I finally perfected a Nutella Brownies recipe with a surprising secret that even longtime bakers will want to try.
I still remember the first time I scraped a bowl full of Nutella or chocolate hazelnut spread and thought, these should be brownies. Thick, fudgy, and totally yummy, they disappear faster than I expect.
I cant help sneaking a square while it’s still warm, and sometimes I throw in chopped hazelnuts for that little crunch that makes you keep reaching for more. It’s silly but true, this is the kind of treat that ends up in every Nutella Desserts list I love and in those Brownie Recipes round ups that everyone bookmarks.
You’ll want to make them, trust me.
Ingredients
- Nutella: rich hazelnut chocolate spread, high in sugar and fat, gives fudgy sweetness
- Eggs: add structure, moisture and protein, helps brownies set, yolks add richness
- Flour: provides carbs and gluten, makes crumb, can make them cakier if overmixed
- Cocoa powder: boosts chocolate depth, low fat, adds bitter note balancing sweetness
- Sea salt: small pinch boosts chocolate, not healthy in excess but tiny amounts enhance flavor
- Vanilla extract: adds warm aroma and rounds flavors, mostly scent not calories
- Hazelnuts or chips: add crunch, nuts give fiber and healthy fats, chips add sweetness
Ingredient Quantities
- 1 cup Nutella or chocolate hazelnut spread (about 280 g), softened to room temp if you can
- 2 large eggs, room temp
- 1/2 cup all purpose flour (about 60 g)
- 1/4 cup unsweetened cocoa powder (about 20 g) for extra chocolate depth, optional
- 1/4 teaspoon fine sea salt
- 1 teaspoon pure vanilla extract
- 1/2 cup chopped hazelnuts or chocolate chips, optional if you want a bit of crunch
How to Make this
1. Preheat oven to 350°F (175°C) and line an 8×8 inch pan with parchment paper, pressing it up the sides and greasing the parchment so the brownies dont stick.
2. If your Nutella is firm, soften it by placing the jar in a bowl of hot tap water for 5 to 10 minutes or scoop it into a microwave safe bowl and zap for 15 to 20 seconds, then stir until smooth. Dont microwave the glass jar.
3. In a medium bowl combine 1 cup Nutella (about 280 g), 2 large room temp eggs, 1 teaspoon vanilla extract and 1/4 teaspoon fine sea salt. Whisk until glossy and fairly smooth, about 1 to 2 minutes; a few tiny streaks of egg are fine.
4. Add 1/2 cup all purpose flour (about 60 g) and if you’re using it add 1/4 cup unsweetened cocoa powder (about 20 g). Fold with a spatula until just combined, dont overmix or you’ll lose fudginess.
5. Fold in 1/2 cup chopped hazelnuts or chocolate chips if you want some crunch or melty pockets.
6. Scrape the batter into the prepared pan and smooth the top with a spatula. Tap the pan once on the counter to release big air bubbles.
7. Bake 20 to 25 minutes. The edges should look set and the center still slightly jiggly; a toothpick inserted near the center should come out with moist crumbs not wet batter. If you like them more set bake a few minutes longer but watch carefully.
8. Let the brownies cool in the pan on a wire rack for at least 30 to 60 minutes so they set up and slice cleanly. You can chill them 30 minutes if you want super clean squares.
9. Lift brownies from the pan using the parchment, cut into squares and store in an airtight container at room temp for up to 3 days or refrigerate for longer. Enjoy warm with a scoop of ice cream or just as they are, theyre insanely fudgy and chocolaty.
Equipment Needed
1. Oven (set to 350F)
2. 8×8 inch baking pan
3. Parchment paper
4. Medium mixing bowl
5. Whisk
6. Rubber spatula
7. Measuring cups and measuring spoons
8. Microwave safe or heatproof bowl for softening Nutella
9. Wire cooling rack
10. Knife and cutting board for chopping hazelnuts
FAQ
Nutella Brownies Recipe Substitutions and Variations
- Nutella: swap 1:1 with any chocolate-hazelnut spread (store brands work). If none, mix 3/4 cup melted semi-sweet chocolate with 1/4 cup hazelnut butter or peanut butter for similar richness and texture.
- Eggs: replace 2 large eggs with 1/2 cup unsweetened applesauce, or use 2 “flax eggs” (2 tbsp ground flax + 6 tbsp water, let sit 5 min), or 1/2 cup blended silken tofu. It’ll still be fudgy, just a bit different.
- All purpose flour: use a cup-for-cup gluten free baking blend 1:1, or swap with whole wheat pastry flour 1:1 for a nuttier bite. Regular almond flour is not a straight sub unless you cut liquids.
