These homemade Nutella brownies are fudgy, rich and chocolatey. They have a thick Nutella filling baked in the middle. This Nutella brownie recipe is super easy to make and everyone loves them!
These homemade Nutella brownies are super rich and chocolatey. They are baked with a thick Nutella filling. These brownies look gourmet, but they’re actually really easy to make.
I came up with this recipe because I wanted to combine two of my favorite things: brownies and Nutella! They turned out even 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.
Why We Love This Recipe
- You’ll only need 10 simple ingredients to make these Nutella chocolate brownies!
- The rich, fudgy texture and extra chocolatey flavor make these the best Nutella brownies!
- The brownie batter is made with both melted chocolate AND cocoa powder. They are filled with a cup of Nutella!
- Everyone will wonder how you filled these brownies with Nutella. Turns out, it’s an easy recipe doesn’t require any specialty tools!
Here are some useful notes on the ingredients needed to make this Nutella brownie recipe.
- Butter: I recommend using 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.
- Vanilla extract: For flavor.
- Cocoa powder: Use unsweetened natural cocoa powder.
- Flour: I use all-purpose flour.
- Salt: Salt enhances the flavor of these brownies. It also helps to balance out the sweetness. I like to use fine sea salt.
- Nutella: Nutella is a delicious chocolate hazelnut spread. We freeze a layer of Nutella and place it in between two layers of brownie batter. Brownies made with Nutella are extra fudgy, chocolatey and delicious.
See recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
You can make these Nutella brownies gluten free. Use a 1:1 gluten-free flour like King Arthur Flour or Bob’s Red Mill to make these gluten-free.
Dutch process cocoa can be used in place of unsweetened natural cocoa powder.
Add some chopped bananas or strawberries to the brownie batter for some banana Nutella brownies or strawberry Nutella brownies.
For additional Nutella flavor, drizzle the cooled brownies with Nutella. Melt the Nutella in a small heat-proof bowl in the microwave for a few seconds. Give it a stir and drizzle it over the brownies.
Top brownies with a pinch of flaky sea salt before or after slicing them! This will bring out the chocolate flavor!
I sometimes get asked, “can you make Nutella brownies without eggs?” I haven’t made these brownies without eggs. If you’re looking for a good vegan brownie recipe, try these Vegan Brownies from Chocolate Covered Katie.
Step by Step Instructions
Here are the directions on how to make Nutella brownies.
Step One: 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.
Step Two: When Nutella is about frozen, preheat oven 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.
Step Three: 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.
Step Four: 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.
Step Five: Peel the wax paper or parchment paper off of the Nutella. Place the frozen Nutella on top of the batter.
Step Six: Spread the rest of the brownie batter over the frozen Nutella.
Step Seven: Bake 30-35 minutes. Allow brownies to cool completely in the pan.
Step Eight: Slice brownies and enjoy!
Hint: The center should be slightly under done when these brownies come out of the oven. You should get moist brownie crumbs when you stick a toothpick in the center of the brownies.
Spoon the flour into your measuring cup. If you dredge the measuring cup into the flour, the flour will become compact. You can end up using more flour than the recipe calls for.
Use a light colored metal pan. I wouldn’t recommend using a glass pan or a dark colored pan for brownies.
Allow these Nutella fudgy brownies to cool before cutting. It’s best to let them cool completely or for at least 30 minutes.
Avoid overbaking. The brownies will continue to cook slightly after you take them out of the oven, so do not over bake them. The center should be slightly under done. You should see moist brownie crumbs when you stick a toothpick in the center of the brownies.
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.
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.
Yes you can! These Nutella brownies feature two layers of brownies and a thick middle layer of Nutella.
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.
Room Temperature: Store these Nutella stuffed brownies in an airtight container. Store at room temperature for 3-4 days.
Refrigerator: Store brownies for up to 5 days in the refrigerator.
Freezer: To freeze, wrap these brownies with Nutella in the middle with two layers of plastic wrap. You can freeze them as individual pieces or as the whole pan tightly wrapped for up to 3 months. Thaw in the refrigerator overnight.
More Recipes You’ll Love
- 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
- 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.
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