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!
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…).
Other Recipes You Might Enjoy:
- 1 cup unsalted butter melted & cooled at least 10 minutes (226g)
- 1 ¼ cups brown sugar packed (250g)
- 1 ¼ cups Nutella chocolate hazelnut spread (355g)
- 2 large eggs + 1 egg yolk room temperature
- 1 ½ teaspoon vanilla extract
- 2 ½ cups all-purpose flour (285g)
- 2 teaspoons cornstarch (cornflour UK)
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¼ cup additional Nutella chocolate hazelnut spread optional, for topping (70g)
- 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 ¼ 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.
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
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
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?
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.
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!!
Emily @ Sugar Spun Run
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!
Emily @ Sugar Spun Run
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🥰🥰🥰
Emily @ Sugar Spun Run
So glad you are enjoying everything, Lola! ❤️
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!!
Sugar Spun Run
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. 🙂