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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.
Sophie says
I just attempted to try and make these but hit a major road block! What should the consistency of the sugar and butter mixture be? I cooked it for the time stated, didn’t let it boil, then took it off the heat and added Nutella. But, when I added the Nutella, the sugar started clumping and separated from the butter. Help! What am I doing wrong?
Karly says
Sophie,
I don’t think the sugar should get clumpy, but it definitely separates from the butter, just because there is a lot of butter. It should be pretty thick, but with a bit of melted butter that doesn’t quite incorporate with the rest of it.
If its hard and clumpy, I’d try again with a lower heat.
Hope that helps!
Karly
Stacey says
I just put mine in the oven…OMG they are absolutely decadent! I used instant coffee (I didn’t have expresso powder), and it tastes divine! I don’t think I’ve come across a recipe quite as tasty as this one. 🙂
Megan says
These are awesome! My husband, who is not a a chocolate fan, loves these. He said they are the best brownies he’s ever had and has eaten the majority of them, something that never happens in our house when it comes to brownies. Thanks for the great recipe.
Andrea says
This looks amazing!! Thanks:)
Grace says
YUM! Just pulled these out of my oven all the way in New Zealand and I love them. Thanks for the excellent recipe! x
tasha says
Look great..i think i will try it to surprise my husband who has a sweet tooth. Thanks for sharing!
Karen says
I am one of the few people in the world who does not like Nutella. However, it looks so good in the jar that while grocery shopping, I’ve been known to stop and stare at it wishing that I loved the flavor of hazelnut. That being said…during one of my “stop and stare” sessions, I noticed a cocoa and almond spread right next to the Nutella and I had to bring some home where it’s been sitting in my pantry waiting for me. I came across your beautiful photos and recipe yesterday and had a lightbulb moment. Your delicious brownies turned out marvelous using the cocoa and almond spread!
Karishma says
Thank you 🙂
Karishma says
These brownies looked divine.. But unfortunately
They didn’t turn out well… I am sure the mistake
Was at my end.. I think when i added the sugar in
The butter the temperature was high and so
The sugar became very hard… The end result
Was very tuff brownies… Next time can I make it by first beating
The sugar with the butter and the rest the same?
Instead of melting the sugar and butter?
Thank u
Karly says
Hi Karishma!
That’s so strange that your sugar and butter would harden. Did you overcook it? The mixture should be pretty thick, but I’ve never had it harden before. I’d think that would only happen if you let it get very, very hot from prolonged cooking.
I’ve never tried this recipe by creaming the butter, but if you do, please let me know how it works out!
Karly
Fran says
Can i just add the nutella to a box mix? Although i might try this recipe anyway.
Karly says
I’m not sure. I’ve never tried it.
Susan Froass says
I am in constant search for the perfect brownie. This is it. Love the thickness, consistency, and texture. For those who desire more of a Nutella presence, I added about a 1/2 tsp of Hazelnut Flavoring (Watkins).
Beth says
You say in a comment that “espresso powder is like instant espresso”. I couldn’t find espresso powder in either the baking aisle OR the coffee aisle. Can I use instant espresso instead?
Karly says
Sure can!
KayleneP says
I have nieces and nephews that will LOVE these. Looking forward to trying the recipe out when I visit them next. Thank you!
Eat more cake! says
So, these brownies are so not in tune with my diet, but than again – who cares? these are just perfect! I’ve baked them for my hubby and myself to celebrate the end of a very long week, and we enjoyed every single bite. Thanks for the lovely recipe 🙂
Wendy says
Ahhh these look amazing and from the comments it sounds like quite the hit! Just wondering, I’m not much of a baker but I want to surprise people, don’t reaqlly want to go out and buy vanilla extract one-off, can it do without/is there any substitute I could use?
Karly says
No, I don’t think you can leave out or substitute the vanilla. It lasts for a long time and you can usually find a pretty tiny bottle. I’d recommend purchasing some.