Nutella Brownies are a decadent treat you can have in the oven in under 10 minutes. Better yet, their rich chocolate and hazelnut goodness will be filling your belly within the hour. Try these fudgy brownies as the perfect grab-and-go snack for the Nutella lover in your life.
Table of Contents
Why You’ll Love Nutella Brownies
I wanted to create a dessert where Nutella was the centerpiece (like our nutella cheesecake) rather than only the topping.
And in the end, I decided that my Nutella brownies deserved both. If you’re a Nutella lover, this one is for you. And if you’re still on the fence, here are a few reasons why I think you should try it,
- One bowl. The brownie batter can be made in one bowl along with one spatula to mix everything. That means less cleanup!
- Quick prep. Hands-on time is under 10 minutes.
- Soft or firm. The brownie consistency can be altered by adjusting its time in the oven. Bake it for 40 minutes to make it gooey or for 45-50 minutes to cook it all the way through.
We started with our basic brownie recipe. This one is our go-to for thick and fudgy brownies.
- Butter – Reach for unsalted butter to control the salt in the recipe. Butter is essential to give the brownies a chewy texture.
- Granulated Sugar – It locks in the moisture, making sure the brownies turn out moist and soft.
- Eggs – Use room temperature eggs. They bind all the ingredients together and give the brownie its height.
- Vanilla Extract – Use pure vanilla extract to elevate all the flavors. Our homemade vanilla extract is perfect here.
- All-Purpose Flour
- Kosher Salt – Skip it if you’re using salted butter.
- Baking Powder – This leavener prevents the brownies from turning out dense while retaining their fudgy texture.
- Flaked Sea Salt – Contrasts the sweetness of Nutella.
The secret to success with this recipe is adding the ingredients incrementally and in the correct order. The entire process can be completed using a single mixing bowl.
- Mix the batter. Melt your butter, and then mix in the Nutella and sugar to combine. Add the eggs one at a time, followed by vanilla extract. Then gradually incorporate the dry ingredients until no dry spots remain. Don’t overmix, though!
- Bake the brownies. Pour the batter into a lined baking dish. Add a dash of Nutella and a sprinkle of flaked sea salt on the top, then bake. Plan on 40-50 minutes of oven time, and 5 minutes of cooling time on a wire rack.
Tips and Tricks
- Don’t over-mix the batter. Gently mix the batter until you stop seeing spots of dry flour. Beating or over-mixing means incorporating more air into the batter. As a result, the brownies will lose their fudgy texture and turn out cakey.
- Cool the butter mixture before adding eggs. Adding eggs to the butter mixture while it is hot will cook and split the eggs making the mixture lumpy. To avoid that, ensure the butter mixture is at room temperature before adding the eggs.
- Line your baking dish. It has two benefits. One, you won’t have to scrub and clean your baking dish afterward. Second, You can easily lift the brownies out of the dish and cut them.
- Alter the richness of Nutella. To make the brownies less rich, skip the additional Nutella on top of the batter. To make them richer, add some dollops of Nutella on top of the batter before it goes into the oven.
- Use a plastic knife to cut the brownies. It helps cut neater pieces of brownies as the crumbs don’t stick to the plastic knife as they do on regular knives.
- Add Extra Chocolate Chips. To get our fudgy chocolate chip brownie recipe, add chocolate chips to the batter and on top (the more the better)!
You can serve the brownies on their own.
You can keep these brownies in an air-tight container at room temperature for up to a week. To keep them longer, store them in the freezer. Cut the brownie into pieces and store it in a freezer-safe container for up to 3 months.
This brownie recipe can make thick and gooey brownies or fully cooked ones. Bake them in the oven for 40 minutes to make them gooey and thick. To cook them all the way through, keep them in the oven for 45-50 minutes. Either way, make sure you cool them completely before cutting them into pieces.
If you’re not concerned with their appearance and cutting neat pieces, you can dig in while it’s warm. Use a plastic knife for best results. To achieve neat edges I’d recommend waiting for the brownies to cool down completely before you cut into them. You can still warm them by heating the cut brownies in the microwave for a few seconds.
This recipe yields 9 large brownies when cut as 3-inch squares. Cut smaller pieces and get up to a dozen pieces. You can also cut bite-sized pieces to serve on a dessert board or party platter.
More Brownie Recipes
- 1 cup unsalted butter
- 1 ½ cup Nutella chocolate hazelnut spread
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ½ teaspoon kosher salt
- ½ teaspoon baking powder
- ¼ cup Nutella optional
- ¼ teaspoon flaked sea salt optional
- Preheat oven to 350°F. Line a 9-inch square baking dish with parchment paper. Set aside.
- In a medium sized saucepan, melt butter over medium heat. Remove from heat and add in 1 1/2 cup Nutella and granulated sugar.
- Stir until chocolate is completely melted. Add in eggs, one at a time, stirring completely after each addition. Stir in vanilla.
- Add the flour, salt, and baking powder. Using big strokes, stir in JUST until mixed and no longer see dry ingredients. DO NOT BEAT OR OVER STIR.
- Pour batter into prepared baking dish. If desired, dollop teaspoons of the additional Nutella onto the brownies, sprinkle with flaked sea salt and bake for about 45 minutes. Remove from oven (add additional pinch of flaked sea salt) and cool completely before cutting.
- These can be made in ONE bowl. Whether you use a medium sized saucepan, or microwave safe large bowl…clean up is a breeze!
- LINE your baking dish with parchment paper (or foil). Not only does it make clean up easier, but you can just lift your brownies out of the pan and cut them!
- DO NOT OVER STIR. When you add in the dry ingredients, use slow but big stirs to incorporate the dry into the wet. Just when you see no more dry, STOP STIRRING!
- Want to eat them sooner? Chill them in the refrigerator so they are easier to cut. Want to make a brownie ice cream sundae? Eat them warm with melted nutella or our homemade chocolate syrup!
- STORAGE: Store brownies in airtight container at room temperature for up to a week. Or freeze for up to 3 months.
- Baking time. If you like thick and gooey brownies, cook them for 40 minutes. If you prefer them cooked all the way through (and not gooey at all) increase time to 45-50 minutes.
- You can skip the additional 1/4 cup nutella before baking if desired. You could also spread the nutella on TOP of the brownies after they come out of the oven. Either way is delicious.