This easy Nutella brownies recipe makes decadent brownies that are gooey, chewy, and perfectly fudgy to satisfy your most intense chocolate cravings. You know the brownies with the shiny crackly crinkled tops? Yup, you found them.
With all the brownie recipes floating around out there, I wasn't sure if I wanted to share this recipe.
This is by no means a new brownie flavor (Nutella brownies go waaay back), and I've been making different versions of this recipe for over a decade.
But after more tweaking and tinkering than I can remember, this is the best version of chocolate hazelnut brownies I've ever had. And I just can't keep it all to myself!
The Best Easy Nutella Brownies Recipe
These Nutella brownies are rich and chewy with deep chocolate flavor. With a crackly crinkled top, they're everything a brownie should be.
Nutella is mixed right in to the batter, and there are also indulgent ribbons of Nutella swirled on top. The finishing touch of flaky sea salt balances the flavor perfectly.
And it’s just icing on the cake that these only need 10 minutes of hands-on prep time! Also, this recipe whips up in just one bowl with ingredients that you most likely already have in your pantry.
The result is a chewy brownie featuring the classic chocolate + hazelnut flavor combo with a little grown-up flair. Maybe they’re not an epiphany in terms of new flavor combinations in the world of brownies, but they certainly are next-level chocolate hazelnut brownies.
Nutella brownies are sure to please a crowd and disappear pretty darn fast if you bring them to a party or serve them up as dessert!
Nutella Brownies Ingredients
- Unsalted butter - for rich flavor and delicious chewy texture
- Sugar - use granulated white sugar here
- Eggs - make sure they're at room temperature
- Vanilla - for flavor and aroma
- Salt - salt is a natural flavor enhancer that helps pull out the flavors of the other ingredients and creates a balanced flavor profile
- Nutella - this is the star of the show; we mix Nutella right into the brownie batter and also swirl it on top before baking
- Cocoa powder - use natural unsweetened cocoa powder
- Flour - you can use all-purpose flour or a gluten free all-purpose flour blend
- Chocolate chunks - these are optional; I like to add them on top of the warm brownies right when they're out of the oven so they melt a little and intensify the chocolate flavor even more
- Flaky sea salt - this is a garnish that helps create a perfectly balanced flavor profile
How to Make Nutella Brownies
- Preheat the oven to 350F. Line an 8 by 8-inch baking pan with a piece of parchment paper so it hangs over all 4 sides.
- Melt together the butter and sugar in a large microwave-safe bowl or in a double boiler. Once the butter is melted, stir very well. Don’t stop when the sugar is dissolved, keep stirring until the mixture looks glossy and thick.
- Stir in the eggs, vanilla, and salt, and then ½ cup Nutella. Add the cocoa powder and flour, and stir just until combined.
- Transfer the brownie batter to the prepared pan and spread it out evenly. Dollop the remaining ¼ cup Nutella around the top and then swirl it a bit (don’t go overboard and swirl too much or it’ll just mix into the batter).
- Bake until the brownies are set along the outside, but still look a touch gooey in the center, about 30 minutes, being careful not to over-bake. (If you want to do a toothpick test, the brownies should come out of the oven when they still have some moist crumbs on the toothpick.)
- As soon as they’re out of the oven, sprinkle the chocolate chunks on top and sprinkle on the flaky salt. Let them cool before slicing and serving.
Variations on This Recipe
- Hazelnuts - This is an obvious one! Feel free to add up to 1 cup of chopped hazelnuts to the brownie batter, or up to ¼ cup of chopped hazelnuts on top.
- Chocolate chips - If you want an even more decadent brownie, feel free to add up to 1 cup of chocolate chips (or chocolate chunks) to the batter.
Storage
You can store these brownies wrapped at room temperature for up to 4 days, or wrapped in the fridge for up to 1 week.
Nutella Brownies FAQs
What Causes the Crackly Top on Brownies?
I love brownies with a shiny crackled top. That thin crinkly crust on top of brownies usually means they're incredibly chewy inside!
The trick to brownies with a shiny crackly top is to melt the butter and sugar together, and stir it really well while it's hot.
Don't just stop when it looks like the butter and sugar well-combined. Keep going! Stir it until the mixture looks glossy and thick. The result will be brownies that are better than any boxed mix you can find.
If you're interested, you can read about the science behind crackled brownies on King Arthur Baking.
Why Use Cocoa Powder in Brownies?
Instead of melting chocolate for brownies, you'll get much better results from using a combination of unsweetened cocoa powder and butter.
This is because brownies made with cocoa powder + butter stay soft and chewy, and have deep, decadent chocolate flavor. In short, they have a richer flavor and better texture.
You can read more about cocoa brownies in Why Cocoa Powder Makes the Best Brownies of All by Alice Medrich on Food52.
More Brownie Recipes to Make
Let's Connect
Did you make this recipe? Please rate it and leave a comment below. You can also tag @anediblemosaic on social media.
To stay up-to-date, follow me on Facebook, Instagram, Pinterest, and Twitter!
Nutella Brownies Recipe
Ingredients
- ½ cup unsalted butter
- 1 cup granulated white sugar
- 2 large eggs at room temperature
- 1 teaspoon pure vanilla extract
- ¼ teaspoon salt
- ¾ cup Nutella divided into ½ cup + ¼ cup
- ¾ cup unsweetened cocoa powder
- ¼ cup all-purpose flour
- 3 tablespoons chocolate chunks for topping (optional)
- ½ teaspoon flaky sea salt for topping
Instructions
- Preheat the oven to 350F. Line an 8 by 8-inch baking pan with a piece of parchment paper so it hangs over all 4 sides.
- Melt together the butter and sugar in a large microwave-safe bowl or in a double boiler. Once the butter is melted, stir very well. Don’t stop when the sugar is dissolved, keep stirring until the mixture looks glossy and thick.
- Stir in the eggs, vanilla, and salt, and then ½ cup Nutella.
- Add the cocoa powder and flour, and stir just until combined.
- Transfer the brownie batter to the prepared pan and spread it out evenly. Dollop the remaining ¼ cup Nutella around the top and then swirl it a bit (don’t go overboard and swirl too much or it’ll just mix into the batter).
- Bake until the brownies are set along the outside, but still look a touch gooey in the center, about 30 minutes, being careful not to over-bake. (If you want to do a toothpick test, the brownies should come out of the oven when they still have some moist crumbs on the toothpick.)
- As soon as they’re out of the oven, sprinkle the chocolate chunks on top and sprinkle on the flaky salt.
- Let them cool before slicing and serving.
Faith's Tips
- Storage: Store these brownies wrapped at room temperature for up to 4 days, or wrapped in the fridge for up to 1 week.
Nutrition
Annie Thomas says
It was beyond mind-blowing!!
I have never enjoyed a brownie so much ever
Can't thank.you enough for this recipe
Deb Hatton says
Tried these yesterday and they are absolutely delicious and soooo quick and easy. The hazelnut spread makes them super moist to the point where they just melt in your mouth.
Laura | Tutti Dolci says
I adore chocolate-hazelnut anything - these brownies are perfection!! xo
Marissa says
My mouth is literally watering - these look decadent delicious! And so easy, Faith!! These are a MUST MAKE.