My Nutella brownies consist of a thick layer of pure chocolate hazelnut spread sandwiched between fudgy homemade brownie layers. With rich brownie and pure Nutella in every bite, they really are as decadent as they sound!
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Why you'll love these Nutella Brownies
- Rich, Fudgy Texture: Thanks to the combination of melted chocolate and two types of cocoa powders, these brownies bake up super fudgy!
- Shiny Top: If you beat your sugars and eggs together long enough, you'll be rewarded with a gorgeous shiny top!
- Pure Nutella Layer: Rather than mixing the Nutella into the batter, you get pure Nutella in every bite!
For more brownie recipes, try my S'mores Brownies, Olive Oil Brownies, Espresso Brownie Bites, and Oreo Brownies.
Ingredient Notes
- Nutella: The star of the show!
- Chocolate: Use a high quality semi-sweet chocolate for a unique flavor profile of a rich, dark cocoa brownie paired with semi-sweet chocolate. Alternatively, you can use milk chocolate, or even dark chocolate chips.
- Cocoa Powder: I used a combination of dutch process and black cocoa powder for a more rich & intense chocolate flavor.
- Flour: Use high quality unbleached all-purpose flour best results.
- Sugars: This recipe calls for a combination of granulated and brown sugar to achieve the right amount of fudgyness and chewy texture.
- Vanilla: Add a high quality vanilla extract for optimal flavor.
See recipe card for full information on ingredients and individual quantities.
Step by Step Instructions
Here are step by step photos and instructions on how to make this Nutella brownie recipe! For the full ingredient list and method, see the recipe card at the end of this post.
Freeze the Nutella
Spread the Nutella into a 9" square pan in an even layer and place in the freezer for at least 30 minutes.
Make the brownie batter
In a small bowl, melt the chocolate and oil. In a large bowl, beat the sugars, eggs, and vanilla on high speed until doubled in size. While mixing on low speed, slowly pour in the chocolate, oil mixture. Next, mix in the flour, cocoa powder, and salt.
Assemble & Bake
Pour half of the brownie batter into the prepared pan and smooth it out with an offset spatula. Place the frozen layer of Nutella on top followed by the remaining brownie batter. Bake the brownies for about 34-36 minutes. Allow them to cool completely in the pan before removing. Cut into 16 squares, and enjoy!
Expert Baking Tips
- Beat the sugars & eggs for a full 2-3 minutes! This is what will give the brownies that gorgeous shiny top, as well as a soft texture.
- Substitute for black cocoa powder. If you do not have black cocoa powder on hand, you can use a total of 84g (1 cup) dutch process cocoa powder instead.
Recipe FAQs
You can if you're in a time crunch, but the Nutella layer will not be as even and may mix into the batter as you spread it on top.
The best cocoa powder for making brownies is dutch process cocoa powder! Since dutch process is alkalized, it is neutral rather than acidic, and is far richer in flavor than regular cocoa powder. I also added a little bit of black cocoa powder to make them even richer!
The key to getting that shiny top is beating the eggs and sugars together on high speed until the mixture has become pale in color and doubled in size.
Store these brownies in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
Baking in Grams
All of the recipes on this blog are carefully developed with gram measurements so you can easily recreate them in your own kitchen with success. Volume measurements are extremely inaccurate and leave room for significant errors. Not all measuring cups are made equally, so your one cup of flour will be different from my one cup of flour. By providing precise measurements in grams (aside from minor ingredients, which are given in tsp/tbsp), you can make these recipes accurately and with less cleanup! All you need is this kitchen scale.Â
If this still isn't enough to convince you, I have provided volume measurements in the recipe card. If you are interested in understanding the conversions, this is the best conversion chart.
But trust me, once you try baking in grams you'll never turn back!
Happy baking! x
Other brownie & bar recipes to try
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📖 Recipe
Nutella Brownies
Ingredients
- 450 g (1 ½ cups) Nutella
- 85 g (½ cup) semisweet chocolate
- 150 g (¾ cup) neutral oil
- 200 g (1 cup) granulated sugar
- 142 g (â…” cup) brown sugar
- 3 eggs, room temp
- 2 teaspoon vanilla extract
- 120 g (120 g) all-purpose flour
- 63 g (¾ cup) dutch process cocoa powder
- 21 g (¼ cup) black cocoa powder
- ½ teaspoon kosher salt
Instructions
- Preheat the oven to 350 degrees F and line a 9" inch square pan with parchment paper.
- Spread the Nutella into the pan in an even layer and place in the freezer for at least 30 minutes.
- Meanwhile, make the brownie batter. In a small bowl, add the semisweet chocolate and oil. Heat in the microwave in 30 second increments until fully melted. Set aside.
- Meanwhile, in a large bowl, add the sugars, eggs, and vanilla. Using an electric mixer, beat on high speed for about 2-3 minutes until the mixture has doubled in size.
- While mixing on low speed, slowly pour the chocolate, oil mixture into the sugar, egg mixture.
- Next, add the flour, cocoa powders, and salt, and mix on low speed until fully combined.
- Remove the frozen Nutella layer from the pan, and re-line it with parchment paper. Pour half of the brownie batter (weigh it for even layers) into the prepared pan and smooth it out with an offset spatula. Place the frozen layer of Nutella on top followed by the remaining brownie batter. Smooth out the top with an offset spatula.
- Bake the brownies for about 34-36 minutes. Allow them to cool completely in the pan before removing.
- Cut into 16 squares, and enjoy!
Notes
- Beat the sugars & eggs for a full 2-3 minutes! This is what will give the brownies that gorgeous shiny top, as well as a soft texture.Â
- Substitute for black cocoa powder. If you do not have black cocoa powder on hand, you can use a total of 84g (1 cup) dutch process cocoa powder instead.
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