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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.
Marilyn says
Hi 🙂 i just wanna know when do you incorporate the « 10 ounce package Hershey’s Milk Chocolate Baking Melts (or chocolate chips) » ???
Maybe you forget to mention,
that’s a great recipe, for sure i’m gonna try it 😉
Thanck you,
Mary
Karly says
I just double checked and it’s in there! You add them with the flour at the end. 🙂
Loretta | A Finn In The Kitchen says
Now I’m craving two things: a macro lens and a brownie
Melinasophie95 says
This is amazing!! :O
Natalie @ Cooking for My Kids says
I made this tonight. One word. DELICIOUS!!
Deborah says
Seriously, Karly – you are killing me. If I had some Nutella in the kitchen right now, I’d be headed straight in there!!
Susan (Oliepants) says
Geez – I don’t think i need any description of how fudgy these are – they look marvelous!! And, a perfect brownie too!
Michelle says
I am making these this after noon–can’t wait!
Julie @ Table for Two says
holy moly, holy MOLY!! these look so ooey gooey and chocolatey! i’m obsessed with nutella so these are right up my alley!
Katherine R. says
I for one am NOT complaining. You are so right about that lens…I nearly ate my computer.
Pam says
Think you could use hot fudge instead of Nutella? Can’t eat hazelnut
They look amazing
Karly says
Yep, I think hot fudge would be fabulous! You could leave it out entirely, too, if you wanted. That’s how I usually make the brownies and they’re phenomenal. Hot fudge could only make them better, though! 🙂
tijuana (po' man meals) says
the brownies would not be able to mop up all of my drool right now!! wow. must try one of these NOW!
Dorothy @ Crazy for Crust says
I swear, they look alive on my screen. Holy heck Karly. You’re torturing me here – I want brownies REALLY BAD right now.
Joanne says
Maybe I can use these as an excuse to get a macro lens…hmm sounds like a good idea to me!
Karly says
Definitely! Although, I really only get mine out once or twice a year. Maybe I should add “use the macro more” to my resolutions?
Becca from It's Yummilicious says
Holy macro lens, Batgirl!! I just died. Went straight to macro Nutella heaven with a big ‘ol freaking Nutella covered face.
Incidentally, you owe me a Bandaid. Damned screen hurt my poking finger
Summer @ Mallow and Co says
Yes, I believe in divine intervention! Those brownies look perfect–rich and chocolatey! This is the kind of batter I would have to eat with a spoon though
Karly says
Believe it or not, these are actually better after baking! I usually go for the batter over the finished product, but not with these guys!