocoa powder
  • 1/4 teaspoon fine sea salt

Directions

  1. 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.

  2. 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.
  3. 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.
  4. 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.

  5. 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.
Course : Dessert
Cuisine : American

Tessa Arias
Author: Tessa Arias

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!)

Tessa Arias

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!)

Find Tessa on  

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Recipe Rating




  1. #
    Allie Roberson — August 5, 2017 at 12:39 pm

    Just saw I spelled recipe with one too many i’s. If you could correct that would be great.

  2. #
    Allie Roberson — August 5, 2017 at 12:35 pm

    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!

    • #
      Tessa — August 7, 2017 at 3:42 pm

      I’m so happy to hear that!!

  3. #
    Zainab Veqar — June 17, 2017 at 10:04 am

    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?

  4. #
    Zainab Veqar — June 4, 2017 at 5:25 am

    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!

  5. #
    helen — April 21, 2017 at 7:36 pm

    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

    • #
      Tessa — April 23, 2017 at 8:55 am

      What kind of baking pan did you use? Do you check your oven temperature with an oven thermometer?

  6. #
    Maria — March 14, 2017 at 8:40 am

    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!

    • #
      Tessa — March 15, 2017 at 10:09 am

      Yay!! So glad you enjoyed the recipe, Maria 🙂

  7. #
    Ray — March 12, 2017 at 11:26 am

    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!

    • #
      Tessa — March 15, 2017 at 10:12 am

      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! 🙂

  8. #
    Jennifer — January 10, 2017 at 1:30 am

    All I can say is these brownies are absolutely amazing! My son and I can’t get enough of them! Thank you, Tessa! 🙂

  9. #
    Paola — January 1, 2017 at 4:11 pm

    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!

  10. #
    olga — November 18, 2016 at 6:59 pm

    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

  11. #
    Nikita Mittal — October 18, 2016 at 12:20 pm

    Hey
    Amazing recipe… Can you suggest some substitute fir egg in this recipe?
    Thanks a ton

  12. #
    Lynda — October 4, 2016 at 1:15 pm

    Delicious! These are the absolute best brownies I have ever tried. Thank you for the outstanding recipe!

  13. #
    Debbie — October 1, 2016 at 7:59 pm

    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.

  14. #
    Kei Miranda — September 16, 2016 at 5:43 pm

    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.

    • #
      Tessa — September 17, 2016 at 11:13 am

      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?

  15. #
    Ishita — August 31, 2016 at 10:23 am

    Hi, these look so amazing!!! Can we use dark chocolate instead of unsweetened chocolate? If yes, by how much should the sugar be reduced?

  16. #
    Julie — August 27, 2016 at 2:35 pm

    If I were wanting to double this recipe, would you recommend making it in a 90 13th pan or using two 8×8 pans?

    • #
      Tessa — August 30, 2016 at 4:32 pm

      I’d say two 8×8-inch pans, only because I haven’t tested baking times for 9×13.

  17. #
    Debbie — July 5, 2016 at 11:49 pm

    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!

    • #
      Tessa — July 6, 2016 at 8:29 am

      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

  18. #
    beth — July 4, 2016 at 10:15 am

    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!

  19. #
    maxivanoyen — June 30, 2016 at 5:41 am

    How can I puf this recepi as Favorite? Was the Best Brownie I ever have!!!!!

  20. #
    Yusra — June 30, 2016 at 5:22 am

    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?

  21. #
    immi — June 16, 2016 at 8:31 pm

    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!

  22. #
    Lina — June 14, 2016 at 2:47 pm

    Hi. I know it wont last long but I wonder how long can we keep the brownies?

  23. #
    stuart — June 13, 2016 at 5:35 am

    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.

  24. #
    Kimberley — June 12, 2016 at 3:32 am

    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!

    • #
      Tessa — June 12, 2016 at 12:11 pm

      So so so happy to hear that Kimberley! Thanks for taking the time to comment 🙂

  25. #
    animhat — June 9, 2016 at 2:33 am

    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!

  26. #
    Melissa — April 25, 2016 at 7:57 am

    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!

    • #
      Tessa — April 25, 2016 at 9:08 am

      That’s just wonderful to hear, Melissa! Thanks so much for taking the time to comment 🙂

  27. #
    Nickie — April 23, 2016 at 1:57 am

    Hi Tessa, These look great. I don’t like Nutella-can I substitute with cookie butter?

    • #
      Tessa — April 23, 2016 at 7:56 am

      I’m not sure as I’ve never tried that. I just can’t believe you don’t like Nutella! 😉

  28. #
    Elle — April 18, 2016 at 7:59 am

    These are the best brownies to ever come out of my oven! They are SO GOOD

    • #
      Tessa — April 18, 2016 at 11:38 am

      Wow, Elle! Loved reading this 🙂 The best things in life are worth the work, right?!

  29. #
    Lizbeth — April 16, 2016 at 12:01 pm

    Love you Tessa!!! I’ve been trying many brownie recipies but yours is the best!

