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These fudgy Nutella brownies are loaded with three kinds of chocolate and come together with no mixer required. The Nutella flavor truly shines in every bite!
Brownies are my all-time favorite dessert. And Nutella? That stuff is just dangerous in my house. So when you combine the two, you get something truly next-level. These Nutella chocolate brownies are deeply fudgy, loaded with chocolate flavor, and the Nutella actually comes through, which isn’t always the case in recipes like this.
What makes this recipe stand out is the combination of three types of chocolate: cocoa powder in the batter, a full cup of Nutella stirred in, and semi-sweet chocolate chips throughout. The result is a brownie that’s rich without being one-dimensional, and fudgy in a way that boxed mix can never quite deliver. No mixer needed, just a couple of bowls and about 10 minutes of prep.
If you love Nutella as much as I do, you’ll also want to check out my Homemade Nutella, Nutella Stuffed Chocolate Chip Cookies, and these easy 4-ingredient Nutella Brownie Cups.
Ingredients Needed
- Unsalted butter — melted and cooled slightly before mixing in.
- Granulated sugar + brown sugar — using both keeps these brownies moist and adds a subtle depth of flavor.
- Eggs — four large eggs give these brownies structure and that beautiful, slightly dense crumb.
- Vanilla extract — just enough to round out the chocolate flavor.
- All-purpose flour — a relatively small amount keeps these fudgy rather than cakey.
- Unsweetened cocoa powder — adds deep chocolate flavor alongside the Nutella.
- Salt — a little salt makes the chocolate taste more like chocolate.
- Baking powder — just a half teaspoon for a tiny bit of lift.
- Nutella — the star of the show. Microwave it briefly so it incorporates easily.
- Semi-sweet chocolate chips — the third layer of chocolate. Fold them in at the end.
- Powdered sugar — optional dusting for a pretty finish.
Fudgy Nutella Brownies
Video
Ingredients
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1 cup light brown sugar
- 2 teaspoon vanilla extract
- 4 whole large eggs
- 1 cup all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup Nutella
- 1 cup semi-sweet chocolate chips
- Powdered sugar for dusting
Instructions
- Preheat oven to 350º F. Prepare a 13×9 inch baking pan with parchment paper, sprayed with non-stick spray.
- Melt butter, and allow to cool slightly.
- In a bowl whisk together flour, cocoa powder, salt, and baking powder. Set aside.
- In a large bowl combine butter with sugar and brown sugar. Add eggs, one at a time, mixing until fully incorporated. Mix in vanilla extract.
- Gradually stir in the flour mixture.
- Microwave Nutella for 20-30 seconds, until it is slightly runny.
- Add Nutella and chocolate chips to batter, stirring to combine.
- Pour into prepared baking pan. Bake for 30-35 minutes, until a tester comes out mostly clean. Be careful not to over bake.
- Cool completely and dust with powdered sugar before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How To Make Nutella Brownies
- Prep. Preheat the oven and prepare a 9×13 inch baking pan by lining with parchment paper or greasing and coating with flour.
- Butter. Melt the butter and let it cool for a minute or two. You don’t want it screaming hot when you add the eggs or they can start to scramble.
- Dry Ingredients. In a medium bowl, whisk together the flour, cocoa powder, salt, and baking powder. Set aside.
- Wet Ingredients. In a large bowl, stir together the melted butter, granulated sugar, and brown sugar. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla.
- Combine. Gradually fold in the flour mixture, being careful not to over-mix. Stop as soon as you don’t see dry streaks.
- Nutella. Microwave the Nutella for 20 to 30 seconds until it’s slightly runny and easy to stir. Add the Nutella and chocolate chips to the batter and fold to combine.
- Bake. Pour the batter into your prepared pan and spread evenly. Bake for 30 to 35 minutes, or until the edges look set and a toothpick inserted in the center comes out with moist crumbs (not wet batter).
- Cool & Serve. Let cool completely in the pan, then dust with powdered sugar before slicing.
Recipe Tips & Tricks
- Don’t overbake. This is the number one brownie rule. Check them at 30 minutes, as soon as the edges are set and the tester comes out with a few moist crumbs (not gooey batter), pull them out. They’ll continue to set as they cool.
- Don’t overmix. Once the flour goes in, mix only until it’s just combined. Overmixing develops gluten and makes for tougher, drier brownies.
- Warm the Nutella. That quick 20 to 30 seconds in the microwave makes the Nutella runny enough to swirl into the batter evenly, so you get chocolate hazelnut flavor in every bite rather than big pockets.
- Wait to add powdered sugar. If you dust the brownies while they’re still warm, the sugar will melt right in. Let them cool completely first for that pretty snow-dusted look.
- Use parchment paper. Lining the pan with parchment makes it easy to lift the whole slab out for clean, even cuts.
Storage
Store Nutella brownies in an airtight container at room temperature for up to 4 to 5 days. They actually get even fudgier on day two as the flavors settle. To freeze, let them cool completely, cut into squares, and wrap individually. They freeze well for up to 3 months. Thaw at room temperature.
Yes — and that was intentional. The recipe uses a full cup of Nutella stirred directly into the batter, and the hazelnut chocolate flavor really comes through. If you’ve had Nutella brownies that tasted just like regular chocolate brownies, this recipe is different.
This recipe is written for a 13×9 inch pan, which makes a large batch and yields thinner brownies. You can use a 9×9 inch pan for thicker brownies, but you’ll need to increase the bake time by 5 to 10 minutes and keep a close eye on them.
I’ve always used Nutella for this recipe, but any chocolate hazelnut spread with a similar consistency should work. The flavor will vary slightly based on the brand, but the texture and structure of the brownies should be the same.
The two most common culprits are overbaking and overmixing. Pull the brownies from the oven as soon as the edges are set and the center tester shows moist crumbs (not gooey batter) — they’ll firm up as they cool. And once you add the flour, mix only until combined.
More Must Make Dessert Recipes
- Chocolate Hazelnut Cake
- Chocolate Pavlova
- Cosmic Brownie Cookies
- Ding Dong Cake
- Reese’s Peanut Butter Cookies
Video by Inspo
Nutella desserts at our house are a must make! I know these are going to be a hit!