Every bite of these Nutella brownies is full of chocolate goodness! There is Nutella inside the brownies and pockets of it swirled on top before baking. The swirls of Nutella and touch of flakey sea salt on top really makes these brownies gourmet. They are thick, decadent, and quite honestly perfect.
I am just the biggest Nutella fan. Always have been. Whether it's on a slice of fresh sourdough or in a baked good, it hits the spot every. time.
I originally made my Nutella Brownies on the blog a couple years ago. Today I'm sharing an updated version. They're a lot thicker and in turn fudgier than the original ones!
The ultimate brownie for any chocolate lover!
For more brownie recipes, try Eggless Fudgy Brownies, Chocolate Peanut Butter Brownies, and Fudgy Oreo Brownies.
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Why this recipe works
Easy to make – This recipe only requires one bowl and all the ingredients can be found in your pantry.
Nutella flavour – Nutella brings a great flavour to these brownies. It is both in the batter and swirled on top before baking.
Fudgy texture- These brownies have an incredibly fudgy texture. No cakey brownies here!
Crinkly top– These delicious brownies have a crinkle top!
Ingredients Notes
Butter – I always use unsalted butter. This will be melted.
Nutella – I did use the Nutella brand, but any chocolate hazelnut spread should work the same as long as it is the same consistency.
Unsweetened cocoa powder – I do recommend using a unsweetened or dark cocoa powder. This is the one I used.
Step by step instructions
Here is how to make and bake these Fudgy Nutella Brownies. You will need an 8×8 square pan lined with parchment paper, a handheld electric mixer, a large mixing bowl, a spatula, and a whisk.
Step 1 – Grease an 8×8 pan. For easy removal of the brownies, place parchment paper on the bottom and 2 sides of the pan. Grease again and then set aside.
Step 2 - Melt butter and chocolate. In a large heat-proof bowl, add butter, dark chocolate, and chocolate chips. Melt using a stove-top double boiler method or in the microwave at 30 second intervals until smooth.
Step 3 – Add Nutella. Remove from heat and stir in Nutella. Cool for 10 minutes.
Step 4 - Beat eggs and sugar. In a medium-sized bowl, add eggs, vanilla, and white sugar. Beat on high using an electric handheld mixer until light and fluffy (3-4 minutes). You can also use a regular whisk.
Step 5 - Add together. Pour the egg mixture into the Nutella mixture and gently whisk until homogenous.
Step 6 – Add in dry ingredients. Toss in flour, cocoa powder, and salt. Fold until just combined.
Step 7 – Pour and swirl. Transfer the batter into the prepared pan and drop Nutella on top of the batter. Gently swirl it in. Don’t swirl it in to much, we want pockets of Nutella in our brownies!
Step 8 – Bake & cool. The brownies will bake for 40-50 minutes. The edge will be crisp, and the middle will be fudgy. A toothpick inserted will be fudgy to the touch, but not wet with batter. If it is wet, continue baking at 5 minute increments. Remember that brownies continue to bake as it cools. Slice and enjoy!
My favourite way to eat Nutella brownies is warm with a scoop of vanilla ice cream.
Expert Baking Tips
Here are a few expert baking tips from my kitchen to yours
- When you are baking brownies, you need to be careful when adding in the dry ingredients after the wet mixture is all combined. There is a lot of air added there to ensure you get those crackly brownie tops. Make sure to gently fold in the dry ingredients.
- Line the sides of the tray with parchment paper and spray down with non-stick spray or oil. This is the best way to ensure your brownies don’t stick to the sides!
- It’s better to under bake, than over bake.
- My last tip is to not eat them all at once!!!
FAQ
Can I add less sugar?
Between the sugar and Nutella, I will admit this recipe does contains a lot of sugar. You must use the sugar. I added as little sugar as possible and used it just for texture purposes! If you don't add in all the sugar, it won't give you that perfect brownie texture. If anything, omit the Nutella swirled on top.
Do I have to use an electric mixer?
Not at all. But using an electric mixer helps add a lot of air into the egg sugar mixture which we need for those crackly brownie tops. Also, it saves a lot of time and elbow grease.
My brownies sank in the middle!?
Did you remove them from the oven to quickly? Are they super fudgy in the middle? Most likely if you say yes, your brownies need to bake for longer, and once they are done baking the brownies need to sit with the oven door open for about 10 minutes before removing them onto your counter to chill.
Can I double the recipe?
For sure! Honestly that’s how I do it because 9 brownies is not enough! Make it in a 9×13 pan.
Why did you add Nutella on top?
The additional Nutella swirl on top of the brownies creates pockets of Nutella that tastes sooo good. This is optional, so you do what tastes best for you!
Storing & Freezing
Store these Nutella brownies in an airtight container at room temperature. They are good for up to 4 days, but I doubt they’ll last that long in your house!
Store these individually sliced and baked brownies in the freezer in an airtight container. They will last up to 30 days in the freezer. Thaw for 1 hour before enjoying. They are best slightly warm!
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Fudgy Nutella Brownies
Ingredients
- 3/4 cups semi-sweet chocolate chips
- 3/4 cups unsalted butter
- 1/2 cup dark chocolate bar or dark chocolate chips
- 3/4 cups Nutella plus more for swirling
- 4 eggs room temperature
- 1 cup white sugar
- 2 tbsp vanilla
- 3/4 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 tsp salt
- Flakey sea salt optional
Instructions
- Preheat oven to 350°F and line 2 sides of an 8×8 pan with parchment paper. Spray the other two sides with oil. Set aside.
- In a large heat-proof bowl, add butter, dark chocolate, and chocolate chips. Melt using a stove-top double boiler method or in the microwave at 30 second intervals and whisk until smooth.3/4 cups semi-sweet chocolate chips, 3/4 cups unsalted butter, 1/2 cup dark chocolate bar
- Remove from heat and stir in Nutella. Cool for 10 minutes.3/4 cups Nutella
- In a medium-sized bowl, add eggs, vanilla, and white sugar. Beat on high using an electric handheld mixer until light and fluffy (3-4 minutes). You can also use a regular whisk.4 eggs, 1 cup white sugar, 2 tbsp vanilla
- Pour the egg mixture into the Nutella mixture and gently whisk until homogenous.
- Toss in flour, cocoa powder, and salt. Using a spatula, gently fold until just combined.3/4 cups all-purpose flour, 1/3 cup unsweetened cocoa powder, 1/2 tsp salt
- Transfer the batter into the prepared pan and drop Nutella on top of the batter. Gently swirl it in. Don’t swirl it in to much, we want pockets of Nutella in our brownies!
- The brownies will bake for 40-50 minutes. The edge will be crisp, and the middle will be fudgy. A toothpick inserted will be fudgy to the touch, but not wet with batter. If it is wet, continue baking at 5 minute increments. Remember that brownies continue to bake as it cools. Slice and enjoy!Flakey sea salt
BRUCE K NEWMAN says
I am going to try your brownie recipe