Nutella Brownies

Nutella brownies with a gooey Nutella swirl and a rich chocolate base (ultra fudgy, bakery-style)

These fudgy Nutella brownies are my go-to when I want that classic crackly top, deep chocolate flavor, and a soft center that stays dense.

As a French baker, I tested the bake time and chocolate ratio so you get a true fudgy texture (not cakey) with a clean Nutella marble in every slice.

Why you'll love it

• Ultra fudgy: Dense, gooey, and packed with melted chocolate and Nutella.
• Simple to make: One bowl, no mixer, ready in under an hour.
• Irresistible flavor: Deep cocoa taste with that sweet Nutella swirl in every bite.

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.

Best tips befor make this recipe

• Use a kitchen scale: For the best fudgy texture, always measure ingredients precisely.
• Don’t overbake: Remove the brownies when the center is slightly soft — they’ll set as they cool.
• Swirl gently: For pretty marbled Nutella lines, don’t mix too much.
• Cool before slicing: Cold brownies are easier to cut cleanly and stay dense.
• Use quality chocolate: Good semi-sweet chocolate makes all the difference in flavor.

How To Make Nutella Brownies

Here I’m using the same base as my classic brownies recipe — a simple, well-tested chocolate batter that guarantees a rich, fudgy texture.

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.

Storage

Store the brownies in an airtight container for up to 4 days at room temperature, or up to 7 days in the refrigerator. For cleaner slices, keep them chilled before cutting.

Recipe variations

• Double chocolate: Fold in chocolate chips or chunks for extra richness and melty pockets.
• Nutty brownies: Add chopped hazelnuts or walnuts for crunch and contrast.
• Salted twist: Swirl in a little salted caramel to balance the sweetness.
• Peanut butter swirl: Replace part of the Nutella with peanut butter for a classic combo.
• Mocha flavor: Add a small amount of instant coffee to deepen the chocolate taste.

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.

More Chocolate brownies

• Oreo brownies
• Walnut brownies
• Biscoff brownies
• Nutella cheesecake brownies

I hope you’ll love this recipe! If you try this recipe, feel free to leave a comment. It always helps. Happy baking!

Print