• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Baked by an Introvert® logo

  • About
  • Recipes
  • Baking Basics
  • Subscribe
  • Contact
go to homepage
Homepage link
  • About
  • Recipes
  • Baking Basics
  • Subscribe
  • Contact
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Brownies & Bars » Nutella Brownies

    Nutella Brownies

    Published: Apr 17, 2018 by Jen Sobjack · 44 Comments

    This post may contain affiliate links. Please read my disclosure for more info.

    Jump to Recipe

    If you love to indulge in the thick chocolate hazelnut spread known as Nutella, you will go absolutely nuts for these Nutella Brownies. They are so rich, decadent, and extra fudgy. Make these sinful brownies today!!

    Nutella Brownies stacked on a white cutting board.

    It's no secret that I love Nutella. I've used it in so many recipes here on the blog. These Double Chocolate Chip Nutella Cookies and Nutella Cheesecake were a huge hit.

    And who can pass up a chance to have Nutella Cream Cheese Crescent Rolls for breakfast? If I'm not using it in recipes then I'm eating it straight from the jar!

    Because my love for Nutella runs so deep, I had to make brownies with it.

    Basically, I took my favorite brownie recipe and swapped the chocolate for Nutella. The result is nothing short of amazingly good, rich decadence.

    But I didn't stop there. I crumbled up these brownies and put them in Coffee Nutella Ice Cream with Nutella Brownie Bits.

    Overhead view of Nutella brownies from scratch.

    Nutella brownies made from scratch

    Today’s recipe is a variation of my favorite brownie base. It’s used for ALL the brownies on my site because I love the texture so much. It has the texture of dense chocolate fudge with a bit of chewiness.

    Usually, I use both melted chocolate and cocoa powder for brownies. So I figured why not swap the melted chocolate for Nutella. There’s a double layer of chocolate plus the hint of hazelnut. It’s fabulous!

    I don’t use chemical leavening in my brownies. I’ve found that adding baking soda or baking powder gives the brownies a cakier texture. I prefer my brownies to be dense and stick to your teeth fudgy.

    There’s one cup of sugar in this brownie recipe because Nutella itself is quite sweet. Also, I like to use brown sugar instead of white. It works the same way in brownies as it does in cookies. It melts during baking then turns nice and chewy as it cools.

    Everything you’ll need – butter, Nutella, cocoa powder, eggs, brown sugar, vanilla, salt, and flour. Eight simple ingredients and you’ll have decadent chocolate hazelnut brownies in no time.

    How to make Nutella Brownies

    Step 1: Melt Nutella and butter

    In a microwave-safe bowl, heat Nutella and butter in 30-second intervals until melted and smooth. Stir between each interval.

    Melted Nutella and butter in a glass bowl

    Step 3: Stir in the cocoa powder

    Add the cocoa powder to the melted Nutella and butter. Set aside to cool slightly.

    melted nutella and cocoa powder combined

    Step 4: Combine the eggs and sugar

    Add the eggs, sugar, vanilla, and salt to a medium-sized bowl. Whisk to combine.

    brown sugar with eggs combined

    Step 5: Stir in melted Nutella

    Add the cooled Nutella mixture and whisk to combine.

    melted nutella with sugar combined

    Step 6: Fold in the flour

    Use a rubber spatula to fold in the flour until no visible streaks of flour remain. The batter will be thick and it may take several folds to get the flour all mixed in.

    nutella brownie batter in bowl

    Step 7: Spread in pan and bake

    Spread the batter evenly in an 8x8 baking pan lined with parchment paper or aluminum foil. Bake in a 350°F oven for 25-30 minutes.

    Nutella brownie batter in pan
    Close-up view of Homemade Brownies with Nutella stacked on a white cutting board.

    How long to bake Nutella Brownies

    This is important and tricky! I like my brownies extra fudgy so I always bake them for around 25 minutes. They come out slightly underbaked and after some time in the refrigerator, they’ll be dense and chewy.

    Bake the brownies any longer than 30 minutes and you’ll have a cakier version. You may actually prefer them this way.

    If you want more of a cakey Nutella brownie, start checking them at right around 25 minutes. Stick a toothpick or wooden skewer directly in the center of the brownies and pull it out. If the toothpick comes out with wet batter on it, let the brownies bake for another 5 minutes. If the toothpick comes out with moist crumbs attached, the brownies are baked to cakey perfection!

    To recap: Fudgy brownies are underbaked slightly and will possibly need some time in the refrigerator to set. Cakey brownies are baked fully until the batter is no longer wet.

    NEED MORE BAKING IDEAS? Subscribe to our newsletter and Youtube channel. Also, follow along on Facebook, Instagram, and Pinterest for all the latest updates!

    Continue to Content
    Close-up view of Homemade Brownies with Nutella stacked on a white cutting board.

    Nutella Brownies

    Yield: 16 brownies
    Prep Time: 15 minutes
    Cook Time: 30 minutes
    Total Time: 45 minutes

    If you love to indulge in the thick chocolate hazelnut spread known as Nutella, you will go absolutely nuts for these Nutella Brownies. They are so rich, decadent, and extra fudgy. Make these sinful brownies today!!