    • #
      Tessa — April 18, 2016 at 6:25 pm

      Thrilled to hear it!

  30. #
    Lara — April 3, 2016 at 9:55 am

    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.

  31. #
    Lynn — March 29, 2016 at 6:57 pm

    I’m at high altitude – should I adjust the recipe? And what adjustments do I make? Thanks! They look awesome!

  32. #
    Jasmine — March 26, 2016 at 4:18 am

    Thanks tessa you are agreat women.
    I love brownies and l can’t wait to make this brownies

  33. #
    JL — March 20, 2016 at 7:28 pm

    Where’s the nuts? Nutella Brownies with butterscotch chips and walnuts?

    Half a cup of each?

    Thank you,
    JL

  34. #
    Yolanda — March 7, 2016 at 9:46 pm

    I accidentally used an entire cup of nutella will that be a problem?

  35. #
    Ruth — February 22, 2016 at 4:12 pm

    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

    • #
      Tessa — February 23, 2016 at 10:46 am

      What kind of baking dish are you using? Also, are you checking your oven temp with a thermometer? Many ovens run a little cold :/

  36. #
    Esther — February 18, 2016 at 9:01 am

    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 !

  37. #
    Marc — February 10, 2016 at 7:00 pm

    Hi, whar size bakind dish and what do you mean by “prepared”?
    Thanks so much!

  38. #
    Ciara Gorglione — February 9, 2016 at 6:23 pm

    Holy crap! These are super delicious! What a nice random Tuesday treat. Heaven!!!

  39. #
    Darlene — February 9, 2016 at 5:43 pm

    Does it have to be sea salt?

  40. #
    Emma — February 6, 2016 at 3:49 pm

    One of the best brownie recipes, and instructions easy to follow. Thanks!

    • #
      Tessa — February 6, 2016 at 8:11 pm

      So glad you liked it, Emma!

  41. #
    Jess — February 2, 2016 at 3:07 pm

    How long do you cook it for?

  42. #
    Crissy — February 1, 2016 at 9:57 am

    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!

    • #
      Tessa — February 2, 2016 at 6:19 pm

      Hope you try them soon! More chocolate = more amazing-ness right?!

  43. #
    Lindsay — January 24, 2016 at 2:13 pm

    My new favorite brownie recipe! Thanks for the recipe!

  44. #
    [email protected] What’s For Dinner? — December 24, 2015 at 11:55 am

    These brownies were great! My kids are not big on brownies and they loved them! Thanks for the recipe 🙂

  45. #
    Jess — December 2, 2015 at 5:43 pm

    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

  46. #
    Nguyển Huyền — November 23, 2015 at 1:02 am

    Hello Tesse, Thankyou for sharing. I like this recipe.Thank.

  47. #
    Rebecca — October 19, 2015 at 3:09 am

    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.

    • #
      Tessa — October 19, 2015 at 7:34 am

      So glad you liked the recipe! They are quite addicting aren’t they? 😉

  48. #
    Christine — September 21, 2015 at 12:55 pm

    Can you use dark chocolate? I love At least 80% dark chocolate. Will that make a difference? Milk chocolate hurts my stomach.

  49. #
    Joan Fernandez — September 9, 2015 at 2:01 am

    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.

  50. #
    Kathy — September 5, 2015 at 3:58 pm

    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!

    • #
      Tessa — September 6, 2015 at 11:50 am

      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!

  51. #
    Kathy — September 5, 2015 at 3:52 pm

    Hi Tessa, when do you add the Nutella? Will bake this soon. Thanks!

  52. #
    Margi — September 2, 2015 at 11:07 am

    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 🙂

  53. #
    Joan Hayes — September 1, 2015 at 9:46 am

    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! 🙂

    • #
      Tessa — September 1, 2015 at 4:49 pm

      Awe thanks Joan!!

  54. #
    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.

    • #
      Tessa — September 1, 2015 at 4:52 pm

      Hi Neeli! Thanks so much for your comment. So glad you happened to stumble upon my book at the library – how cool!

    • #
      Debbie Ann Flinn McCabe — April 6, 2021 at 3:19 pm

      Hi can you double this recipe and they won’t be dry.?

      • #
        Tessa — April 7, 2021 at 9:25 am

        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!

  55. #
    Marsha @ Marsha’s Baking Addiction — August 29, 2015 at 1:46 pm

    These brownies look sooo good! They look so thick, and chewy!

  56. #
    Kristen @ The Endless Meal — August 29, 2015 at 10:39 am

    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!

  57. #
    Gaby Dalkin — August 29, 2015 at 6:35 am

    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!!

  58. #
    Christa — August 28, 2015 at 9:27 am

    WOW! These look amazing…making them this weekend. Nutella “anything” gets my attention!

  59. #
    Patty K — August 28, 2015 at 8:48 am

    Can’t wait to try these, Tessa! We love your ultimate brownies!

  60. #
    Becky Hardin | The Cookie Rookie — August 28, 2015 at 7:12 am

    WHOA! The gooey factor on these are OFF THE CHARTS! These look amazingly delicious! I’m drooling!

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