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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Other Recipes You Might Enjoy:
Nutella Brownies
Ingredients
- 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)
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 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.
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
Brian Hammer
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 🙂
Amy Liu
What would I do about the egg yolk if I wanted to half this recipe?
Sam
If you have a kitchen scale you can weigh it, but the brownies would still turn out if you just used 1 egg here. 🙂
Lyn
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.
Sam
Thank you so much! I am so glad you enjoy the brownies so much! There truly is nothing like homemade desserts. 🙂
Anita
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
Sam
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. 🙂
Ahana Advani
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!!
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. 🙂