These fudgy Nutella Brownies have thick swirls of Nutella on top and a gooey middle with dangerously rich chocolate hazelnut flavors. It’s impossible to stop after just one!
Why you’ll love this recipe!
Oh-so fudgy – If you like your brownies to be dense, gooey, and soft, then these Nutella brownies are for you. That glistening, crackled top is just a great bonus.
Chocolate + hazelnut spread = ♥️ – I can’t help it—I have to eat more than just one brownie! The hint of hazelnut in every chocolatey bite is just too good.
Easy to make – Nutella brownies are as easy to make as my chocolate raspberry brownies. Whisk the batter, swirl in some extra Nutella, and bake!
When I’m not helping myself to a spoonful of my 2-ingredient homemade Nutella straight from the jar, I’m mixing it into these ooey gooey Nutella Brownies.
Chocolate lovers, these brownies are for you. They have gorgeous, paper-thin crackly tops, Nutella swirls throughout, and a gooey, chocolatey center that’s so fudgy it’s almost like eating chocolate mousse. I don’t think I’ll look at brownies the same way again after trying these.
Nutella is good for so much more than spreading on toast. You must try it in my vegan Nutella cake and this decadent Nutella hot chocolate, too!
Nutella Chocolate Brownie Ingredients
Nutella – I use my perfectly spreadable homemade Nutella, which is easy to make in a food processor with just hazelnuts and chocolate. Store-bought Nutella or chocolate hazelnut spread works, too.
Eggs – Remember to take the eggs out of the fridge 30 minutes before you start baking so they can come down to room temperature.
Cocoa powder – We only need 3 tablespoons of cocoa powder since the Nutella adds most of the rich, chocolatey goodness.
This list is to provide further clarification on a few of the ingredients. See recipe card below for the full ingredient list.
Variations
- Add hazelnuts – Folding roasted, peeled, and chopped hazelnuts into the brownie batter, then sprinkling more on top, would take these brownies to the next level!
- Gluten-free option – A quality 1:1 gluten-free all-purpose flour should work in place of the all-purpose flour.
How to Make Nutella Brownies
Step 1: Make the Nutella. If you’re opting for homemade Nutella, now’s the time to make it. Or, skip this step and use store-bought Nutella.
Step 2: Mix the wet ingredients. Whisk the eggs and sugar together in a large bowl. Next, whisk in the Nutella, butter, and vanilla.
Step 3: Add dry ingredients. Stir the flour, cocoa powder, and salt together in a separate bowl.
Step 4: Finish the batter. Gently fold the dry ingredients into the wet mixture until just combined. Dump the batter into the baking pan.
Step 5: Swirl the Nutella. Drop dollops of the remaining Nutella over the brownie batter and use a knife to gently swirl it into the batter.
Step 6: Bake. Bake the brownies until a toothpick inserted in the middle comes out clean. Set them aside to cool completely.
Step 7: Slice and serve. Slice the brownies into bars and enjoy!
Erin’s Tips and Tricks
- The key to baking brownies with crackly tops is to vigorously whisk the eggs and sugar together for at least 1 minute.
- The brownies might look a little soft or gooey coming out of the oven, but this is totally normal. They’ll firm up as they cool!
- This recipe makes 9 large brownies or 16 small brownies, depending on how you slice them.
My Pro Tip
Nutella Swirls
Don’t be afraid to drop big globs of Nutella right on top of the brownie batter. Swirling them in with a knife just makes each brownie even more fudgy and rich.
Storage
Room temperature: Cover the brownies and keep them on the counter for 1 to 2 days.
Refrigerator: Once they’re totally cooled, transfer the brownies to an airtight container and store them in the refrigerator for 3 to 4 days.
More Brownie Recipes
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
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If you want to use homemade Nutella and you haven’t made it yet, go ahead and prep it now. Here’s how to make homemade Nutella. If you don’t want to use homemade, skip this step and use your favorite store-bought Nutella or chocolate hazelnut spread.
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Preheat oven to 350°F and line an 8×8 pan with parchment paper, leaving a 1” overhang for easy removal.
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In a large bowl, vigorously whisk the eggs and sugar together for 1 minute, which helps to create the crackly top on top of the brownies.
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To that same bowl, whisk in ⅔ cup of the Nutella, along with the butter and vanilla.
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In a separate bowl, stir the flour, cocoa powder and salt together.
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Pour the dry ingredients into the wet, then gently fold together with a rubber spatula until the flour disappears. Transfer the batter to the prepared baking pan.
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Use a spoon to dollop the remaining Nutella over the batter, then use a knife to gently swirl it.
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Place the pan in the oven and bake the brownies for 33-36 minutes, or until a toothpick comes out clean. Allow the brownies to cool completely in the pan, then pull on the parchment paper to remove them.
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Slice into 9 large brownies or 16 smaller brownies and enjoy!
*Calories are per serving and are an estimation
Calories: 377kcal | Carbohydrates: 49g | Protein: 5g | Fat: 18g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 73mg | Sodium: 218mg | Potassium: 192mg | Fiber: 3g | Sugar: 40g | Vitamin A: 290IU | Calcium: 50mg | Iron: 2mg
