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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.
Sunshine baker says
I accidentally overbaked them, but they were still really good.
Emily says
I really want to make these, but I was wondering if you need to use the chocolate chips? I have all of the others ingredients.
karol says
I have been looking forward to making these all week and today I put together the ingredient list but the 2 1/4 cups of sugar staggered me, especially with the chocolate and nutella also in there. Has anyone made these and found them just way too sweet? Would cutting the sugar way down ruin the recipe?
Katie says
Do you think these might freeze well?
Sara says
These tasted amaaaaaaaaazing!! I even put an extra dollop of Nutella ontop. Defo try this!
Amanda says
I really wish people would refrain from writing reviews until they actually MADE the dessert (aside from asking questions). These were good but I would recommend using more nutella since cocoa powder is also used. If these were put before me I wouldn’t guess that they were nutella brownies.
Karly says
I’m not sure anyone here has written a “review” before making these brownies. There are plenty of comments regarding the recipe or photos, but they’re not misleading in any way. I think it’s pretty easy to tell who has made the recipe and who hasn’t. I enjoy and encourage comments like these. This is a blog, not a recipe website like allrecipes and I enjoy chatting with my readers! 🙂
I’m sorry these brownies didn’t live up to your expectations. I suppose you’re right that Nutella isn’t the predominate flavor, I just liked how it made things extra chocolatey and fudgy.
Ethel Jo Desormeaux says
WELL I DIDN’T THINK I WAS HUNGRY WHEN I SAT DOWN HERE. BUT LOOKING AT ALL THIS FOOD NOW I HAVE TO GO FIX ME SOMETHING TO EAT. I LOVE BROWNIES . I’LL HAVE TO BUY SOME NUTELLA TOMORROW. WATCH ME. !!!!!!!!!!!!!!!!!!!
melissa says
Can I substitute oil for butter in this recipe?
Karly says
I haven’t tried it myself, but I think oil would work alright. I’m sure it will change the texture a bit, but should be fine.
terry says
just discovered your site (love it) and made these brownies – PERFECT. the picture on your site looks like you sprinkled salt on top…true?
Karly says
Hi Terry!
Sorry for the delay. I somehow missed your comment! 🙂
It’s actually powdered sugar on top of the brownies, but a chunky sea salt would be pretty fabulous too!
Melissa says
Just made these and they were very good but sadly I was disappointed not to taste any Nutella which was the whole reason I made them.
Amy says
Made these today….instead of 2 sticks of butter I used 1 stick of butter and 12 ounce diet dr pepper. Turned out great!!!! Next time I’m going to ditch the butter and do 24 ounce diet dr pepper.
Rita says
These look heavenly! Thanks for sharing.
Lisa says
Sweet Holy Moses. These look so amazing that I pinned them twice! Literally. This is the second time I’ve seen this recipe, and I immediately pinned them both time because I want them so bad 🙂
Karly says
I hope you’ll make them! They’re so easy and seriously just as good as they look! 🙂
Thanks for the pins!
Marilyn says
Alright, i didn’t realize that “baking melts” was the chocolate chips, sorry and thanck you for your answer 😉
jan gordon says
These are absolutely the best brownies I ever had!! It combines two of my favorites~~chocolate and nutella. Thanks Karly!