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.
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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:
More Nutella Recipes:
- Nutella Cheesecake Bars
- Ultimate Nutella Cupcakes
- Peanut Butter Nutella Cookies
- Nutella Stuffed Churros
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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.
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 🙂