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Nutella Brownies are full of Nutella, cocoa, and milk chocolate for a super fudgy treat! Replace the box mix with this easy brownie recipe!
We made brownies using Nutella and they might be the best creation yet.
All The Feelings For These Nutella Brwnies.
If a brownie isn’t thick, fudgy, and ridiculously rich and full of chocolate – I don’t want it. No thank you. Keep your dry, sad, crumbly brownies to yourself.
We like ’em thick and fudgy. We demand they be loaded with chocolate. They must not be overbaked.
These Nutella Brownies are a riff on our fan favorite homemade brownies. We just gave them an extra fudgy boost of chocolate by stirring in plenty of Nutella.
???????? Nutella Brownie Ingredient Notes:
Brownie Batter – This homemade brownie batter is prepared from cocoa powder, flour, eggs, butter, sugar, salt, baking powder and vanilla extract. Some readers have mentioned reducing the sugar. I haven’t tried it myself as I don’t find them too sweet tasting. If reducing sugar you could probably drop down to 1 3/4 of a cup, but the texture may not come out the same.
Nutella – It’s everybody’s favorite chocolate hazelnut spread! Although the predominant flavor here is meant to be chocolate, not Nutella/hazelnut. It mostly adds chocolate fudginess to the brownies.
Espresso Powder – This is an optional ingredient but I promise it won’t make your brownies taste like coffee! Instead it’ll add another layer of rich, deep chocolate fudginess to the brownies.
Chocolate Chips – Also an optional ingredient! But I think they add a lot of texture to the brownies. If you like nuts in your brownies, you will probably enjoy the chocolate chips. If not, skip them! Milk chocolate, semisweet, or even dark chocolate chips are all okay to use.
What We Love About This NUTELLA BROWNIE Recipe:
- Fudgy: These are just about the richest, fudgiest chocolate brownies you can make! If you love extra thick and extra chocolatey brownies than you’re going to love this recipe!
- Nutella: It doesn’t really add much of the hazelnut flavor but it definitely enhances the chocolate and fudginess in these homemade brownies. It takes the chocolate to a whole new level!
- Made from Scratch: I’m not above a box mix, but I love baking brownies from scratch. Everyone is always so impressed.
What Readers are Saying!
“This recipe is so delicious! They were a huge hit with my family. The brownies came out fudge-y and in short, just perfect.” – Vanessa
How to Make Nutella Brownies:
Melt the butter over low heat in a sauce pan. Stir in the sugar and Nutella. It’ll be a bit grainy at first which is okay.
Add the cocoa, eggs, baking powder, vanilla and espresso powder to the mixture. Stir well then add flour and chocolate chips. Stir until just combined.
Spread into a 9×13 pan and bake for about 30 minutes.
Helpful Tips!
Baking: Test your brownies with a toothpick or butter knife inserted about an inch or two from the edge of the pan, not in the center of the pan. By the time the center of the brownies are fully set, they are overcooked. They’ll finish firming up as they cool.
Clean Cuts:When cutting brownies, use a plastic knife! The brownie won’t stick to the sides of it like it will with metal silverware and you’ll get nice smooth edges!
Freezing & Storage Instructions:
These homemade Nutella brownies can be stored at room temperature in an airtight container for about 4 days. They’ll last a few days longer in the fridge.
You can also freeze these brownies! They’re great for making ahead of time to enjoy later and they’ll last for up to a few months in the freezer. Let them cool completely before wrapping individual brownies in plastic wrap, and then aluminum foil.
Recipe FAQs:
Yep! And you should because Nutella makes just about everything better. Try my Nutella cookie bars, this Nutella banana bread, or Nutella doughnuts!
It comes down to a few things but mainly it is determined by the amount of flour and the amount of chocolate and fat that are used. More flour means a more cakey brownie. This is definitely a very fudgy brownie recipe!
Sure, brownies are great for mixing other stuff like nuts or candy into. You could omit the chocolate chips to save more room for other mix ins or just stuff it all in there!
Chocolate and coffee are both naturally bitter and share similar flavor profiles. The espresso powder works to enhance the richness and depth of the chocolate flavor. It won’t make the brownies taste like coffee!
