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These rich, deeply chocolatey Nutella Brownies are a home run dessert for anybody who loves the indulgent chocolate hazelnut spread. Not only is the brownie batter made with Nutella, but then more is dropped on top and swirled in for pockets of concentrated Nutella goodness!
I do a series where I’m exploring some of America’s favorite foods, one state at a time, and right now I’m visiting Illinois! Be sure not to miss any of my American Eats recipes to see what recipes I cover from YOUR state!
I’m guessing you are thinking: what do Nutella brownies have to do with the state of Illinois?
Well according to many sources, brownies first appeared at the Chicago World’s Fair in 1893 (more interesting info on the history of brownies can be found here)! Interestingly, Chicago was also the birthplace of Twinkies and Cracker Jack popcorn!
I’ve already shared a number of brownies recipes on this site, including Easy Caramel Pecan Brownies, Thick, Fudgy, Chewy, Ultimate Brownies, Irresistible Mississippi Mud Brownies, Fudgy Frosted Chocolate Mint Brownies and Ultimate Butterfinger Brownies. So I decided to add another flavor to our pantheon of brownie recipes!
The Nutella part doesn’t have anything to do with Illinois other than we love it in all the things, so here we are! Even if you aren’t a diehard Nutella fan, I’m pretty sure this recipe could make you a believer.
How to Make Nutella Brownies
- Prep the oven and pan. Preheat your oven to 350 degrees F and line an 8″x8″ square pan with a parchment paper sling.
- Whisk ingredients together. In a large bowl, whisk the melted butter, brown sugar, and granulated sugar until everything is combined. Add in the eggs, vanilla, and salt, whisking again until combined.
- Add Nutella. Whisk in 1 cup of the Nutella, reserving a little extra for swirling on top of the brownies. It’s pretty thick stuff, but it whisks in well with just a little work.
- Stir in remaining ingredients. Sprinkle the flour, cocoa powder, chocolate chips, and hazelnuts, if using, over the batter, then stir with a spoon just until combined.
- Pour, Dollop, and Swirl. Pour the brownie batter into the prepared pan, spreading it evenly into the corners. Drop teaspoonfuls of the remaining 1/2 cup of Nutella over the top of the batter. Use a knife to swirl the Nutella into the batter, then sprinkle with flaky salt, if desired.
- Bake, Cool, and Eat. Bake for 30-35 minutes, until a toothpick can come out clean with only a few crumbs when used to test the brownies. Let the brownies cool completely before slicing into squares.
Can You Freeze Nutella Brownies?
Yes! These brownies freeze really well, but I highly recommend cutting your brownies into the portion sizes that you want before freezing so that they are easier to grab and go with however many you want. You can freeze them flat on a baking sheet, individually wrap in plastic wrap and then keep in a Ziploc bag.
Can I Use White Chocolate Chips?
Absolutely. White chocolate chip Nutella brownies sound like an incredible combination! Hazelnut and white chocolate go great together, but feel free to use any chocolate chip variety that you think you’d enjoy.
What to Serve With Nutella Brownies
These brownies are great as a snack on their own, but serving a slice of brownies warm with a scoop of vanilla ice cream on top would make an amazing dessert. Another great idea is serving it with a drizzle of caramel sauce or alongside some whipped cream and fresh strawberries!
More Chocolate Filled Recipes Like These Nutella Brownies:
- Moist Chocolate Cupcakes
- Chocolate Walnut Fudge
- Rocky Road Cookies
- Easy Fudge Recipe
- Pecan Chocolate Chip Cookies
- Chocolate Salted Caramel Whoopie Pies
- Chocolate Dipped Almond Biscotti
- Double Chocolate Crinkle Cookies
- Giant Cookie
- Raspberry Chocolate Chunk Cookies
- 1/3 cup salted butter, melted
- 1/3 cup brown sugar
- 1/2 cup granulated sugar
- 2 eggs, room temperature
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 1 1/2 cups Nutella, divided
- 2/3 cup all-purpose flour
- 2 tablespoons cocoa powder
- 2/3 cup semisweet chocolate chips
- 1 cup chopped hazelnuts (optional)
- Flaky sea salt for sprinkling (optional)
- Preheat oven to 350 degrees F. Line an 8"x8" square pan with a parchment paper sling.
- In a large bowl, whisk the butter, brown sugar, and granulated sugar until combined. Add the eggs, vanilla, and salt, whisking again until combined.
- Whisk in 1 cup of the nutella until combined.
- Sprinkle the flour, cocoa powder, chocolate chips, and hazelnuts, if using, over the batter, then stir just until combined.
- Pour the brownie batter into the prepared pan, spreading it evenly into the corners. Drop teaspoonfuls of the remaining 1/2 cup of nutella over the top of the batter. Use a knife to swirl the Nutella into the batter, then sprinkle with flaky salt, if desired.
- Bake for 30-35 minutes, just until a toothpick comes out clean with only a few crumbs when used to test the brownies.
- Let the brownies cool completely before slicing into squares.
Recipe adapted from Sally's Baking Addiction.
Amount Per Serving: Calories: 301 Total Fat: 18g Saturated Fat: 10g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 33mg Sodium: 152mg Carbohydrates: 34g Net Carbohydrates: 0g Fiber: 3g Sugar: 26g Sugar Alcohols: 0g Protein: 4g