    Ingredients

    • 8 ounces (227 g) Nutella
    • ½ cup (114 g) unsalted butter, cut into pieces
    • 3 tablespoons Dutch-process cocoa powder
    • 3 large eggs, room temperature
    • 1 cup (220 g) packed light brown sugar
    • 1 tablespoon vanilla extract
    • ½ teaspoon salt
    • 1 cup (130 g) all-purpose flour

    Instructions

    1. Preheat the oven to 350ºF. Line an 8×8-inch pan with aluminum foil, leaving a 1-inch overhang on all sides. Spray the foil lightly with nonstick spray.
    2. Add the Nutella and butter to a medium microwave-safe bowl. Microwave on high in 30-second intervals, stirring well between each interval, until Nutella is melty and smooth. Whisk in the cocoa powder until smooth. Set aside to cool slightly.
    3. In a separate medium bowl, whisk together the eggs, sugar, vanilla, and salt until combined. Whisk in the melted chocolate until well combined. Fold in the flour with a rubber spatula just until combined. Spread the batter evenly into the bottom of the prepared pan. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs. Cool the brownies in the pan on a wire rack.

    Notes

    For cakey brownies: Bake them until a toothpick inserted into the center comes out with only a few moist crumbs. Begin checking at around 25 minutes.

    For fudgy brownies: Bake them for only 20 to 25 minutes. A toothpick inserted into the center will come out with wet batter on it but the top will look dry and the edges will be set. Cool the brownies completely on a wire rack then place them in the refrigerator to firm up before slicing. 

    Make ahead tip

    1. Brownies can be stored at room temperature in an airtight container for up to 1 week.
    2. Brownies can be frozen for up to 3 months. Thaw in the refrigerator overnight and bring to room temperature before serving.

    Recommended Products

    As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

    • All-Purpose Flour
      All-Purpose Flour
    • Dutch Processed Cocoa Powder
      Dutch Processed Cocoa Powder
    • Nutella
      Nutella
    • 8-inch Square Pan
      8-inch Square Pan
    • Whisk
      Whisk
    • Mixing Bowls
      Mixing Bowls
    Nutrition Information:
    Yield: 16 Serving Size: 1
    Amount Per Serving: Calories: 224Total Fat: 10gSaturated Fat: 8gCholesterol: 45mgSodium: 95mgCarbohydrates: 28gFiber: 1gSugar: 2gProtein: 2g

    * Percent Daily Values are based on a 2000 calorie diet. Since different brands of ingredients have different nutritional information, the values shown are just an estimate.

    Tried this recipe? Share it on Instagram!

    Mention @introvertbaker or tag #introvertbaker!

    © Jen Sobjack
    Cuisine: American / Category: Brownies & Bars
    Previous Post: « Glazed Lemon Cookies
    Next Post: No-Bake Nutella Cheesecake »

    Reader Interactions

    Comments

    1. Swati says

      May 25, 2020 at 5:31 am

      Can we make this recipe without Egg

      Reply
      • Jen Sobjack says

        May 26, 2020 at 8:01 am

        Unfortunately eggs are required for this recipe.

        Reply
    2. Chantal says

      April 04, 2020 at 8:51 pm

      Just made these and they are the best brownie I have ever had!!!! How should I store them? Air right container room temperature or air right container in the fridge?

      Reply
      • Jen Sobjack says

        April 05, 2020 at 5:17 pm

        They can be stored at room temperature or in the refrigerator in an airtight container for up to 1 week.

        Reply
    3. PinkiePie says

      January 10, 2020 at 8:00 pm

      Thank you for all the recipe on nutella you have made my dreams come true!

      Reply
    4. Linda Tanzini says

      January 03, 2020 at 1:04 pm

      This is probably a dumb question but how much is 8oz of nutella cup wise. I've never used it but can't wait to trh these yummy sounding brownies, Linda

      Reply
      • Jen Sobjack says

        January 04, 2020 at 10:00 am

        It's a hair more than 3/4 cup.

        Reply
      • PinkiePie says

        January 10, 2020 at 8:03 pm

        Do you have tablespoons? if so its 16 tablespoons. I too have troubles like these but just remember. If it is ounces times it by two and your product will be tablespoons. for example: 4oz=8 tbs. Hope this helps I know it helped me with lots of recipes!

        Reply
        • pinky says

          February 26, 2020 at 3:42 pm

          thank you! that is very helpful! I always end up going online to convert measurements

    5. Lynne says

      October 31, 2019 at 8:39 am

      Can I use almond flour in this recipe as I am gluten intolerant or would something else work better

      Reply
      • Jen Sobjack says

        November 02, 2019 at 12:22 pm

        I've not made the brownies with almond flour before but so much more goes into gluten-free baking than just swapping the wheat flour for almond flour. I fear the texture wouldn't be correct.

