Nutella Brownies

These Nutella Brownies are packed with melted chocolate, Nutella, eggs, and cocoa—fudgy, gooey, and full of hazelnut-chocolate flavor.

this Recipe

I didn’t mean to make them. I was trying to clean out the pantry. The whole “New Year, new me” thing had kicked in—sort of—and I thought maybe I’d finally throw out that expired can of pumpkin I never used (spoiler: I didn’t). But instead, I found half a jar of Nutella and a half-used bag of chocolate chips. I think I even muttered, “Well now I have to.”

You ever have one of those moments where your intentions start out noble, but then dessert gets involved? Yeah. These Nutella Brownies were born from that energy.

I didn’t even measure perfectly the first time. I kinda eyeballed the Nutella, didn’t level the flour (gasp), and swirled without a care in the world. And you know what? They were ridiculously good. Like, I-cut-into-them-while-they-were-still-warm-and-burned-my-mouth-a-little good.

Ever since that accidental batch, they’ve become my go-to comfort dessert. I’ve taken them to book clubs, barbecues, and once to a breakup brunch (yes, that’s a thing now). They always disappear.

Why You’ll Love This Nutella Brownies Recipe?

Let’s be honest—there are a lot of brownie recipes out there. I’ve made my fair share. Boxed, from scratch, black bean (which… okay, wasn’t my thing), and even one with avocado. But these? These Nutella Brownies are it for me.

They’re fudgy in the middle, a little crackly on top, and every bite has that creamy hazelnut swirl running through it. The flavor isn’t shy—it’s rich, unapologetic, and comforting in that nostalgic way that makes you think of sleepovers or licking the spoon when your mom wasn’t looking.

And no, they’re not health food. But they’re the kind of dessert that makes you sit down and actually enjoy something without guilt. And honestly? That’s rare and precious these days.

Ingredient Notes:

I’m not going to pretend these are revolutionary. But the combination? That’s where the magic is. Here’s what you’ll need and why it matters:

• Unsalted butter – Melted. Don’t overthink it. I’ve used salted in a pinch and just skipped the added salt later. Life’s short.

• Semisweet chocolate chips – You melt some, stir in the rest. Textural contrast! Honestly, I’ve used chopped chocolate bars, leftover holiday chocolate… you get the idea.

• Nutella – The star. Swirl it like a Jackson Pollock painting. I’ve also used off-brand hazelnut spread before. Still good, just slightly less smooth.

• Brown sugar + granulated sugar – Both add depth and that shiny crust. And yes, I’ve swapped in coconut sugar once when I ran out. It worked, but it tasted… earthier?

• Eggs + yolks – The extra yolks make it feel a bit custardy and decadent. Like, stop-what-you’re-doing-and-pay-attention kind of decadent.

• Vanilla extract – Not mandatory, but like good background music—it just makes the whole thing better.

• Flour + cocoa powder – Use the spoon-and-level method if you’re feeling precise. Or live on the edge and just scoop. I won’t tell.

• Salt + flaky sea salt (optional) – If you haven’t tried salt on brownies, you’re missing out. Trust me.

How To Make Nutella Brownies?

Step 1: Prep the pan
Preheat your oven to 350°F. Line an 8-inch square baking dish with parchment, leaving some overhang. This is how we lift the whole thing out later like baking magicians.

Step 2: Melt and mix
In a big bowl, microwave the butter until melted. Stir in 1 cup of chocolate chips. Keep microwaving in short bursts until smooth. Then stir in ½ cup Nutella. Smell that? Yeah. Things are happening.

Step 3: Beat the eggs and sugar
In another bowl, beat the eggs, yolks, brown sugar, and white sugar until thick and light. About 4–5 minutes. This part gives us that signature brownie crackle. Worth it.

Step 4: Combine
Stir the chocolate-Nutella mix into the egg mixture, followed by the vanilla. Then fold in your flour, cocoa powder, salt, and the rest of the chocolate chips. Don’t overmix. Just until you stop seeing dry spots.

Step 5: Swirl and bake
Pour the batter into the pan. Dollop the remaining Nutella over the top. Use a butter knife to swirl it. Be messy. Embrace it. Sprinkle with flaky sea salt if you’re feeling bold. Bake for 30–35 minutes, or until the edges look set but the center still has a little jiggle. That’s the sweet spot.

Step 6: Cool (if you can wait)
Let them cool fully in the pan. Or don’t. I usually lose all willpower by the 20-minute mark and dive in with a fork.

