Warm, gooey, and just the right amount of messy, these rich Nutella brownies are laced with brown sugar, eggs, cocoa powder, and—of course—a heavy swirl of Nutella. Everything melts and bakes into deep, fudgy bliss with crackly tops and soft centers that’ll shimmy right off the spatula (no judgment if you sneak one warm). Chocolate chips tag along inside for bonus texture and mood elevation.
There’s something objectively magical about chocolate-laced brownie batter that’s half Nutella, half melted chip storm. It smells like a cozy bakery is hugging your face, and that’s before it even goes in the oven. The swirl on top? It’s not just pretty. It turns each bite into this buttery-rich, gooey-chewy situation I will not stop recommending to anyone who’ll listen. Whether you’re baking for dessert, a low-key Friday night, or just because the Nutella jar keeps calling—trust me. These brownies are a yes.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Nutella Brownies Recipe
If you love your brownies fudgy, shiny-topped, and over the top in all the right ways, we’re already on the same page. And if Nutella’s in your snack hierarchy, welcome to perfection.
- Ridiculously simple to make: You just melt, mix, swirl, and bake. All in two bowls, no weird gadgets.
- Fudgy texture goals: The egg yolks and cocoa work some wild magic in here, like chewy batter heaven-but-done.
- Extra Nutella swirl: Not just a topping—this’s a built-in treat. Every square has a little ribboned surprise.
- Stays good for days: These firm up into dense, dreamy squares that don’t dry out midweek.
- Sweet, salty, rich: Sprinkle a little sea salt on top, and the flavor just pops. Highly recommend.
- Crowd adaptable: They slice clean, transport well, and somehow always vanish at parties.
Ingredient Notes
You don’t need anything fancy here. Just pantry classics, plus one very vital chocolate-hazelnut friend.
- Unsalted butter: You need it rich, creamy, and fully melted for that glossy base. Salted works, but skip adding extra salt.
- Semisweet chocolate chips: Melted into the base and stirred in whole later. They make everything doubly chocolatey.
- Nutella: Half goes inside, half gets swirled. Warm it slightly for easier swirling if your jar’s cold.
- Brown sugar: It gives moisture, richness, and just enough molasses kick to deepen the flavor.
- Granulated sugar: For crackly tops and balanced sweetness—don’t skimp or you’ll lose the iconic brownie texture.
- Eggs + yolks: The combo makes them richer than rich and keeps the center dense and satisfying.
- Vanilla extract: Nothing wild, just that warm background note that makes chocolate sing louder.
- All-purpose flour: Keep it light! Overmixing or packing the flour can make the brownies tough.
- Unsweetened cocoa powder: Darkens the flavor and makes things extra intense. Dutch process or natural both work fine!
- Salt + sea salt: Salt inside sharpens every bite. Sea salt on top? Chefs’ kiss.
How To Make This Nutella Brownies Recipe
Once you’ve got everything lined up, this recipe moves quickly. There’s a bit of swirling action, a little whisking magic, and a whole lot of happy smells coming from your oven.
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Prep your pan: Line an 8-inch square pan with parchment, leaving overhangs to lift the whole batch out later. Highly underrated move, by the way.
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Melt the butter and chips: In a big heatproof bowl, microwave the butter in short spurts until melted. Then add 1 cup of chocolate chips, stir until smooth and dreamy. If there are still stubborn lumps, give it another 20 seconds.
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Add Nutella to the mix: Stir in ½ cup of Nutella while the butter-chocolate mixture is still warm. This helps it melt in like a total boss. Set aside to cool slightly.
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Whip the eggs and sugars: This is where the magic starts. Beat the eggs, yolks, brown sugar, and granulated sugar together on medium until thick and pale, 4 to 5 minutes. It should fall in thick ribbons. Don’t skimp on this step—it makes that glorious shiny top.
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Blend gently: With the mixer on low, slowly stream in the chocolate-Nutella mixture and the vanilla. Mix just until it’s all combined.
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Fold in the dry crew: Add the flour, cocoa powder, salt, and remaining chocolate chips. Switch to a spatula and stir gently, like you’re coaxing the batter together—not punishing it.
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Pour and swirl: Scrape the luscious batter into that prepared pan. Then drop spoonfuls of the remaining Nutella over the top and swirl it around with a knife. Go slow for maximum swirl beauty.
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Bake to perfection: Into the oven it goes for 30 to 35 minutes, until a toothpick comes out with a few moist crumbs. Don’t wait for it to come out clean… unless you want chocolate cake. Which you don’t.
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Cool and slice: Let them cool completely in the pan before lifting them out. This is the hardest step. Then slice into squares and marvel at your work.
Storage Options
So you made the brownies. Maybe you even held off long enough to let them cool before diving in (respect). Now let’s talk leftovers… if there are any.
These brownies keep like champs at room temp for about 3 to 4 days. Store them in an airtight container in single layers, with a bit of parchment in between if you’re feeling fancy. The texture gets even fudgier on day two, oddly enough—like they find themselves overnight.
Prefer to stash them longer? You can totally refrigerate or freeze them. In the fridge, they’ll hold for about a week. Bring to room temp before serving, or microwave for 8 to 10 seconds if you like a warm, melty bite.
And yes, the freezer loves them. Wrap individually in plastic, then tuck into a sealed bag or container. You’ll get at least two months out of them. Bonus if you’re a cold brownie person (crisp edges! chewy middles!).
Variations and Substitutions
You don’t need to stray far from the original to create greatness, but you’ve got wiggle room if the mood (or pantry) demands it.
