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Nutella Brownies are full of Nutella, cocoa, and milk chocolate for a super fudgy treat! Replace the box mix with this easy brownie recipe!
We made brownies using Nutella and they might be the best creation yet.
All The Feelings For These Nutella Brwnies.
If a brownie isn’t thick, fudgy, and ridiculously rich and full of chocolate – I don’t want it. No thank you. Keep your dry, sad, crumbly brownies to yourself.
We like ’em thick and fudgy. We demand they be loaded with chocolate. They must not be overbaked.
These Nutella Brownies are a riff on our fan favorite homemade brownies. We just gave them an extra fudgy boost of chocolate by stirring in plenty of Nutella.
If you like extra chocolate, extra rich, extra fudgy brownies, you’ve come to the right place.
Nutella Brownie Ingredient Notes:
Brownie Batter – This homemade brownie batter is prepared from cocoa powder, flour, eggs, butter, sugar, salt, baking powder and vanilla extract. Some readers have mentioned reducing the sugar. I haven’t tried it myself as I don’t find them too sweet tasting. If reducing sugar you could probably drop down to 1 3/4 of a cup, but the texture may not come out the same.
Nutella – It’s everybody’s favorite chocolate hazelnut spread! Although the predominant flavor here is meant to be chocolate, not Nutella/hazelnut. It mostly adds chocolate fudginess to the brownies.
Espresso Powder – This is an optional ingredient but I promise it won’t make your brownies taste like coffee! Instead it’ll add another layer of rich, deep chocolate fudginess to the brownies.
Chocolate Chips – Also an optional ingredient! But I think they add a lot of texture to the brownies. If you like nuts in your brownies, you will probably enjoy the chocolate chips. If not, skip them! Milk chocolate, semisweet, or even dark chocolate chips are all okay to use.
What We Love About This NUTELLA BROWNIE Recipe:
- Fudgy: These are just about the richest, fudgiest chocolate brownies you can make! If you love extra thick and extra chocolatey brownies than you’re going to love this recipe!
- Nutella: It doesn’t really add much of the hazelnut flavor but it definitely enhances the chocolate and fudginess in these homemade brownies. It takes the chocolate to a whole new level!
- Made from Scratch: I’m not above a box mix, but I love baking brownies from scratch. Everyone is always so impressed.
What Readers are Saying!
“This recipe is so delicious! They were a huge hit with my family. The brownies came out fudge-y and in short, just perfect.” – Vanessa
How to Make Nutella Brownies:
Melt the butter over low heat in a sauce pan. Stir in the sugar and Nutella. It’ll be a bit grainy at first which is okay.
Add the cocoa, eggs, baking powder, vanilla and espresso powder to the mixture. Stir well then add flour and chocolate chips. Stir until just combined.
Spread into a 9×13 pan and bake for about 30 minutes.
Helpful Tips!
Baking: Test your brownies with a toothpick or butter knife inserted about an inch or two from the edge of the pan, not in the center of the pan. By the time the center of the brownies are fully set, they are overcooked. They’ll finish firming up as they cool.
Clean Cuts:When cutting brownies, use a plastic knife! The brownie won’t stick to the sides of it like it will with metal silverware and you’ll get nice smooth edges!
Freezing & Storage Instructions:
These homemade Nutella brownies can be stored at room temperature in an airtight container for about 4 days. They’ll last a few days longer in the fridge.
You can also freeze these brownies! They’re great for making ahead of time to enjoy later and they’ll last for up to a few months in the freezer. Let them cool completely before wrapping individual brownies in plastic wrap, and then aluminum foil.
Recipe FAQs:
Yep! And you should because Nutella makes just about everything better. Try my Nutella banana bread or Nutella doughnuts!
It comes down to a few things but mainly it is determined by the amount of flour and the amount of chocolate and fat that are used. More flour means a more cakey brownie. This is definitely a very fudgy brownie recipe!
Chocolate and coffee are both naturally bitter and share similar flavor profiles. The espresso powder works to enhance the richness and depth of the chocolate flavor. It won’t make the brownies taste like coffee!
More brownie Recipe Love!
- M&M Brownies
- Mississippi Mud Brownies
- Cookie Dough Brownies
- Star-Spangled Brownies
- Halloween Brownies
- Buckeye Brownies
Nutella Brownies
Ingredients
- 1 cup butter
- 2 1/4 cups sugar
- 1/2 cup Nutella
- 4 large eggs
- 1 1/4 cups cocoa powder
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon espresso powder optional
- 1 tablespoon vanilla extract
- 1 1/2 cups all-purpose flour
- 10 ounces chocolate chips optional
Instructions
- Pre-heat the oven to 350 degrees. Butter a 9×13 baking dish.
- In small saucepan over low heat, melt butter completely. Stir in sugar and continue cooking for 1-2 minutes, stirring constantly. Do not allow sugar mixture to boil.
- Remove from the heat and stir in the Nutella until well combined.
- Pour butter mixture into a large bowl or stand mixer, beat in cocoa powder, eggs, salt, baking powder, espresso powder, and vanilla extract. Mix until well combined.
- Stir in the flour and chocolate chips until just combined.
- Spread into prepared pan (batter will be very thick and sticky) and bake for about 30-35 minutes, until a tester comes out mostly clean. The edges should be set and the center should still look slightly moist, but not uncooked.
