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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.
LeAnne Strong says
Do not make into cupcake brownies.. I don’t know where I went wrong with making thes brownies..
Jodie says
Just made these all the way from China and they are really good! I used a small toaster oven (American sized ovens aren’t typical here) and will cook it for less time, I cooked it for about 25 minutes. Thanks for the recipe, good brownies must be homemade here so I will keep this recipe 🙂
Karly says
@Jodie,
Wonderful! Glad you enjoyed them!
Scarlet says
Once you’ve heated up the sugar and butter mixture and added the Nutella do you allow the mixture to cool before adding the eggs?
Karly says
@Scarlet,
I don’t and I’ve never had an issue with it cooking the eggs, but if you’re worried about it, you can let it cool for a few minutes.
Lora says
Squeal – chocolate heaven
Kaila says
I think I baked them a few minutes too long because I couldn’t figure out the difference between gooey and raw haha. They still turned out awesome though, very very rich,but no one was complaining 🙂
Karly says
@Kaila,
It’s hard to get them out at the perfect time, right? Glad you enjoyed them anyway!
Kari says
No one should ever be assaulted by Nutella. These sound amzing and I will be making them.
Ikhlas says
Yum, these look DIVINE!
janna says
Is it okay if I use the hershey;’s baking bar? I want to try this, but I only have baking bar from hershey’s. It is semisweet. If i add it in, should I chop it into small pieces? Or should I melt it with the butter and sugar? Please respond 🙂 I would appreciate it.
Karly says
Hi @janna,
I guess that depends on what you’re using the baking bar to replace. If you want to replace the cocoa powder, no, that won’t work. If you’d like to replace the baking melts or chocolate chips, yes, just chop it up and mix them in at the end.
Janna says
@Karly, i’m not replacing anything, i don’t have chocolate chips that’s why. 🙂 I was planning to make it 3/4 nutella. Anyway, I will be trying this later! Thank you so much for answering! 🙂
click me says
What’s up, always i used to check weblog posts here early in the morning,
as i like to find out more and more.
Merrila says
Hey there! Just wondering, does it matter whether we use salted/unsalted butter? This recipe looks amaaazing though! :))
Elizabeth says
I just want to clarify, the other burner WAS NOT on but maybe the heat from the oven rising up caused something to happen to the butter/sugar mixture while it was sitting on the stove for a couple of minutes while I measured the nutella?
Elizabeth says
So I decided to try these because they looked AMAZING! Well I cooked them for 35 minutes on 350, let them cool for 20 minutes on a wire rack, and cut into them only to find out that they were way too gooey and seemed very undercooked, in a way. So I put them back in the oven for an additional 5 minutes, they were even more gooey. So another five minutes and EVEN MORE GOOEY. So I’m throwing the whole batch out. I followed the recipe to a T and the butter/sugar mixture didn’t boil. The only thing that I can think of that may have to led to such a disaster is that I had had the oven preheating while I was melting the butter, and after I had stirred the sugar for two minutes, I put the saucepan on another burner instead of the countertop while I measured the Nutella to put into the butter/sugar mixture. Do you think that could have caused such a mess? After I added the rest of the ingredients, the batter looked perfectly fine. I’ve made brownies from scratch before without any problem whatsoever. I don’t know what caused such a disaster this time, but I’m really disappointed!
Karly says
Hi @Elizabeth,
Sorry you had problems with this one! I don’t think the problem would be from the sugar.
After returning them to the oven for 5 minutes, did you let them cool again before checking them or were you checking them straight from the oven? I know you let them cool the first time, but what about subsequent times?
Elizabeth says
@Karly, No, I didn’t let them cool again. I’ll try letting them cool for another twenty minutes. Hopefully they’ll turn out good. When I checked them straight from the oven, they were SUPER gooey. I mean I’m all for fudgy brownies, but not when they’re so gooey they fall apart when you take a bite.
Cindy says
NEVER toss in the trash can! Use the gooey goodness as a topping for ice-cream! YUMMY!
Leslie says
Delectable! Love these and so did the people I made them for. Gone is seconds! I am not a coffee drinker, but I did add dark French roast Teeccino (a “herbal coffee” substitute made with roasted Ramon nuts) in place of the espresso. It intensified the flavor as espresso would. Yum!
Suzanne says
OMG! These are sick, but sick in a very delicious way. Thanks for this awesome recipe.
katy says
Just made these and I have to say, they’re pretty awesome. As with most baked goods, they’re best right out of the oven, at their gooiest. Oh yes.
I did not add the espresso powder, as I couldn’t find any in my grocery store. I can imagine it would make quite the difference in deepening the chocolate flavor, so it will be a priority next time. Without the espresso, they have a surprisingly clean finish (for a brownie). Let’s be frank, though — who doesn’t want that incredible chocolaty goodness to linger on the palate?
My grocery store was also out of Nutella. Blasphemous, I know, but I found a container of Jif Salted Caramel Hazelnut Spread. It tastes very comparable to Nutella, albeit mildly salty, of course. I just added less salt to the recipe. Much like the recipe author states (regarding the addition of Nutella), the Jif Spread flavor is not particularly detectable, but without question, it added just the right amount of gooey and chocolaty goodness.
Will try these again with Nutella and will absolutely make it a priority to include espresso powder. I have a hunch that’s what really puts these over the top.
Thanks for the awesome recipe!
Karly says
@katy,
So glad to hear you enjoyed them!
The espresso really does deepen the chocolate flavor, so definitely give it a try if you can find some! I can generally find it in a little jar with a green lid near the rest of the coffee. Can’t think of the brand, but it’s pretty popular and widely available. 🙂