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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.
kelli weiss says
will make these brownies shortly, but not 4 me; to gift to a friend, and the son of another friend who r both nutella fans!
will let u know what they think, but will try to sneak one for me!! thx for your recipe:):
Karly says
Hope they love them!
ZT says
Hi, I have a small oven which does not fit a 9×13. Can I halve the ingredients and bake it in an 8” square pan? Would the temperature and baking time remain the same?
Karly says
Hello! Yes, I think halving it into an 8×8 would work great. Temp will remain the same, but the bake time may vary if the batter ends up being thinner/thicker than it would in a 9×13. You’ll just want to keep an eye on them.
Marisa Rivera says
I tried many brownie recipes and this is my favorite. I exclude the espresso powder and add a little more nutella. They come out perfect every time! Thank you for sharing.
Sarah says
Would have been great if used far less cocoa…far too bitter unfortunately
Nabilah says
Hi there.. are you sure its 350 degrees or its farenheit? Can you please confirm? Thanks
Karly says
Yes, it’s 350 degrees Fahrenheit.
Venessa says
This recipe is so delicious! They were a huge hit with my family. The brownies came out fudge-y and in short, just perfect.
Karly says
Thanks, Venessa!
Sarah says
I LOOOVE this recipe! Soooo delicious! I want to make this at a family gathering, but have a family member with a nut allergy. If I left out the Nutella, would it make a difference? Suitable substitution?
Karly says
Follow this version here…same thing, with no Nutella! Homemade Brownies
luvtobake says
Made these brownies today and they are the bomb. I used 2 cups of sugar and 3/4 cups of Nutella. So yummy with Mint Chip ice cream.
Karly says
So glad you enjoyed them!
rabia says
I have a question – is it okay to make the mix – all of it and refrigerate it and bake it the next mornin—Will putting it in the fridge make a difference!?
Karly says
No, I wouldn’t recommend that. The baking powder won’t work if it’s mixed up and sat overnight. 🙂
rabia says
I have a question – is it okay to make the mix – all of it and refrigerate it and bake it the next morning — like if you want them early in the morning but can’t do the melting and mixing part? Will putting it in the fridge make a difference!?
Chloe s. says
Love these. I don’t know what people are talking about less sugar to me without the amount of sugar they would have been way to rich so if you love a rich brownie probably less sugar. But to me they were still rich with ghe amount of sugar. And these are a fudge browine not a cake brownie
Jess says
Can I please have these ingredients in grams ?
Karly says
Hi Jess! There are lots of free online calculators that will convert the recipe for you. 🙂
Chloe says
This recipe was amazing and very easy to follow and i loved being able to change my amount?
noobbaker says
Soooo good!! I used 2 cups of sugar instead of 2 1/4 cups, and used semi-sweet Chocolate chips since I didn’t have espresso powder. I will definitely be making these again!!
Home Inspector says
Quick question: If I use fewer eggs, will I get a more fudgy brownie? I’ve read that more eggs in the brownies makes a more cake-like brownie, and I prefer them fudgy. Thanks in advance!
Karly says
These are very fudgy as they’re written. I haven’t tried making them with less eggs.