        Reply
    6. Maria H says

      March 02, 2019 at 2:05 pm

      My daughter and I just made it and it is just yum! The texture as you said is like a dense fudge and is chewy. We added only one teaspoon of the vanilla extract, and the butter we used was salted, but still it came out awesome! Thanks Jen!

      Reply
    7. Danielle S says

      May 25, 2018 at 11:22 am

      Printed and Pinned. We are going to be trying these today as they look so good. Thanks for the great recipe.

      Reply
      • Jen Sobjack says

        May 28, 2018 at 10:38 am

        I hope you enjoy them!

        Reply
    8. Renelle says

      May 21, 2018 at 1:22 pm

      Hi. Is all purpose flour normal cake flour or self raising flour?

      Reply
      • Jen Sobjack says

        May 21, 2018 at 5:04 pm

        All-purpose flour is neither cake flour or self-rising flour. Cake flour is milled finer and self-rising flour contains leavening agents. The packaging should state that the flour is all-purpose or plain.

        Reply
    9. cockbrand says

      May 05, 2018 at 11:49 am

      I’ve made these twice now…and love them. Could I substitute part of the Nutella in the recipe by melted chocolate…i often run out of the stuff due to seriously addicted child…lol!!

      Reply
      • Jen Sobjack says

        May 07, 2018 at 8:21 am

        Yep, that would work perfectly fine. My regular brownie recipe is this one with melted chocolate instead of Nutella.

        Reply
    10. review cart says

      May 04, 2018 at 2:29 pm

      I made a few changes though. I didn’t add chocolate chips but I added walnuts. Also, I replaced half a cup of white sugar with brown sugar. Oh and to give it a more Nutella touch, I added dollops of Nutella before putting these lovelies in the oven! Thanks again!

      Reply
      • Jen Sobjack says

        May 05, 2018 at 10:07 am

        Hmmm, it's interesting that the recipe didn't call for chocolate chips or white sugar...

        Reply
    11. Megan @ MegUnprocessed says

      June 07, 2017 at 5:04 am

      Looks perfectly chocolaty.

      Reply
      • agatton says

        May 05, 2018 at 6:06 am

        I have been making these for more than two years now a great shout of joy goes up every time, the only thing I did to tweet it was add a sprinkling of yummy salt on top

        Reply
        • Jen Sobjack says

          May 05, 2018 at 10:08 am

          That's wonderful! I just made a batch of them myself and learned how great they are with whipped and strawberries! Definitely one of my favorite brownie recipes!!

    12. Mary says

      October 14, 2016 at 6:26 am

      These look great! I'm always looking for quick recipes to take a homemade something for get-together. Before I dive in, could you tell me what's the difference between dutch-process cocoa powder and plain cocoa powder? Could I just use plain? I can't buy another type where I live. Thanks for sharing.

      Reply
      • Jen says

        October 14, 2016 at 10:12 am

        Dutch-process cocoa powder is alkalized, meaning it won't react with baking soda but it will react with baking powder. Anytime you see a recipe with both dutch-process cocoa and baking powder, you won't be able to substitute the cocoa. Since this recipe doesn't call for baking powder or baking soda, it is perfectly fine to substitute the cocoa powder.

        Reply
        • Mary says

          October 14, 2016 at 4:47 pm

          Thanks you Jen!

    13. Cinnamom says

      August 17, 2016 at 10:30 pm

      Fifty. Yeah. Supposed to mean FUDGY. Makes me want fifty, though.

      Reply
    14. Cinnamom says

      August 17, 2016 at 10:28 pm

      These turned out really good for me, thank you for the recipe. They are dense and fifty, just what I love in a brownie.

      Reply
      • Jen says

        August 18, 2016 at 9:18 am

        I'm so glad you enjoyed the recipe! It's one of my favorites!

        Reply
    « Older Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hey! I'm Jen!

    Jen headshot

    The moments I treasure most are those spent quietly in my kitchen, creating the best tasting dessert recipes so I can share them with you.
    MORE ABOUT ME »

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • YouTube

    Popular Recipes

    baked donuts stacked three high on round metal rack with glass flower vase in background

    Old-Fashioned Baked Donuts

    basic muffins with one broken open so the inside is visible

    Basic Muffin Recipe

    Side view of slice of vanilla cake with vanilla frosting.

    How to Make a Basic Vanilla Cake

    soft scones stacked on one another

    How to Make Soft Scones

    Swirl of Vanilla Buttercream Frosting on a yellow cupcake

    The Best Vanilla Buttercream Frosting

    Coconut buttercream frosting swirled on top of a vanilla cupcake.

    Coconut Buttercream Frosting

    side view of slice of strawberry cheesecake on white plate

    Strawberry Cheesecake

    Front view of Ciabatta Bread cut in half so the inside is visible.

    Ciabatta Bread

    Footer

    • About
    • Terms of Use
    • Disclaimer
    • Privacy Policy
    • Contact

    Follow us

    Web Stories

    Sign up for our newsletter

    SIGN UP

    Sign up for our newsletter and get our free crash course in baking!

    COPYRIGHT © 2014–2020 · BAKED BY AN INTROVERT · ALL RIGHTS RESERVED