- Cool on a wire rack before slicing and serving. Store tightly covered for 3-5 days.
Angee says
I always bake this for almost 2 years now. This is perfect for me
Karly Campbell says
So happy to hear that!
Jenine Hepworth says
I’ve used this recipe multiple times and is now my go to brownie recipe ! They come out so super fudgy I get so many compliments when I take these to parties ! I take them out the oven when I can still see a little bit on the knife and comes out perfect every time
Karly says
I’m so happy to hear this! Thanks, Jenine!
Laurie Rose says
I will be making this tomorrow. Love, love,love your recipes!! You are the reason I bought Expresso powder. So very thankful!! It truly boosts every recipe to another level! I’ve tried lots of recipes, usually have to amend them. Not yours!! So appreciate you sharing!??
Karly says
Oh, gosh, that’s so sweet of you! Thank you for the kind comment. You’re going to LOVE these brownies! 🙂
Steph says
I made this recipe twice within a few days, the 2nd time I added more Nutella hoping to get more of a Nutella flavor. The brownies were good, but they definitely didn’t taste like Nutella. They tasted like regular brownies. Disappointed the Nutella flavor didn’t come through as much as we wanted.
Karly says
We mention in the blog post that these don’t have a strong Nutella flavor. The Nutella is there more to add fudginess and an extra depth to the brownies.
Violet says
Eating them right now! These brownies are delicious. Although, they haven’t fully cooked yet and after cooking for about 40 minutes, the bottom was completely uncooked. When I pulled them out, a top layer of the brownies just fell off. But they are delicious!!!
Karly says
Hi Violet! So glad they’re tasty! Next time, just bake until a tester comes out clean about an inch from the edge and then let them cool fully. They will continue setting up as they cool.
Jenine Hepworth says
I’ve used this recipe multiple times and is now my go to brownie recipe ! They come out so super fudgy I get so many compliments when I take these to parties ! I take them out the oven when I can still see a little bit on the knife and comes out perfect every time
Izzy Beal says
I made this recipe and added walnuts and my entire family loved them! I made some without walnuts as well! I love love love this recipe!
Karly says
So glad the recipe was such a hit! I’m sure they were delicious with walnuts. 🙂
Kaillaby says
This recipe was a hit with my husband and daughter! I used everything except the expresso but it was still delicious, moist and ooo soo chocolatey! Thanks for sharing!
Karly says
So glad you enjoyed the brownies!
Alex says
An honest review: I *love* this recipe. I do not know what happened with the people who were saying these were not fugdy. They were quite good.
I *do* recommend keeping them tightly covered after cooling completely. If you live in a dry climate such as I do, they will dry out otherwise.
I did make one major substitution but kept everything else the same: I replaced the chocolate chips with walnuts in the same amount. While this totally changes the nature of the taste, I don’t believe it impacted the fudgy-ness at all!
Thanks for this recipe, it’s a keeper for me.
Karly says
So glad you enjoyed the recipe, Alex! I’m sure they were delicious with walnuts.
Acsah Batra says
Leaving a second review. Baked them a second time. Again, not fudgy. Very basic. And these harden like CRAZY. I don’t know what I’m doing wrong . I follow the recipe to the T every time .
Sarah Anderson says
Not bad but mine turned out very dry and not fudgy at all.
Karly says
Uh oh! Did you overbake them by chance? They’re consistently very fudgy, so my guess would be the flour was measured with a heavy hand or they were overbaked. Hope you try again. 🙂
Katherine says
I made this brownies and its so yummy..so chocolaty and fudgy
I reduced the sugar but increased the amount of nutella. Husband and kids loved it so much. Will be making this recipe again. Thanks
Karly says
Thanks, Katherine!
Acsah Batra says
I just made these. And I don’t know what I did wrong but they weren’t fudgy or too delicious. I found them very basic. Also, I baked them for 30 minutes and I think it may have been a little longer than needed.
kelli h weiss says
yep, i just cut a tiny corner and they’re pretty amazing; moist, very chocolate that i love, and you;re right, no dominate nutella taste, just rich chocolate; hopefully both friends will enjoy them!!
thx again, :):
kelli h weiss says
HI, JUST PUT THE 13X9 PAN INTO THE OVEN AND BOY WAS IT HEAVY AND STICKY/GOOEY I GUESS. i ended up putting some bittersweet mini chips on top(definitely not needed!) and using 1t of regular coffee instead of espresso! instant espresso is so costly and as i love drinking the real thing, it didn’t make sense in these brownies! this a gift between 2 friends who just love nutella; i had previously made a nutella banana bread, which several friends loved(i gift everything i bake), so 1 friend wanted this for her recent b’day, the other for her son!! i changed the mixing as cocoa needs heat to bloom, so that went into the butter mixture 1st, then the nutella. beat the eggs into a large bowl,added vanilla, and then the butter mixture and finally the flour that had all the other dry ingredients already well mixed inside!!
BTW…i found this exact same recipe with another baker “ONEHUNDREDDOLLARSAMONTH” AND TOLD THAT BAKER ALSO! Thx for this recipe, it exhausted me, but will let u know what my 2 recipients think, ok?:):