Have you ever had one of those days when only chocolate will do? I’ve got just the thing for you. These Nutella Brownies are what happens when your favorite chocolate-hazelnut spread transforms into something even more magical.
They’re fudgy, rich, and have that perfect crackly top that makes brownies irresistible.
The first time I made these, my kitchen filled with an aroma so intoxicating that my neighbors actually texted to ask what I was baking. That’s the power of Nutella Brownies – they don’t just satisfy cravings, they create them.
Why This Recipe is Awesome
What makes these Nutella Brownies stand out in a sea of chocolate desserts? For starters, they strike that perfect balance between cakey and fudgy that brownie enthusiasts spend years trying to achieve.
The Nutella doesn’t just add flavor – it creates an incredibly moist texture that stays that way for days (though they rarely last that long in my house!).
Unlike traditional brownies that require melting chocolate, these come together with pantry staples and that jar of Nutella you’ve been saving for something special. The hazelnut notes add complexity that plain chocolate brownies simply can’t match, creating a more sophisticated flavor profile without any extra effort.
These brownies also have that coveted crackly top – the hallmark of a truly great brownie – without any complicated techniques. Even if you’re not an experienced baker, this recipe delivers professional-looking results every single time.
Equipment needed: 8×8 inch baking pan, parchment paper, mixing bowls, whisk, spatula
Nutella Brownies
Ingredients
- 1 cup Nutella room temperature for easier mixing
- 2 large eggs
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 cup unsalted butter melted
- 1/2 cup semi-sweet chocolate chips optional, for extra chocolate goodness
- 1/4 cup chopped hazelnuts optional, for texture and enhanced flavor
Instructions
- Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal later.
- In a large bowl, whisk together the Nutella, melted butter, and sugar until completely smooth and well incorporated. This mixture should look glossy and have no sugar granules visible.
- Add eggs one at a time, whisking well after each addition until the mixture becomes slightly lighter in color and develops a silky texture.
- Stir in the vanilla extract until fully incorporated into the chocolate mixture.
- Gently fold in the flour and salt with a spatula, being careful not to overmix. Stop stirring as soon as no dry flour is visible to ensure tender brownies.
- If using, fold in chocolate chips and/or chopped hazelnuts, distributing them evenly throughout the batter.
- Pour the batter into your prepared pan and smooth the top with a spatula for even baking.
- Bake for 25-30 minutes until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).
- Allow the brownies to cool completely in the pan on a wire rack before cutting to achieve clean slices and let the flavors develop.
- Once cooled, lift the brownies out using the parchment paper and cut into 16 squares.
Notes
- For the fudgiest texture, be careful not to overbake these brownies – they will continue to set as they cool.
- Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
- For an extra decadent version, warm individual brownies for 15 seconds in the microwave and serve with a scoop of vanilla ice cream.
- The parchment paper sling is crucial for easy removal – don’t skip this step!
- Room temperature eggs incorporate better into the batter than cold ones.
Calories & Nutritional Info
- Calories: Approximately 220 calories per brownie
- Fat: 13g (7g saturated)
- Carbohydrates: 24g (18g sugar)
- Protein: 3g
- Contains: Eggs, dairy, wheat, hazelnuts
- Not suitable for: Vegan, gluten-free, or nut-free diets without modifications
Common Mistakes to Avoid
- Overmixing the batter – This develops gluten and creates tough, cakey brownies instead of fudgy ones. Mix just until ingredients are combined.
- Overbaking – These brownies should be slightly underdone when you remove them from the oven. They’ll continue cooking from residual heat.
- Cutting too soon – Patience is key! Cutting warm brownies results in messy edges and doesn’t allow the flavor to fully develop.
- Using cold Nutella – Room temperature Nutella mixes much more easily with other ingredients for a smoother batter.
- Forgetting parchment paper – These brownies are sticky, and you’ll regret trying to remove them directly from the pan!
Alternatives & Substitutions
- Gluten-free option: Substitute the all-purpose flour with a 1:1 gluten-free baking blend.
- Dairy-free option: Use plant-based butter and dairy-free chocolate chips (though finding dairy-free Nutella alternatives may affect the flavor).
- Less sweet version: Reduce sugar to 1/3 cup without affecting texture.
- Flavor variations: Add 1/2 teaspoon espresso powder to enhance the chocolate flavor, or 1/4 teaspoon cinnamon for warmth.
- Nutella alternatives: Other chocolate-hazelnut spreads work but may vary in sweetness and texture. Adjust sugar accordingly.
FAQs
Why did my brownies turn out cakey instead of fudgy?
This usually happens from overmixing the batter or overbaking. Mix just until ingredients are combined and remember that brownies continue to set after removing from the oven. They should still have moist crumbs on a toothpick test.
Can I double this recipe for a larger batch?
Absolutely! Double all ingredients and use a 9×13 inch pan. You may need to add 5-7 minutes to the baking time, but still watch carefully for that perfect fudgy doneness.
My brownies don’t have that shiny, crackly top. What went wrong?
The crackly top comes from properly incorporating the eggs and sugar. Make sure you’re whisking the egg and sugar mixture until it becomes lighter in color and slightly thickened before adding the dry ingredients.
Can I add other mix-ins besides chocolate chips and hazelnuts?
Definitely! Try white chocolate chips, peanut butter chips, crushed Oreos, or swirl in 1/4 cup of peanut butter or caramel before baking. Just keep add-ins to about 3/4 cup total so they don’t weigh down the brownies.
How can I tell when the brownies are done without overbaking them?
Look for set edges that are beginning to pull away from the sides of the pan, while the center should still look slightly underdone. A toothpick inserted 2 inches from the edge should come out with a few moist crumbs, not wet batter.
Final Thoughts
These Nutella Brownies aren’t just a treat; they’re a little moment of pure joy in your day. Whether you’re serving them at a gathering or sneaking one with your afternoon coffee, they bring that perfect balance of familiar comfort and special indulgence. The beauty of baking is in sharing that happiness – so go ahead, preheat that oven and spread a little chocolate-hazelnut bliss!
