These Nutella Brownies have the ideal chewy brownie texture. With only two tablespoons of cocoa powder, the chocolate flavor comes from lots of Nutella. This easy brownie recipe is small-batch and absolutely DELICIOUS!
There is just something about that delectable chocolate hazelnut spread that we cannot get enough of! Yes, we love slathering it on toast, tucking it away inside crepes, and eating it by the spoonful. But, have you tried it in brownies?! It's amazing.
Nutella is the primary source of chocolate flavor within the brownie batter. Swirling it into the top of the batter only adds to the experience. With very little flour and leavening via eggs, these Nutella brownies are chewy in texture and delightfully chocolaty. Pro tip: these brownies are even better the next day!
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Ingredients
- Unsalted Butter (melted)
- Granulated Sugar - Light brown sugar can be used in substitution.
- Eggs (room temperature)
- Pure Vanilla Extract
- Nutella - Generic brands work too!
- Salt
- All-Purpose Flour - This brownie recipe calls for very little flour, only a ⅔ cup to be exact. This helps give the brownies a fudgy, chewy texture.
- Cocoa Powder - The cocoa powder adds a little extra oomph of chocolate flavor that compliments the chocolate hazelnut spread.
*See Tips for Success (below) for some yummy recipe additions!
How to Make Nutella Brownies
Preheat the oven to 350°F. Grease and line an 8-by-8-in baking pan with parchment paper.
In a medium-sized bowl, whisk together the dry ingredients.
In a large bowl, whisk the melted butter and sugar together for about 1 to 2 minutes, until incorporated.
Add the eggs and vanilla extract, whisk for an additional 2 minutes, until light in color. Carefully whisk in the ¾ cup of Nutella (we do not want to deflate the whipped egg mixture).
Finally, gently fold the dry ingredients into the Nutella-egg mixture. Transfer the batter to the prepared pan and smooth it into an even layer.
Drop spoonfuls of the remaining Nutella on the surface of the brownie batter. (It doesn't need to be perfect.) Using a knife, swirl the Nutella into the batter.
Bake for about 20-25 minutes until set. Allow the brownies to cool before cutting them into slices.
Tips for Success
Similar to peanut butter in consistency, the chocolate hazelnut spread has a tendency to stick to EVERYTHING. Grease the measuring cup you use for the Nutella for less mess and easy extraction.
Cocoa powder has a predisposition to clump up. Sift the cocoa powder {along with the flour} before adding it in with the rest of the ingredients to avoid clumps in the batter. The easiest way to do this is by using a fine sieve or mesh strainer and a sheet of parchment paper. Sift the dry ingredients directly over the sheet of parchment paper. Then, fold the parchment paper to easily transfer the sifted ingredients into the batter.
These easy Nutella brownies are delightful as they are, but there are a few additional ingredients that would amp up this recipe even more.
- Sprinkle the Nutella swirled batter with coarse sea salt prior to baking.
- Fold chocolate chips or chopped {roasted} hazelnuts into the batter.
Other Yummy Brownie Recipes
- Rocky Road Brownies
- Fudgy Brownies with Peanut Butter Frosting
- Peppermint Chocolate Chip Brookies
- Almond Joy Brownies
- Peanut Butter Swirl Brownies
Frequently Asked Questions
Store the sliced brownies in an airtight container at room temperature. For a longer shelf-life, store in the refrigerator. The brownies can be frozen as well.
If stored properly, the brownies will stay fresh at room temperature for up to 4 days, and up to one week if stored in the refrigerator. If freezing, freeze for up to 2 months.
The sweetened chocolate hazelnut spread was made for brownies. This Nutella brownie recipe is one that you NEED to try! Ready in a little over thirty minutes, this recipe is easy, made from scratch, and makes the perfect amount of brownies. Use any extra Nutella to make a batch of Chocolate Hazelnut Granola!
Nutella Brownies
Equipment
Ingredients
- ⅔ cup all-purpose flour
- 2 tablespoon unsweetened cocoa powder
- ½ teaspoon salt
- ½ cup unsalted butter melted
- ½ cup granulated sugar
- 2 large eggs room temperature
- 1½ teaspoon pure vanilla extract
- 1 cup Nutella divided into ¾ cup and ¼ cup
Instructions
- Preheat the oven to 350°F. Grease and line an 8-by-8-in baking pan with parchment paper.
- In a medium-sized bowl, whisk together the all-purpose flour, cocoa powder, and salt.
- In a large bowl, whisk the melted butter and sugar together until incorporated. (Whisk well for 1-2 minutes.) Add the eggs and vanilla extract, whisk for an additional 2 minutes, until light in color. Carefully whisk in the ¾ cup of Nutella (we do not want to deflate the whipped egg mixture).
- Finally, gently fold the dry ingredients into the Nutella-egg mixture. Transfer the batter to the prepared pan and smooth it into an even layer.
- Drop spoonfuls of the remaining Nutella on the surface of the brownie batter. Using a knife, swirl the Nutella into the batter.
- Bake for about 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow the brownies to cool before cutting them into slices.
- Store the brownies in an airtight container at room temperature for up to 4 days, or in the refrigerator for up to one week. Freeze for up to 2 months.
Notes
- Sift the cocoa powder {along with the flour} before adding it in with the rest of the ingredients to avoid clumps in the batter.
- Sprinkle the Nutella swirled batter with coarse sea salt prior to baking.
- Fold chocolate chips or chopped {roasted} hazelnuts into the batter.
Nutrition
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