Nutella brownies that are ultra fudgy, rich, and loaded with gooey chocolate hazelnut flavor! Made with real chocolate and a swirl of Nutella, they’re the dream dessert for every brownie lover.
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These Nutella brownies are a twist on my classic brownie recipe — the same rich, chocolatey base, but with a generous swirl of Nutella baked right in.
The result? A fudgy texture and that signature hazelnut flavor in every bite.
If you’ve already tried my Nutella cheesecake brownies, this version is even more decadent. The melted chocolate and creamy Nutella make the center gooey, rich, and perfectly indulgent — pure comfort for any chocolate lover.
Why you'll love this recipe
Ingredients for Nutella Brownies
- Chocolate: Use semi-sweet or dark chocolate (54–64%) for a rich, deep flavor.
- Butter: Unsalted butter gives the best texture and lets you control the salt balance.
- Nutella spread: The key ingredient — adds creaminess and that signature hazelnut sweetness.
- Sugar: White granulated sugar for a shiny, crackly brownie top.
- Eggs: Use large eggs at room temperature for the perfect fudgy consistency.
- Vanilla extract: A touch of vanilla enhances the chocolate flavor.
- Flour: All-purpose flour works best — just enough to hold the fudgy texture.
- Cocoa powder: Unsweetened cocoa for extra depth and a rich chocolate color.
- Salt: A small pinch balances the sweetness and boosts flavor.
How To Make Nutella Brownies
Melt the chocolate, butter, and Nutella together in a heatproof bowl, either in the microwave in 30-second bursts or over a bain-marie, stirring until smooth and glossy.
In a separate bowl, whisk the eggs, sugar, and vanilla with an electric mixer for about 2 minutes, until pale and slightly frothy.
Pour the melted chocolate mixture into the eggs and mix until fully combined.
Sift in the flour, cocoa powder, and salt, then gently fold with a spatula until the batter is smooth and thick.
Line an 8-inch (20 cm) brownie pan with parchment paper and pour in the batter.
Warm a few spoonfuls of Nutella slightly, spoon over the top, and swirl with a knife for a marbled effect.
Bake in a preheated oven at 175°C (350°F) for 25–30 minutes, until the edges are set and the center is still soft.
Let the brownies cool completely in the pan, then refrigerate for 1–2 hours before cutting.
Serve chilled or at room temperature, with a scoop of vanilla ice cream if you like.
Tips for this recipe
Variations & Substitutions
Recipe Questions
Can I use only cocoa powder instead of chocolate?
No, melted chocolate gives the fudgy texture — cocoa alone makes them drier.
How do I know when brownies are done?
The edges should look set, and the center slightly soft. A few moist crumbs on the toothpick mean they’re perfect.
Can I store them?
Yes, keep them in an airtight container for up to 4 days at room temperature or a week in the fridge.
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I hope you love these Nutella brownies. If you make them, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!
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Nutella Brownies
- Total Time: 35 minutes
- Yield: 16 pieces
Description
Rich and fudgy Nutella brownies made with real chocolate and swirled with gooey Nutella. The perfect mix of chewy edges and soft, chocolatey center — a dream for Nutella lovers. (For a 20 cm / 8-inch square pan – about 16 pieces)
Ingredients
- 250 g (9 oz / 1 ½ cups) semi-sweet chocolate, chopped
- 115 g (½ cup / 1 stick) unsalted butter
- 140 g (½ cup) Nutella spread
- 200 g (1 cup) granulated sugar
- 4 large eggs, at room temperature
- 1 ½ tsp vanilla extract
- 90 g (¾ cup) all-purpose flour
- 30 g (¼ cup) unsweetened cocoa powder
- ½ tsp salt
- Nutella spread (slightly warmed) for the swirl
Instructions
- Preheat the oven to 175°C (350°F) and line an 8-inch square pan with parchment paper.
- Melt the chopped chocolate, butter, and Nutella together in a heatproof bowl over a double boiler or in short bursts in the microwave. Stir until smooth and let cool slightly.
- In another bowl, beat the eggs, sugar, and vanilla extract with an electric mixer for 2–3 minutes, until pale and slightly thick.
- Pour the melted chocolate mixture into the egg mixture and mix gently until smooth.
- Add the flour, cocoa powder, and salt, and fold with a spatula until just combined — don’t overmix.
- Pour the batter into the prepared pan and smooth the top.
- Drop spoonfuls of warmed Nutella on top and swirl gently with a knife or skewer.
- Bake for about 25–30 minutes, until the edges are set but the center is still slightly soft.
- Let the brownies cool completely, then chill in the fridge before slicing for clean cuts.
Notes
Storage : Store in an airtight container at room temperature for 3–4 days, or up to a week in the fridge.
Tips :
- Use a kitchen scale for perfect texture every time.
- Don’t overbake — they’ll continue to set as they cool.
- For sharp cuts, chill before slicing.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Brownies, cake
- Cuisine: American
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