Nutella Brownies
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My Nutella brownies get their flavor from Nutella only–no cocoa powder or extra chocolate needed! They are rich, fudgy, and ready in under an hour. Recipe includes a how-to video!
The BEST Nutella Brownies
I love a good chocolatey brownie recipe, but when I set out to make Nutella brownies, I had a specific goal in mind. Too many versions I’d tried in the past tasted like regular, perhaps slightly hazelnut-y brownies, which was a huge let-down. My recipe is perfectly balanced with that classic chocolate AND hazelnut flavor–I think you’re going to love it!
Why You’ll Love MY Recipe
- Bold Nutella taste: I intentionally crafted my recipe to not use any additional chocolate so the Nutella flavor really comes through. No cocoa powder, no melted chocolate, nada!
- Classic brownie textures: Shiny, crackly, Nutella-swirled tops, firm and chewy edges, and slightly fudgy centers. Yum!
- Fast & easy to mix together in just 15 minutes. This is one of my go-to last-minute dessert recipes! You don’t even need to whip out a mixer to make it 😉
- Perfected to have an even better Nutella flavor & fudgy texture. This recipe has actually been a favorite on the blog for a few years now, but I’ve adjusted it for an even better Nutella flavor and improved texture (don’t worry, if you’re looking for the original it’s linked in the recipe notes!)!
Table of Contents
Ingredients
Less than 10 ingredients today! We’re keeping things simple here so our star ingredient–Nutella–can shine bright 🌟
- Nutella. We are packing these brownies to the brim with a full cup of Nutella, so make sure you grab the big jar!
- Eggs. Room temperature eggs are really best here; they will mix into the sugar easier, which is very important for those shiny, crackly brownie tops we all love!
- Flour. Be mindful to avoid over-measuring your flour, or your brownies will be dry and crumbly.
- Melted butter. Thanks to melted butter, you can easily stir this batter together by hand. I use unsalted butter, but you can just use salted and leave out the salt if that’s what you have on hand. Speaking of salt…
- Sea salt. I now recommend topping these brownies with a sprinkle of coarse or flaky sea salt immediately after removing from the oven. It really accentuates the Nutella flavor and just plain takes them over the top!
Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
SAM’S TIP: For easy removal and cleanup, line your pan with parchment and make sure to leave extra on the edges. This will create a “sling” that will help you pull the cooled brownies right out of the pan, making them super easy to cut too! I demonstrate this in my video below, if you’d like a visual.
How to Make Nutella Brownies
Start by vigorously whisking the eggs and sugar together until pale and well combined. This step is critical for those crackly, shiny brownie tops we all love!
Stir in ¾ cup of the Nutella and the vanilla, then whisk in the cooled (important!) melted butter. Combine the dry ingredients in a separate bowl, then gradually fold them into the batter.
Spread the brownie batter into your prepared pan (I line mine with a parchment sling for easy removal), then swirl the remaining Nutella over the surface. I like to drop it in dollops all over first, then swirl it in with a butter knife.
Bake until a toothpick inserted in the center comes out with a few fudgy crumbs, then remove and immediately sprinkle with sea salt. Let your brownies cool completely before removing them from the pan and cutting.
SAM’S TIP: For extra clean cuts, run a sharp knife under hot water, wipe it dry, and slice straight down into your brownies. You will have to do this for each cut, so I only take this much care when I need photo-worthy results!
Frequently Asked Questions
Sometimes they can appear oily if you try to cut into them too soon. If they have completely cooled and still look oily, then the most likely problem here is that your butter was too hot when you added your sugar (this can happen with chocolate chip cookies too!).
Take your time and make sure to let your butter cool for about 10 minutes after melting to prevent this.
You can spread this batter into a 9×9 pan, but the brownies will just be a bit thinner and the bake time will be shorter. I haven’t tested to know the exact bake time, so just keep an eye on them and do the toothpick test (remember, you want to see moist crumbs!).
Also, note that regardless of your pan size, if you use a glass pan instead of metal, your bake time will be longer.
Sure! I typically add chocolate chips to my brownie recipes, but I left them out here to not overpower the Nutella (which I feel they sort of do here). Feel free to add some though; I’d recommend adding no more than a cup or so. Even chopped hazelnuts would be tasty in this recipe, just like in my hazelnut cookies!
More of my Favorite Nutella Recipes
These brownies are pretty rich, so I often cut them into bite-sized squares. Great for popping in your mouth one after another (after another, after another…).
Enjoy!
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Nutella Brownies
Equipment
- 8×8” metal baking pan (see note)
Ingredients
- ¾ cup (150 g) granulated sugar
- 2 large eggs, room temperature preferred
- ¾ cup (245 g) Nutella
- 1 teaspoon vanilla extract
- ½ cup (113 g) unsalted butter, melted and cooled
- 1 ½ cups (185 g) all-purpose flour
- ⅛ teaspoon baking powder
- ¾ teaspoon salt
For topping
- ¼ cup (81 g) Nutella
- Flaky sea salt, for sprinkling
Instructions
- Preheat oven to 350F (175C) and lightly grease an 8×8” (20x20cm) square metal baking pan with butter (or line with parchment paper).
