✔ Updated · clearer card, 8×8 bake time + doneness test, swirl tips
These Nutella brownies are thick, fudgy and swirled with extra hazelnut chocolate, made in one bowl with pantry staples. Chewy edges, gooey middles and a pinch of flaky salt: they disappear fast in my house.
At a glance
The one tip that matters: Pull the brownies when a toothpick shows moist crumbs. They keep setting as they cool, and that's how you get a fudgy middle.
Why You'll Love These Brownies
- Fudgy and rich, with a gooey Nutella swirl on top.
- One bowl and ingredients you probably already have.
- Easy to dress up with hazelnuts, extra chips or a scoop of ice cream.
What Makes These Brownies So Fudgy?
Nutella does a lot of the work here: it brings sugar, fat, cocoa and hazelnut all at once, so the batter needs only a little butter, brown sugar and flour. Brown sugar keeps the middles moist and chewy, and a modest 3/4 cup of flour keeps them dense rather than cakey.
The extra Nutella swirled on top bakes into glossy ribbons. I always claim the corner piece for myself, because the edges get gloriously chewy.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Don't overbake. Start checking at 28 minutes. My oven runs hot, so I always peek early. Moist crumbs on the toothpick means fudgy; a clean toothpick means cakey.
- Warm the swirl. Ten seconds in the microwave loosens the Nutella so it swirls in pretty ribbons instead of dragging the batter.
- Let them cool all the way. I know, it's torture. But cutting warm brownies gives you gooey smears instead of clean squares. Run the knife under hot water and wipe it between cuts.
- Room-temperature eggs blend smoothly into the Nutella. Cold eggs can make the batter look curdled; set them in warm water for 5 minutes if you forgot.
- Bring out the hazelnut. Baking mutes the Nutella flavor a little, so I add 1/2 cup chopped toasted hazelnuts to the batter. The crunch is so good next to the fudgy middle.
Easy Nutella Brownies
12
brownies10
minutes30
minutes340
kcal1
hour40
minutesThick, fudgy Nutella brownies: butter and brown sugar beaten with eggs, vanilla and a cup of Nutella, mixed with flour and chocolate chips, then swirled with more Nutella and baked in an 8-inch pan at 350°F until just set.
Ingredients
- For the Brownies
1/3 cup unsalted butter, softened (75 g)
1/2 cup light brown sugar, packed (100 g)
2 large eggs, room temperature
2 teaspoons vanilla extract
1/2 teaspoon salt
1 cup (300 g) Nutella or other chocolate hazelnut spread (for the batter)
3/4 cup all-purpose flour (95 g)
3/4 cup semisweet chocolate chips (optional)
- For the Swirl and Topping
1/4 cup Nutella, for swirling
1/2 teaspoon flaky sea salt (optional)
Directions
- Make the Batter
- Heat the oven to 350°F (175°C). Line an 8 x 8-inch baking pan with parchment, leaving some overhanging the sides so you can lift the brownies out.
- Beat the butter on high speed for 1 minute until creamy. Add the brown sugar and beat 1 to 2 minutes more, scraping the bowl.
- Beat in the eggs, vanilla and salt on medium speed, then add 1 cup Nutella and beat until smooth and glossy.
- Add the flour on low speed and mix just until no dry streaks remain. Fold in the chocolate chips, if using.
- Swirl and Bake
- Spread the batter in the pan. Warm the remaining 1/4 cup Nutella for 10 seconds in the microwave, dot it over the top and swirl it in with a knife. Sprinkle with flaky salt.
- Bake for 28 to 35 minutes, until the edges are set and a toothpick in the center comes out with moist crumbs, not wet batter.
- Cool completely in the pan on a wire rack, about 1 hour, then lift out and cut into 12 squares.
Notes
- You can make your brownie with more fudge greatness and denser by reducing the amount of flour. As a general rule, it will be more cake like if you add more flour.
- Each oven is different. So keep checking to make sure that you don’t overbake. You want them to be moist when you insert a toothpick into the brownies.
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Variations
- Hazelnut crunch: fold in 1/2 cup chopped toasted hazelnuts with the chocolate chips.
- Candy bar topping: press chopped chocolate bars, such as hazelnut wafer bars or kids' milk chocolate bars, into the top for the last 5 minutes of baking.
- Bigger batch: double everything and bake in a 9 x 13-inch pan for 30 to 38 minutes.
- Gluten-free: use a 1:1 gluten-free flour blend in place of the all-purpose flour.
- Shortcut: short on time? Our Bisquick brownies come together even faster.
Storing and Freezing
Store the cooled brownies in an airtight container at room temperature for up to 4 days. A cold brownie straight from the fridge is extra fudgy, if you like them that way.
To freeze, wrap the squares individually and freeze in a freezer bag for up to 3 months. Thaw overnight in the fridge. For more chocolate bakes, try our Starbucks-style brownies or buckeye brownie cookies.
Frequently Asked Questions
How do you make brownies with Nutella?
Beat butter and brown sugar, then add eggs, vanilla, salt and 1 cup Nutella. Mix in 3/4 cup flour and chocolate chips, spread the batter in a lined 8-inch pan, swirl more Nutella on top and bake at 350°F for 28 to 35 minutes, until a toothpick shows moist crumbs.
Can I make Nutella brownies with only a few ingredients?
Yes. A popular shortcut whisks 1 1/4 cups Nutella with 2 eggs and 1/2 cup flour, then bakes in an 8-inch pan at 350°F for about 20 to 25 minutes. They're fudgy and quick but less rich and chewy than this full recipe with butter and brown sugar.
Can I add a brownie mix to Nutella?
You can. Make a boxed brownie mix as directed in an 8 x 8 or 9 x 9 pan, then dot 1/3 cup warm Nutella over the top and swirl it in before baking. Bake for the time on the box and check with a toothpick.
Why are my Nutella brownies dry?
They were most likely overbaked or had too much flour. Spoon and level the flour, or weigh it at 95 grams, and pull the brownies as soon as a toothpick in the middle shows moist crumbs. They keep firming up as they cool.
How do I store Nutella brownies?
Keep them in an airtight container at room temperature for up to 4 days. To freeze, wrap squares individually and freeze for up to 3 months, then thaw in the fridge overnight and bring to room temperature before eating.
