Nutella Brownies

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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 8×8 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.

Nutella Brownies

4.54 from 49 votes
Close-up view of Homemade Brownies with Nutella stacked on a white cutting board.
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!!
Jen Sobjack
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Serving Size 16


  • 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) light brown sugar, packed
  • 1 tablespoon vanilla extract
  • ½ teaspoon salt
  • 1 cup (130 g) all-purpose flour


  • 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.


  • 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.


Serving: 1brownie | Calories: 224kcal | Carbohydrates: 29g | Protein: 3g | Fat: 11g | Saturated Fat: 8g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 46mg | Sodium: 95mg | Potassium: 113mg | Fiber: 1g | Sugar: 21g | Vitamin A: 222IU | Calcium: 36mg | Iron: 1mg

The nutrition information provided is for convenience and as a courtesy only. It is not guaranteed to be accurate because nutrition information can vary for a variety of reasons. For precise nutritional data use your preferred nutrition calculator and input the exact ingredients and brands you used in the recipe.

Course: Dessert
Cuisine: American
4.54 from 49 votes (37 ratings without comment)

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Recipe Rating


  1. Can we make this recipe without Egg

    1. Jen Sobjack says:

      Unfortunately eggs are required for this recipe.

  2. 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?

    1. Jen Sobjack says:

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

  3. PinkiePie says:

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

  4. 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

    1. Jen Sobjack says:

      It’s a hair more than 3/4 cup.

    2. 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!

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

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

    1. 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.