These Nutella brownies are incredibly moist and fudgy with a perfect chocolate-hazelnut flavor. The batter includes Nutella and the finished brownies are swirled with extra Nutella. Made in one bowl, this recipe is simple and ideal for Nutella lovers.
This post was updated February 28, 2024 with new photos and a slightly adjusted recipe for fudgier brownies.
If you love Nutella, these brownies are a must-try. They bake up thick, chewy, and slightly gooey in the center with a rich chocolate-hazelnut taste. The batter is infused with Nutella, and dollops of additional Nutella are swirled on top for pockets of intense flavor.
The swirls create an attractive top and melt into the brownies while baking, so each slice can have generous ribbons of Nutella depending on how you swirl. 
How to Make Nutella Brownies
These brownies are straightforward to prepare and yield a dense, fudgy texture with a strong chocolate-hazelnut profile. Below are clear, step-by-step instructions and helpful tips for best results.
- Preheat the oven to 350°F (180°C), or 325°F (170°C) for convection. Line an 8×8 inch (20×20 cm) pan with parchment paper or aluminum foil leaving an overhang for easy removal. Use a 9×9 inch (23×23 cm) pan if you prefer thinner brownies. The photos show an 8×8 inch pan.
- In a microwave-safe bowl, gently melt 1/2 cup unsalted butter with 3 oz (85 g) dark chocolate (50–70%). Melt in 45-second intervals on medium power, stirring between intervals, or use a double boiler. Melted chocolate makes the brownies extra fudgy; use semi-sweet chocolate if you prefer a slightly sweeter result.
- Let the chocolate mixture cool slightly, then whisk in 2/3 cup (133 g) granulated sugar and 3/4 cup Nutella. Warming the Nutella for 30–60 seconds in the microwave helps it incorporate smoothly. Note that this recipe uses less added sugar because Nutella contributes sweetness.
- Whisk 2 large eggs and 1 large egg yolk together in a small bowl, then add the eggs and 2 teaspoons vanilla extract to the chocolate mixture. The extra yolk helps make the brownies more tender.
- Gently fold in 1 cup (125 g) all-purpose flour and 1/4 teaspoon salt with a rubber spatula. Mix only until the flour streaks disappear—overmixing will reduce fudginess. There is no baking powder or soda in this recipe so the brownies stay dense and fudgy rather than cakey.
- Pour the batter into the prepared pan and smooth the top evenly.
- Drop small spoonfuls of the remaining Nutella (about 1–1/2 teaspoons per dollop) across the batter—four rows of four spoonfuls works well. Use a toothpick or skewer to swirl the Nutella into the batter for a marbled effect.
- Bake in the center of the oven for about 30–35 minutes for an 8×8 inch pan, or 22–27 minutes for a 9×9 inch pan. Oven times vary, so start checking near the lower end if you prefer gooier brownies.
Pro tip: Let the brownies cool completely in the pan before slicing. Warm brownies will be soft and may crumble when cut. Use the parchment or foil overhang to lift the cooled block from the pan, place it on a cutting board, and slice with a sharp knife, wiping the blade between cuts for clean edges.
Fudgy, chewy, and packed with Nutella—these brownies are tailor-made for anyone who loves chocolate-hazelnut spread. Below is a concise recipe card with ingredients, instructions, and notes to keep on hand.
Nutella Brownies
Equipment
- 8×8 inch (20×20 cm) pan (a 9×9 inch / 23×23 cm pan will work but yield thinner brownies)
Ingredients
- 1/2 cup unsalted butter (112 g)
- 3 oz dark chocolate (85 g), finely chopped or chocolate chips
- 2/3 cup granulated sugar (133 g)
- 2 teaspoons vanilla extract
- 2 large eggs, room temperature
- 1 large egg yolk (discard the white)
- 1 1/4 cup Nutella, divided (3/4 cup for batter, 1/2 cup for swirls)
- 1 cup all-purpose flour (125 g)
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350°F (180°C) or 325°F (170°C) convection. Line an 8×8-inch pan with parchment or foil leaving an overhang.
- Melt butter and chopped dark chocolate together in 45-second microwave intervals on medium power, stirring between intervals, or use a double boiler. Cool slightly.
- Whisk in the sugar and 3/4 cup Nutella. Warm the Nutella briefly if it’s stiff to make mixing easier.
- In a small bowl, whisk the eggs and extra yolk, then add them and the vanilla to the chocolate mixture.
- Fold in the flour and salt gently until no streaks remain. Do not overmix.
- Spread the batter in the prepared pan and smooth the surface.
- Drop spoonfuls of the remaining Nutella across the top (about 1–2 teaspoons per dollop). Use a toothpick or skewer to swirl the Nutella into the batter.
- Bake in the center of the oven for 30–35 minutes for an 8×8-inch pan, or 22–27 minutes for a 9×9-inch pan. Adjust for your desired level of gooeyness.
- Cool completely in the pan, then lift using the parchment overhang. Transfer to a cutting board and slice with a sharp knife, wiping the blade between cuts.
Notes
- Chocolate: I used 50% dark chocolate. Any dark chocolate between 50–70% or semi-sweet will work.
- Nutella: One 13 oz (400 g) jar is enough for the batter and swirls. Commercial Nutella or a stable chocolate-hazelnut spread gives the most consistent results.
- Storage: Store cooled brownies in an airtight container at room temperature for up to 4 days.
- Nutrition: Nutrition info is an estimate per brownie if the pan is cut into 12 pieces.
Nutrition
Enjoy these fudgy Nutella brownies—rich, chewy, and swirled with extra chocolate-hazelnut goodness.