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These chewy brownies are one of my favorite desserts thanks to the fudgy texture and rich hazelnut flavor. The Nutella swirls inside the batter make these the best Nutella brownies you’ll ever have!
Looking for more recipes with Nutella flavor for the Nutella lover in your life? Next time try thesebanana Nutella muffins,Nutella swirled banana bread, orhazelnut shortbread cookieswith the chocolate hazelnut spread sandwiched in the middle.
Table of Contents
- Easy, Chewy Brownies with Nutella!
- How to Make Nutella Brownies
- Step 1: Melt the Butter, Chocolate, and Nutella
- Step 2: Beat the Eggs and Vanilla to Ribbon Stage
- Step 3. Combine the Wet Ingredients
- Step 4. Add the Dry Ingredients
- Step 5. Swirl in Nutella.
- Step 6. Bake the Nutella Brownies.
- Step 7. Cool and Cut the Brownies
- How to Make These Nutella Brownies Even More Irresistible
- Freezing and Storing Tips
- More Homemade Brownie Recipes
- Nutella Brownies Recipe
I dreamt these brownies up in my head and they turned out even better than I imagined. I was having my usual chocolate craving and decided I needed some Nutella in my life.
The wheels started turning. Nutella ice cream (too cold), Nutella cookies (just made those), Nutella brownies….bingo!
Easy, Chewy Brownies with Nutella!
These are the best brownies if you’re looking for an easy brownie recipe (and if you’re a fan of chewy brownies!). They’re made with simple ingredients that are mostly pantry staples and they come together quickly.
Now, if you’re looking for an over-the-top Nutella flavor this recipe may not be what you’re searching for. (Try my banana nutella muffins for that!)
But, if you’re looking for a rich and gooey, over-the-top chocolate fudge brownie with a the perfect amount of hazelnut, this has your name all over it.
The Nutella swirled on top gives it just enough Nutella flavor.
They’re decadent and so gooey, they almost ooze chocolate when you dig in. The melted dark chocolate and semi-sweet morsels create that melty chocolate texture inside that provides moisture.
If that wasn’t good enough, I like to serve them warm in a mug with a giant scoop of vanilla ice cream on top.
Don’t crave chocolate flavor? Thesepeanut butter and jelly blondies are an incredible chocolate brownie alternative.These Chai white chocolate brownies also aren’t your classic brownies and that’s so OK.
How to Make Nutella Brownies
Here are the basic steps, with images, for this Nutella brownie recipe. Skip down to the recipe card below for the full printable recipe.
Step 1: Melt the Butter, Chocolate, and Nutella
Add butter and both chocolates to a large microwave-safe bowl. Heat in 30-second increments until melted and smooth.
Step 2: Beat the Eggs and Vanilla to Ribbon Stage
Using a hand mixer or stand mixer, beat the eggs, egg yolk, and sugar in a large mixing bowl, on medium-high speed until light and thick and ribbony. Beat in the vanilla extract.
Success tip:beating the eggs and sugar until frothy yields the best results because it’s what gives you the paper-thin crinkly tops. Don’t skip this step!
Step 3. Combine the Wet Ingredients
Add the chocolate mixture to the eggs and sugar, and whisk or stir until combined.
Step 4. Add the Dry Ingredients
Stir in cocoa powder, flour, and salt and mix until just combined.
Step 5. Swirl in Nutella.
Pour the batter into the brownie pan and spread. For the most important step, dollop a thick layer of melted Nutella on top of the brownies and swirl with a knife.
Step 6. Bake the Nutella Brownies.
Bake at 350 degrees for 25-30 minutes, until brownies are set on top. Remove from oven and allow to cool completely. They will set and get that crackly top when cooled completely.
Success tip:Every oven is different, so keep an eye on the brownies! They’re done when a toothpick inserted in the center comes out with a few moist crumbs.
Step 7. Cool and Cut the Brownies
Allow these delicious brownies to cool completely then remove them from the pan and cut them into squares.
How to Make These Nutella Brownies Even More Irresistible
- Serve it with a scoop ofvanilla ice creamon top.