- Combine eggs and sugar in a large mixing bowl and whisk vigorously until well combined and lightened in color (about 60 seconds).¾ cup (150 g) granulated sugar, 2 large eggs
- Add Nutella and vanilla extract and whisk to combine.¾ cup (245 g) Nutella, 1 teaspoon vanilla extract
- Add melted butter and whisk again until well incorporated.½ cup (113 g) unsalted butter
- Separately whisk together flour, baking powder, and table salt.1 ½ cups (185 g) all-purpose flour, ⅛ teaspoon baking powder, ¾ teaspoon salt
- Gently fold dry ingredients into wet then spread into prepared pan.
- Drizzle additional Nutella over the surface and use a knife to swirl through the surface of the batter.¼ cup (81 g) Nutella
- Transfer to center rack of 350F (175C) preheated oven and bake for 30-35 minutes, until a toothpick inserted in the center comes out clean or with a few fudgy crumbs.
- Sprinkle with flaky sea salt while still warm.Flaky sea salt
- Allow to cool before slicing and serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
I originally published this recipe for Nutella brownies 12/19/2016. Post updated and new video added August 2025. The original recipe is still available as a pdf in the recipe notes.
My niece loves Nutella, so we gave this recipe a try. loved it Printed it and now it is saved in her permanent recipe book. Thanks Sam
You’re welcome! I’m so glad they’ve been such a hit. 🙂
Hi Sam, I love your recipes and your website is my go to for most of my baking. These brownies came out beautifully all rich and fudgey..but the flavor of the Nutella was missing. I didn’t put the dollops on top…but would that have made a huge difference to the flavor?
Thanks…😊
Hi Dhannya! The extra 1/4 cup on the top definitely adds a good bit more flavor. I hope you still enjoyed them! 🙂
Oh yes. Still devoured by everyone. Will try with the extra dollop on top. Thanks Sam.
Thank u Sam…the extra dollop was everything….tried it on my teenage son’s friends…they smelled it and said Nutella Brownies 😁😁…and everything disappeared.
These came out BOMB using an airfryer. I am always craving Nutella, the flavor kinda resembled a Ghirardelli brownie. It was extremely hard to eat JUST one due to the calories, however… it was worth it because now I have enough for my family for the whole week!! The things I did differently: I halved the butter measurement with coconut oil. I sifted the dry ingredients, and I did the 350°f but only for 35 minutes in a 9×9 square pan. Absolutely perfect. Not oily at all, they kept their crispy outside and texture inside. These will be my go-to for brownies…. thank you mam. 🤗
Thanks for letting us know how it went for you! Enjoy 😊
I have Boone Marie’s version of Nutella. It’s thinner than the original Nutella. Could I use this for the brownies?
Hi Nancy! I have never actually seen that version so I can’t say for sure how it would compare. I would think it could work, but without having tried it I can’t say for sure how it would go. If you do try it please let me know how it goes. 🙂
Another awesome recipe!! I doubled the batch and made a full 9×13 and a slightly thinner 8×8.They both took about 45 minutes. The hardest part was waiting for them to cool to try them. It made about 34 brownies 2 1/2 inch square. I made them for a church picnic tomorrow but of course my wife an I had to sample them and they are delicious!! I was able to get a 2.2lb jar of Nutella at Gordon’s and that was just enough for the double batch with a couple of ounces left over.Thanks for another wonderful recipe!!
We’re so glad you enjoyed the brownies, Mark! We hope they were a hit at the picnic too 😊
Another very excellent recipe! I decided to take this same recipe using cookie butter, and added chocolate chips. It came out amazing! You are awesome Sam! Keep up the good work!
Sounds delicious! Thanks for sharing this substitution, Brian 🙂
I luv cookie butter. Did you use the same exact amount of cookie butter as is for the Nutella brownie recipe which is 355 grams? I’m gonna try these but I’m gonna leave out the chocolate chips
What would I do about the egg yolk if I wanted to half this recipe?
If you have a kitchen scale you can weigh it, but the brownies would still turn out if you just used 1 egg here. 🙂
I love to bake and I love brownies but for some reason whenever I made brownies, they never were very good. So, for a long time I stuck with Ghirardelli’s brownies mix. It’s an exceptional box mix but still you are not getting homemade brownies and there is definitely a difference. When I spotted this recipe, I thought I would try yet again to make brownies and I am so glad I did. This recipe is incredible. The brownies have always been amazing even when I used dark brown sugar instead of light brown sugar as I should have.
Thanks for a great recipe, it just might be your best.
Thank you so much! I am so glad you enjoy the brownies so much! There truly is nothing like homemade desserts. 🙂
I want to do this in individual molds shaped as Christmas tree. They are the size of cupcakes. How long they would need to be in the oven? Maybe half; the time?
Hi Sylvia! Unfortunately I have never tried baking them in a mold like that. I would just keep an eye on them as they bake. 🙂
Hi Sam, quick question! Could I bake these in muffin tins? How long would you suggest baking time to be.
Thanks! Sending love to fam and baby
Hi Anita! They should work in muffin tins, but I am not sure how long they would need to bake, just keep an eye on them. 🙂
Nutella Brownies came out so good🥰 I love all your recipes. Sam thank you so much I’m having fun trying out your recipes🥰🥰🥰
So glad you are enjoying everything, Lola! ❤️
Hi Sam,
I want to make only 12 bars instead of 24 bars so I’ll have to make half the recipe, but that would mean I would have to remove the single egg yolk. Can I do that and will it affect the brownies?
Also, I love your marble cake recipe!!
I am so glad that you enjoyed the marble cake and are back to try another recipe, Ahana! To halve this recipe you will just remove 1 egg yolk. I hope that you love the brownies. Keep me posted on how they turn out. 🙂