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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.
Maya Overman says
I was just looking through my library of recipies on pinterest and decided on this one, I am spending a year in Belgium on an exchange and am making this recipie for my host family. An all American recipie!
Louise says
Hi, one of the best and more balanced recipes I have seen online. I’ve just made these, the brownie batter looks amazing and they were so easy to make! I can’t wait to get them out of the oven and try one!
Cassandra says
Thank you Karly! I appreciate the compliment. Been cooking for a few years myself. When you know what you can substitute things you’re ou of for you can make almost anything! Going to try some more of your recipes! 🙂
Cassandra says
Yes I did. I only had a quarter cup Nutella the first time I made the recipe and they turned out really well. There are some chocolate cake recipes that call for mayo too. Check it out. Really 🙂
Ted says
To the commenter above, did you really use MAYO and Hersheys!?!
That being said, these brownies are great! I used dark chocolate chips and added more nutella and they came out great, just a little more of a dark chocolate taste, which I like.
Karly says
Mayo works really well in baked goods! It’s just eggs and oil, so it moistens things up. 😉
Cassandra says
Meant improv lol
Cassandra says
I made these and THEY ARE AWSOME! I didn’t have quite enough Nutella at the time so I had to improve with mayo and Hershey syrup. Still were rich and chocolatey. This time I make them, I will follow recipe plus walnuts. Best brownies I ever ate AND made! Thanks Karly you rock!
Karly says
Glad you liked them! And good thinking on the mayo! Haha!
Helen styles says
thanks so much for that. makes a lot more sense now!!! am off to try them tomorrow….will let you know how i went on. thanks again 😀
Helen styles says
I sooooooooo want to make these but cannot make head or tail of the american measurements. would it be possible to convert it as near as pos to metric measurements? in anticipation
Helen Styles
Elise says
@Helen styles, There are tons of handy websites that convert things from American measurements to metric online. 🙂
Karen says
quick question…are these Nutella-y tasting? I’m going for a Nutella brownie, not a chocolatey brownie.
Karly says
No, they really don’t have a strong Nutella taste. You could add in a bit of hazelnut extract to fix that, though!
Beth G says
I made these for my birthday during a camping trip and they were truly drool-worthy. My husband said they were the best brownies he has ever had and I REALLY agree. I kicked it up a notch and added sprinkled pecan pieces to the top before I baked them and that made it even that much better.
Thanks for the recipe, it is sure a keeper!!
Karly says
Thank you!
Helen styles says
having spent a good hour looking at assorted nutella brownie recipes on line I have decided this one looks and sounds the best!! however try as I might I cannot work out the recipe. does 2 1/4 cups mean 2 and a 1/4 cups or 2 quarter cups? forgive me im English! :-/ could you possibly post the recipe in grams for us lot over the other side of the pond?
Karly says
It means 2 and 1/4 cups. 🙂
I don’t know the conversion myself, but I’m sure there are plenty of converters you can find online. 🙂
B-man says
excellent recipe, supported the addition of a special ingredient quite nicely.
Laura says
I used semi sweet chocolate chips. Is that ok? Or will it be too bitter?
Karly says
I’m sure the semisweet will be just fine! 🙂
Jen says
Did you sprinkle course/sea/kosher salt on the brownies or is it powdered sugar?
Karly says
Powdered sugar, but a little kosher salt would be great, too! 🙂