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!!
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.
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.
Step 3: Stir in the cocoa powder
Add the cocoa powder to the melted Nutella and butter. Set aside to cool slightly.
Step 4: Combine the eggs and sugar
Add the eggs, sugar, vanilla, and salt to a medium-sized bowl. Whisk to combine.
Step 5: Stir in melted Nutella
Add the cooled Nutella mixture and whisk to combine.
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.
Step 7: Spread in pan and bake
Spread the batter evenly in an 8×8 baking pan lined with parchment paper or aluminum foil. Bake in a 350°F oven for 25-30 minutes.
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.
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Nutella Brownies
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
- 1/2 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
- 1/2 teaspoon salt
- 1 cup (130 g) all-purpose flour
Instructions
- 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.
- 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.
- 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.
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Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving:Calories: 224Total Fat: 10gSaturated Fat: 8gCholesterol: 45mgSodium: 95mgCarbohydrates: 28gFiber: 1gSugar: 2gProtein: 2g
Tried this recipe? Rate the recipe below and share your photos on Instagram! Mention @introvertbaker or tag #introvertbaker! Make sure your account is set to public or I won’t see it.
PinkiePie says
Thank you for all the recipe on nutella you have made my dreams come true!
Linda Tanzini says
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
Jen Sobjack says
It’s a hair more than 3/4 cup.
PinkiePie says
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!
pinky says
thank you! that is very helpful! I always end up going online to convert measurements
Lynne says
Can I use almond flour in this recipe as I am gluten intolerant or would something else work better
Jen Sobjack says
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.
Anita Ranawat says
Hi, any egg substitute for nutella brownie.
Pls update
Jen Sobjack says
Here’s a great resource for egg substitutes – https://www.egglesscooking.com/egg-substitutes/. However, I haven’t tested any of these becauce I’m not an egg-free baker.
Maria H says
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!
Danielle S says
Printed and Pinned. We are going to be trying these today as they look so good. Thanks for the great recipe.
Jen Sobjack says
I hope you enjoy them!
Renelle says
Hi. Is all purpose flour normal cake flour or self raising flour?
Jen Sobjack says
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.
cockbrand says
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!!
Jen Sobjack says
Yep, that would work perfectly fine. My regular brownie recipe is this one with melted chocolate instead of Nutella.
review cart says
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!
Jen Sobjack says
Hmmm, it’s interesting that the recipe didn’t call for chocolate chips or white sugar…
Megan @ MegUnprocessed says
Looks perfectly chocolaty.
agatton says
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
Jen Sobjack says
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!!
Mary says
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.
Jen says
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.
Mary says
Thanks you Jen!
Cinnamom says
Fifty. Yeah. Supposed to mean FUDGY. Makes me want fifty, though.
Cinnamom says
These turned out really good for me, thank you for the recipe. They are dense and fifty, just what I love in a brownie.
Jen says
I’m so glad you enjoyed the recipe! It’s one of my favorites!