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Nutella Brownies that do NOT disappoint! These Nutella Brownies are packed with Nutella and melty chocolate chips, providing each bite with complete satisfaction. These brownies will easily become your new favorite dessert!

Nutella Brownies topped with a sprinkling of course sea salt.

 

I buy my Nutella at Costco. You should do the same. Why? Because they come in a 2 pack, and each Nutella container is a whopping 33.5 oz! It’s perfect.

It puts my self control to the test.  Having ample amounts of Nutella on hand is not good for the waistline, but it’s fiiiiiine!! You have to enjoy the sweet things in life, am I right?

Well, turns out my self control was really good this past Costco-Nutella-purchase go around, because my Nutella was on the verge of expiring! *Gasp!*

So I grabbed my large Nutella jar and decided to make some Nutella Brownies! Such a good decision on my part.

These brownies are dang good! They’re soft, thick, chewy, and loaded with Nutella!

Two photos of Nutella Brownies, one as just plain batter and the right photo has chocolate chips added to the top.

Chances are, you’ve heard of Nutella before. But I want to go over a few basic questions regarding Nutella and brownies.

What is Nutella

Nutella is a brand of sweetened cocoa and hazelnut spread.

The main ingredients in Nutella are sugar, palm oil, cocoa powder (derived from the cocoa bean), and hazelnut.

Nutella Brownie batter in an 8x8 pan, with dollops of Nutella along the top.

These Nutella 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… not working for me. I want all the Nutella!

I also enjoy a good fudgy brownie! I’m going to cover a few questions you might have as you prepare to make these Nutella Brownies.

How to achieve a fudgy brownie

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 cakier the brownie.

And that’s exactly what I did. I adapted this recipe from Sally but opted to reduce the flour slightly to help with the final texture of the brownies.

Nutella Brownies batter having dollops of Nutella swirled into the batter.

Why you will love these Nutella Brownies

This brownie recipe is a great place to start if you’re new to making brownies. Which, let’s be honest, I highly doubt this will be your first time making brownies. And if it is, please email me because that is just craziness.

This recipe is easy to follow, requires minimal ingredients, and is delicious.

This isn’t a complicated dessert. This is the PERFECT Nutella dessert that will satisfy your sweet tooth AND impress anyone who eats them!

One thing I love about this recipe is that you only need one bowl, making clean up a breeze.

Nutella Brownies with Nutella swirled into the unbaked batter, with a sprinkle of flaky sea salt on the surface.

You’ll notice in the picture above that I salted these brownies.

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.

Can you freeze Nutella brownies?

Yes! Just like you can freeze baked scones, cookies, and breads, brownies can be frozen too! Bake the Nutella 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.

Overhead view of Nutella brownies cut into squares, with one brownie tilted towards the camera to show the thickness of the brownie.

Truthfully, my husband couldn’t get enough of these! It’s a good thing it only makes an 8″x8″ pan otherwise we’d have been in trouble!

I hope you get a chance to make these mouthwatering Nutella Brownies! If you do be sure to leave a rating and comment on my blog!

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The ultimate Nutella Brownie! This brownie is packed with Nutella. It's a thick, soft, chewy brownie that will be hard to resist!
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5 from 2 votes

Nutella Brownies

Densely packed Nutella Brownies! Soft, thick, and chewy! These brownies are loaded with Nutella and studded with chocolate chips, they are sure to a new favorite!
prep time 10 mins
cook time 32 mins
Cooling Time 1 hr 30 mins
total time 42 mins
servings: 16 brownies
calories: 105kcal
author: Salt & Baker

INGREDIENTS

  • 1/3 cup unsalted butter, softened to room temp
  • 1/2 cup + 1 Tablespoon packed light brown sugar
  • 2 eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 1/3 cups Nutella, divided
  • 1/2 teaspoon salt
  • 2/3 cup all-purpose flour
  • 2/3 cup semi-sweet chocolate chips

INSTRUCTIONS

  • 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. 

Video

RECIPE NOTES

*All ovens are different, you may want to check the brownies at the 30 minute mark, just to make sure you don't over bake them. Remember, you only want a few moist crumbs on the toothpick when you test the brownies.
Recipe adapted from: Sally's Baking Addiction, who got it from Cookies and Cups Cookbook 
Calories: 105kcal | Carbohydrates: 8g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 31mg | Sodium: 81mg | Potassium: 55mg | Sugar: 2g | Vitamin A: 3% | Calcium: 1% | Iron: 4.5%
Course: Dessert
Cuisine: American
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