Storage Options:

Once cooled, keep them in an airtight container at room temp for up to 4 days. They rarely last that long. You can also freeze them, wrapped individually. I’ve eaten one frozen, half-thawed. It was glorious.

Variations and Substitutions:

• Add crushed hazelnuts – for extra texture.

• Use peanut butter swirl instead of Nutella – different mood, still great.

• Throw in a handful of crushed pretzels – salt + crunch = yes.

• Bake in muffin tins for single servings – they’re cuter and bake faster.

What to Serve with Nutella Brownies?

• A big scoop of vanilla ice cream – c’mon, this one’s obvious.

• Hot espresso or strong coffee – perfect match.

• Berries – to feel a little fancy.

• Whipped cream and a drizzle of more Nutella – no one’s judging here.

Frequently Asked Questions:

Can I double it?
Yep. Use a 9×13 pan and add a few minutes to the bake time.

Is it okay to use less sugar?
You can, but they’ll be less chewy and may not have the same crust. I tried it once. It was… fine. But not the same.

Do I have to wait for them to cool?
Technically yes. Realistically? Probably not.

So, are you baking these?

Because I’d love to hear how they turn out. Did you swirl in extra Nutella? Eat them straight from the pan? Add espresso powder for a little kick? I wanna know.

Tag me, DM me, or just yell out into the void, “I made the brownies!” I’ll hear you. Somehow.

Save one for yourself. You earned it.

Keep the Flavor Coming – Try These:

Homemade Cinnamon Rolls Recipe

French Onion Chicken Bake

Easy Cheesy Beef Mexican Rice Recipe

Nutella Brownies

Prep Time 15 minutes mins

Cook Time 30 minutes mins

These Nutella Brownies are rich, fudgy, and loaded with semisweet chocolate and swirls of Nutella. Perfectly chewy with a soft, gooey center.

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9 Servings

Ingredients

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• 1 cup 226g unsalted butter
• 1½ cups 255g semisweet chocolate chips, divided
• ¾ cup 180g Nutella hazelnut spread, divided
• 1 cup 200g packed brown sugar
• ½ cup 100g granulated sugar
• 2 large eggs
• 2 large egg yolks
• 1 teaspoon vanilla extract
• 1 cup 120g all-purpose flour
• ⅓ cup 35g unsweetened cocoa powder
• ½ teaspoon salt
• Flaky sea salt for garnish (optional)

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Instructions

 

Preheat the Oven and Prepare the Pan

1. Preheat the oven to 350°F (175°C). Line an 8-inch (20 cm) square baking pan with parchment paper, allowing excess to hang over the sides for easy removal.

Melt the Butter and Chocolate

1. In a large heatproof bowl, melt the butter in the microwave in 20-second intervals. Add 1 cup (170g) of the chocolate chips and stir until smooth and fully melted. Microwave in additional short bursts if needed. Once melted, stir in ½ cup (120g) of Nutella until fully combined. Set aside to cool slightly.

Whisk the Eggs and Sugars

1. In a separate large bowl, using an electric mixer, beat the eggs, egg yolks, brown sugar, and granulated sugar together on medium speed for approximately 4 to 5 minutes, or until the mixture is pale and thick.

Combine Wet Ingredients

1. Reduce the mixer speed to low. Add the vanilla extract, followed by the slightly cooled chocolate mixture. Mix just until combined.

Incorporate Dry Ingredients

1. Add the flour, cocoa powder, salt, and the remaining ½ cup (85g) of chocolate chips. Using a spatula or wooden spoon, gently fold the mixture together until no streaks of flour remain. Do not overmix.

Assemble the Batter

1. Pour the batter into the prepared pan and smooth the top evenly. Drop spoonfuls of the remaining ¼ cup (60g) Nutella over the surface and use a butter knife to gently swirl it into the batter to create a marbled pattern. Sprinkle with flaky sea salt if desired.

Bake the Brownies

1. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Avoid overbaking to ensure a fudgy texture.

Cool and Serve

1. Allow the brownies to cool completely in the pan. Once cooled, use the parchment overhang to lift them out. Slice into squares and serve.

Notes

To make these Nutella Brownies gluten-free, substitute the all-purpose flour with a certified gluten-free 1:1 baking flour blend. Ensure the remaining ingredients, particularly the Nutella and chocolate chips, are labeled gluten-free and processed in a gluten-free facility to avoid cross-contamination. The texture may be slightly softer, but the flavor and richness will remain the same.

Bitty

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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