Chewy around the edges and fudgy in the center, these Nutella brownies are my new favorite! Even better, they’re made with just eight simple ingredients.
These are everything I look for in brownies — chewy around the edges, fudgy in the center, and not even remotely cakey in texture.
Oh, and did I mention there’s Nutella mixed into the batter and swirled on top of the brownies just before they go into the oven? I used three-fourths cup of Nutella in this recipe to drive that delectable chocolate-hazelnut flavor home.
This Nutella brownie recipe fills an 8-inch pan, because that’s all I trust myself to have lying around the house. These brownies are incredibly rich and can be whisked together at a moment’s notice since they’re made with just eight ingredients!
Ingredients in This Recipe
The ingredients list for these easy Nutella brownies is short and simple. Let’s review what you’ll need to make this dessert:
- Unsalted butter: You’ll need to slice the butter into tablespoon-sized pieces. This will make it easier to melt alongside the chocolate.
- Chocolate: I recommend using a bar of chocolate for this recipe rather than chocolate chips. Ghirardelli or Baker’s chocolate bars work great!
- Granulated sugar: I used equal parts sugar and Nutella in this recipe. I wanted the brownies to be sweet, but still ultra chocolatey.
- Nutella: You’ll be adding the Nutella to the brownie batter as well as swirling dollops on top.
- Eggs: Make sure to use room temperature eggs for this recipe. To bring your eggs to room temperature quickly, place them in a bowl of warm water for 5 to 10 minutes.
- Vanilla extract: Pure vanilla extract is always my preference when baking.
- All-purpose flour: When measuring the flour, make sure to spoon it from the bag and then level it off with the back of a knife. If you scoop the flour straight from the bag, you may accidentally measure out too much and wind up with cakey brownies by mistake.
- Salt: You need some salt in the batter to enhance the chocolate flavor and balance out the sweetness.
How to Make Nutella Brownies
This is an incredibly simple recipe that delivers delicious results every time. To a large microwave-safe bowl, add the chopped chocolate and butter. Microwave the butter and chocolate in 30-second intervals until melted.
I recommend stirring the mixture every 30 seconds to prevent the chocolate from seizing up and to make sure everything is melting at an even rate.
Whisk the sugar into the chocolate mixture, followed by half a cup of Nutella. The eggs and vanilla are added next. Then, stir in the flour and salt until just combined.
At this stage, the brownie batter can be turned into an 8-inch square pan. Make sure to line your pan with foil and spray it really well with nonstick cooking spray, otherwise the brownies will stick to it.
Add the remaining quarter cup of Nutella to a microwave-safe bowl and heat for 10 to 15 seconds, or until it’s slightly softened and easy to spread. Dollop spoonfuls of Nutella onto the brownie batter and use a knife to gently swirl it around.
The Nutella brownies will need to bake for roughly 32 to 38 minutes, or until the top of the brownies are set and a toothpick inserted into the center comes out clean with just a few moist crumbs. Let the brownies cool completely before slicing, as they need time to set up.
Can I Double This Recipe?
Yes, you’re likely fine to double this recipe. Bake the brownies in a 9×13-inch dish for roughly the same amount of time.
How Long Do Brownies Last?
These easy Nutella brownies may be kept at room temperature for up to five days. I recommend storing them in an airtight container.
- I recommend using a chopped up chocolate bar for this recipe rather than chocolate chips. Chocolate chips contain stabilizers, which makes them more difficult to melt in the microwave.
- You’re welcome to add mix-ins to the brownie batter, such as chocolate chips or chopped nuts.
- Let the brownies cool completely before enjoying them. The Nutella makes them super gooey and difficult to slice straight out of the oven.
More Easy Brownie Recipes to Try!
- Cheesecake Brownies
- Classic Chocolate Brownies
- Raspberry Cheesecake Brownies
- Peanut Butter Cup Brownies
- Brownie in a Mug
- ½ cup (115 grams) unsalted butter (sliced into tablespoon-sized pieces)
- 4 ounces (113 grams) semi-sweet chocolate (chopped)
- ¾ cup (150 grams) granulated sugar
- ¾ cup (225 grams) Nutella (divided)
- 2 large eggs (room temperature)
- 1 teaspoon pure vanilla extract
- ¾ cup (95 grams) all-purpose flour (spooned & leveled)
- ¼ teaspoon salt
- Preheat the oven to 350°F (180°C). Line an 8-inch square baking pan with aluminum foil, making sure to leave some overhang for easy removal. Spray the foil well with nonstick cooking spray (don’t skip this step or the brownies will stick to the foil) and set aside.
- Combine the sliced butter and chopped semi-sweet chocolate in a large microwave-safe bowl. Microwave in 30 second increments, stirring well after each increment, until the mixture is completely melted and smooth.
- Whisk in the granulated sugar until well combined, then whisk in ½ cup (150 grams) of Nutella until fully combined. Add the eggs and pure vanilla extract and mix until fully combined.
- Add the flour and salt and continue mixing until just combined.
- Scoop the batter into the prepared baking pan and spread it around into one even layer.
- Add the remaining ¼ cup (75 grams) of Nutella to a small microwave-safe bowl. Microwave for 10 to 15 seconds and stir until smooth.
- Drop spoonfuls of the Nutella on top of the brownie batter (I like to do 9 spoonfuls), then use a knife to gently swirl the Nutella into the batter.
- Bake for 32 to 38 minutes or until the top of the brownies are set and a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove from the oven and allow to cool completely in the pan. Using the overhang from the foil, lift the bars out of the pan, and slice into pieces.
Can I replace the eggs??
If yes what would be the substitute?
I haven’t tried it yet, but flax eggs may work.
Hi. How do I achieve a thicker slab of brownie ? I am using 9 inch square pan. Please advise. Thanks
You could double the recipe, but I’m not sure if that would be too much. If it is, you could use the extra batter to make mini brownies in a mini/regular muffin pan.
Is there a difference between using baking paper and aluminum paper? Also, is oven temperature, air or conventional.
You can use parchment paper or foil, either one works fine! The oven temperature is for a conventional oven.
Yum, Nutella! I can’t wait to try these. I am wondering if substituting peanut butter would work in this recipe. I would love to have a hazelnut and peanut butter version.
I haven’t tried it, but it may work. You may need to increase the sugar a bit, maybe 1/4 cup? I’d love to hear if you try it!