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These are the best Nutella Brownies you will ever eat! This easy, one-bowl recipe requires no mixer and creates the most incredibly fudgy, rich brownies loaded with chocolate hazelnut flavor. If you’re a Nutella lover who regularly eats it by the spoon, these brownies are about to become your new favorite obsession.

Three thick, moist slices of chocolate banana bread are stacked on parchment paper, showing a rich, fudgy texture with melted chocolate chips. A jar of Nutella is blurred in the background.

These are the BEST NUTELLA BROWNIES EVER – one bowl, no mixer, just TONS of chocolate. They’re so fudgy and rich they are the PERFECT Nutella brownie recipe! I married my favorite chocolate brownie recipe with Nutella to create this one bowl EASY recipe. I consider myself a Nutella connoisseur (I’m experienced at enjoying it) so I had so much fun testing this recipe until it was perfect.

The secret to these fudgy Nutella brownies is the combination of melted chocolate, chocolate chips, and a generous amount of Nutella swirled right into the batter. Unlike other recipes that can turn out cakey, this version stays dense and rich, perfect for serving warm with a scoop of cold vanilla ice cream. I even put this recipe in my cookbook and it gets rave reviews, that’s how good it is.

How to make the best Nutella brownies: Melt butter and chocolate together in a large microwave-safe bowl. Stir in sugar, eggs, vanilla, and a hefty dose of Nutella until smooth. Fold in flour, salt, and chocolate chips, then bake at 350°F until a toothpick comes out with just a few moist crumbs. For ultimate decadence, serve them warm with ice cream.

Top view of labeled baking ingredients on a white surface, including bowls of cocoa powder, flour, sugar, salt, Nutella, eggs, butter, vanilla extract, and a bar of baking chocolate.

Ingredients in Nutella Brownies

  • I married a classic melted chocolate brownie base with Nutella to ensure the hazelnut flavor doesn’t get lost. Using melted chocolate instead of just cocoa powder provides the structure needed to support the heavy Nutella without the brownies becoming greasy.
  • Be sure to use unsweetened baking chocolate so your brownies don’t end up overly sweet.
  • Because there is no baking soda in this recipe, you can use regular unsweetened cocoa powder or Dutch process cocoa.
  • Nutella is the secret ingredient! We love the real thing, but any chocolate hazelnut spread may be substituted.
  • Eggs are a must to give brownies their fudgy texture, along with the fat from unsalted butter.

Click to see the recipe card below for full ingredients & instructions. See below the recipe card for even more information: process shots, variations, FAQ and more.

A close-up of a stack of three thick, fudgy brownies with a shiny, crackled top, placed on parchment paper with chocolate chips scattered nearby.

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Dorothy’s Expert Brownie Tips

  • To keep these brownies as fudgy as possible, we use a one-bowl, no-mixer method. Over-mixing with an electric mixer can incorporate too much air, leading to a cake-like texture rather than the dense, truffle-like crumb that Nutella lovers crave.
  • Brownies are done baking when they just lose their glossy sheen on top and a toothpick inserted comes out with a few crumbs 1-inch from the edge of the pan.
  • Do not over bake these! Overbaked brownies can get dry and hard. The Nutella might be a little underdone or wet looking; trust the toothpick test. The spread will firm up as it cools.
  • Always use a metal pan for brownies – it will conduct the heat better and make sure they’re cooked all the way.
  • When lining your pan with foil or parchment, make the sides a little higher than the pan for easy removal (also called a parchment sling).
  • Use a plastic knife for easy cutting: brownie bits won’t stick to a plastic knife, allowing for clean cuts.
4.34 from 18 votes

Nutella Brownies Recipe

By: Dorothy Kern
These are the BEST NUTELLA BROWNIES EVER – one bowl, no mixer, just TONS of chocolate. They’re so fudgy and rich they are the PERFECT brownie recipe!
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 16 brownies
Three thick, moist slices of chocolate banana bread are stacked on parchment paper, showing a rich, fudgy texture with melted chocolate chips. A jar of Nutella is blurred in the background.
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Ingredients

  • 4 ounces (113g) unsweetened baking chocolate
  • ¾ cup (170g) unsalted butter
  • 1 ¼ cups (250g) granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 1 cup (124g) all-purpose flour
  • ½ cup (280g) Nutella or other chocolate spread
  • 1 cup (170g) chocolate chips

