Flavored with copious amounts of Nutella chocolate hazelnut spread, these Nutella Brownies are rich, decadent dessert bars. Be sure to check out the new how-to video at the bottom of the post!
I love a good chocolatey brownie recipe, but when I set out to make Nutella Brownies I knew that I wanted them to have plenty of that signature chocolate hazelnut flavor. Too many versions I’d tried in the past tasted like regular, perhaps slightly hazelnut-y brownies, which was a huge let-down. Today’s recipe is packed with authentic flavor (just like my Nutella Cookies!), and I think you’re going to love it!
Nutella Brownies
Man, could things be any more decadent this week? First I shared my chocolate loaded lava cake recipe and today we have chocolate/hazelnut loaded Nutella Brownies.
It’s the weather, I think. Temps have been in the single digits (with negative wind chills!) and even though my thermostat swears it’s 70 degrees in my house I just can’t shake the cold. And cold weather necessitates comfort food. Warm-you-to-your-toes chili and baked ziti for dinner, and rich, fudgy Nutella Brownies for the rest of the day.
I actually developed this Nutella Brownie recipe a few years ago, but I’ve been making them so much recently I thought they were due for a re-share. I also made a brand new video, which you can find just below the recipe!
Un-Adulterated Nutella Flavor
As I mentioned, I had very high standards as I crafted this recipe. I’d been disappointed in the past by recipes that masqueraded themselves as Nutella Brownies, but fell completely flat in terms of flavor. They tasted more like regular brownies with a hint of hazelnut, and I knew that I wanted better.
I wanted these to taste like the real deal. This meant keeping the chocolate to hazelnut ratio absolutely perfect by not adding any extra chocolate to this batter. No cocoa powder, no melted chocolate chips, nada.
I then topped everything with a thick ribbon of pure Nutella swirl over the surface.
Nutella Brownie Heaven.
With their shiny, crackly tops, firm, chewy corners, heavy, melty, and slightly gooey centers, these Nutella Brownies leave nothing to be desired in terms of flavor or texture. They’re also very easy to make!
Even though I’m slightly obsessed with my KitchenAid, there’s no mixer whatsoever required to make Nutella Brownies. Thanks to the butter that we’ll be using, everything can be easily stirred together by hand.
They’re pretty rich (because… Nutella) and I enjoyed them most when I cut them into bite-sized little squares. Great for popping in your mouth one after another (after another, after another…).
Enjoy!
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Nutella Brownies
Ingredients
- 1 cup unsalted butter melted & cooled at least 10 minutes (226g)
- 1 1/4 cups brown sugar packed (250g)
- 1 1/4 cups Nutella chocolate hazelnut spread (355g)
- 2 large eggs + 1 egg yolk room temperature
- 1 1/2 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour (285g)
- 2 teaspoons cornstarch (cornflour UK)
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup additional Nutella chocolate hazelnut spread optional, for topping (70g)
Instructions
- Line a 9x9 baking pan with parchment paper and preheat oven to 350F (177C).
- Combine melted, cooled butter and brown sugar, stir well.
- Stir in Nutella until well-combined.
- Add eggs & egg yolk, one at a time, stirring very well after each addition, then stir in vanilla extract.
- In a separate, medium-sized bowl, whisk together flour, corn starch, baking powder, and salt.
- Gradually stir dry mixture into Nutella mixture until completely combined.
- Spread into prepared baking pan.
- With your 1/4 cup Nutella, drop dollops of Nutella over the batter. Use a butterknife to swirl over the surface.
- Bake on 350F (177C) for 40-45 minutes (a toothpick inserted in the center of the pan should come out mostly clean with few dry crumbs, don't over-bake or these will be dry!). Allow to cool before cutting and enjoying.
Video
Nutrition
I originally published this recipe for Nutella brownies 12/19/2016. Post has been updated and a new video has been added (just below the recipe) 1/22/2019
Gayatri says
This recipe looked good so I had to try it out. Alas I had only 200gms of nutella. I reduced the proportions of other ingredients and kept my fingers crossed.
They came out delicious. How do you manage to get your recipies perfect?
Sugar Spun Run says
I am so glad that you enjoyed the brownies, Gayatri! I am glad that you think my recipes come out perfect. It usually takes me months and a lot of trials to get them right. I am glad that you enjoy them. Thanks for commenting and for trying my recipes. 🙂
Lyn says
Hi Sam,
This looks like a great recipe. I do not have a 9″x9″. Is it ok to use a 8″x8″ pan and just cook it a bit longer?
Thank you!
