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Brownies are truly one of my very favorite things to bake, and Nutella Brownies seemed to be the ultimate flavor combination. So I went to work!

Nutella Brownies aren’t all that original. But this recipe is based on 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 + a 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!

Sprinkle of Science

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 semi-sweet chocolate chips instead, just note they won’t melt down as easily. Using semi-sweet chocolate will also sweeten your brownies a little more.
• Granulated sugar – Regular granulated sugar sweetens and moistens the brownies. Don’t reduce the sugar. Learn more about sugar’s many roles in baking brownies here.
• 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 – Measure your flour 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 these Nutella Brownies, you can use Dutch Process OR natural unsweetened cocoa powder. I find that unsweetened cocoa powder creates the perfect chocolate flavor and lets the Nutella shine through.

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

What’s the Best Pan for Brownies?

When baking brownies, I highly recommend using a metal baking pan. I like this baking pan, but any quality metal baking pan that isn’t too dark in color will work just fine. Some tips on pans:

• 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 denser.
• Read more about Glass vs. Metal Baking Pans here!
• Bonus tip: I like to line my pan with parchment paper or aluminum foil, leaving an overhang so I can easily lift out the entire pan of brownies to cut and serve.

Can this Nutella Brownie Recipe be Doubled?

Yes! You can easily double this Nutella Brownies recipe and bake in a 9 by 13-inch metal baking pan for about 35 to 40 minutes.

How to Cut Perfect Slices of Brownies

I like to use a sharp chef’s knife to cut perfect slices. I have a guide with step-by-step instructions for perfectly cutting brownies – check it out here!

How to Get Crinkly Crusts on 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! Here’s how:

• Basically, you need to beat the eggs and sugar in the brownie batter extremely well to create a sort of foam.
• Simply use a whisk to beat the wet ingredients together extremely well until the batter itself is ultra smooth and shiny.
• I created an entire article dedicated to achieving crinkly crusts in brownies – learn how to create that crinkly brownie crust here!

How to Store & Freeze Nutella Brownies

Store Nutella Brownies in an airtight container for up to 3 days at room temperature or up to 5 days in the fridge. Freeze completely cooled slices wrapped in plastic wrap and stored inside an airtight container or freezer bag for up to 3 months. Defrost by placing in the fridge overnight, or at room temperature for a few hours.

More Brownie Recipes You’ll Love:

• Chewy Brownies
• Brown Butter Brownies
• Peanut Butter Stuffed Brownies
• Toffee Brownies
• Malted Brownies

More Nutella Recipes:

• Nutella Cheesecake Bars
• Ultimate Nutella Cupcakes
• Peanut Butter Nutella Cookies
• Nutella Stuffed Churros

How To Make

Nutella Brownies

Tessa Arias

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Review Recipe Print Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Review Recipe Print Recipe

Nutella Brownies are perfectly thick, chewy, fudgy, slightly gooey, and full of chocolate hazelnut goodness. One of the best brownies I've ever had!

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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

Instructions

• Preheat the oven to 350°F. Line an 8×8-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 minutes. Do not overbake, you want to err on the side of underbaking. Let cool to room temperature. Serve at room temperature, warmed, or chilled.

Notes

Nutella Brownies 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.

Brownies are even more fudgy when they’re chilled!

The Nutella flavor is slightly muted with baking. To punch it up, add a tablespoon of Frangelico to the batter or 1 cup of toasted chopped hazelnuts, if you want a bit of crunch.

Show us!If you make this recipe, be sure to snap a picture and share it on Instagram with #handletheheat so we can all see!

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