Nutella Brownies are thick, rich, and irresistibly gooey. These brownies combine fudgy chocolate batter with generous amounts of chocolate-hazelnut spread for double the Nutella flavor: the batter itself contains Nutella, and a frozen layer of Nutella melts into a molten ripple in the center as they bake.
Why you’ll love these fudgy Nutella Brownies:
These brownies deliver an intense chocolate-hazelnut experience: the batter is enriched with Nutella, and a frozen slab of Nutella becomes a molten center when baked. The texture is chewy with a soft, slightly fudgy crumb and a gooey center. They come together quickly in one bowl and are perfect for sharing or serving warm with a scoop of ice cream.
Ingredient Overview:
The full recipe measurements and detailed instructions are included in the recipe card below. Use a kitchen scale for best accuracy.
- Nutella – Use your favorite chocolate-hazelnut spread; any trusted brand will work.
- Butter – Salted butter adds flavor, but unsalted can be used if preferred.
- All-Purpose Flour – Spoon and level flour into measuring cups or weigh it for consistent results; scooping directly can pack too much flour and dry the brownies.
Recipe Substitutions & Variations:
- Dairy-free – Substitute dairy-free butter and a dairy-free chocolate-hazelnut spread to make the brownies dairy-free.
How to Make Nutella Brownies:
Step 1: Freeze the Nutella layer. To create the molten center, spread Nutella in a parchment-lined pan in an even layer and freeze until solid. This slab will be layered between the brownie batters.
Step 2: Start the batter. Melt the butter and whisk in cocoa powder, salt, espresso powder (optional), vanilla, and vegetable oil to form a smooth chocolate mixture.
Step 3: Finish the batter. In a large bowl, whisk eggs and sugar for about one minute until the sugar has mostly dissolved. Whisk in the chocolate mixture, then the Nutella until combined. Fold in the flour gently to avoid overmixing.
Step 4: Assemble. Spread half of the batter into the prepared pan, place the frozen Nutella slab on top, then cover with the remaining batter.
Step 5: Bake. Bake until the center is set but still slightly gooey—do not overbake. Allow the brownies to cool before slicing so the Nutella center sets slightly but remains molten when warmed.
Serving + Storing:
Let the brownies cool in the pan for about 1 hour and 30 minutes on a wire rack. Use the parchment overhang to lift the slab out, slice, and enjoy. Store leftovers in an airtight container at room temperature for 3–4 days. For warm, gooey brownies, reheat individual slices in the microwave for 10–20 seconds.
Expert Baking Tips:
- Oven thermometer – Ovens can run hot or cold. An oven thermometer ensures the temperature you set is the temperature you get, which is critical for consistent baking.
- Kitchen scale – Weighing ingredients, especially flour and sugar, improves accuracy and consistency. Gram measurements avoid the variability of cup measurements.
FAQs:
You can likely double the recipe and bake in a larger pan (for example, 9×13), though larger batches may bake differently and require adjustment. Halving the recipe and using a smaller pan (such as a 6-inch round) should work well.
Pan material affects bake: glass conducts heat differently and can cause taller edges. Metal pans give the most even, predictable bake; ceramic can be a middle ground.
Yes. Bake and cool the brownies, then freeze slices in an airtight container or individually wrapped. Freeze for 3–6 weeks and thaw at room temperature for 1–2 hours.
More Brownie Recipes to Love:
- Best-Ever 5 Ingredient Brownies
- Biscoff Stuffed Brownies
- Buckeye Brownies
- Layered Mint Chocolate Brownies
- Decadent Turtle Brownies
- Fudgy Red Velvet Oreo Brownies
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Nutella Stuffed Brownies
Ingredients
For the Nutella Layer
- 1 and 1/3 cups (400 g) Nutella
For the Nutella Brownies
- 3/4 cup (169 g) salted butter, melted
- 2/3 cup (62 g) cocoa powder
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/8 tsp espresso powder (optional)
- 1/4 cup (54 mL) vegetable oil (or use 1 cup / 226 g butter and omit oil)
- 3 large eggs, at room temperature
- 1 large egg yolk, at room temperature
- 1 and 3/4 cups + 2 tbsp (400 g) granulated sugar
- 3/4 cup (225 g) Nutella
- 3/4 cup (98 g) all-purpose flour, spooned and leveled or weighed
Instructions
- Freeze Nutella Layer: Grease a 9×9 metal pan and line it with parchment. Spread 1 and 1/3 cups Nutella in an even layer, freeze until solid (about 30–60 minutes). Preheat oven to 350°F (177°C).
- Make the Batter: Melt butter, whisk in cocoa, salt, espresso (if using), vanilla, and vegetable oil. In a large bowl, whisk eggs and sugar for 1–1½ minutes until mostly dissolved. Add the chocolate mixture and whisk until combined, then whisk in 3/4 cup Nutella. Fold in the flour last.
- Assemble: Line the pan with fresh parchment leaving an overhang. Spread half the batter evenly in the pan (about 580 g). Remove the frozen Nutella slab from its pan and, once ready, place it on top of the batter. Cover with the remaining batter.
- Bake: Bake 45–50 minutes. An instant-read thermometer inserted into the center (not touching the pan) should read about 220–225°F. The center should be between gooey batter and set crumbs; edges should pull away slightly. Cool in the pan on a wire rack about 1 hour 30 minutes before lifting out and slicing.
- Serve & Store: Slice with a sharp knife and enjoy warm. Reheat slices 10–20 seconds in the microwave for a gooey finish. Store cooled leftovers in an airtight container at room temperature for 3–4 days.
Notes
Granulated sugar: The recipe uses 400 g sugar, which converts to 1 and 3/4 cups plus 2 tablespoons. Using a scale is recommended for accuracy and ease.
Nutrition
Serving: 1 brownie • Calories: 448 kcal • Carbs: 53 g • Protein: 5 g • Fat: 25 g • Saturated Fat: 18 g • Sugar: 43 g
Nutrition information is an approximation.