Nutella brownie (Brownie de Nutella) is a rich, fudgy chocolate brownie with Nutella swirled into the batter, creating a soft center and shiny, crackly top with deep chocolate and hazelnut flavor.
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This fudgy Nutella brownie recipe uses melted butter, chocolate, and cocoa powder, then finishes with Nutella swirled into the batter to bake up dense, moist, and bakery-style rather than cakey.
Ingredients You'll Need
Note: Full ingredients and amounts are listed in the recipe card below.
- Nutella: Adds hazelnut-chocolate flavor and creates creamy swirls throughout the brownies.
- Unsalted butter: Provides richness and helps keep the brownies soft and fudgy.
- Light brown sugar: Adds moisture and supports a dense, chewy texture.
- Eggs: Bind the batter and help form the shiny, crackly brownie top.
- Bittersweet chocolate: Deepens chocolate flavor and balances Nutella's sweetness.
- Unsweetened cocoa powder: Intensifies chocolate flavor without extra sweetness and can be substituted with Dutch-processed cocoa.
How to Make Nutella Brownie
Note: Full instructions are provided in the recipe card below.
- Heat the oven to 350°F (175°C) and line an 8 × 8-inch square pan with parchment paper.
- Melt the butter and chocolate together until smooth.
- In a large bowl, whisk the sugars with the warm chocolate mixture until fully combined.
- Add the eggs one at a time, whisking until glossy and thick, then mix in the vanilla. Gently fold in the flour, cocoa powder, and salt just until combined.
- Spread the batter evenly in the pan, dollop Nutella over the top, and swirl lightly. Bake for 22-24 minutes, until the brownies are set with a soft center. Cool before slicing.
Hint: Slightly underbaking keeps the center fudgy. The brownies will continue to set as they cool.
Storage, Make Ahead, & Freezing
Storage: Store the brownies in an airtight container at room temperature for up to 3 days. For cleaner slices and a denser texture, refrigerate after fully cooling.
Make Ahead: These brownies can be baked 1 day in advance. Let them cool completely, then store covered at room temperature or in the refrigerator until ready to serve.
Freezing: Once cooled, wrap individual slices or the whole slab tightly in plastic wrap, then place in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator or at room temperature before serving.
Camila's Tips & Variations
- Extra fudgy brownies: Bake just until the center is set; a slight underbake keeps the texture dense and soft.
- More Nutella flavor: Add a few extra spoonfuls on top before baking, then swirl lightly.
- Cleaner slices: Chill the brownies for 30-60 minutes before cutting.
- Salted finish: A light sprinkle of flaky sea salt balances the sweetness.
- Chocolate swap: Use bittersweet or semi-sweet chocolate, depending on how sweet you want the brownies.
Frequently Asked Questions
Why are my Nutella brownies dry?
They were baked too long; remove them when the center is just set so residual heat finishes cooking.
How do I get a crackly brownie top?
Whisk the eggs and sugar until the batter looks glossy before adding the dry ingredients.
What happens if I overmix the batter?
Too much mixing incorporates air, causing a firmer, less fudgy texture.
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Recipe
Nutella Brownie
Equipment
- 20 × 20 cm square baking pan
- Knife or skewer
Ingredients
- 125 g unsalted butter
- 125 g bittersweet chocolate chips
- 125 g light brown sugar
- 100 g granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 150 g all-purpose flour
- 2 tablespoons cocoa powder
- ¼ teaspoon kosher salt
- 100 g Nutella
Instructions
- Heat the oven to 175°C (350°F). Line an 8 × 8-inch (20 × 20 cm ) square baking pan with parchment paper.
- Gently melt the butter and dark chocolate together, either over a double boiler or in short intervals in the microwave, stirring until smooth.
- Place the light brown sugar and granulated sugar in a large mixing bowl. Pour the warm chocolate mixture over the sugars and whisk until fully blended.
- Add the eggs, one at a time, mixing well after each addition. Continue whisking for 1-2 minutes until the batter becomes glossy and thick-this helps create the crackly top.
- Stir in the vanilla extract until evenly incorporated.
- Add the flour, cocoa powder, and salt, then gently mix just until no dry spots remain.
- Transfer the batter to the prepared pan and spread it evenly. Spoon dollops of Nutella over the surface and swirl lightly with a knife or spatula.
- Bake for 22-24 minutes, or until the brownies are set with a soft center.
- Allow to cool before slicing, then finish with a light sprinkle of flaky sea salt, if desired.
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
