The BEST Nutella Brownies
I love a good chocolatey brownie recipe, but when I set out to make Nutella brownies, I knew they needed plenty of that signature chocolate hazelnut flavor. Too many versions I’d tried in the past tasted like regular, perhaps slightly hazelnut-y brownies, which was a huge let-down. Today’s recipe is packed with authentic flavor (just like my Nutella cookies!), and I think you’re going to love it! These Nutella brownies have shiny, crackly, Nutella-swirled tops, firm and chewy corners, and slightly gooey, Nutella-filled centers. In case you couldn’t tell, they are absolutely stuffed with that chocolatey, hazlenutty spread, and I’m just crazy about them. They leave absolutely nothing to be desired in terms of flavor or texture! Oh, and did I mention they can be made without a mixer? These are simply the best.
What You Need
For maximum chocolate/hazelnut flavor, I knew had to keep the chocolate to hazelnut ratio absolutely perfect by not adding any extra chocolate to this batter. No cocoa powder, no melted chocolate, nada. Here’s what you need:
Nutella. We are packing these Nutella brownies to the brim with over a cup of Nutella, so make sure you grab the big jar! Flour. This is a pretty stiff batter, so we will add the flour in a few parts for easier mixing. And definitely be mindful to avoid over-measuring your flour, or your brownies will be dry and crumbly. Melted butter. Thanks to melted butter, everything can be easily stirred together by hand. I use unsalted butter, but you can just use salted and leave out the salt if that’s what you have on hand. Eggs + egg yolk. We’ll use two whole eggs plus an extra egg yolk. This extra yolk adds to the fudginess of these brownies and encourages a chewy texture. Make sure to mix the eggs really well; this contributes to those shiny, crackly brownie tops. Brown sugar. You can use either light or dark brown sugar in this recipe. Dark brown will make the brownies even richer and sweeter though, so I stick with light brown sugar.
SAM’S TIP: For easy removal and cleanup, line your pan with parchment and make sure to leave extra on the edges. This will create a “sling” that will help you pull the cooled brownies right out of the pan, making them super easy to cut too! I demonstrate this in my video below, if you’d like a visual. Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Nutella Brownies
SAM’S TIP: Let your brownies cool completely before removing them from the pan and cutting. For extra clean cuts, run a sharp knife under hot water, wipe it dry, and slice straight down into your brownies. You will have to do this for each cut, so I only take this much care when I need photo-worthy results! These brownies are pretty rich, so I enjoy them most when cut into bite-sized squares. Great for popping in your mouth one after another (after another, after another…). Enjoy! Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook I originally published this recipe for Nutella brownies 12/19/2016. Post updated and video added July 2023.
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