These homemade Nutella brownies are super rich, fudgy brownies with a thick Nutella filling baked inside! They are super easy to make!
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Nutella brownies are rich and chocolatey. They are baked with a thick Nutella filling. These brownies look gourmet, but they’re actually really easy to make.
This recipe combines two of my favorite things: brownies and Nutella! They turned out more incredible than I imagined!
I adapted this recipe from my Reese’s peanut butter brownies. For more brownie recipes, try my brownie recipe with condensed milk and strawberry cream cheese brownies.
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Why We Love This Recipe
- You’ll only need 10 simple ingredients to make these Nutella chocolate brownies! Thick, creamy Nutella is the star ingredient! If you’re a big Nutella fan, you’ll love my banana Nutella bread and banana and Nutella cookies.
- The rich, fudgy texture and extra chocolatey flavor make these the best Nutella brownies!
- These brownies are super chocolatey! They’re made with melted chocolate, cocoa powder and a cup of Nutella! For another decadent brownie recipe, try my caramel pecan brownies and banana pudding brownies.
- It’s an easy recipe doesn’t require any specialty tools!
Ingredients
Here are some useful notes on the ingredients for these Nutella fudge brownies.
- Butter: I recommend unsalted butter.
- Chocolate: Use semi-sweet or bittersweet chocolate.
- Granulated sugar: Granulated sugar sweetens the brownies and makes them extra moist.
- Brown sugar: Use light or dark brown sugar. Brown sugar makes these brownies extra fudgy and chewy. Make sure the brown sugar is fresh.
- Eggs: You will need 3 large, room temperature eggs.
- Cocoa powder: Use unsweetened natural cocoa powder.
- Nutella: Nutella is a delicious chocolate hazelnut spread. We freeze a layer of Nutella and bake it in between two layers of batter. For another yummy brownie recipe, try my peanut butter brownies!
See recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
Use a 1:1 gluten-free flour like King Arthur Flour or Bob’s Red Mill to make these Nutella brownies gluten-free.
Dutch process cocoa can be used in place of unsweetened natural cocoa powder.
Sprinkle a pinch of flaky sea salt over the brownies. Sea salt enhances the chocolate flavor!
I haven’t made these brownies without eggs. For a good vegan brownie recipe, try these Vegan Brownies from Chocolate Covered Katie.
Instructions
Step One: (Picture 1 above) Line an 8 inch pan with wax paper or parchment. Spread the Nutella in an even layer. Freezer until solid, about 1 hour.
Step Two: (Picture 2 above) Combine the chocolate and butter in a large heatproof bowl over a saucepan of simmering water. Stir until it melts. Remove from heat.
Step Three: (Picture 3 above) Whisk the sugar in then the eggs. Whisk in the cocoa and salt. Use a spatula to fold in the flour until just combined.
Step Four: (Picture 4 above) If using the pan the Nutella is in, take the pan out of the freezer. Keep the frozen Nutella on the wax paper in the freezer. Pour half the brownie batter into the pan.
Step Five: (Picture 5 above) Peel the wax paper off the Nutella. Place the frozen Nutella on top of the batter.
Step Six: (Picture 6 above) Spread the rest of the batter over the Nutella.
Step Seven: (Picture 7 above) Bake at 350 F for 30-35 minutes.
Step Eight: (Picture 8 above) Allow brownies to cool. Slice and enjoy!
Expert Tips
Use a light colored metal pan. I wouldn’t recommend using a glass pan or a dark colored pan for brownies.
Do not over-bake. The center should be slightly under done. You should see moist crumbs when you stick a toothpick in the center of the brownies.
Allow Nutella fudgy brownies to cool completely or at least 30 minutes before slicing.
Use a long, sharp knife to cut brownies. Do not use a serrated knife. For best results run the knife under hot water and wipe the knife clean after each cut.
Recipe FAQs
Nutella is a brand of chocolate and hazelnut spread. It is made out of sugar, palm oil, hazelnut and cocoa powder.
Yes-you can make Nutella brownies with brownie mix! Just freeze the Nutella and follow the recipe as directed using a box mix.
Store leftover brownies for 3 to 4 days at room temperature or for up to 5 days in the fridge. Freeze brownies for up to 3 months.
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Nutella Brownies
Equipment
Ingredients
- 10 tablespoons unsalted butter
- 7 ounces bittersweet or semisweet chocolate chopped
- 1 teaspoon vanilla extract
- 3 large eggs room temperature
- 1 cup granulated sugar
- ½ cup brown sugar packed, light or dark
- 1 cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- ½ teaspoon salt
- 1 cup Nutella
Instructions
- Line an 8 by 8 inch square pan with wax paper. Spread the Nutella in an even layer. Place the pan in the freezer until solid, about 1 hour.
- When Nutella is about frozen, preheat oven to 350 Fahrenheit and begin making the batter. Combine the chopped chocolate and butter in a large heatproof bowl over a saucepan of simmering water. Stir as it melts.
- Once the chocolate and butter have melted, remove bowl from heat and whisk the sugar in. Add the eggs, whisking after each egg. Whisk in the cocoa and salt. Use a spatula to fold in the flour until just combined. Avoid overmixing.
- If using the pan the Nutella is in, take the pan out of the freezer. Keep the frozen Nutella on the wax paper in the freezer. Butter or spray the pan with baking spray and line with parchment paper. Pour half the brownie batter into the pan. Spread evenly.
- Peel the wax paper or parchment paper off of the Nutella. Place the frozen Nutella on top of the batter. Spread the rest of the brownie batter over the frozen Nutella. Bake 30-35 minutes. Allow brownies to cool completely in the pan.
Notes
Nutrition
Please note that nutritional values are created by an online calculator and should only be used as an estimate.
Leanne
Best brownies you can make! Delicious is an understatement
Cre
Sounds heavenly! Could I substitute brown sugar for some of the granulated? Here’s a tip I learned for cutting and wiping the knife… fill a drinking glass or tall mug with hot water, dunk your knife in that, then wipe dry between cutting the brownies! No need to let the faucet run when you only need a couple cups’ worth of hot water. Also works when cutting a cake, etc., at the table and not near a sink.
Natalie
Hi Cre, Thanks for your helpful tip! I haven’t tried adding brown sugar in place of the granulated, but I think it should be okay! Please let me know if you give it a try. Have a great day!
Rosario
Best brownies ever!!! Flavor and texture, super awesome!!!
Natalie
Hi Rosario, Thanks so much for your comment! So happy you love these brownies! Have a great weekend!
Jenny
One word to describe this brownie recipe! AMAZING
Made it today, and will make it again for sure.
Natalie
Thanks Jenny for making these Nutella Brownies Jenny!! So happy you enjoyed them!