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.
Megan says
These really are the best brownies ever. Everyone who has tried them loves them. The gooiness is heavenly and other brownie recipes lack this. Made them yesterday and making more today!
Kari says
The brownies turned out good. I only used ~2 cups of sugar and it was too much sugar
the nutella has a lot of sugar and so does chocolate so they turned out way too sweet
Karly says
@Kari,
Sorry to hear they were too sweet for you.
Joy Walden says
I have made these brownies countless times, I started making my own nutella, I also coarse grind some good salt over the just after I take them out of the oven
Healthy bacterial balance says
Hurrah, that’s what I was searching for, what a data!
present here at this web site, thanks admin of this website.
Amanda says
I used 1/2 brown and 1/2 white sugar and added walnuts. I realized I only had 1/2 the cocoa powder too, but they turned out fine. except when I tried to get them out of the pan it wouldn’t hold together too well. tasted good though
Tzivia says
I tried these brownies, and as soon as I added the Nutella, the entire mixture seized up and would not mix. I do not know if I was supposed to let the butter cool completely or what, but I followed the recipe exactly and ended up with a lumpy, grainy mixture. That’s two sticks of butter down the drain. Will not try again.
Karly says
@Tzivia,
I’m sorry to hear that! I don’t cool the butter and sugar mixture before adding the Nutella. You do want to be sure not to allow the butter and sugar mixture to boil, though.
Cindy says
Tzivia,
If you had lumps in the sugar, butter, Nutella mixture, a whisk would remove them…or you can let them melt in the brownies as they cook. Heating the mixture in the pan should also solve the problem. A wire whisk should remove lumps. Fyi. Hope this helps.
Ciao Annie says
Happy world Nutella day! I made these to celebrate and will definitely file in the “best brownies ever” category. I added twice the nutella, some hazelnut extract, a ton of chopped hazelnuts, and shared on my blog… I will have happy co-workers today 😉
free music downloads site says
There is definately a lot to find out about this subject.
I really like all of the points you have made.
Anna says
I absolutely love this recipe !!! It’s a keeper !!
But can I use this recipe for Nutella cupcakes ?
Carmen says
My fiance is a big fan of the boxed brownies (something that isn’t easy to find once I moved to the UK) and usually my mom packs a few in a care package. But his birthday came sooner than another care package and my picky eater would devour a pan of brownies before he would even think about cake so I tried birthday brownies this year — two different batches. The first one came out bittersweet and he thought they were burnt but this recipe was perfect. It was a great replacement for the boxed brownies and made so much I can share them with the girls at work and he won’t get upset with me for taking away his sweets. Thanks so much for an amazing recipe! 🙂
Vanessa says
Oooh this looks amaaaazing! *drools*
http://cafecraftea.blogspot.com
AJ says
These are absolutely the best brownies ever. Followed the recipe exactly & baked for 35 min. They are super moist & delicious.
Mila Furman says
These LOOK amazing and they TASTED amazing!
I made these and I blew EVERYONE away! And everyone was begging for the recipe… I made one tiny change and went a bit crazy on the nutella… and it was amazing!!! I am blogging about it tomorrow on my site www.girlandthekitchen.com
Come by and check it out!!! And thanks for the recipe! This one is a keeper!
Aly says
These were DIVINE. I have to say, you can definitely taste the coffee. However, I liked that a lot! I used dark chocolate cocoa powder and it really kicked these brownies up a notch. So much chocolate, but they were SO good and rich. We warmed them up and served w/ vanilla ice cream and they were so decadent! Thank you SO much for this recipe!
Anita says
These look divine and I absolutely LOVE Nutella so I can’t wait to bake these! If i don’t have espresso can I substitute with coffee? I’ve got instant and regular ground coffee.