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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.
Sara says
While these brownies were baking one of my daughters said that it had to be illegal for something to smell that good and once tasted we’ve agreed its a good job that their not because these will become a firm and frequently baked favourite in our house. I used a mixture of dark & milk chocolate melts just to mix up the taste sensations and a little sea salt to cut through the richness which for me works rather well as these could be a little sickly if eaten in large amounts.
Ashley says
Has anyone tried to bake these with gluten free rice flour? Do they bake up the same way? I’m new to gluten free and hoping I don’t have to give up fun recipes for it…
melinda says
i have everthing but the chocolate chips, is that ok without them?
Karly says
Yep! I think they’ll be just fine! 🙂
Lacie says
If I wanted to make a batch in an 8 by 8 pan, can I just half the recipe? And would I need to alter the temperature or time? Thanks!!
Karly says
Hi Lacie!
I haven’t halved this recipe myself, but I’m sure it would work fine. I’d leave the oven temperature the same, but you’ll want to watch the time. 🙂
Karly
Jo Muit says
Just pulled these out of the oven, smell amazing! Can’t wait to taste them…..
Rick says
Hello! Looks great! I will try it soon! 😀
Just a question though, the sugar you use here is confectioner’s or the standard refined white sugar? 😀
Kim says
Is the melting chocolate or chocolate chips melted before adding it or just folded into the mixture?
Karly says
Hi Kim! I realize I’m about 5 months late to this question, but I just saw it. 🙁 You just fold the chocolate chips right into the mixture!
Thanks for reading! 🙂
Yudy says
Hi!!
OMG what a prefect combination, they’re both my favs (brownies and nutella) and to put them together is just genius!
Now, the espresso powder? is that the same as espresso coffee?
I’m planning to make these very soon! 🙂
Thanks 😉
Karly says
Espresso powder is like instant espresso. It’s mainly used for baking and helps to deepen the chocolate flavor. You can likely find it by the instant coffee at your grocery store. It’s great in cakes, brownies, etc. 🙂
Gabbi says
I made these on Sunday for a Super Bowl party. They were a huge hit!!! Every single one of them gone!! There was plenty of food to choose from and these were gone quicker than anything else. They’re the perfect amount of creamy chocolatey-ness. I did need to leave them in the oven about 8 minutes longer because the center was not quite cooked. Just need to watch them.
So yummy!
Sarah Endris says
Just made these for National Nutella Day tomorrow. They are amazing! Made just as recipe stated and they are perfect.
Tracy says
… but I should note that I baked them an extra 15 minutes because they wouldn’t hold together (too gooey!!). But then this morning, they were set perfectly. I say better the next day!!
Tracy says
I made these last night, but veganized them. I used earth balance instead of butter, justin’s hazelnut spread instead of nutella, and energy egg replacer instead of the eggs and THEY ARE AS BEAUTIFUL AND DELICIOUS AS YOUR PICTURES LOOKED!! I seriously need to get them out of my house before I gain 80 lbs. So, so good! Thank you!
Karly says
Glad to hear you loved them! 🙂
Thanks for sharing your changes so others can try it too!
ella says
these look AMAZING. deffenantly will try… regardless of what donz says. they look moist and chewy and chocoalaty.=) thanks for the recipe!
Donz says
I tried the recipe, but I didn’t like that much. For starters it DOESN’t taste like Nutella AT ALL. I would never recommend it to anyone.
Hunny Kidd says
How can anyone go wrong with chocolate. I don’t care if I can taste the Nutella or not, I’m ready for me some brownies. Let us all take a respectful moment of silence in thanks for Devin Intervention…
Amen.