I've made a lot of Nutella brownies in my life, the kind that taste more like "fine, chocolate brownies with a little hazelnut" than the deep, rich chocolate-hazelnut experience I actually want. So when I set out to perfect this recipe, I had one rule: it had to taste unmistakably like Nutella and like a really good brownie, not one at the expense of the other!
The trick? A little cocoa powder to deepen the chocolate base, and a teaspoon of espresso powder that you won't taste on its own — but that makes every bit of chocolate flavor hit harder. Add a swirl of warm Nutella on top, and you've got brownies that disappear off the plate embarrassingly fast.
If you love these rich and fudgy Nutella Brownies, there are plenty of other chocolate treats to try next! For another quick Nutella dessert, make my Nutella Mug Cake or Nutella Covered Strawberries or these flaky Nutella Puff Pastry Twists. Chocolate lovers will also enjoy my Andes Mint Brownies with their fudgy centers and refreshing mint flavor. If you're craving chewy desserts, try these Biscoff Blondies with White Chocolate for a sweet cookie butter twist.
Jump to:
Why You'll Love This Recipe
- Deep, bold chocolate-hazelnut flavor — thanks to the cocoa powder + espresso powder combo most Nutella brownie recipes skip.
- Ultra fudgy texture — dense, gooey center with just enough structure to hold together.
- One bowl, no mixer needed — minimal cleanup, beginner-friendly everyone is satisfied.
- That bakery-style swirled top — looks impressive, but it's genuinely simple to do.
- Ready in under 45 minutes — perfect for last-minute cravings or when you need a crowd-pleasing dessert fast.
- Only one pan and pantry staples — nothing hard to find at the groceries.
Ingredient Notes & Substitutions
- Nutella: Regular Nutella works best here, but other chocolate-hazelnut spreads (including dairy-free versions) will work too. Make sure it's soft enough to whisk smoothly.
- Unsalted Butter: Melted unsalted butter adds richness and moisture to the brownies. Salted butter can be used instead; simply reduce or leave out the added salt.
- Granulated Sugar: Granulated sugar sweetens the brownies and helps create a slightly crackly top. Light brown sugar can be substituted, though it will make the brownies a little softer and add a mild caramel flavor.
- Espresso powder: This is the flavor secret — it won't make the brownies taste like coffee, it just intensifies the chocolate. If you don't have it, you can leave it out, but I highly recommend keeping it in.
- Cocoa powder: Natural unsweetened cocoa powder works well. Dutch-processed will give a slightly deeper, less acidic flavor if you have it on hand.
- Vanilla Extract: Vanilla enhances both the chocolate and hazelnut flavors. Pure vanilla extract gives the best flavor, but vanilla bean paste can be used in the same amount.
- All-Purpose Flour: All-purpose flour provides structure without making the brownies too cakey. A 1:1 gluten-free baking flour can usually be substituted if you need a gluten-free option.
- Eggs: These incorporate more smoothly into the batter and help give that classic shiny, crackly brownie top. Make sure the eggs are at room temperature.
- Salt: A small amount of salt balances the sweetness and brings out the chocolate and hazelnut flavors. If you're using salted butter, you can reduce or omit it.
- Chocolate chips: Semi-sweet keeps the sweetness balanced with the Nutella. Dark chocolate chips work too if you prefer a less sweet brownie.
See recipe card for quantities.
Step-by-Step Instructions For Nutella Brownies
Preheat the oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal later.
In a large mixing bowl, whisk together the melted butter, and granulated sugar until smooth and well combined.
Whisk in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract
Slowly add in ¾ cup of nutella.
Mix well until well combined.
Add the flour, cocoa powder, espresso powder, and salt.
Fold gently just until no streaks of flour remain.
Fold in the semi-sweet chocolate chips. Pour the batter into the prepared pan and spread it evenly with a spatula.
Warm the remaining ¼ cup of Nutella for 10-15 seconds in the microwave until it's easy to drizzle. Spoon it over the batter in dollops, then use a butter knife or skewer to gently swirl it into the top.
Bake for 25-28 minutes. The edges should look set, and a toothpick inserted into the center should come out with a few moist crumbs not wet batter.
Let the brownies cool fully on a wire rack for 10 minutes. Later slice into squares and serve.
Hint: For perfectly fudgy Nutella brownies, don't overbake them. Remove the brownies when a toothpick comes out with a few moist crumbs, then let them cool completely before slicing for clean edges and a rich, fudgy center.
Variations
- Nutty crunch: Fold in ½ cup chopped toasted hazelnuts for texture and a nod to Nutella's hazelnut base.
- Sea salt finish: Sprinkle flaky sea salt over the top right after baking for a sweet-salty contrast.
- Extra gooey: Add a few extra dollops of Nutella into the batter itself (not just on top) before swirling.
- Dairy-free: Use a dairy-free Nutella alternative and swap the butter for a plant-based version.
- Espresso lovers: Double the espresso powder for a more pronounced mocha undertone.
Serving Suggestions for Nutella Brownies
These fudgy Nutella brownies are rich and delicious on their own, but you can easily dress them up for an extra-special dessert.