- Hazelnuts or chocolate chips: use chopped pecans, walnuts, toasted sunflower seeds (nut free), or just add an equal amount of extra chocolate chips for the same crunch or melty pockets.
Pro Tips
1) Soften the Nutella gently, dont blast the jar in the microwave. Put the jar in hot tap water or scoop into a microwave safe bowl and heat in 10 second bursts, stirring between each one. If it still seems too stiff stir in a teaspoon of neutral oil to loosen without thinning the batter too much.
2) Weigh your flour or use the spoon-and-level method so you dont accidentally pack it — too much flour = cakey brownies. Fold just until streaks disappear, overmixing will kill the fudgy texture.
3) Room temp eggs make the batter glossy and help the batter come together, so plan ahead. If your batter looks too stiff after mixing, give it 30 seconds to rest then gently fold once more, it usually relaxes.
4) For perfect slices chill the pan for 30 minutes, then use a sharp knife warmed under hot water and wiped between cuts for clean edges. Or freeze 15 minutes and cut with a serrated knife if you want super neat squares.
5) Small flavor hacks: toast the hazelnuts to make them pop, or add a tiny pinch of instant espresso to deepen the chocolate without making it taste like coffee. If using chips, toss them in a little flour so they dont all sink to the bottom.
Nutella Brownies Recipe
I finally perfected a Nutella Brownies recipe with a surprising secret that even longtime bakers will want to try.
8
servings
289
kcal
Equipment: 1. Oven (set to 350F)
2. 8×8 inch baking pan
3. Parchment paper
4. Medium mixing bowl
5. Whisk
6. Rubber spatula
7. Measuring cups and measuring spoons
8. Microwave safe or heatproof bowl for softening Nutella
9. Wire cooling rack
10. Knife and cutting board for chopping hazelnuts
Ingredients
-
1 cup Nutella or chocolate hazelnut spread (about 280 g), softened to room temp if you can
-
2 large eggs, room temp
-
1/2 cup all purpose flour (about 60 g)
-
1/4 cup unsweetened cocoa powder (about 20 g) for extra chocolate depth, optional
-
1/4 teaspoon fine sea salt
-
1 teaspoon pure vanilla extract
-
1/2 cup chopped hazelnuts or chocolate chips, optional if you want a bit of crunch
Directions
- Preheat oven to 350°F (175°C) and line an 8×8 inch pan with parchment paper, pressing it up the sides and greasing the parchment so the brownies dont stick.
- If your Nutella is firm, soften it by placing the jar in a bowl of hot tap water for 5 to 10 minutes or scoop it into a microwave safe bowl and zap for 15 to 20 seconds, then stir until smooth. Dont microwave the glass jar.
- In a medium bowl combine 1 cup Nutella (about 280 g), 2 large room temp eggs, 1 teaspoon vanilla extract and 1/4 teaspoon fine sea salt. Whisk until glossy and fairly smooth, about 1 to 2 minutes; a few tiny streaks of egg are fine.
- Add 1/2 cup all purpose flour (about 60 g) and if you're using it add 1/4 cup unsweetened cocoa powder (about 20 g). Fold with a spatula until just combined, dont overmix or you'll lose fudginess.
- Fold in 1/2 cup chopped hazelnuts or chocolate chips if you want some crunch or melty pockets.
- Scrape the batter into the prepared pan and smooth the top with a spatula. Tap the pan once on the counter to release big air bubbles.
- Bake 20 to 25 minutes. The edges should look set and the center still slightly jiggly; a toothpick inserted near the center should come out with moist crumbs not wet batter. If you like them more set bake a few minutes longer but watch carefully.
- Let the brownies cool in the pan on a wire rack for at least 30 to 60 minutes so they set up and slice cleanly. You can chill them 30 minutes if you want super clean squares.
- Lift brownies from the pan using the parchment, cut into squares and store in an airtight container at room temp for up to 3 days or refrigerate for longer. Enjoy warm with a scoop of ice cream or just as they are, theyre insanely fudgy and chocolaty.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 65g
- Total number of serves: 8
- Calories: 289kcal
- Fat: 17.04g
- Saturated Fat: 4.81g
- Trans Fat: 0.03g
- Polyunsaturated: 1.5g
- Monounsaturated: 8.25g
- Cholesterol: 46.5mg
- Sodium: 46.25mg
- Potassium: 240.75mg
- Carbohydrates: 28.74g
- Fiber: 3.13g
- Sugar: 20.14g
- Protein: 6.14g
- Vitamin A: 135IU
- Vitamin C: 0.06mg
- Calcium: 41.25mg
- Iron: 1.75mg
