Fudgy Nutella Brownies Recipe – The BEST Chocolate Hazelnut Dessert!

If you’re a Nutella lover looking for the ultimate indulgent dessert, these fudgy Nutella brownies are about to become your new obsession! These decadent brownies combine the rich, fudgy texture of classic brownies with the irresistible chocolate-hazelnut flavor of Nutella. They’re dense, moist, intensely chocolatey, and have that perfect crackly top that makes every bite absolutely heavenly.

Nutella brownies have become incredibly popular because they take everything we love about traditional brownies and elevate it with that signature Nutella flavor. They’re perfect for any occasion – birthday parties, potlucks, bake sales, holiday gatherings, or just when you need a serious chocolate fix. The best part? They’re surprisingly simple to make with just a handful of ingredients and one bowl. No mixer required! Whether you’re baking for chocolate-hazelnut enthusiasts or introducing someone to the magic of Nutella brownies, this recipe delivers bakery-quality results that will have everyone begging for the recipe. Get ready for fudgy, gooey, chocolatey perfection in every square!

History / Background

To understand Nutella brownies, we need to appreciate the fascinating history of both components – brownies and Nutella itself.

Brownies originated in the United States in the late 19th century. The first known published brownie recipe appeared in the 1896 Boston Cooking-School Cook Book by Fannie Farmer, though that version was more like a cookie. The fudgy chocolate brownie we know today emerged in the early 1900s. Legend has it that a chef at Chicago’s Palmer House Hotel created brownies for the 1893 World’s Columbian Exposition, making them one of America’s most iconic desserts.

Nutella, on the other hand, has Italian roots with a compelling backstory. During World War II, chocolate was scarce in Italy due to rationing. Pietro Ferrero, a pastry maker in Alba, Piedmont, created a sweet paste made from hazelnuts, sugar, and a little cocoa called “Gianduja” to stretch the limited chocolate supply. Hazelnuts were abundant in the Piedmont region, making them an economical ingredient.

In 1951, Pietro’s son Michele transformed the original Gianduja into a creamy, spreadable version called “Supercrema.” In 1964, it was renamed “Nutella” – combining “nut” with the Italian suffix “-ella” to make it sound appealing. The iconic jar design and name became globally recognized, and Nutella became a worldwide phenomenon, especially popular for breakfast spreads in Europe.

The fusion of American brownies with Italian Nutella represents the beautiful evolution of international home baking. As Nutella gained popularity in the United States from the 1980s onward, creative home bakers began experimenting with adding it to their favorite recipes. Nutella brownies emerged from this experimentation – someone’s brilliant idea to swirl, mix, or incorporate Nutella into brownie batter.

The result was magical. The hazelnut notes complemented chocolate perfectly, while Nutella’s unique texture added extra fudginess. What started as home baker experimentation has become a modern classic found in bakeries, cafes, and home kitchens worldwide. These brownies represent culinary creativity at its best – taking two beloved treats and combining them into something even more spectacular.

Why You’ll Love This Recipe

These Nutella brownies are the perfect marriage of fudgy chocolate brownies and creamy Nutella, creating an intensely decadent dessert that’s surprisingly easy to make at home.

Here’s why this recipe is a winner:

• Incredibly fudgy texture – Dense, moist, and perfectly gooey without being undercooked
• Intense chocolate-hazelnut flavor – Double chocolate with that signature Nutella taste
• Simple one-bowl recipe – No mixer needed, just a bowl and spoon for easy cleanup
• Only 6 main ingredients – Minimal pantry staples create maximum deliciousness
• Ready in under an hour – From start to finish, including baking time
• Perfect for Nutella lovers – If you love Nutella, you’ll be obsessed with these
• Crowd-pleasing dessert – Kids and adults alike can’t resist these brownies
• Great for gifting – Package them up for the perfect homemade gift
• Bakery-quality results – Taste like they came from an upscale chocolate shop
• Customizable – Easily add mix-ins or toppings to make them your own
• No special skills required – Perfect for beginner bakers

Ingredient Notes

Let’s talk about what makes these Nutella brownies so incredibly delicious. Using quality ingredients makes all the difference.

Nutella: This is the star ingredient! You’ll need about 1 to 1.5 cups of Nutella. Use the real Ferrero Nutella brand for authentic flavor, though other chocolate hazelnut spreads work too. Make sure it’s at room temperature for easier mixing. The Nutella provides both flavor and moisture while acting as a fat source.

Eggs: You’ll need 2-3 large eggs depending on how fudgy you want your brownies. Eggs provide structure and help bind everything together. Room temperature eggs mix more easily into the Nutella. For extra fudgy brownies, use 2 eggs; for slightly more structured (but still fudgy) brownies, use 3 eggs.

