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.
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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
Nutella Brownies
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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.
Recipe Notes
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Tessa,
I LOVE your recipes! (they are so good)
These brownies look sooooo good! (especially on your video on YouTube)
Reading the reviews, people have mentioned that there is not much of a Nutella taste, I am a really big fan of Nutella, so can I add 3/4cup or 1 cup of Nutella instead of 1/2 cup?
Thx sooo much, Tessa!!!
Hello! These looks delicious but I was asking myself if I could use some unsweetened cocoa instead of cjopped chocolate, and wich proportion I should change. I’m still a newbie of cooking, so any advice would be awesome, thank you 🙂
Wow… these are like the best brownies ever! And all i was trying to find was a nutella recipe and this has changed my life forever! Can’t wait to start exploring with variations of it. Amazing!!!!
I made these today, they were still wet at the 35 mins mark, so went for the whole 40 mins. I think that might have been a mistake, they were kinda dry and didn’t hold together well. I did use Dutch process cocoa, could that have been the problem? The flavor was still awesome! I also added 1 tsp of espresso powder, which I do with all chocolate recipes, so I doubt that impacted the texture. I may try again and go for 37 mins, and see what happens.
Hi Lisa! Yes, I would take them out of the oven even if they look a little wet. The residual heat will continue to cook and they’ll set as they cool. Also using Dutch process cocoa when it’s not called for can change the chemistry of a recipe. You can learn more about that here: https://handletheheat.com/natural-cocoa-vs-dutch-process-cocoa-powder/
Tessa,
This is my favorite every brownie recipe. I love how thick they turn out, and the texture is perfect!
However, I recently moved from California to the mountains of Colorado, so I now live at 7,000ft altitude.
Much to my dismay, it has had an effect on many of my favorite recipes, including this one. Now every time
I bake them they fall flat in the middle, and the edges get overcooked and crumbly, while the center stays flat and undercooked. I’m sure the altitude is the culprit here, as these used to turn out perfectly for me. I’ve tried lowering the temp of my oven, but this yielded the same results. Any tips on how I can get around this issue?
Thanks!!
-Kendall
Hi Kendall! Argh high altitude baking seems very frustrating. I’ve never baked at a HA so I’m not familiar with it! What kind of baking pan are you using?
received reviews of Oh My God from my wife’s colleagues. Best brownies I’ve ever made. Will try to ramp up the hazelnut flavour next time.
Hi Tessa!! I’ve made your ultimate brownie recipe endless times and was so excited to try this one out… what better way to demo Nutella brownies than for a crowd of 200+?! It was a HUGE hit at the event and I’m making them again now – I put them in the oven 5 minutes ago actually haha!!
Oh my goodness!! That’s so amazing!! Thanks for sharing this, Mary 🙂 🙂 🙂
Hi Tessa, l have tried this recipe ample of time and my family and friends loves it. But i thought of doubling the recipe. Should i double the time of whisking the eggs as well? Don’t want ended up with fluffy brownie as i love dense chewy brownie.
Wow, very delicious. Thanks for the recipe. That good for new event 🙂
I tried these brownies and they turn out exactly how shown in these pics. Just make sure to use good quality chocolates and these will be the best brownies youve ever made.
When I make a new recipe, I follow it by the letter because I fell that the creator has made changes and adjustments to get it right and I should honor those efforts. I did that with this recipe. I have made a lot of brownies in my life, I am not a trained chef/cook, but I have to say that this recipe needs work. Tessa says that the Nutella flavor is slightly muted. Actually, it disappeared completely. The amount of butter is overwhelming. A day later, just picking up a small chunk results in a hand wet with butter. I have never ever thrown brownies away before, there is always some redeeming factor, but these are coming close to the waste basket. I cant imagine that a strict interpretation of this recipe would turn out any different in someone else’s hands. Sorry, I love to cook and I love to eat, I do not criticize for the fun of it.
NEVER in my wildest dreams did i ever think there would be a day a Chocolate Cure would come to pass. Love & probably eat too much of it. 1 small bite of these did the trick, believe i’ve been cured for life. Sounded great, awesome texture. Wish i hadn’t wasted my good nutella, liqueur or roasted hazelnuts. NO Nutella flavor or even a hint of it is detectable. They are over the top chocolate. Maybe ice cream would cut some of it. Love your other bar recipes, thank you for sharing those. Would never make these again however, sickeningly rich. Wanted to love ’em & be proud to share, least fav recipe.