- Serve them warm: Warm a brownie for a few seconds in the microwave to soften the center and create an extra gooey chocolate texture.
- Serve with coffee: The chocolate and hazelnut flavors pair nicely with hot coffee, espresso, or a cold glass of milk. Check my Vanilla bean latte and Salted caramel latte recipe.
- Add vanilla ice cream: Serve a slightly warm Nutella brownie with a scoop of vanilla ice cream for a simple chocolate dessert. You can also serve with marshmallows like my halloween brownie recipe for some fun!
- Drizzle with Nutella: Warm a spoonful of Nutella until slightly runny and drizzle it over the brownies just before serving.
- Add fresh berries: Pair the brownies with strawberries, raspberries, or blueberries. The fresh fruit balances the rich chocolate-hazelnut flavor.
- Top with whipped cream: Add a dollop of lightly sweetened whipped cream for a simple finishing touch.
- Add chopped hazelnuts: Sprinkle toasted chopped hazelnuts over the brownies for extra crunch and more nutty flavor.
- Make a brownie sundae: Top a Nutella brownie with vanilla or chocolate ice cream, warm chocolate sauce, chopped hazelnuts, and whipped cream for an indulgent dessert.
Equipment
- Mixing Bowls
- Whisk and Spatula
- Measuring Cups and Spoons
- Square Baking Pan - I have used an 8X8 square pan but 9X9 works too.
- Parchment Paper
- Knife
- Cooling Rack
Storage
Room temperature: Store in an airtight container for up to 4 days.
Fridge: Keeps well for up to a week — bring to room temperature or warm slightly before serving for the best fudgy texture.
Freezer: Wrap individual squares tightly and freeze for up to 3 months. Thaw at room temperature or microwave for 15-20 seconds for a warm, gooey brownie.
Top Tips To Make Perfect Brownies With Nutella
- Don't skip the espresso powder — it's the difference between "good" and "why does this taste incredible" brownies. It won't add coffee flavor, just depth.
- Underbake slightly, not fully — pull the pan when the center still looks a touch underdone. It will continue to set as it cools.
- Let them cool completely before slicing — I know it's hard to wait, but warm brownies fall apart. For the cleanest slices, chill the pan for 30 minutes before cutting.
- Use a warm, dry knife for slicing — run your knife under hot water and dry it between cuts for bakery-style clean edges.
- Room temperature eggs matter more than you'd think — cold eggs can cause the melted butter to seize slightly, affecting texture.
FAQ
This is almost always from overbaking. Pull the pan when the toothpick still has a few moist crumbs attached, not when it comes out completely clean.
Yes you can, use a 9x13-inch pan and add about 5-8 extra minutes to the bake time, checking for doneness with a toothpick.
No, this recipe is designed to be mixed entirely by hand with a whisk and spatula.
No, it's used purely to deepen the chocolate flavor, not to add a coffee taste. It's a classic baker's trick for richer chocolate desserts.
Yes, they actually taste even better the next day once the flavors have settled. Store covered at room temperature or in the fridge.
This can happen if the batter is too warm or the Nutella is too thin. Make sure your batter isn't warm from freshly melted butter, and only warm the swirl Nutella for a few seconds , just enough to be spoonable, not runny.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with this nutella brownie recipe:
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Fudgy Nutella Brownies (Espresso-Boosted)
Equipment
- Measuring cups and spoons
- Mixing Bowls
- Cooling rack
- Whisk and Spatula
- Square Baking pan
- Cooling rack
Ingredients
- 1 cup Nutella divided
- ½ cup unsalted butter melted
- ⅔ cup granulated sugar
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- ¾ cup all-purpose flour
- ¼ cup unsweetened cocoa powder dutch processed
- 1 teaspoon espresso powder
- ¼ teaspoon salt
- ½ cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
- In a large mixing bowl, whisk together ¾ cup Nutella, the melted butter, and granulated sugar until smooth and well combined.
- Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.
- Add the flour, cocoa powder, espresso powder, and salt. Fold the dry ingredients into the wet ingredients just until no streaks of flour remain. Do not overmix.
- Fold in the semi-sweet chocolate chips.
- Spread the brownie batter evenly into the prepared baking pan.
- Warm the remaining ¼ cup Nutella for 10–15 seconds in the microwave until it is easy to drizzle. Spoon it over the brownie batter and use a butter knife or skewer to gently swirl it into the top.
- Bake for 25–28 minutes, or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs. Avoid overbaking for the fudgiest brownies.
- Let the brownies cool completely in the pan. Lift them out using the parchment paper, slice into squares, and serve.
Notes
- Underbake slightly, not fully — pull the pan when the center still looks a touch underdone. It will continue to set as it cools.
- Let them cool completely before slicing — I know it's hard to wait, but warm brownies fall apart. For the cleanest slices, chill the pan for 30 minutes before cutting.
- Store the nutella brownies in an airtight container for up to 4 days.
Abi Guna says
These Nutella brownies were incredibly fudgy and rich! I loved the extra chocolate chips, and the hint of espresso really brought out the chocolate flavor without tasting like coffee.