Nutella Brownies that are packed with Nutella and melty chocolate chips, making each bite bursting with Nutella flavor and wonderfully fudgy. With just 8 ingredients and 10 minutes of prep time, this Nutella brownie recipe is delicious and easy to make!
Be sure to try my Ferrero Rocher Brownies too!
I buy my Nutella at Costco. Why? Because they come in a 2 pack, each Nutella container is a whopping 33.5 oz., and it’s perfect for making Nutella dessert recipes! Having ample amounts of Nutella on hand is not good for the waistline, but it’s SO good for the tastebuds!
Is your Costco-sized Nutella on the verge of expiring? *Gasp!* If so, I’ve got you covered with some delicious Nutella recipes! Try my creamy Nutella cheesecake, Nutella stuffed cookies, and pumpkin crepes with whipped Nutella!
Why This Recipe Works
- Easy and delicious. This brownie recipe is a great place to start if you’re new to making brownies from scratch or if you are looking for an easy brownies from scratch recipe! It only requires 8 ingredients and 10 minutes of prep time.
- One bowl brownie recipe. One thing I love about these easy Nutella brownies is that you only need one bowl, making clean up a breeze.
- No cocoa powder. These brownies don’t have any added cocoa powder. I’ve seen some Nutella brownie recipes that claim to be “Nutella Brownies” but really, they just have a little bit of Nutella and a good portion of cocoa powder in them … doesn’t working for me! I want all Nutella!
- Brownies with Nutella — lots of Nutella. Not only do these chocolate Nutella brownies have Nutella inside the batter, but then we swirl spoonfuls of Nutella on top before it is baked. This makes the Nutella flavor even more prominent because it is the main source of chocolate in the brownie batter and it’s swirled and baked right on top! (I also love how you get a difference of color with the swirls.) It makes these the best Nutella brownies in taste and looks!
- Ultra fudgy brownie recipe. If your goal is a more dense and fudgy brownie, reduce the amount of flour in the recipe. The general rule is this: the more flour in the recipe, the cake-ier the brownie.
- Nutella: This is the main source of chocolate in these brownies! This really brings in the Nutella flavor. The Nutella is in the batter and swirled on top for an extra Nutella punch!
- Brown Sugar: Using brown sugar instead of granulated sugar makes these brownies more dense and fudgy!
- Flour: Reducing the amount of flour in brownies increases the fudginess! More flour means a more cakey texture and crumb.
- Make the Nutella brownie batter. Cream the butter and sugar on medium-high speed (with hand mixers or a stand mixer) until smooth and creamy, about 2 minutes. Using a rubber spatula, scrape down the sides of the bowl.
- Add the eggs and vanilla extract. Beat until combined.
- Add in 1 cup of Nutella and the salt. Mix until smooth and fluffy. Scrape down the sides of the bowl as needed.
- Add the flour. Mix until just combined. Do not over mix. Using a rubber spatula, fold in the chocolate chips.
- Pour the batter into an 8×8-inch baking pan lined with parchment paper. Drop teaspoonfuls of the remaining 1/3 cup of Nutella on top. Using a knife, swirl the Nutella into the batter. Top with a sprinkle of flaky sea salt.
- Bake the brownies at 350°F for 32-35 minutes or until a toothpick in the center comes out with a few moist crumbs.
- Remove from the oven and set on a wire rack to cool. When cool, carefully lift the parchment paper (or aluminum foil) out of the pan, and cut into squares.
Have you ever salted your chocolate chip cookies before? The small addition of the flaky sea salt goes a long way! However, if you’re skeptical about the flaky salt, feel free to omit it. But honestly, you should salt them. Just do it! It adds a nice depth to the flavor.
Do not over bake the brownies. Remember, you swirled Nutella in so if you poked your toothpick into one of the Nutella swirls and you see that the toothpick isn’t clean, that doesn’t necessarily mean the brownies are raw. Try to poke the toothpick into one of the areas where the Nutella isn’t swirled.
Enjoy alongside homemade vanilla ice cream!
Make Ahead, Storing, and Freezing
Store the brownies in an airtight container or fully covered at room temperature for 3-4 days.
These brownies can be frozen for up to 3 months. Let cool completely before tightly wrapping the pan 2 times in plastic wrap. Thaw the brownie pan in the fridge overnight to reduce condensation.
You can freeze and thaw individually wrapped brownies, however you’ll get the best results freezing the entire brownie pan since air can only get to the brownies from the edges. Freezing it in one big pan reduces the possibility of freezer burn.
Brownie batter can be frozen covered tightly in the brownie pan or in a Ziplock bag for 2-3 months. Remove from the fridge and let thaw in the freezer overnight, then remove from the fridge and let come to room temperature before baking. You may need to re-mix the batter as it may have separated due to freezing and thawing. Note: Frozen brownie batter may result in a baked brownie that is crustier, denser and a slight variation in flavor. This is due to the ingredients being frozen together for an extended period of time. Liquid-based ingredients can also sweat when frozen then thawed. (Let me know if you try this! I haven’t yet, but sounds like a time saver!)
Nutella is a brand of chocolate hazelnut spread. The main ingredients in Nutella are sugar, palm oil, cocoa powder (derived from the cocoa bean), and hazelnut.
Yes! Just like you can freeze baked scones, cookies, and breads, brownies can be frozen too! Bake the brownies, cool to room temperature, cover tightly and then freeze for 2-3 months. When ready to eat, remove from the freezer and thaw in the fridge overnight and then bring to room temperature.
Yes! If you have salted butter and a recipe called for unsalted, just half the salt measurement.
Glass pans take longer to heat up than metal pans but they keep the heat for longer, so you’ll find they are better to use when doing things like casseroles or pies. Typically when baking you’ll want to opt for metal pans because they heat up quicker and cool down quicker. Use metal for things like cakes, cookies, brownies, muffins, quick breads, etc.
More Brownie Recipes
- Preheat the oven to 350°F. Line an 8″x8″ pan with parchment paper. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, (or using hand beaters), cream the butter and sugar on medium-high speed until smooth and creamy, about 2 minutes. Using a rubber spatula, scrape down the sides of the bowl.
- Add the eggs and vanilla extract. Beat until combined.
- Add in 1 cup of Nutella, and the salt. Mix until smooth and fluffy. Scrape down the sides of the bowl as needed.
- Add the flour. Mix until just combined. Do not overmix. Using a rubber spatula, fold in the chocolate chips.
- Pour the batter into the prepared baking pan. Drop teaspoonfuls of the remaining 1/3 cup of Nutella along the top. Using a knife, swirl the Nutella into the batter. Top with a sprinkle of flaky sea salt.
- Bake the Nutella Brownies for 32-35 minutes. Be careful not to over bake! Keep your eye on them. Test the brownies by using a toothpick to determine doneness. You want the brownies to come out with a couple of moist crumbs on the toothpick.
- Remove from the oven and set on a wire rack to cool. When cool, carefully lift the parchment paper (or aluminum foil) out of the pan, and cut into squares. You can store these in an airtight container for up to 3 days.
This recipe was originally published on June 8, 2018. It was republished on Dec. 18, 2021, to include additional information and photos.