More brownie Recipe Love!
- M&M Brownies
- Mississippi Mud Brownies
- Cookie Dough Brownies
- Star-Spangled Brownies
- Halloween Brownies
- Buckeye Brownies
Nutella Brownies
Ingredients
- 1 cup butter
- 2 1/4 cups sugar
- 1/2 cup Nutella
- 4 large eggs
- 1 1/4 cups cocoa powder
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon espresso powder optional
- 1 tablespoon vanilla extract
- 1 1/2 cups all-purpose flour
- 10 ounces chocolate chips optional
Instructions
- Pre-heat the oven to 350 degrees. Butter a 9×13 baking dish.
- In small saucepan over low heat, melt butter completely. Stir in sugar and continue cooking for 1-2 minutes, stirring constantly. Do not allow sugar mixture to boil.
- Remove from the heat and stir in the Nutella until well combined.
- Pour butter mixture into a large bowl or stand mixer, beat in cocoa powder, eggs, salt, baking powder, espresso powder, and vanilla extract. Mix until well combined.
- Stir in the flour and chocolate chips until just combined.
- Spread into prepared pan (batter will be very thick and sticky) and bake for about 30-35 minutes, until a tester comes out mostly clean. The edges should be set and the center should still look slightly moist, but not uncooked.
- Cool on a wire rack before slicing and serving. Store tightly covered for 3-5 days.
Home Garden says
I quite like reading through a post that can make
men and women think. Also, many thanks for allowing me to comment!
Youston says
Thank you for sharing! Was very delicious! I’ll do it again and again!
Becca @ Fork in the Kitchen says
So, I made these tonight. Wow. I actually made a half-batch since it was only me around to eat them, and I just might end up eating the entire pan before the night is over! TGIF!
And the macro lens did give you some awesome pics – love ’em!
Katie says
OH. MY. GOD. There really needs to be a disclaimer on this to have at least a gallon of milk nearby if you’re planning on making these brownies because YOU ARE GOING TO NEED IT. Seriously holy crap I made these tonight and they are SO RICH AND FUDGY AND AMAZING.
A few things:
1. I used about 2 cups of sugar and I definitely didn’t think it was too sweet at all, even if you added the full amount called for.
2. I didn’t have espresso powder so I used about a teaspoon and a half of instant coffee and it seems to have done the trick! They came out with such a rich chocolatey flavor that wouldn’t have been as intense without the coffee.
3. I took mine out at just under 30 minutes (my oven is notoriously fast) and let them cool for about an hour and they turned out great. They even appear to be a little more done that in the photos but they are STICK TO EVERY SURFACE IN YOUR MOUTH FUDGEY AND GOOEY.
4. Instead of the baking melts I used a combo of half milk/half 60% dark chocolate Ghirardelli chips and I think it was a good move.
5. I AM SO HAPPY I MADE THESE THANK YOU SO MUCH.
P.S. I wanted to leave a comment even before I cooked them because the batter was so delicious and I wanted to share it with the world.
Karly says
I’m so glad these were such a hit for you! 🙂
Erica says
I just made this tonight and I used brown sugar due to not having enough white granulated and I also only had 3 eggs so that’s all I used. I would have to say that this was too sweet. I will definitely cut the sugar way down when I make this recipe again. With that said this was extremely good! I would say this is the second best brownie recipe I have made, and I have made quite a few. Instead of using chocolate chips I used walnuts and I’m glad I did because chocolate chips would have made this close to inedible due to the sweetness. I made this in one pan because I am a fan of no extra cleanup. I melted the butter then added from there, mixing everything in the same non-stick pan then poured into the 9×13. The cleanup from the pan was literally effortless. Thank you for this recipe!!!
plasterer bristol says
Yum, these sound incredible. thanks for sharing this recipe.
Simon
Karly says
Enjoy!
Lotta says
Worst recipe ever. Got all lumpy and the sugar didn’t melt. Tasted awful.. So sorry I tested this..
Karly says
Not sure what you could have done wrong, Lotta. Sounds like you needed to cook the sugar longer. If it wasn’t melting, you must not have had the heat up high enough or you didn’t cook it long enough. Better luck next time!
