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4.54 from 15 votes

Nutella Brownies

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!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Brownies and bars
Cuisine: American
Servings: 16 Brownies
Calories: 348kcal
Author: Amy Nash


  • cup salted butter melted
  • cup brown sugar
  • ½ cup granulated sugar
  • 2 eggs room temperature
  • 2 teaspoons vanilla extract
  • ½ teaspoon salt
  • 1 ½ cups Nutella divided
  • cup all-purpose flour
  • 2 Tablespoons cocoa powder
  • 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 ½ 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.


Calories: 348kcal | Carbohydrates: 38g | Protein: 4g | Fat: 20g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 128mg | Potassium: 239mg | Fiber: 3g | Sugar: 29g | Vitamin A: 154IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 3mg