Go Back
Stack of three Nutella swirled brownies, one on top of each other with glass of milk
Print Recipe

Nutella Brownies

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.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Dessert
Cuisine: American
Keyword: Nutella Brownies, Nutella Swirled Brownies
Servings: 12 brownies
Author: Fiona Dowling

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

  1. Chocolate: I used 50% dark chocolate. Any dark chocolate between 50-70% works well, or semi-sweet chocolate.
  2. 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.
  3. Storage: Store baked and cooled brownies in an airtight container at room temperature for up to 4 days. 
  4. Nutrition: Details provided are an estimate only and based on 1 brownie, assuming the pan is sliced into 12 uniform brownies. 

Nutrition

Calories: 373kcal | Carbohydrates: 42g | Protein: 4g | Fat: 21g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 52mg | Sodium: 124mg | Potassium: 204mg | Fiber: 3g | Sugar: 30g | Vitamin A: 285IU | Calcium: 48mg | Iron: 3mg