Ela says
I love, love, love these brownies!!! Not only me, my husband said it’s an excellent brownies, it made me delete some of the brownie files I have that I’m not really happy with. This will be my go to recipe from now on.
By the way, when I baked this, I didn’t really read the instructions step by step but it turned out excellent! After I melted the butter in the microvave, I took it out and added the sugar and Nutella I just stirred it to combine, I didn’t even put it back in the microwave. At first I thought the sugar won’t melt while baking, but it did. For us, the sweetness was just right. I used Ghirardelli Milk Chocolate Chips, added 10 oz. to the batter and the rest in the bag, I sprinkled it on top.
Thank you very much for an awesome recipe!
Karly says
Glad you guys like them! 🙂
Brittani says
I made these brownies yesterday with my mom and my sister after searching high and low for a great recipe that was easy to follow. We wanted something that we would have fun making together. These were amazing! We loved them. We served them with vanilla ice cream, which totally wasn’t necessary, but completely heavenly. Thanks for the great recipe and family memories!
Cynthia says
Hi Karly!
About the bread thing, I never used to do it with cookies til I read the tip on one blog’s recipe that I was trying. Then I thought if it works for cookies, why not brownies? It’s essentially nearly the same texture and most of the same ingredients, so I Googled it and someone did in fact have a tip about storing brownies with bread.
I think with white chocolate, the main thing is that if you find it too sweet on its own, you can add things to it. A cookie recipe I tried had a regular dough but used white chocolate chips with cranberries. It was pretty good. Most of my family still would have preferred dark chocolate chips though.
Also, I don’t know if you’ve ever watched Ricardo’s cooking show? The one recipe he had that I really loved was for these cranberry lime bars. We don’t really do much other than cakes at our house so I wanted to try it, and it was really delicious! So far I haven’t yet tried lemon bars to see if I’d like them too, but generally I love cheesecakes with citrusy flavors like lemon and lime, so it should be good. Generally speaking, even cake-wise, I am not really big on chocolate-only desserts like chocolate cake. I love chocolate but I prefer it outside of pastries. Chocolate-chip cookies and brownies are a big exception.
This is Ricardo’s lime bars btw:
http://www.foodnetwork.ca/recipe/cranberry-lime-bars/8740/
Mine really don’t end up looking quite this neat, and I end up with a slightly darker color of curd too.
Cynthia says
These brownies are very good but I would suggest tweaking the recipe itself. For instance, you say to add the chocolate chips to the batter at the very end, and I followed the recipe exactly according to your directives, in order, but this seems unwise. The brownies end up not being completely tender because the chocolate chips don’t have time to fully melt in 30 minutes. Also, it seems as if they could easily be either omitted or simply replaced with more cocoa powder if what you want is an even more chocolatey taste. In short, the chocolate chips add nothing to the texture of this brownie.
Another thing of note is that there seems to be no logical order to your ingredient incorporation. For instance, why are we not melting the chocolate chips along with the butter? Why are the dry ingredients incorporated later and one at a time instead of being sifted all together first and then added to the mix? I am no expert baker, but having followed a number of cookie and brownie recipes, I can tell you that the sifting at least makes for a less lumpy and thinner batter.
A few final thoughts: people I served these brownies to all liked them well enough, especially in terms of the texture, but they all agreed that the taste was a little too sweet and that even just one brownie makes for a quite heavy snack. This of course is obvious because of the abundance of ingredients, but I’ve been told that putting less sugar (and in this case I used barely under 2 cups because your quantity was too much for me) would not affect the texture of the brownie.
As you mentioned, the batter is very thick and sticky. This makes it hard to spread and nearly impossible to spread evenly. Not to mention that with the baking dish size that you mention, I have no idea how you ended up with thin brownies. I would suggest that anyone who wants to achieve this thinness use a larger baking dish, and if they want the batter to be spread evenly, to do it with your hands using water so that the batter does not stick to them as much. This is the only way I can think of to budge this batter once it is in the dish because trying to settle it by banging the dish lightly on the counter does not move it at all.
Since these are very tender, it would be a good idea to recommend to people to store them with a slice of bread so that they main remain moist and tender over several days.
