Nutella Brownies

Brownies with layers of Nutella in the middle.

5 from 21 votes

These homemade Nutella brownies are fudgy, rich and chocolatey. They have a thick Nutella filling baked in the middle. They look fancy but they're a super easy recipe to make!

Prep Time20

Cook Time35

Chill time1

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: brownies

Calories: 357kcal

Author: Natalie

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

US Customary - Metric

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

Use a light colored metal pan. I wouldn’t recommend using a glass pan or a dark colored pan for brownies.

Avoid overbaking. You should see moist crumbs when you stick a toothpick in the center of the brownies.

Cutting the brownies: Allow brownies to cool before cutting. 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 knife clean after each cut.

Serving size: This recipe makes 9 large brownies or 16 small brownies, depending how you cut them.

Storage: Store these Nutella stuffed brownies in an airtight container at room temperature for 3-4 days or the refrigerator for up to 5 days. To freeze, wrap with two layers of plastic wrap for up to 3 months. Thaw in the refrigerator overnight.

Nutrition