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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.
Velma says
This really wonderful and so delicious
Mel says
Sorry, I don’t understand #7 adding “baking melts.” Not mentioned anywhere else in the article or ingredient list. Again sorry if i’m missing something.
Karly says
Oh, sorry, Mel! This recipe was written years ago when baking melts were a thing – they were like big discs of chocolate chips. I updated the recipe to call for chocolate chips but never updated the step. Sorry for the confusion. 🙂 Hope you made these anyway, because even after all these years they’re still the best dang brownies and I’ve tried them all. 😉
Sarah says
Y’all… I almost have no words for these brownies. They are so good, the best brownies I’ve ever had, and so so sooo easy to make! I made two batches recently: one for a work party and one for a supper club. And both pans were DEVOURED! I got countless compliments and multiple requests for the recipe (which I gave them—spread the love). I thought the amount of sugar was fine, but definitely felt that sugar rush after eating one! It probably wouldn’t hurt to reduce it a little, but it wasn’t overly sweet. But everyone’s taste is different.
At first, I thought the batter was too thick but referred back to the recipe and trusted it. The very first batch I attempted to make, I tried making in a 9×9 dish and cooking for 10-15 minutes longer and that did NOT work out. Do not recommend that hahaha. Keep to the 9×13 pan!
These were so easy to make; I don’t think I can ever make a boxed set again!
Karly says
Yay! Another box mix convert! 😉 So glad you gave these a try and loved them!
Purbita Detecha says
too much fat but love it 😀
Rebe says
What can I replace The Hershey’s Milk Chocolate with?
Karly says
Chocolate chips.
cheysa says
These are phenomenal brownies! Officially my go-to brownie recipe! 🙂
Question—is the serving size for the nutrition facts one pan? Or one brownie (when cut into 16)? Just curious. Thanks in advance!
Thank you for an amazing recipe!!
Karly says
Hi Cheysa! The nutrition is just for 1/16th of the pan, so one brownie. 🙂
So glad you enjoyed!
Laura Michael says
I’ve made these brownies twice and they are the most decadent delicious brownies I have ever made. My husband and son are obsessed. They love warming it up and eating it with Vanilla Ice cream. Thanks for the share.
Sabrina Attique says
They were so yummy ! Thanks for sharing such a yummy recipe ? I completely followed the recipe ?
Isabel says
Hi Karly,
I tried to use 1.25 cups of white sugar and 1 cup of dark brown sugar to help add that little bit more chewiness, but when I tasted the batter it ended up needing an extra 1/2 cup of granulated. After that though, it was perfect! I also sprinkled 170g semi-sweet chocolate chips on top and just pressed them lightly onto the surface.
A warning if you’re making this the first time: when you add the nutella to the warm butter/sugar mixture, it will seize, and look greasy and clumpier when you stir in the next set of ingredients, but don’t worry! It will all come together smoothly as you beat the eggs in and once the flour is folded in properly you’ll have yourself a large batch of dreamy chocolately gooey chewy brownies!
Aside from that mild panic when the mixture seized, absolutely faulous! Thanks for this excellent recipe, it’s definitely a future go-to!
Tricky Bell says
This is my one of the favorite dessert of all time.
Safe Milli says
The chocolate arroma in it makes me to love it more. I prefer taking it during my leisure time.
jada says
I love your recipe my brownies turned out great. They’re gooey and soft. Had to substitute cocoa powder for instant chocolate ? so I was a little worried but the results were still good. Thanks for the solid recipe!!
Karly says
Hi Jada! I’m not sure what instant chocolate you’re talking about as the recipe calls for cocoa powder, but either way, I’m glad the brownies turned out well! We love them too! 🙂
chris says
hi
how many ounces are in one of your cups
thanks
Karly says
8 fluid ounces.
Victor says
These brownies are divine!
Karly says
Thanks! They’re a definite favorite. 🙂
Ruby Linsey says
simply outstanding recipe , I can say
cockbrand says
Made these just now (save for substituting some peanut butter when I ran just a bit low on nutella haha) They came out amazing, and were really simple to throw together.
Karly says
I bet the peanut butter made a great addition!