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 knew they needed 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!
These Nutella brownies have shiny, crackly, Nutella-swirled tops, firm and chewy corners, and slightly gooey, Nutella-filled centers. In case you couldn’t tell, they are absolutely stuffed with that chocolatey, hazlenutty spread, and I’m just crazy about them. They leave absolutely nothing to be desired in terms of flavor or texture! Oh, and did I mention they can be made without a mixer? These are simply the best.
What You Need
For maximum chocolate/hazelnut flavor, I knew had to keep the chocolate to hazelnut ratio absolutely perfect by not adding any extra chocolate to this batter. No cocoa powder, no melted chocolate, nada. Here’s what you need:
- Nutella. We are packing these Nutella brownies to the brim with over a cup of Nutella, so make sure you grab the big jar!
- Flour. This is a pretty stiff batter, so we will add the flour in a few parts for easier mixing. And definitely be mindful to avoid over-measuring your flour, or your brownies will be dry and crumbly.
- Melted butter. Thanks to melted butter, everything can be easily stirred 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.
- Eggs + egg yolk. We’ll use two whole eggs plus an extra egg yolk. This extra yolk adds to the fudginess of these brownies and encourages a chewy texture. Make sure to mix the eggs really well; this contributes to those shiny, crackly brownie tops.
- Brown sugar. You can use either light or dark brown sugar in this recipe. Dark brown will make the brownies even richer and sweeter though, so I stick with light brown sugar.
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.
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!
How to Make Nutella Brownies
- Stir together the cooled butter and sugar, then stir in the Nutella.
- Add the eggs one at a time, mixing really well after each addition (this creates those crackly brownie tops!). Add the vanilla.
- Combine the dry ingredients in a separate bowl, then gradually add them to the wet ingredients. I do this in 3 parts–the batter will be very stiff!
- Spread the batter into a parchment lined pan and dollop ¼ cup of Nutella over the surface.
- Use a knife to swirl the Nutella into the brownies, then bake for 40-45 minutes at 350F.
- Let the brownies cool completely before removing and cutting.
SAM’S TIP: Let your brownies cool completely before removing them from the pan and cutting. 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
If they have completely cooled (sometimes they can appear oily if you try to cut into them too soon), then the most likely problem here is that your butter was too hot when you added your sugar (this can happen with 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 9×13 pan, but the brownies will just be a bit thinner and the bake time will be shorter. An 8×8 pan will also work; your brownies will be thicker and the bake time will be a bit longer.
I haven’t tested either pan to know exact bake times, 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 brownies, but I left them out here to really let that Nutella flavor shine. Feel free to add some though; I’d recommend adding no more than a cup or so.
These brownies are pretty rich, so I enjoy them most when cut into bite-sized squares. Great for popping in your mouth one after another (after another, after another…).
Enjoy!
Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook
Nutella Brownies
Ingredients
- 1 cup (226 g) unsalted butter melted & cooled at least 10 minutes
- 1 ¼ cups (250 g) brown sugar packed
- 1 ¼ cups (355 g) Nutella chocolate hazelnut spread
- 2 large eggs + 1 egg yolk room temperature
- 1 ½ teaspoon vanilla extract
- 2 ½ cups (285 g) all-purpose flour
- 2 teaspoons cornstarch (cornflour in UK)
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¼ cup (70 g) additional Nutella chocolate hazelnut spread optional, for topping
Recommended Equipment
- 9×9 pan
- Kitchen Scale (optional, but recommended)
Instructions
- Line a 9×9 baking pan with parchment paper and preheat oven to 350F (177C).
- Combine melted, cooled butter and brown sugar, stir well.1 cup (226 g) unsalted butter, 1 ¼ cups (250 g) brown sugar
- Stir in Nutella until well-combined.1 ¼ cups (355 g) Nutella chocolate hazelnut spread
- Add eggs & egg yolk, one at a time, stirring very well after each addition, then stir in vanilla extract.2 large eggs + 1 egg yolk, 1 ½ teaspoon vanilla extract
- In a separate, medium-sized bowl, whisk together flour, corn starch, baking powder, and salt.2 ½ cups (285 g) all-purpose flour, 2 teaspoons cornstarch, ½ teaspoon baking powder, ½ teaspoon 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.¼ cup (70 g) additional Nutella chocolate hazelnut spread
- 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
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 updated and video added July 2023.
Cathy
Everyone loved this recipe at my house! I will be making it again! Thanks for the recipe and the accompanying video. Recipe is easy to follow!
Sugar Spun Run
I am so glad that everyone enjoyed the brownies, Cathy! Thank you for trying my recipe and for commenting. 🙂
Dora
Hi, I have diabetes and is there anyway to cut down the sugar portion tho I really want Nutella in there. Also, is all purpose flour the same as self rising flour?
Sugar Spun Run
Hi, Dora! Unfortunately, without altering the taste, I am not sure the best way to reduce the sugar. I have not tested it, but you could try using a sugar substitute. I do not have experience baking low-sugar so hopefully, someone else who has tried this recipe who has experience doing so will chime in. As far as flour, you want to use all-purpose flour for this recipe. I do not reccomend self-rising flour because salt and baking powder have already been added and distributed evenly through the flour and the combination is too much for this recipe.
Gayatri
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
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
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
Hello, Lyn! Absolutely fine, just keep an eye on the bake time. I hope that you enjoy your Nutella brownies. 🙂
Jake Vettoretti
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
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
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
Just melted, no need to brown 🙂 Enjoy!
Joanna
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
Hi Joanna! Sorry for the confusion! I normally have to bake them for 40-45 minutes, but I am glad they turned out. 🙂
Suzanne
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
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
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
Can these be made with resses chocolate spread instead of Nutella?
Sam
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
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
So glad you enjoyed! And I’m sorry but no I don’t have a location where I sell.
Michelle
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
I’m so happy to hear that you and your daughter enjoyed, Michelle!! Thank you for commenting <3
Sharon
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
That looks great!
Sam
Thank you!
Sues
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
Oh! These are absolutely scrumptious!!!
Sam
Thank you so much, Nadine!
Lisa
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
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!! 🙂