Nutella Brownies Recipe

I am not kidding when I say these Nutella brownies are my lazy-girl masterpiece: fudgy, slightly crackly on top, and dangerously fast to disappear. They’re the kind of brownie you make when you want good chocolate, minimal fuss, and a hit of hazelnut that makes people go quiet for a full 30 seconds while they eat.

My husband calls them “the weekend fix” and will bribe the kids with extra screen time if it means he gets the last square. True story: once I forgot to set a timer and left the pan five minutes too long — he still ate half the pan warm with a fork. These landed on our regular rotation because they’re forgiving, transport well for potlucks, and because I’ve perfected the art of sneaking Nutella into every dessert I can get away with.

Kitchen Talk

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I learn things the messy way, so a fair warning: I once tried to fold warm Nutella into room-temp batter and ended up with a gloopy streak that looked like modern art gone wrong. Let cool things slightly, fold gently, and remember that a slightly imperfect swirl is charming, not criminal. Also, lining the pan with foil is the kitchen-life hack that turns peeling brownies into a civilized activity. Oh, and if the kids are “helping,” hand them the spatula and hide the whisk — less splatter that way.

Shopping Tips

– Baking Basics: Use all-purpose flour and a good granulated sugar; nothing fancy required here — plain pantry staples work perfectly.
– Fats & Oils: Unsalted butter melts smoothly and lets you control salt level; if using salted, cut back on any added salt.
– Chocolate: Pick a decent baking chocolate or dark chocolate chips for extra depth; Nutella is the star, but good chocolate supports it.
– Eggs: Room-temperature eggs mix more evenly into warm ingredients — take them out of the fridge for a bit before you start.
– Nuts & Seeds: Toasted hazelnuts or chopped walnuts are great for crunch; buy whole and toast at home if you can for better flavor.

Prep Ahead Ideas

– You can mix the batter and store it covered in the fridge for up to 24 hours; bring it back to room temp and give it a gentle stir before baking.
– Chop or toast any nuts a day ahead and keep them in a sealed container so they’re snack-ready and don’t mess up the flow when you’re baking.
– Line and prep the pan the night before (foil or parchment) to shave off active prep time when you’re ready to bake.
– Store-bought Nutella means you don’t need extra steps — but you can also pre-heat it gently in the microwave if it’s overly stiff.

✔Time-Saving Tricks

– Melt butter and Nutella together in short bursts in the microwave to skip a double boiler; stir between bursts so it stays glossy.
– Use a whisk or spatula and mix in one bowl — fewer dishes = happier you.
– Line the pan with foil/parchment so you can lift the whole slab out to cool and cut — much faster cleanup.
– If you’re short on time, skip toasting nuts or omit them — the bars are still fantastic.

✔Common Mistakes

– Overbaking. I once left them in the oven because I got sucked into a phone convo — dry versus fudgy is 4–6 minutes apart. Pull them when the center still jiggles slightly.
– Cutting too soon. They’ll crumble if you slice while hot; a 20–30 minute cool-down makes for nicer squares.
– Mixing hot ingredients with cold eggs. It can cook the eggs; temper warm mixtures slowly into the eggs or cool slightly first.
– Expecting a perfect swirl. Trying to make the Nutella look like marble art can lead to over-mixing — pretty streaks beat perfection.

What to Serve It With

– A big scoop of vanilla ice cream and a pinch of flaky salt for grown-up decadence.
– Strong coffee or an espresso shot — the bitterness balances the sweetness beautifully.
– Fresh berries or a quick berry compote for brightness.
– Simple whipped cream if you want to keep things fluffy and light.

✔Tips & Mistakes

– Use a toothpick or skewer to check doneness; a few moist crumbs are better than a dry center.
– Room-temp ingredients blend better — they’re not optional, they’re tiny acts of respect for your batter.
– Want cleaner slices? Chill the pan for an hour before cutting, and use a hot, dry knife wiped between cuts.
– If the top cracks a little, that’s a good sign — crackle top = brownie soul.

✔Storage Tips

Keep cooled brownies in an airtight container at room temperature for 2–3 days, or in the fridge up to a week. Freeze individual squares wrapped tightly for up to 3 months — thaw on the counter or zap briefly in the microwave. Cold brownies are dense and fudgy, and yes, they’re perfectly acceptable for breakfast with a mug of coffee. No shame here.

✔Variations and Substitutions

Be honest: swap-ins work. Use peanut butter for a delightful twist (not the same, but still delicious). Try almond butter for a less-sweet option, or swirl in raspberry jam for a Nutella-and-berry combo. For gluten-free, sub a 1:1 GF flour blend — texture will be slightly different but still very satisfying. Skip nuts if you’ve got nut-free eaters; extra chocolate chips work great instead.

Frequently Asked Questions

Nutella Brownies Recipe

These fudgy brownies pack deep chocolate flavor with a rich chocolate-hazelnut swirl. Simple prep, glossy tops, and chewy edges every time.

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Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 40 minutes minutes

Servings: 12

Ingredients

 

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Main Ingredients

• ▢ 1.25 cup chocolate-hazelnut spread
• ▢ 0.5 cup unsalted butter, melted and cooled
• ▢ 0.66 cup granulated sugar
• ▢ 2 large eggs
• ▢ 1 large egg yolk
• ▢ 1.5 tsp vanilla extract
• ▢ 0.75 cup all-purpose flour, spooned and leveled
• ▢ 0.33 cup unsweetened cocoa powder
• ▢ 0.25 tsp fine salt
• ▢ 0.25 tsp baking powder
• ▢ 0.5 cup semisweet chocolate chips optional
• ▢ 2 tbsp chocolate-hazelnut spread for swirling on top, optional
• ▢ 0.25 tsp flaky sea salt for finishing, optional

Instructions

Preparation Steps

• Heat oven to 350°F. Line an 8-inch square pan with parchment, leaving overhang. Lightly grease the parchment.
• Whisk melted butter, 1 1/4 cups chocolate-hazelnut spread, sugar, and vanilla in a large bowl until smooth.
• Beat in eggs and the extra yolk, one at a time, until the batter looks thick and glossy.
• In a separate bowl, whisk flour, cocoa, salt, and baking powder to combine.
• Fold the dry mixture into the wet just until no dry streaks remain. Stir in chocolate chips if using.
• Spread batter evenly in the pan. Dollop the remaining 2 tbsp chocolate-hazelnut spread on top and gently swirl.
• Bake 22–28 minutes, until edges are set and a toothpick has moist crumbs, not wet batter.
• Cool completely in the pan. Lift out, cut into squares, and finish with a pinch of flaky salt if desired.

Notes

For extra texture, fold in chopped toasted hazelnuts or swap chips for chunks. Store brownies airtight at room temperature for 3 days, or wrap and freeze up to 2 months.

This recipe is an original creation inspired by classic Nutella Brownies Recipe flavors. All ingredient ratios and instructions are independently developed.