- Different nut butter swirl: Peanut butter, almond butter, or cookie butter all work for the swirl. Just warm slightly to drizzle nicely.
- Swap in dark chocolate: If you’re wild for bittersweet or extra dark chips, try those instead of semi-sweet to dial back the sweetness.
- Skip the cocoa (not really but OK): In an emergency, you can replace the cocoa with more flour. The flavor will shift a bit, but you’ll still get rich results.
- Go gluten-free: A 1:1 gluten-free flour blend usually works just fine here. Avoid almond or coconut flours—they’ll throw off the texture.
- Add crunch: Stir in toasted hazelnuts or walnuts for a bit of bite. Or crushed pretzels if you’re feeling salty-sweet adventurous.
What to Serve with Nutella Brownies
Truth is, these brownies fly solo just fine. But if you’re in the mood to elevate snack time into an experience, here are a few pairing thoughts:
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A cold glass of milk or, if we’re being fancy, an iced espresso. The bitter coffee helps balance the richness. Plus, it looks awfully nice next to a brownie square on a plate. (Instagramming optional.)
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A scoop of vanilla ice cream on top. A cliché? Maybe. But also pure genius. The warm brownie melts the ice cream slightly, and things just blend in the most joyful, messy way.
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Need something fruity? Toss together some fresh raspberries or strawberries on the side. That tart pop really cuts through the richness. Or drizzle with raspberry coulis if you’re going full bakery mode.
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Want a contrast-y savory bite first? Something cozy like this cheesy zucchini casserole would absolutely work—then finish off strong with one (or three) brownies.
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Hosting a little get-together? Stack brownie squares on a tray alongside banana ice cream sandwiches for a dessert bar that’ll leave people speechless and sticky-handed.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I use homemade Nutella or another chocolate spread?
Absolutely! If your homemade spread has a similar consistency to Nutella (soft, spreadable, meltable), it should work beautifully. Just be aware that some homemade versions are less sweet or more oily, so the final texture and sweetness of the brownies might shift a bit. Still, totally acceptable and often delicious.
Why do I need both whole eggs and egg yolks?
Great question—the extra yolks are what make these brownies super soft and fudgy. The whole eggs help structure everything, while the added yolks bring richness, chewiness, and that thick, luxurious texture that makes you want to eat the whole pan in one sitting. Leave them out, and you’ll notice the difference.
Can I double this Nutella brownies recipe for a 9×13 pan?
Yes, you can safely double all the ingredients and bake this in a 9×13-inch pan. You may need to extend the baking time slightly—start checking around minute 38 with the classic toothpick test. Don’t forget the parchment paper, double-stacked if needed, to handle the extra weight!
Do I need to swirl the Nutella on top, or can I just mix it in?
You don’t *have* to swirl it, but here’s why I recommend it: the swirl ensures little pockets of Nutella throughout, instead of dispersing it evenly. Mixing it in makes things more uniform, but honestly, a surprise Nutella ribbon in one bite? Kinda unbeatable. Swirl for chewy drama, mix if you’re more into uniform gooeyness.
Fudgy Nutella Brownies
Ingredients
Brownie Batter
- 1/2 cup (115 g) unsalted butter melted
- 1 cup (170 g) semisweet chocolate chips plus 1/3 cup more for folding in
- 1 cup (300 g) Nutella or other chocolate-hazelnut spread divided, 1/2 cup for batter, 1/2 cup for swirl
- 1/2 cup (100 g) light brown sugar packed
- 1/2 cup (100 g) granulated sugar
- 2 (2 eggs) large eggs room temperature
- 2 (2 yolks) large egg yolks room temperature
- 2 tsp (10 ml) vanilla extract
- 3/4 cup (95 g) all-purpose flour
- 1/3 cup (32 g) unsweetened cocoa powder
- 1/2 tsp (2.5 g) fine sea salt
- 1/3 cup (55 g) semisweet chocolate chips for folding in
For Topping
- flaky sea salt for sprinkling on top (optional)
Equipment
- 8-inch Square Baking Pan
- Parchment paper
- Mixing bowls
- Hand mixer or stand mixer
- Whisk
Instructions
- Prep your pan: Line an 8-inch square pan with parchment paper, leaving overhangs for easy lifting later. Preheat oven to 350°F (175°C).
- Melt the butter and chocolate chips: In a large heatproof bowl, microwave butter in short bursts until melted. Add 1 cup (170g) of chocolate chips and stir until smooth. Microwave for another 20 seconds if needed to fully melt.
- Add Nutella: Stir in 1/2 cup (150g) of Nutella while the mixture is still warm, until thoroughly combined. Set aside to cool slightly.
- Whip the eggs and sugars: In another bowl, beat eggs, egg yolks, brown sugar, and granulated sugar together on medium speed until thick, pale, and ribbons form—about 4 to 5 minutes.
- Add chocolate mixture and vanilla: With the mixer on low, pour in the chocolate-Nutella mixture and vanilla extract, mixing gently until combined.
- Fold in dry ingredients: Add flour, cocoa powder, sea salt, and remaining 1/3 cup chocolate chips. Switch to a spatula and gently fold until just combined. Do not overmix.
- Pour and swirl: Spread the batter evenly in your prepared pan. Dollop remaining 1/2 cup Nutella over the top and swirl gently with a knife for a marbled effect.
- Bake: Bake in the preheated oven for 30–35 minutes, or until a toothpick comes out with moist crumbs. Do not overbake for maximum fudginess.
- Cool and slice: Let brownies cool completely in the pan before lifting out using the parchment. Slice into squares, sprinkle with flaky salt, and enjoy!
