Nutella Brownies are swirled with Nutella and hazelnuts for extra flavor! These loaded brownies are so fudgy and make an indulgent afternoon snack or dessert that is every Nutella lover’s dream!
This Nutella Brownie recipe is one of those treats that are gone in seconds! They are not overly sweet so the Nutella flavor can be the star with a perfect brownie texture and a little bit of crunch from the perfectly roasted hazelnuts which are what Nutella is made from. The secret to the perfect Nutella Brownies is not overloading the batter but swirling big dollops of Nutella on top instead.
How to make Nutella brownies
There are so many different Nutella brownie recipes – Nutella filled brownies, 3 ingredient Nutella brownies, even Nutella brownies with only 2 ingredients – but after trying many, I found that they often lacked that distinctive Nutella flavor, had a weird texture and just tasted too sweet and sugary or where overloaded with pure Nutella which might sound like a good thing but if you have ever tried to eat more than a few spoonfuls of Nutella then you know what I mean.
This Nutella Brownie recipe has the best of both worlds – a fudgy brownie with a great texture, Nutella-flavor, a bit of crunch and swirls of pure Nutella spread that are creamy and add a different texture and so much real Nutella flavor without overloading the brownie.
Tips for Making Nutella Fudge Brownies
- Nutella should be stored at room temperature! Never store it in the fridge, it will get hard and difficult to spread.
- For the best results make sure the eggs and Nutella have room temperature
- Let the butter cool for about 10 minutes before adding it!
- Just lightly swirl the Nutella into the batter in the step before they go into the oven, you don’t want it mixed in completely
- You can chop the hazelnuts with a knife or use a food processor and pulse them a few times until you have coarse pieces, they should not be too fine.
- The hazelnut add flavor and crunch but if you don’t have any you can just omit them
- Alternating adding the flour and butter makes it easier to incorporate the fat into the batter
- Don’t over-bake the brownies! Test with a skewer after 30 minutes
- Brownies will cook more quickly in metal pans than in glass pans
- I haven’t tried this recipe with other hazelnuts spreads (including homemade) so I recommend using Nutella for the best results
- Nutella already has a lot of sugar in it so I keep the amount of sugar on the lower end compared to other recipes. Adding too much sugar would overpower the hazelnut flavor!
How long to bake Brownies
Underbaked brownies are too gooey and overbaked brownies are dry so hitting the perfect baking time is important when baking brownies. Every oven is different so it’s best to start testing for doneness after 20 minutes of baking time with a toothpick near the center. If the pick has wet batter on it, continue baking for 5 to 10 minutes and test again.
When are brownies done
Brownies are done when the toothpick comes out with a few moist crumbs still clinging. But it is always better to lean towards underdone rather than overdone.
How to store brownies
Store brownies in an airtight container or wrapped in plastic foil at room temperature. They will keep for up to 4 days at room temperature or up to 3 months in the freezer.
Tools used for Making Easy Brownies with Nutella
Nutella: Why not buy a bucket of Nutella?! We would go through it in a week =)
Baking Pan: This is my favorite baking pan for brownies. It’s easy to clean and bakes brownies evenly.
Parchment Paper: When baking brownies I always use parchment paper because it makes it easier to lift them out of the pan!
Hazelnuts: Nutella is made from hazelnuts so adding hazelnuts will deepen the flavor.
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- 1/2 cup all-purpose flour
- 1 Tbsp Dutch-process cocoa powder, or unsweetened cocoa powder
- 1/4 tsp salt
- 1/4 tsp baking powder
- 2 eggs, room temperature
- 1 1/3 cup Nutella, divided, room temperature (400g)
- 1/2 cup brown sugar
- 2 tsp vanilla extract
- 1/2 cup unsalted butter, melted and cooled
- 1/2 cup hazelnuts, roughly chopped
- Preheat oven to 350F (180C). Line the bottom of an 8-inch square baking pan with parchment paper, letting the paper hang over the sides. Set aside.
- In a bowl combine flour, cocoa powder, salt, and baking powder.
- In the bowl of a stand mixer or using a hand mixer, combine eggs, 1 cup Nutella, brown sugar, and vanilla extract. Beat for about 2 minutes until smooth.
- With the mixer running on low speed, add the flour mixture alternating with the melted butter. Stir in 2/3 of the chopped hazelnuts.
- Spread batter into the pan, then drop remaining Nutella by the tablespoon onto the batter and use a knife to swirl it into the batter. Sprinkle remaining hazelnuts over the brownies and slightly press them into the batter.
- Bake in the middle of the oven for 30-35 minutes or until a toothpick inserted into the center comes out with only a few moist crumbs attached.
- Set baking pan on a cooling rack and let brownies cool in the pan to room temperature. Then lift out the brownies using the parchment paper and transfer to a cutting board. Cut into squares.
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