What makes my nutella brownies a little different: we’re using a darker, richer Nutella-to-flour ratio that gives you an almost fudge-like center with that glossy, crackled top.
They’re great for gifting, a school bake sale, and even great eaten warm over the sink. Try them alongside my edible brownie batter or salted caramel brownie cookies if you’re committed to a full chocolate moment.
Easy, Chewy Chocolate Brownies with Nutella Swirls!
- Easy brownie recipe that comes together quickly
- Made with simple ingredients that are mostly pantry staples
- Chewy texture and sweet hazelnut flavor
- Crackly tops and Nutella swirls
- Decadent and gooey on the inside
- Best served warm with a giant scoop of vanilla ice cream on top!
Looking for more recipes with Nutella? Try these banana Nutella muffins, Nutella swirled banana bread, or hazelnut shortbread cookies with Nutella sandwiched in the middle.
These peanut butter and jelly blondies and Chai white chocolate brownies aren’t your classic brownies, but they’re still just as good!
How to Make Chocolate Brownies with Nutella
- Melt butter, chocolate, and Nutella in 30-second increments until melted and smooth.
- Beat the eggs, egg yolk, and sugar until ribbony. Beat in the vanilla extract.
- Add the chocolate mixture to the eggs and sugar, and stir until combined.
- Stir in dry ingredients until just combined.
- Pour the batter into the brownie pan and swirl in the Nutella with a knife.
- Bake at 350 degrees for 25-30 minutes, until brownies are set on top.
- Cool and cut the brownies.
Molly’s Success Tips
- Beating the eggs and sugar until frothy yields gives you the paper-thin crinkly tops. Don’t skip this step!
- Every oven is different, so keep an eye on the brownies! They’re done when a toothpick inserted in the center comes out with a few moist crumbs.
Nutella Brownie FAQs
No, the Nutella provides all the chocolate flavor these brownies need. Adding cocoa powder can actually make them drier and more cake-like. Stick with just Nutella for the fudgiest result.
Beat the eggs and sugar together until pale and slightly ribbony before folding in the other ingredients. Room-temperature eggs beat more air in, which creates that shiny, crackled surface as the brownies bake. Don’t rush this step.
Fudgy, intentionally. The key is slightly under-baking them (the center should look just set, not dry) and letting them cool fully in the pan before cutting. They firm up to that perfect chewy-dense texture as they cool.
Yes. Cool completely, then cut and wrap individual pieces in parchment + seal in a freezer bag for up to 3 months. Thaw at room temperature for about 30 minutes or microwave for 20 seconds.
How to Make These Nutella Brownies Even More Irresistible
- Serve with a scoop of vanilla ice cream on top.
- Sprinkle with sea salt for a salty-sweet combination.
- Sift powdered sugar overtop for an extra touch of sweetness.
- If you’re a true Nutella lover, feel free to add the whole jar of Nutella to the batter!
Freezing and Storing Tips
Store: Allow the brownies to cool to room temperature, then store them on the counter or at room temperature in an airtight container for up to 3-4 days.
Freeze: Cover them individually with plastic wrap then store them inside a freezer bag or airtight container. They will keep in the freezer for up to 3 months. Allow them to thaw overnight before eating.
If you make this recipe, I’d love for you to give it a star rating ★ below. You can also tag me on Instagram so I can see it!
More Homemade Brownie Recipes
Chocolate Brownies with Nutella Recipe
Save this Recipe!
Ingredients
- 3/4 cup unsalted butter cut into cubes
- 4 ounces semi-sweet chocolate roughly chopped (chocolate chips work too)
- 1/2 cup Nutella divided
- 3 large eggs and 1 egg yolk at room temperature
- 2 cups granulated sugar
- 2 teaspoons vanilla extract
- 1 cup all purpose flour gluten-free if needed
- 1 cup unsweetened cocoa powder
- 1/2 teaspoon kosher salt
Instructions
- Preheat the oven to 350°F and line an 8×8-inch metal baking pan (Note 1) with aluminum foil or parchment paper, leaving an overhang for easy removal.
- Place the butter, semi-sweet chocolate, and 1/4 cup (74g) of the Nutella in a medium, microwave safe bowl. Microwave on high heat in 30-second increments until melted and smooth. Stop and whisk the ingredients together between each increment once they start to melt around the edges. Alternately, melt the chocolate mixture in a medium saucepan over medium-low heat.3/4 cup unsalted butter, 4 ounces semi-sweet chocolate, 1/2 cup Nutella
- In a separate, large bowl with an electric mixer or stand mixer fitted with the whisk attachment, beat the sugar, eggs, and yolk yolk for 2-3 minutes, until it starts to foam and reaches the ribbon stage. When you lift the beaters out of the mixture it should leave small “ribbons” on the top of the batter that sink back in after a few seconds. Beat in the vanilla extract until combined.3 large eggs and 1 egg yolk, 2 cups granulated sugar, 2 teaspoons vanilla extract
- Pour the melted chocolate mixture into the egg mixture and use a whisk or rubber spatula to combine, until no yellow streaks remain.
- Add the flour, cocoa powder and salt and mix until just combined.1 cup all purpose flour, 1 cup unsweetened cocoa powder, 1/2 teaspoon kosher salt
- Pour the batter into the prepared pan. Melt the remaining 1/4 cup (74g) Nutella in small microwave safe bowl fro 30 seconds to soften it slightly. Dollop heaping teaspoons on top of the brownie batter and use a butter knife to swirl the Nutella into the top of the brownies. Don’t overdo the swirls, you want some large pools of Nutella on the top.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Mine took 38 minutes. Do not over bake.
- Allow the brownies to cool completely on a wire rack. Once cooled, use the overhang of parchment paper to remove the brownies from the pan and cut into squares.
Notes
Equipment
- Square 8×8-inch baking pan (Note 1)
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This post may contain affiliate links. Read our disclosure policy.
Hi Molly! Trying this out tonight and we are so excited! I just have a few questions! The ingredients list doesn’t call for brown sugar but the direction steps say to add some. Also, does it really call for 1 whole cup of Cocoa powder? It just seems like a lot compared to other brownie recipes I’ve used. Thank you!!
Hello! Sorry about that! I recently retested this recipe and removed the brown sugar and forgot to take it out of the directions. It does call for 1 cup of cocoa powder!
There’s no measurement for brown sugar
The brown sugar directions is from a previous version of the recipe. I removed it! Thanks!
Omgggg these are the best brownies ever! So fudgy and chewy and the taste of nutella makes it that much better.