All-Purpose Flour: About 1/2 cup of flour is all you need. The small amount of flour keeps these brownies ultra-fudgy. Don’t add more flour thinking it will improve texture – it will actually make them cakey instead of fudgy. For gluten-free brownies, use a 1:1 gluten-free flour blend.

Cocoa Powder: Unsweetened cocoa powder (about 1/3 cup) intensifies the chocolate flavor beyond what Nutella alone provides. Use Dutch-process cocoa for a deeper, smoother chocolate taste, or natural cocoa powder for brighter chocolate notes. Don’t skip this – it makes the brownies truly chocolatey.

Sugar: Granulated sugar (about 1/2 cup) adds sweetness and helps create that shiny, crackly top. While Nutella is sweet, additional sugar is needed for proper brownie texture and flavor balance.

Butter: Melted butter (about 1/4 cup) adds richness and helps achieve that fudgy texture. It also contributes to the glossy top. Use unsalted butter so you can control salt levels.

Vanilla Extract: Just 1 teaspoon enhances all the chocolate and hazelnut flavors. Use pure vanilla extract for best results.

Salt: A pinch of salt (1/4 teaspoon) balances the sweetness and makes the chocolate flavor more complex. Don’t skip it!

Optional Add-Ins: Chocolate chips, chopped hazelnuts, sea salt flakes for topping, or a Nutella swirl on top.

Equipment Needed

You need minimal equipment to make these fudgy Nutella brownies:

• 8×8 inch baking pan – For perfectly thick brownies (9×9 works too but makes slightly thinner brownies)
• Large mixing bowl – For combining all ingredients
• Whisk or wooden spoon – For mixing (no electric mixer needed!)
• Measuring cups and spoons – For accurate measurements
• Rubber spatula – For scraping the bowl and spreading batter
• Parchment paper or foil – For lining the pan for easy removal
• Toothpick or cake tester – For checking doneness
• Wire cooling rack – For cooling the pan
• Sharp knife – For cutting clean brownie squares

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Tips & Variations

Flavor Variations:

• Double Nutella: Swirl extra Nutella on top before baking for marbled effect
• Nutella Cheesecake Brownies: Layer cream cheese mixture between brownie batter
• Salted Caramel Nutella: Drizzle salted caramel sauce over baked brownies
• Peanut Butter Swirl: Swirl peanut butter on top for chocolate-hazelnut-peanut combo
• Espresso Boost: Add 1 teaspoon instant espresso powder to intensify chocolate flavor

Mix-In Ideas:

• Chocolate Chips: Semi-sweet, milk, or white chocolate chips
• Chopped Hazelnuts: Adds crunch and authentic hazelnut flavor
• Nutella Chunks: Freeze dollops of Nutella and fold into batter for pockets of pure Nutella
• Mini Marshmallows: Add in last 5 minutes of baking for s’mores effect
• Oreo Pieces: Crushed Oreos add cookies and cream flavor

Topping Ideas:

• Dust with powdered sugar
• Drizzle with melted chocolate or Nutella
• Sprinkle with flaky sea salt
• Top with vanilla ice cream
• Spread Nutella frosting on cooled brownies
• Add whipped cream and fresh berries

Dietary Modifications:

• Gluten-Free: Use certified gluten-free flour blend 1:1 substitution
• Lower Sugar: Reduce sugar to 1/3 cup (but brownies will be less sweet)
• Egg-Free: Use 2 flax eggs (2 tablespoons ground flaxseed + 6 tablespoons water, let sit 5 minutes)

Pro Chef Tips

Don’t Overbake – Embrace the Underbake: The single most important rule for fudgy brownies is to slightly underbake them. When the toothpick comes out with moist crumbs (not wet batter, but definitely not clean), they’re perfect. The center should still jiggle slightly when you gently shake the pan. Brownies continue cooking from residual heat after you remove them, so what seems underdone will be perfect once cooled. Overbaked brownies are dry and cakey – the enemy of fudgy!

Cool Completely Before Cutting: This requires patience, but it’s crucial. Warm brownies are too soft and will fall apart when you try to cut them. The cooling process allows the structure to set properly. Let them cool in the pan for 30 minutes, then on a wire rack for at least another 30-60 minutes until completely room temperature. For the absolute cleanest cuts, some bakers even refrigerate them for an hour before cutting.

Use Parchment Paper with Overhang: Line your pan with parchment paper that extends over the sides like handles. This allows you to lift the entire brownie slab out of the pan before cutting, giving you much cleaner edges and easier cutting. Grease the parchment lightly or the brownies can stick.

Wipe Your Knife Between Cuts: For bakery-perfect squares, use a sharp knife and wipe it clean with a damp cloth after each cut. This prevents chocolate buildup on the blade that creates messy, jagged edges. Some bakers even warm the knife under hot water, wipe dry, then cut – the warm blade slices through more easily.