Sugar Spun Run says
Hello, Lyn! Absolutely fine, just keep an eye on the bake time. I hope that you enjoy your Nutella brownies. 🙂
Jake Vettoretti says
Hi! I just made these brownies tonight and they taste very good, but my mixture split and I can’t figure out why. The butter separated from my mixture and the mixture was oily and grainy. The sugar would not combine. I am a very experienced baker and I normally never have issues. Do you know what I did wrong? I know it is not an issue with your recipe because I’ve made your recipes before and they’re always amazing. Could you please help me out? Has this ever happened to you before? Thanks!!
Sam says
Hi Jake! Sorry you had this happen. I have not experienced this before, but I’m wondering if maybe the butter was too hot when the other ingredients were added? That can make for a very oily batter. If you check out my video just below the recipe you can see exactly how the batter looks at each step, if that is helpful. I’m happy to discuss further and try to help troubleshoot more though!
Jam says
Hi Sam! When you say “melted butter”, we don’t need to brown it, correct? If the butter is completely melted, that should be okay? No need to wait for it to foam and then brown? Thanks in advance!
Sam says
Just melted, no need to brown 🙂 Enjoy!
Joanna says
Hi Sam, these are absolutely fabulous 🙂
A silly question, though: exacty how long they should be baked…?
It says 45 minutes in the recipe, but just above the recipe it’s 45 minutes “total time” and “cook time” is 30 minutes. I decided not to overdo it, baked them some 28 minutes and they were perfect – I believe 25 minutes would be ok, too 😉
Sam says
Hi Joanna! Sorry for the confusion! I normally have to bake them for 40-45 minutes, but I am glad they turned out. 🙂
Suzanne says
I made these because my children love anything with Nutella. Not sure what I did wrong, but they were dry and had a sandy consistency. I followed the recipe exactly as written. Nobody really cared for the flavor either. It’s not a recipe I will try again. I missed the chewy, gooey texture of chocolate brownies. Thanks for the recipe, I’ll keep trying others.
Sam says
Hi Suzanne! I’m not sure about the “sandy” quality, but I’m wondering if they possibly could have been over-baked? I’ve made these many times and they’re always fudgy and chewy. Unless something was measured incorrectly my best guess would be that they baked too much. Could your oven be running too hot by chance? I’m happy to help troubleshoot in any way and am very disappointed to hear they weren’t a hit for you!
Suzanne says
Hi Sam,
They were definitely baked too long. I decided they weren’t done in the middle and put them back in the oven for another 3 minutes-my fault. But the texture was the part I didn’t like the most-almost sandy or grainy. Maybe when I melted the butter, was I supposed to put the brown sugar into the warm butter so it would melt? I’m going to try your Nutella pie for supper tonight. I’m sure that will be a huge hit! Thanks for helping:)
Diane says
Can these be made with resses chocolate spread instead of Nutella?
Sam says
Hi Diane! I would guess that it would work, but I am not familiar with the product and haven’t tried it so I can’t be sure. If you try it, let me know how it turns out. 🙂
Jawad Naseer says
this is my fav browine, I love, definitely gona try at home, btw do you have any location in uae who can do same and I can buy from there.
Sam says
So glad you enjoyed! And I’m sorry but no I don’t have a location where I sell.
Michelle says
Hi Sam!
I tried your Nutella Brownie recipe tonight and it was delish! I finished it with a little drizzle of Nutella on top. My daughter loves Nutella so this made her very happy! Thank you!
Sam says
I’m so happy to hear that you and your daughter enjoyed, Michelle!! Thank you for commenting <3
Sharon says
Just made these and they are the best Nutella brownies I’ve ever made (and I’ve tried a LOT of recipes!) Gooey and rich and amazing, thanks for such a great share!
Megan @ MegUnprocessed says
That looks great!
Sam says
Thank you!
Sues says
Umm I can’t imagine anyone would judge you for bringing these!! Unless they’re judging you to be the most amazing person ever. These look awesome!
Nadine says
Oh! These are absolutely scrumptious!!!
Sam says
Thank you so much, Nadine!
Lisa says
Hey Sam-
Can’t wait to try these. I agree that ones I have made in the past are not neutella-y (inventing words here) enough!!
I can double to a 13×9 pan right?
Sam says
Hi Lisa! These are already pretty thick brownies and since a 13×9 is less than double the size of a 9×9 pan I think they might actually be too thick and it would probably take quite a while to bake with the edges perhaps becoming overdone & the center staying gooey.
You could, however, make the recipe as-is and spread that into a 13×9 pan, they’d be thinner (think standard brownie-size) and would need to cook for less time (I’d start checking at 20/25 minutes) but they could certainly be baked in a 13×9 pan. Otherwise, if you have a 9×9 pan, you could double the recipe and cook one batch at a time. I hope that helps, but let me know if you have any other questions!
Hope you love them!! 🙂