Overall, this was a really delicious recipe but it was a difficult batter to work with. I would highly recommend reorganizing this recipe and testing out a few things to see if the batter may become any more manageable.
Karly says
Hi Cynthia! Thanks for your thoughts.
Adding the chocolate chips at the end does add a bit of texture to the brownie. Some people prefer this. You can use baking melts (as mentioned) instead and they tend to melt in and disappear a bit more. You could also leave them out completely.
We’re not melting the chocolate chips with the butter because the little bites of chocolate chips was the desired outcome. The reason I incorporate all the other dry ingredients before the flour is to not overmix with the flour. The less you mix, the less tough your brownies will be.
You can certainly reduce sugar to your preference, though to what amount I don’t know. I like them the way they are.
As for the batter, yes, I mentioned it’s thick and sticky, but I used a rubber spatula and had no problem spreading it out. I’m not sure why you had such a hard time, but I’m sorry.
I store these in the pan covered in foil with no issues. I’ve never stored brownies with bread before.
As for the thickness, I’m not sure why you thick my brownies are thin? They’re at least an inch thick in the photos.
Thanks for your thoughts!
Cynthia says
Hi! Thanks fhe quick reply!
The pictures actually make these brownies look very moist and tender, and you can’t really discern the chocolate chips (or baking melts) at all. I didn’t dislike the half-melted chocolate chip texture myself btw, I just wondered if they brownies weren’t supposed to be more tender.
I’m used to a darker chocolate variety of brownies. I liked these, but the amount of sugar felt a little excessive given how much chocolate there already is (ie nutella, cocoa and chocolate chips). That’s good to know about the flour. Tbh I did not know that at all.
Well, the batter is hard to even out all over the baking dish, and it’s especially hard to fill the corners as evenly as the rest as the dish. Since you can’t settle it by banging it on the counter, it makes it tougher to do by eye alone.
The bread thing is a tip I’ve heard often and tested myself. Your brownies will absorb the bread’s moisture and remain tender. At the end your bread will more or less have the texture of lightly toasted bread. I recommend trying it out.
Btw, out of curiosity, have you ever tried making a white chocolate brownie? I’m a big fan of white chocolate but the thought never occurred to me til just now.
Karly says
Hi Cynthia!
It’s actually totally possible that I left the chocolate chips out of that batch that I photographed. I usually do add them in, but you’re right…I don’t see them either. I’m going to update the recipe to include notes on that. Either way, if you try them again, feel free to leave out the chips if you want. It won’t hurt the recipe at all.
I’ve done the bread thing with cookies, just never with brownies. Seems like a good idea!
I haven’t even made a white chocolate brownie. I’m not a huge white chocolate fan myself, but it’s an interesting idea! I might try that!
Corina says
I saw these on Pinterest and thought, “omg these look AMAZINGGGGGG! I have to make these.” So I did. Or at least, I attempted. Now, I have a default brownie recipe I make fairly often and they’re pretty damn good, but I figured the addition of Nutella would only make them better! I was very wrong… These were way too dense and thin at the same time, extremely oily, took forever to bake (they were still raw after 35 minutes). And the flavor just wasn’t there…. I WANTED to like these, I really did. But I was really disappointed. I’m really glad so many others had good experiences with this recipe but sadly I didn’t. I’m just gonna be sticking to my normal brownie recipe from now on.
Please note: I didn’t make my normal recipe and just add Nutella, I followed this recipe to the T. Oh well.
Karly says
Sorry to hear that this wasn’t a hit for you! I’m not sure what could have gone wrong as this recipe normally produces thick and fudgy brownies. Sorry you had issues!
Lissette says
This is my go-to brownie recipe – my family loves it. Thank you!
SOKRATES says
This recipes looks awsome!!Can pls tell me how many grams of nutella you used?
Michelle says
Hi, I’ve been reading through the reviews, and found a couple that find the amount of sugar too overwhelming, like I do. Does lessening the amount of sugar affect the texture of the brownie? I feel like cutting it down by half when I try baking this. What do you think?
Karly says
Hi @Michelle,
I haven’t tried reducing the sugar myself. I’m not sure what the texture would be like, but there’s only one way to find out. 😉 Give it a shot and report back! 🙂