Room Temperature Ingredients Mix Better: Let your eggs and Nutella come to room temperature before mixing. Cold Nutella is stiff and harder to incorporate smoothly, while cold eggs don’t emulsify as well. If you forget, microwave the Nutella for 15-20 seconds and let eggs sit in warm water for 5 minutes.

Common Mistakes to Avoid

Overbaking: This is the number one mistake with brownies. Many people bake until a toothpick comes out clean like you would with cake, but that creates dry, cakey brownies. For fudgy texture, the toothpick should have moist crumbs when you remove it at 25-30 minutes. Trust the process – slightly underdone is perfect because they finish cooking from residual heat.

Overmixing the Batter: Once you add the flour and cocoa powder, mix only until just combined with no visible flour streaks. Vigorous mixing after adding flour develops gluten, which creates a cakey, tough texture instead of that tender, fudgy bite we’re after. Use gentle folding motions with a spatula rather than aggressive stirring.

Cutting While Still Warm: It’s tempting to dig in immediately, but cutting warm brownies results in a crumbly, messy disaster. The structure needs time to set as they cool. Warm brownies are too soft and will collapse or smear. Wait at least an hour for them to cool completely – the texture transforms and you’ll get clean, perfect squares.

Using Cold Nutella: Cold Nutella is thick and difficult to mix, leading to lumps in your batter. Always let Nutella come to room temperature, or warm it slightly in the microwave for 15-20 seconds before mixing. It should be soft and easily stirrable. This ensures smooth, even distribution throughout the batter.

Not Lining the Pan Properly: If you skip parchment paper or don’t grease well, brownies will stick stubbornly to the pan, ruining your beautiful creation when you try to remove them. Always line with parchment paper with overhang, or thoroughly grease and dust with cocoa powder. The parchment overhang creates handles for easy lifting.

Storage & Meal Prep

These Nutella brownies store beautifully and actually taste even better the next day as flavors meld.

Room Temperature Storage:
Store completely cooled brownies in an airtight container at room temperature for up to 4-5 days. Layer parchment or wax paper between stacked brownies to prevent sticking. Room temperature storage keeps them fudgy and soft. This is the best option for maintaining that perfect fudgy texture.

Refrigerator Storage:
You can refrigerate brownies in an airtight container for up to 1 week. Note that refrigeration makes them firmer and less fudgy – they’ll become more dense and fudge-like. Some people prefer this texture, but if you want them soft and fudgy, bring to room temperature before eating (about 30 minutes).

Reheating:
While brownies are delicious at room temperature, you can warm them slightly for a gooey treat. Microwave individual brownies for 10-15 seconds, or warm in a 300°F oven for 5 minutes. They’re incredible served warm with vanilla ice cream!

Preventing Drying:
To keep brownies moist, place a piece of bread in the storage container with them. The brownies will absorb moisture from the bread, staying soft for longer. Replace the bread slice every 2 days.

Make-Ahead & Freezer Notes

Make-Ahead for Parties:
These brownies are perfect for making ahead! Bake them 1-2 days before you need them and store at room temperature in an airtight container. Many people say they taste even better on day 2 as the flavors develop. You can also bake, cool, cut, and plate them several hours ahead of serving.

Freezing Baked Brownies:
Nutella brownies freeze beautifully for up to 3 months. Let brownies cool completely, then cut into squares. Wrap each brownie individually in plastic wrap, then place in a freezer-safe container or bag with parchment between layers. This prevents them from sticking together and allows you to grab individual portions as needed.

Freezing the Whole Pan:
Alternatively, freeze the entire uncut brownie slab. Wrap the completely cooled brownies (still in the pan or removed) tightly in plastic wrap, then aluminum foil. Freeze for up to 3 months. Thaw in the refrigerator overnight, then cut into squares.

Thawing:
For individual brownies, remove from freezer and let thaw at room temperature for 1-2 hours, or thaw overnight in the refrigerator. You can also microwave frozen brownies for 20-30 seconds for warm, gooey brownies. For a whole frozen slab, thaw overnight in the refrigerator, then bring to room temperature before cutting.

Freezing Unbaked Batter:
You can freeze the unbaked batter in the prepared pan, wrapped tightly, for up to 1 month. Bake directly from frozen, adding 5-10 extra minutes to baking time.

Serving Suggestions

Nutella brownies are decadent on their own, but these pairings make them even more special!

