Nutella Brownies

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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!

a stack of 4 Nutella Brownies

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!

overhead photo of 9 Nutella Brownies cut into squares

Ingredients & Substitutions

overhead photo of the ingredients in this Nutella Brownies recipe
  • 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.
2 Nutella Brownies, one with a bite taken out of it

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.

two photos showing mixing dry ingredients together to make Nutella Brownies

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.

two photos showing melting butter and chocolate to make Nutella Brownies

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.

two photos showing beating eggs to make Nutella Brownies

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.

two photos showing beating eggs and sugar together to make Nutella Brownies

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).

two photos showing how to make Nutella Brownies - combining eggs, sugar and melted chocolate

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

two photos showing Nutella Brownies - combining wet and dry ingredients

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

Nutella Brownies in a baking dish before baking

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

two photos showing how to make a nutella swirl in Nutella Brownies before baking

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.

Nutella Brownies in a baking dish after baking

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.”

Nutella Brownies cut into 16 squares

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.

7 Nutella Brownies

Nutella Brownies Recipe FAQS

Can I double this recipe?

Yes. Double the ingredients and bake the brownies in a 9×13″ glass or ceramic baking dish.

Can I use a different chocolate spread?

You can use chocolate peanut butter, chocolate sunflower seed butter, etc. if you cannot have or find Nutella.

a Nutella Brownie on top of other brownies

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Nutella Brownies Recipe

Laura
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!
5 from 2 votes
Course Dessert
Cuisine American
Servings 16 brownies
Calories 285
Prep Time10 minutes
Cook Time30 minutes
cooling1 hour
Total Time1 hour 40 minutes

Ingredients 
 

Nutella Swirl

  • ½ cup Nutella

Instructions 

  • Preheat oven to 350 degrees F, line a 9×9” baking dish with parchment paper and lightly grease, set aside.
  • Mix flour, cocoa powder and sea salt together in a small bowl; set aside.
  • Melt chocolate and butter together in a microwave safe bowl, or on the stovetop over low heat. Stir until smooth and glossy. Set aside.
  • In the bowl of a standing mixer, beat eggs for 1 minute or until pale and thick.
  • Add sugar and beat for an additional 1 minute.
  • Add melted chocolate/butter mixture, ½ cup Nutella and vanilla and stir on medium speed until batter is smooth and homogenous (uniform throughout).
  • Add dry ingredients, mix on low speed until just incorporated and there are no lumps.
  • Spread the brownie batter evenly in the bottom of the prepared baking dish.
  • Drop the Nutella over the brownie batter then use a knife to swirl it into the batter.
  • Bake 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 30 minutes).
  • Remove from the oven and put the brownie pan on a wire cooling rack to cool completely.
  • Cut into squares and serve.

Video

Notes

Ingredient Substitution Notes
  • 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 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.
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.
 
 

Nutrition

Serving: 1brownie | Calories: 285kcal | Carbohydrates: 32g | Protein: 3g | Fat: 16g | Saturated Fat: 12g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 36mg | Sodium: 99mg | Potassium: 161mg | Fiber: 2g | Sugar: 24g | Vitamin A: 213IU | Calcium: 33mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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5 from 2 votes (2 ratings without comment)

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