Nutella Brownies are swirled with chocolate hazelnut spread and topped with nuts! These from-scratch brownies are fudgy, rich, and delicious.
This Nutella Brownie recipe is one of those treats that are gone in seconds! Swirls of chocolate hazelnuts spread, a fudgy brownie base, and crunchy roasted hazelnuts on top. The Nutella flavor is the star of this recipe!
These loaded brownies are perfect for any Nutella fan! We love making desserts with it like our Nutella Cookies, Easy Twisted Nutella Danish Recipe, and Nutella Mousse Cookie Cups.
Why you’ll love this recipe
- The secret to the perfect Nutella Brownies is not overloading the batter but swirling big dollops of Nutella on top instead.
- Perfectly balanced sweetness with lots of rich Nutella flavor
- Crunchy hazelnuts on top give these brownies a great texture and make them extra delicious!
Ingredient notes
Here is an overview of the ingredients you’ll need for this recipe. Scroll down to the recipe card at the bottom for quantities.
- Flour – All-purpose flour works best. Make sure to measure it correctly.
- Cocoa powder – Dutch-process cocoa is my favorite for this recipe. But you can also use regular cocoa powder. Sift it before adding it so you don’t have clumps.
- Eggs – You need two large eggs at room temperature.
- Nutella – The Nutella spread should be at room temperature. I haven’t tested this recipe with other chocolate hazelnut spreads (including homemade) so I recommend using Nutella for the best results.
- Sugar – I use brown sugar because it adds a note of caramel to the brownies.
- Vanilla Extract – You can use vanilla extract or vanilla sugar.
- Butter – I always use unsalted butter for baking because you can adjust the salt easier. If you only have unsalted butter leave out the additional salt in the recipe.
- Hazelnuts – Nutella is made from hazelnuts so adding hazelnuts will deepen the flavor. Roughly chop them with a knife. The hazelnuts add flavor and crunch but if you don’t have any you can just omit them.
How to make this recipe
Detailed measurements and instructions can be found at the bottom of the page on the printable recipe card.
This recipe is very easy to make from scratch, no need to buy a brownie box mix. Line an 8×8-inch baking pan with parchment paper, letting the paper hang over the sides (Image 1). This makes it easier to lift the brownies out when they are baked.
Combine all the dry ingredients in a bowl. Melt the butter in the microwave and combine the remaining ingredients in the bowl of a stand mixer until you have a smooth batter. (Image 2)
With the mixer running on low speed, add the flour mixture alternating with the melted butter. Then stir in two-thirds of the chopped hazelnuts. (Image 3)
Spread batter into the prepared pan, then drop the remaining Nutella by the tablespoon onto the batter and use a knife to swirl it into the batter. Sprinkle the remaining hazelnuts over the brownie batter, then bake it. (Image 4)
Expert Tips
- Room temperature: For the best results make sure the eggs and Nutella have room temperature. Nutella should always be stored at room temperature! Never store it in the fridge, it will get hard and difficult to spread.
- Cool down: Let the butter cool for about 10 minutes before adding it!
- Swirl: 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
- Hazelnuts: 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.
- Mixing: Alternating adding the flour and butter makes it easier to incorporate the fat into the batter.
- Baking: 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.
- Sweetness: 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!
Recipe FAQs
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 it has wet batter on it, continue baking for 5 to 10 minutes and test again.
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.
Yes, you can use Nutella in baking. I prefer to swirl it into the batter instead of mixing it in because you get a better texture this way.
Serve it with
Brownies taste even more delicious with a scoop of vanilla ice cream, but I also love them with some homemade whipped cream on top.
Storing
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. Thaw Nutella brownies overnight in the refrigerator then bring them to room temperature before serving.
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Nutella Brownies
Ingredients
- ½ cup all-purpose flour
- 1 Tbsp Dutch-process cocoa powder, or unsweetened cocoa powder
- ¼ tsp salt
- ¼ tsp baking powder
- 2 eggs, room temperature
- 1 ⅓ cup Nutella, divided, room temperature
- ½ cup brown sugar
- 2 tsp vanilla extract
- ½ cup unsalted butter, melted and cooled
- ½ cup hazelnuts, roughly chopped
Instructions
- 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.
Notes
- Room temperature: For the best results make sure the eggs and Nutella have room temperature. Nutella should always be stored at room temperature! Never store it in the fridge, it will get hard and difficult to spread.
- Cool down: Let the butter cool for about 10 minutes before adding it!
- Swirl: 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
- Hazelnuts: 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.
- Mixing: Alternating adding the flour and butter makes it easier to incorporate the fat into the batter.
- Baking: 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.
- Sweetness: 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!
Nutrition Information
This recipe was originally published in 2019 and updated with new images and additional helpful tips in 2023.
Christina says
You had me at Nutella! My family loved this recipe! It’s a keeper for sure!
Noelle says
Love nutella!! These are amazing!