Nutella brownies are rich, chocolatey and fudgy with a shiny crinkly top and a Nutella swirl. They’re the perfect dessert for chocolate & hazelnut fans!

I have never met a brownie I didn’t like – but these Nutella brownies are in a league of their own.

A rich and homemade brownie base is stuffed then swirled with Nutella for a rich chocolate hazelenut flavor that’s second to none. The shiny crinkly top and fudgy centers are literal dessert perfection.

They’re easy to make and are the perfect treat for the chocolate lover in your life!

Ingredients & Substitutions

• All-purpose flour. For a gluten-free version, use a 1:1 gluten-free all purpose flour blend. 
• Sea Salt. I recommend using pure fine sea salt in baking and cooking. If you use iodized table salt decrease the amount of salt by half. 
• Semisweet chocolate. Choose a high-quality chocolate. Since the chocolate is melted the “form” of doesn’t matter. Use chocolate chips, chopped bars, discs, etc. You can also choose your favorite variety – dark, milk or semisweet.
• Salted butter. Unsalted butter, coconut oil and gee all work well in this Nutella brownie recipe.
• Granulated sugar. use organic cane sugar in place of white sugar if you’d like.
• Nutella. use name-brand or generic chocolate hazelnut spread, both work well. Our favorite is actually the whole foods brand.

How to Make Nutella Brownies

We’ll walk through this Nutella brownie recipe, step-by-step, and don’t forget to watch the video.

Begin by combining the dry ingredients – flour, cocoa powder and sea salt – together in a small bowl. Then set them aside to use later.

Next, melt the chocolate and butter together in a microwave safe bowl, or on the stovetop over low heat. Stir until smooth and glossy, then set the mixture aside to cool slightly.

Then, in the bowl of a standing mixer, or in a large bowl with a handheld mixer, beat the eggs for 1 minute or until pale and thick.

Next, add the sugar to the beaten eggs and beat for an additional 1 minute. These two “beating” steps are absolutely critical for that shiny, crackly top.

After beating, add the melted chocolate/butter mixture, ½ cup Nutella and vanilla and stir on medium speed until batter is smooth and homogenous (uniform throughout).

Once the mixture is smooth, add the dry ingredients and mix on low speed until just incorporated and there are no lumps.

Then, spread the Nutella brownie batter evenly in the bottom of the prepared baking dish.

Drop the remaining Nutella over the brownie batter and use a knife to swirl it into the batter.

Bake the Nutella brownies in the preheated oven for 30-35 minutes, or until the top is set and the brownies are only very slightly “jiggly.” (for gooey brownies bake for 30 minutes).

Once they have finished baking remove the brownies from the oven and set the pan on a wire cooling rack to cool completely.

Serve

 Cut into 9 or 16 squares and serve. You can serve them cooled and plain, or slightly warm with a scoop of vanilla ice cream for a “Nutella brownie sundae.”

Store/Freeze

Store leftover Nutella brownies in an airtight container. They will last at room temperature for 3 days, or in the refrigerator for up to a week. 

Or, freeze the brownies in an airtight container for up to 1 month. I suggest vacuum sealing the brownies individually or tightly wrapping them in plastic wrap inside the container to keep them from drying out.

Nutella Brownies Recipe FAQS

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