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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Servings:
Ingredients
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.