Nutella Brownies
on Feb 28, 2024, Updated May 15, 2024
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These Nutella brownies are incredibly moist and fudgy with the perfect chocolate hazelnut flavor. The brownie batter is made with Nutella and then they’re swirled with even more Nutella. Made in one bowl, super easy and perfect for Nutella lovers. 
**This post was updated February 28, 2024 with new photos and a slightly updated recipe for fudgier brownies**
If there’s one thing I can’t say no to, it’s Nutella. Creamy chocolate hazelnut spread – it’s perfection. So if you love Nutella, then you need to try this Nutella brownie recipe. These brownies are thick, chewy, a little gooey in the middle, and perfectly rich. The brownie batter has a delicious chocolate hazelnut flavor and then the brownies are swirled with even more Nutella.
The Nutella swirls give these brownies a beautiful look and create mouthfuls of Nutella in each brownie, depending on how big you dollop the Nutella when you’re swirling. 
How to Make Nutella Brownies
These Nutella brownies are easy to make and turn out fudgy with the most delicious chocolate hazelnut flavor. Below are step by step photos, along with the reasoning to each step and baking tips.
- Start by preheating the oven to 350F (180C) or 325F (170C) on a convection oven. Then line your brownie pan with either baking paper or aluminum foil, so that there’s an overhang around the edges. This brownie recipe can be made in an 8×8 inch (20×20 cm) pan for thick brownies or a 9×9 inch (23×23 cm) pan for thinner brownies. I used an 8×8 inch pan in the photos.
- To get started, we melt together 1/2 cup unsalted butter with 3 oz dark chocolate (anywhere between 50-70%). Using melted chocolate makes the brownies have a fudgier, gooier texture. If you prefer brownies that are a little sweeter and a little less rich, you could use semi-sweet chocolate instead of dark chocolate.
- Whenever melting butter and chocolate together, be sure to go slowly. Use 45-second intervals on medium power – not high power, which is often the default – and stir in between each interval. You can also melt the butter and chocolate together in a double boiler over low heat.
- Let the mixture cool slightly, then whisk in the sugar and Nutella. I always warm up the Nutella in the microwave first (just be sure that you’ve removed the foil on top of the jar first). Warm Nutella will mix into the batter much more easily. You’ll notice that there isn’t as much sugar in this recipe compared to other brownie recipes. That’s because the Nutella already has sugar in it.
- Then whisk in the eggs and vanilla extract. This recipe uses 2 large eggs plus 1 extra egg yolk. The extra egg yolk makes these brownies super tender. I always whisk the eggs together first in a small bowl, then whisk the eggs into the batter.
- Gently fold in the flour and salt. Stop stirring when you no longer see streaks of flour. Just like most of my brownie recipes – there’s no baking powder or baking soda in this recipe. That’s because we want these brownies to be dense and fudgy, as opposed to cakey. Baking powder and baking soda help baked goods rise – and since we want these brownies to be dense and fudgy, we leave them out.
- Then it’s time to assemble the brownies. You’ll pour the brownie batter into the prepared pan and smooth the top.
- Drop small spoonfuls of Nutella on top of the brownie batter. I did 4 rows of 4 spoonfuls. Then use a toothpick or a wooden skewer to swirl the Nutella into the batter.
- Bake the brownies in the middle of the oven for about 30-35 minutes if you made them in an 8×8 inch pan and about 22-27 minutes if you’re using a 9×9 inch pan. Baking times definitely vary between ovens and your brownie preferences. If you like gooier brownies, then I’d recommend baking them on the shorter side of the time recommendations.
Pro Tip: As tough as it can be, I highly, highly recommend letting your brownies cool fully before slicing. If you try to slice brownies while they’re still warm you can end up with a bit of a mess. Instead, cool the brownies fully while leaving them still in the pan. Then lift them out of the pan using the overhang of the parchment/aluminum foil and place on a cutting board. Slice with a sharp knife and wipe off the knife after each slice.
Fudgy, chewy, filled with Nutella and swirled with even more Nutella – these Nutella brownies are the perfect recipe for true Nutella lovers. And if you need more recipes for any leftover Nutella, then be sure to try:
- Nutella Chocolate Cookies
- Nutella Cupcakes – these are stuffed with Nutella and topped with Nutella frosting
- Nutella Cheesecake
- Nutella Stuffed Chocolate Chip Cookies
For more brownie recipes – try these other favorites:
Nutella Brownies
Equipment
- 8x8 inch (20x20 cm) pan a 9x9 inch (23x23 cm) pan will work, but the brownies will be thinner
Ingredients
- 1/2 cup unsalted butter (112 grams)
- 3 oz dark chocolate (85 grams) , finely chopped or use chocolate chips - about 1/2 cup
- 2/3 cup granulated sugar (133 grams)
- 2 teaspoons vanilla extract
- 2 large eggs , room temperature
- 1 large egg yolk, discard the white
- 1 1/4 cup Nutella, divided, 3/4 cup for in the batter and the additional 1/2 cup for swirling
- 1 cup all purpose flour (125 grams)
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350F (180C) or 325F (170C) on a convection oven. Line an 8x8 inch (20x20 cm) pan with parchment paper or aluminum foil so that there's an overhang around the edges.
- In a large microwave safe bowl melt together the butter and chopped dark chocolate in 45-second intervals on medium power and stir between each interval. Alternatively, melt in a double boiler.
- Whisk in the sugar and Nutella. For easier mixing, I highly recommend microwaving the Nutella for about 30-60 seconds.
- Whisk together the eggs and additional egg yolk in a small bowl. Then whisk the eggs and vanilla extract into the mixture.
- Carefully stir in the flour an salt using a rubber spatula or wooden spoon.
- Pour the batter into the prepared pan and smooth the top.
- With the remaining Nutella, drop spoonfuls of Nutella on top of the brownie batter. I did 4 rows of 4 spoonfuls, with each spoonful with about 1-2 teaspoons of Nutella. Use a wooden skewer or toothpick to swirl the Nutella throughout the batter.
- Bake in the middle of the preheated oven for about 30-35 minutes, or about 22-27 minutes if using a 9x9 inch (23x23 cm) pan.
- Cool the brownies in the pan. When the pan is no longer warm, lift the fully cooled brownies out of the pan using the overhang of the parchment paper/aluminum foil. Place cooled brownies on a cutting board. Slice using a sharp knife, then wipe off the knife after each cut.
Notes
- Chocolate: I used 50% dark chocolate. Any dark chocolate between 50-70% works well, or semi-sweet chocolate.
- Nutella: One 13 ounce/400 gram jar of Nutella is enough for both the brownie batter and swirls. I highly recommend using commercially prepared Nutella or chocolate hazelnut spread, as opposed to homemade. Homemade chocolate hazelnut spread can separate and lead to inconsistent results.
- Storage: Store baked and cooled brownies in an airtight container at room temperature for up to 4 days.
- Nutrition: Details provided are an estimate only and based on 1 brownie, assuming the pan is sliced into 12 uniform brownies.
Nutrition
I’m definitely trying this!
These look so yummy! And I basically love anything with sprinkles. 🙂 Quick (and embarassingly simple) question – I just started my food blog and have been trying to figure out how to get the social sharing boxes like you have at the bottom of your posts. Which plug-in are you using for those?
Thanks so much Amy! I use a social sharing plugin named Shareaholic for my social buttons. Congrats on starting your blog 🙂
A great birthday (or anytime) treat!
Agreed!