Instructions 

  • Preheat oven to 350°F. Line a 9×9-inch pan with foil or parchment and spray with nonstick cooking spray. Use a metal pan for best results.
  • Place baking chocolates and butter in a large microwave safe bowl. Heat in 30 second increments, stirring between each, until melted and smooth (about 2 minutes depending on your microwave). Stir sugar into chocolate mixture, then stir in eggs until well mixed. Stir in the Nutella, then add the vanilla and salt and stir until smooth. Carefully stir in the flour, then stir in the chocolate chips.
  • Pour batter into the pan and bake for about 20-25 minutes until a toothpick comes out with just a few crumbs an inch from the side of the pan. I like to make these a little underdone so they stay fudgy and rich. The Nutella might look slightly underbaked; it will firm up as it cools.

Notes

  • Always use a metal pan for brownies – it will conduct the heat better and make sure they’re cooked all the way.
  • These stay fudgy – as you can see from the photos.
  • You know brownies are done when they just lose their glossy sheen on top and a toothpick comes out with just a few crumbs 1-inch from the edge of the pan.
  • Store brownies in an airtight container for freeze for up to 2 months.

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Nutrition

Serving: 1brownie | Calories: 321kcal | Carbohydrates: 37g | Protein: 4g | Fat: 19g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 58mg | Sodium: 93mg | Potassium: 154mg | Fiber: 2g | Sugar: 27g | Vitamin A: 317IU | Calcium: 35mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Storing and Freezing Nutella Brownies

  • Store in an airtight container for up to a week at room temperature.
  • These brownies are incredibly stable and can be frozen for up to 2 months. For the best texture when serving from the freezer, let them thaw at room temperature or give them a 10-second zap in the microwave to regain that “just baked” gooiness.
6 photos showing how to make nutella brownies

How to make Nutella Brownies

  1. Heat baking chocolates and butter in a large microwave safe bowl and stir until smooth.
  2. Stir sugar into chocolate mixture, then stir in eggs until well mixed.
  3. Stir in the Nutella, then add the vanilla and salt and stir until smooth.
  4. Carefully stir in the flour.
  5. Stir in the chocolate chips. 
  6. Pour the brownie batter. into the pan and bake in a preheated oven for about 20-25 minutes. I love to make these a little underdone so they stay fudgy and rich. 

FAQs

What makes a brownie more fudgy?

Add more Nutella for an extra chewy, moist texture. 

What is the secret to moist brownies?

Underbaking! Try the toothpick test: when a toothpick inserted 1-inch from the edge of the pan comes out with a few moist crumbs, then your Nutella brownies will be extra chewy and moist. 

Can you freeze nutella brownies?

Yes! Store the Nutella brownies in an airtight container and freeze for up to 2 months.

Can I use a different hazelnut spread?

Yes, any chocolate hazelnut spread will work, but Nutella provides the most consistent results for that classic flavor.

Why are my brownies more like cake?

This usually happens from over-beating the eggs or using a mixer. Stick to the one-bowl hand-stirring method to keep them fudgy.

How do I get a crackly top?

The secret to the “shiny, crackly” brownie top is dissolving the sugar completely into the melted butter and chocolate mixture before adding the other ingredients.

Do I need to refrigerate these?

No, you can store them in an airtight container at room temperature.

Favorite Nutella Recipes

Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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4.34 from 18 votes (15 ratings without comment)

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19 Comments

  1. These were SO good! I wanted an extra dessert for Easter that I could send home with guests and everyone loved them. I doubled the recipe so I could have a few extra. Definitely a keeper recipe.

    Reply

  2. Could I substitute chocolate peanut butter spread for Nutella. I am not a Nutella fan but chocolate peanut butter is my newest favorite!!!

    Reply

  3. Nutella brownies sound absolutely incredible! That swirl of hazelnut chocolate through the brownie batter must create an amazing flavor. I love how you’ve elevated a classic. Need to make these ASAP!

    Reply

  4. These brownies are absolute heaven- my go to recipe! I use chopped PB cups instead of the choc chunks. They turn out awesome!

    Reply