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.
This post may contain affiliate links. Read our disclosure policy.
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:
More Nutella Recipes:
- Nutella Cheesecake Bars
- Ultimate Nutella Cupcakes
- Peanut Butter Nutella Cookies
- Nutella Stuffed Churros
Email This Recipe
Enter your email, and we’ll send it to your inbox.
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.
In my area we dont hv unsweetened chocolate so how much sugar do u suggest i use
We haven’t tested that, so I can’t say for sure!
Is there any adjustments for high altitude? I followed the directions and it came out way too wet. I cooked it for almost 10 minutes more. Still way underdone.
Sorry to hear that, Shannon! We’ve not baked at a HA, so we’re not familiar with it. We suggest either following your usual adjustments from baking at HA, or checking out King Arthur Baking’s article here for more help: https://www.kingarthurbaking.com/learn/resources/high-altitude-baking
Wow very very tasty
Hi! Can i double this recipe?
Absolutely! Just use a 9×13 pan 🙂 Enjoy your brownies!
Hi
We dont eat eggs
So can you help me with a egg free receipe of replacment of egg in this receipe
Hi there! We don’t publish egg-free recipes, sorry!
I kept adding a few more minutes to the maximum cooking time… and a few more and a few more. The top layer was hard and dry, while the inside was still runny! Too bad. The batter was yummy. These are just too thick. Maybe they would cook better in a 9X13 pan. This was way too much batter for an 8X8 pan.
Sorry to hear you had issues with this recipe, Beej! What type of pan were you using? Was it light or dark-colored? It sounds like that may be the issue if the exterior of the brownies was finished baking before the inside. Do you use a digital scale to measure your ingredients?
I used a lighter colored pan and lined it with foil, as stated in the recipe. I noticed the pan was very full, as I poured the batter in and wondered if they would cook correctly. If I make these again, I’ll just try using a 9X13 pan. And no, I don’t use a digital scale, but I’ve made homemade brownies a million times, along with other baked goods, and I’ve never used a digital scale. Thanks for your quick response! Happy baking!
My 14 year old daughter just made these and she says they are the best brownies she has ever had in her life!! Thanks for an amazing recipe and for helping my daughter learn how to bake :).
Thank you so much for taking the time to comment, Daphne, you just made my day! I’m so excited your daughter is learning how to bake and that she loves these brownies!!
I made this last night and it was amazing! Great texture. I just don’t think it tastes very much like Nutella.
Can we skip cooking spray
No, otherwise the brownies will stick to the pan. If you don’t have cooking spray, be sure to butter/flour your baking pan, then butter the parchment when placed in the pan.
This is the best brownie recipe I’ve ever made. And I’ve made a ton of recipes.
Just one little tweak I made was instead of using regular butter, I browned the butter before using it.
Delicious! I think brown butter makes everything better, yum! 🙂
This recipe is sooo amazing! I didnt have nutella so I used cookie butter and it was still delicious. The brownie also looked exactly how it was supposed to look. This did take longer than it was supposed to take though. Over all٫ this is amazing!
P.S. I wanted to give the recipe 4 and a 1/2 stars but it wouldn’t let me.
I’m sure it was delicious with cookie butter, yum! The time it takes in your oven can vary depending on the type of pan used as well as your oven temperature accuracy 🙂
Hi. How do I achieve the thick kind of brownies? I have tried the recipe but it is not very thick. Please advise. Thanks
Valerie, what size pan are you using? I’d recommend an 8×8-inch metal pan to achieve the same thickness as shown in the photos 🙂 I’d also recommend getting a digital scale to measure your ingredients if you don’t have one yet, which will ensure accuracy in your ingredients. Good luck!
Hi. Currently, I am using 9 x 9 inch square pan. If I use 9 x 9, am I able to achieve the thick brownies ? I will take note. Thank you.
I personally use an 8×8 pan, like this USA Pan linked here The larger your pan, the less thick your brownies will be 🙂
Can they be made with a brownie mix?
I haven’t tried this brownie recipe with a box mix 🙂 Just purely homemade!