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!)!
Jump to:
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
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
Recommended Equipment
- 8×8” metal baking pan (see note)
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
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 new video added August 2025. The original recipe is still available as a pdf in the recipe notes.
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!! 🙂