Best Nutella Brownies- from Scratch!
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Chocolate hazelnut spread is the secret ingredient in these decadent Nutella brownies! Even Nutella haters are falling in LOVE with this easy Nutella brownie recipe. So simple to make and incredibly delicious!
When I was first introduced to chocolate hazelnut spread (Nutella), I thought the only way to eat it was sandwiched between two slices of bread. Yuck.
I was not a fan. My kid, however, was. So I continued to purchase jars and allowed him to treat himself occasionally. I also slowly dipped my toes into the world of Nutella baking/cooking and started to find that it is SO GOOD when used the right way. Our go-to Nutella recipe has to be this easy hot chocolate. It is THE most requested during the holidays and has even haters loving the chocolate goodness.
My love has only grown since discovering that cocoa. We have slowly incorporated it into more and more desserts. Our new fave? Fudgy Nutella Brownies.
What is Nutella?
For those of you that aren’t sure what Nutella is… Let me break it down for you. Nutella is a chocolate hazelnut spread that is slightly sweetened. It is most commonly seen in crepes or donuts. But it is oh-so good in so many recipes!
What You Need:
The ingredient list for these brownies is short, and typically all found within your refrigerator or pantry. That means you could have these brownies ready for the oven in just a few minutes. No need to run to the store!
- Butter
- Bittersweet chocolate
- Nutella
- Granulated sugar
- Eggs
- Espresso powder
- Vanilla
- All-purpose flour
- Salt
Espresso powder is optional, but I highly recommend you give it a try. You will have no coffee taste at all whatsoever. What the espresso powder does is enhance and deepen the chocolate flavor. It is my all-time favorite baking “hack.” I include one or two teaspoons in all of my chocolate goodies.
Step by Step Instructions:
1. Preheat the oven to 350 degrees. Line a 9 inch pan with parchment or mist with baking spray. