Nutella brownies are rich and fudgy brownies that are swirled with creamy Nutella. Made in just one bowl, they’re quick to whip up and perfect for any occasion.
When you’re craving something chocolaty but don’t want a complicated dessert, these Nutella brownies are the answer. They start with a simple, one-bowl brownie batter, which keeps the prep (and the dishes!) to a minimum.
These tasty brownies have swirls of Nutella baked into the batter for extra richness and flavor. Whether you’re baking them for a weeknight treat, packing them into lunch boxes, or serving them warm with vanilla ice cream, these brownies are guaranteed to be a hit.
Ingredient notes and substitutions
- Butter: I use salted butter in this recipe. If using unsalted butter, increase the salt to 3/4 teaspoon.
- Brown sugar: I use light brown sugar in this recipe.
- Chocolate chips: Bittersweet chocolate chips are 60% cacao. A good substitute would be dark chocolate chips. If you prefer, you can use semisweet chocolate chips. However, the brownies will be sweeter.
- If you like more chocolate chips in your brownies, feel free to increase the stirred in chocolate chips to 1 cup.
- If you omit the stirred in portion of the chocolate chips, the brownies won’t have as much of a shiny exterior.
- All-purpose flour: It’s important to use a light hand when measuring flour for brownies. To get the proper amount of flour, weigh the flour or sift or stir the flour. Lightly spoon into the measuring cup and level.
- Nutella: Nutella or another brand of chocolate hazelnut spread will work.
How to make Nutella brownies
Here you’ll find instructions and step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: Preheat oven to 325F. Grease or parchment-line a 9×13-inch metal pan. Set aside.
Step 2: In a large saucepan, combine butter, sugars, and water. Bring to a boil, stirring regularly. Remove pan from heat.
Step 3: Whisk in 1 ¾ cups chocolate chips until melted and well-combined.
Step 4: Add the eggs and vanilla. Whisk until well-combined.
Step 5: Add flour, salt, and baking soda. Whisk in just until combined. Don’t overmix.
Step 6: Stir in the remaining 3/4 cup chocolate chips
Step 7: Pour the batter into the prepared pan, smoothing as needed.
Step 8: Drop dollops of Nutella over the batter.
Step 9: Lightly swirl the Nutella into the batter. You don’t want to over-swirl the batter, or it will all mix in.
Step 10: Bake for about 35-45 minutes, or until a toothpick inserted in the center comes out with a few fudgy crumbs.
Step 11: Let the brownies cool to room temperature before cutting and serving.
Recipe Tips!
- Mixing: I recommend whisking the brownies by hand. This helps to avoid overmixing brownies.
- Swirling: You won’t want to over-swirl the Nutella or it will mix into the batter. Just a couple of swirls is plenty.
- Chilling: The brownies are good at room temperature, but they are even better after chilling in the fridge overnight. Chilling the brownies takes the texture from cakier to fudgy and chewy.
Storage
Store any leftover brownies in an airtight container at room temperature. The brownies will keep for 2-3 days when properly stored.
However, I recommend storing the brownies, covered, in the fridge for even fudgier texture.
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Nutella Brownies
Equipment
- 9×13 pan
Ingredients
- ⅔ cup butter
- 1 cup granulated sugar
- ½ cup brown sugar packed
- ¼ cup water
- 2 ½ cups bittersweet chocolate chips divided
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour please see the note below
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 cup Nutella
Instructions
- Preheat oven to 325F. Grease or parchment-line a 9×13-inch metal pan. Set aside.
- In a large saucepan, combine butter, sugars, and water.⅔ cup butter, 1 cup granulated sugar, ½ cup brown sugar packed, ¼ cup water
- Bring to a boil, stirring regularly.
- Remove pan from heat.
- Whisk in 1 ¾ cups chocolate chips until melted and well-combined.
- Add the eggs and vanilla. Whisk until well-combined.4 large eggs, 1 teaspoon vanilla extract
- Add flour, salt, and baking soda.1 ½ cups all-purpose flour, ½ teaspoon salt, ½ teaspoon baking soda
- Whisk in just until combined. Don’t overmix.
- Stir in the remaining 3/4 cup chocolate chips
- Pour the batter into the prepared pan, smoothing as needed.
- Drop dollops of Nutella over the batter.1 cup Nutella
- Lightly swirl the Nutella into the batter.
- Bake for about 35-45 minutes, or until a toothpick inserted in the center comes out with a few fudgy crumbs.
- Let the brownies cool to room temperature before cutting and serving.
Notes
- Butter: I use salted butter in this recipe. If using unsalted butter, increase the salt to 3/4 teaspoon.
- Brown sugar: I use light brown sugar in this recipe.
- Chocolate chips: Bittersweet chocolate chips are 60% cacao. A good substitute would be dark chocolate chips.
- All-purpose flour: It’s important to use a light hand when measuring flour for brownies. To get the proper amount of flour, weigh the flour or sift or stir the flour. Lightly spoon into the measuring cup and level.
- Nutrition values are estimates.
Nutrition
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