Classic Pairings:

• Vanilla Ice Cream: The ultimate combination – warm brownies with cold ice cream
• Whipped Cream: Light and airy contrast to rich, fudgy brownies
• Fresh Berries: Strawberries or raspberries add bright, tart contrast
• Hot Fudge Sauce: For chocolate lovers who can’t get enough
• Caramel Sauce: Drizzle for sweet, buttery richness

Beverage Pairings:

• Cold Milk: Classic and perfect for dunking
• Hot Coffee: Espresso or strong coffee complements chocolate
• Hot Chocolate: Double chocolate experience
• Red Wine: Port or a fruity red like Zinfandel
• Cold Brew: For coffee lovers
• Hazelnut Liqueur: Frangelico for adults

Fancy Presentations:

• Brownie Sundae: Top with ice cream, whipped cream, cherry, and sprinkles
• Brownie Trifle: Layer cubed brownies with whipped cream and berries
• Brownie à la Mode: Warm brownie with ice cream and chocolate sauce
• Brownie Shake: Blend brownies with ice cream for a milkshake
• Brownie Bites: Cut into small pieces and serve on a platter

Holiday Presentations:

• Dust with powdered sugar for a snowy effect (winter holidays)
• Top with colored sprinkles for celebrations
• Cut with cookie cutters into shapes
• Package individually for gifts

Coffee/Tea Time: These rich brownies pair beautifully with afternoon coffee or tea. Cut into smaller squares for a sweet afternoon treat.

FAQs Section

Q: Can I use a different chocolate hazelnut spread instead of Nutella?
A: Yes! Any chocolate hazelnut spread works – store brands, Nutiva, or Justin’s hazelnut butter. Just note that different brands have varying sweetness levels and consistency, which may slightly affect the final result. Nutella has a specific ratio of chocolate to hazelnut that creates the classic flavor, but alternatives work fine.

Q: Why are my brownies cakey instead of fudgy?
A: This usually happens from overbaking, using too much flour, or overmixing. Make sure to measure flour correctly (spoon and level, don’t pack), stop mixing as soon as flour is incorporated, and remove brownies from the oven when they still jiggle slightly in the center. Using 2 eggs instead of 3 also makes them fudgier.

Q: Can I make these without cocoa powder?
A: While cocoa powder intensifies the chocolate flavor significantly, you can make them without it if needed. Increase the Nutella slightly (to 1.5 cups) and add an extra 2-3 tablespoons of flour to compensate for the missing dry ingredient. They’ll be less intensely chocolatey but still delicious with prominent Nutella flavor.

Q: How do I know when brownies are done?
A: Look for these signs: edges pulling away slightly from the pan, top has a shiny crackly surface, and a toothpick inserted 2 inches from the edge comes out with moist crumbs (not wet batter, but not clean). The center should still jiggle slightly when gently shaken. Start checking at 25 minutes – it’s better to underbake than overbake.

Q: Can I double this recipe?
A: Absolutely! Double all ingredients and bake in a 9×13 inch pan. Baking time will increase to 30-35 minutes. Check for doneness starting at 30 minutes. The brownies will be slightly thinner than the 8×8 pan version, but just as delicious.

Q: My brownies are too oily – what happened?
A: This can happen if the Nutella separated during mixing, the butter was too hot when added, or if you overmixed. Make sure melted butter is warm but not hot, mix Nutella and eggs thoroughly first, and fold (don’t stir vigorously) when adding dry ingredients. Some natural separation of oils is normal in very fudgy brownies.

Q: Can I add Nutella swirl on top?
A: Yes! It looks beautiful. After pouring batter into the pan, drop spoonfuls of Nutella on top and use a knife to swirl it in decorative patterns. Be gentle so you don’t drag Nutella all the way to the bottom – you want visible swirls on top. This adds extra Nutella flavor and gorgeous presentation.

Conclusion

There you have it – everything you need to make the most incredible, fudgy, chocolate-hazelnut Nutella brownies that will blow away everyone who tries them! These brownies prove that you don’t need complicated techniques or a long ingredient list to create something absolutely spectacular. With just 6 simple ingredients and one bowl, you can have rich, bakery-quality brownies that taste like they took hours to make.

The beauty of this Nutella brownie recipe is its simplicity and reliability. Whether you’re an experienced baker or making your first batch of brownies, this recipe delivers perfect results every time. The combination of Nutella’s creamy chocolate-hazelnut goodness with intense cocoa powder creates flavor that’s out of this world. Once you try these, regular brownies might never be quite the same!

I’d love to hear how your Nutella brownies turn out! Drop a comment below and let me know if you added any fun mix-ins, what occasion you made them for, or how quickly they disappeared. Did you try the Nutella swirl on top? Serve them warm with ice cream? And if this recipe helped you create the fudgiest, most delicious brownies ever, please share it on Pinterest so other chocolate lovers can discover it too! Save it to your favorite dessert and baking recipe boards for whenever you need an impressive, crowd-pleasing treat. Now grab that jar of Nutella and get ready to make brownie magic happen! Happy baking!