This post may contain affiliate links. Read disclosure policy
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.
Tina @ Tina's Chic Corner says
Divine intervention…lol…I love it! These look amazing and I love how your pics turned out with your macro lens. 🙂
Lauraah says
These are the best brownies ever! My fiancé and I ate the first batch and the second, I took to mum’s for dessert one Sunday. The ‘dessert’ batch quickly became an ‘oops-spoiled-everyone’s-dinner’ batch..
Not that anyone was complaining! I do recommend adding the optional coffee, it aids the richness, without giving a distinct coffee flavour.
Kim says
these brownies are amazing. I do recommend that if your using this recipe and don’t feel its enough nutella flavor you can always top with a nutella butter cream or frosting. and it adds that extra kick you might need but i think these are amazing just by them self.
Karly says
@Kim,
Great idea! Frosting is always a win!
Meredith says
I instantly ran to the store for the ingredients to this amazing recipe. I then followed the instructions exactly as written. I somehow messed up my brownies though because they are very thick and dry once out of the oven. I had to throw away the entire batch this morning. So disappointed and I wish I knew what needed fixing.
Karly says
Hi @Meredith!
I’m so sorry to hear they didn’t turn out for you! It’s hard to say what went wrong since I wasn’t in the kitchen with you, but my guess is that either your oven temperature is off (do you have a thermometer in the oven to test it?) or they were overbaked. Every oven is different, so it’s important to test during baking since the time may vary for you.
Hope you’ll try these again! They really are fabulous brownies!
minoo says
just made like it very much but sugar was too much 2 !/4 thanks
Carolien says
These are awesome. Even nonbrownie lovers (if there is such a thing) will love these!
Mila Furman says
OMG!!!!!! Your pictures are to DIE for!
And this loooks sooooo scrumptious! I have a new group of recipes I am doing all with Nutella and you bet I am including this recipe!!! How fabulous!
Paula says
These were delicious! I used 1 cup of nutella and added chopped hazelnuts to the batter. Rave reviews from the “football” crowd!
BakingExPat says
I live overseas and there are no boxed brownie mixes and I LOVE boxed brownie mixes soooo much. I’ve tried a bunch of different from scratch brownie recipes and most of them weren’t as good as the boxed kind, but I baked this recipe and it was SO delicious! I shared it with all my expat friends who also miss brownies from home and everyone loved it.
I had to do a few modifications. There is no instant espresso powder here so I used regular Nescafe, (instant coffee) and I had just enough white sugar for a cup, and the rest I eyeballed with brown sugar. They turned out AWESOME. Will definitely cook these again, and again….
Karly says
@BakingExPat,
Yay! So glad to hear they were such a hit! 🙂
Jeannie says
If people want them to be more Nutella-y (as I see some are complaining about), just toss in some chopped and lightly roasted hazelnuts. It’s like having traditional walnuts in your brownies… only better! Or even take it a step further and add a teeny bit of hazelnut extract. I think I’ll try them “as is” to start off though. They look amazing!
Theresa says
These are fabulous! I’m baking them in mini muffin tins right now to make brownie bites. I used a whole cup of Nutella because I just love it so much. So chocolatey and dreamy! Thanks!
Des says
I made these as a dessert for a fundraiser dinner (I was unable to attend but wanted to do my part!) I also stashed a few for my coworkers as we were attending a full-day conference.
I was not completely prepared to make something and had to use half white sugar and half brown sugar, no issues there, and hand mix them, as I don’t own a mixer (I have one really strong arm!). I also took a few liberties by using dark cocoa powder, omitting the espresso flavor and using brown eggs. None of these things hindered the flavor, so the recipe seems pretty flexible if you stick to the basic steps.
They were FABULOUS! I’m more of a cake fan so I never want brownies, but these are right on the edge and therefore amazing. Since I made them in a cupcake tin with papers I shared them with quite a few people at the conference and they all loved them. My friends at the dinner said they were “freaking amazing.” Nothing but good comments from anyone!
Thanks for the great recipe!
Weikuan says
I could not wait to try those brownies, but they turned out to be too sweet and greasy for my taste. Definitely too much butter, taking into account that Nutella first ingredients are oil and sugar.
Karly says
Sorry to hear they didn’t work out for you!
MissJenn says
These are sublime… I first came across this recipe a few months ago and made it for my fiance, our friend, his dad and their roomies… they were so gone so fast and our friend demanded the recipe… lol… thanks for sharing!
Joy says
I am baking these for the second time in a week, jeeze the way people carried on you would think they never had a brownie before! I sprinkled about 1/2 teaspoon sea salt on top, well, they were over the top! This batch I used chocolate covered acacia / blueberry instead of the chocolate chips, we’ll see how they turn out!
Karly says
Ooh, sounds good!