- Sprinkle with sea saltfor a salty-sweet combination.
- Sift powdered sugar overtopfor an extra touch of sweetness.
- If you’re a true Nutella lover, feel free toadd the whole jar of Nutellato the batter!
Freezing and Storing Tips
Store:Allow the brownies to cool to room temperature, then store them on the counter or at room temperature in an airtight container for up to 3-4 days.
Freeze:Cover them individually with plastic wrap then store them inside a freezer bag or airtight container. They will keep in the freezer for up to 3 months. Allow them to thaw overnight before eating.
If you make this fudgy Nutella brownies recipe, I’d love for you to give it a star rating ★ below. You can alsotag me on Instagramso I can see it!
More Homemade Brownie Recipes
- Edible brownie batter
- Fudgy paleo brownies
- Tahini brownies(grain-free!)
- Mini patriotic browniesfor 4th of July.
- Chai white chocolate brownies
Tap stars to rate!
5 from 1 vote
Nutella Brownies
Prep: 10 minutes mins
Cook: 35 minutes mins
Total: 45 minutes mins
These homemade brownies are one of my favorite desserts thanks to the chewy texture and rich hazelnut flavor. The Nutella swirls and Nutella inside the batter make these the best Nutella brownies you'll ever have!
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Molly Thompson
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Molly Thompson
Servings: 9 large brownies (or 12 smaller)
Ingredients
- 3/4 cup (12 Tablespoons; 170g) unsalted butter cut into cubes
- 4 ounces (113g) semi-sweet chocolate roughly chopped (chocolate chips work too)
- 1/2 cup (148g) Nutella divided
- 3 large eggs and 1 egg yolk at room temperature
- 2 cups (400g) granulated sugar
- 2 teaspoons vanilla extract
- 1 cup (125g) all purpose flour gluten-free if needed
- 1 cup (82g) unsweetened cocoa powder
- 1/2 teaspoon kosher salt
Instructions
Preheat the oven to 350°F and line an 8×8-inch metal baking pan (Note 1) with aluminum foil or parchment paper, leaving an overhang for easy removal.
Place the butter, semi-sweet chocolate, and 1/4 cup (74g) of the Nutella in a medium, microwave safe bowl. Microwave on high heat in 30-second increments until melted and smooth. Stop and whisk the ingredients together between each increment once they start to melt around the edges. Alternately, melt the chocolate mixture in a medium saucepan over medium-low heat.
In a separate, large bowl with an electric mixer or stand mixer fitted with the whisk attachment, beat the white sugar, brown sugar, eggs, and yolk yolk for 2-3 minutes, until it starts to foam and reaches the ribbon stage. When you lift the beaters out of the mixture it should leave small “ribbons” on the top of the batter that sink back in after a few seconds. Beat in the vanilla extract until combined.
Pour the melted chocolate mixture into the egg mixture and use a whisk or rubber spatula to combine, until no yellow streaks remain.
Add the flour, cocoa powder and salt and mix until just combined.
Pour the batter into the prepared pan. Melt the remaining 1/4 cup (74g) Nutella in small microwave safe bowl fro 30 seconds to soften it slightly. Dollop heaping teaspoons on top of the brownie batter and use a butter knife to swirl the Nutella into the top of the brownies. Don’t overdo the swirls, you want some large pools of Nutella on the top.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Mine took 38 minutes. Do not over bake.
Allow the brownies to cool completely on a wire rack. Once cooled, use the overhang of parchment paper to remove the brownies from the pan and cut into squares.
Last step! If you make this, please leave a review letting us know how it was!
Notes
Note 1. 8×8-inch Metal Baking Pan. I always use this metal pan for brownies (affiliate) and bars. The edges of the brownies cook before the inside of the brownies are done when you use a glass pan or ceramic baking pan. Reduce the bake time by a few minutes if using a 9-inch square metal pan.
Storage: Store leftover brownies in an airtight container at room temperature for up to 5 days. Nutella brownies freeze well for up to 3 months.
Equipment
Square 8×8-inch baking pan (Note 1)
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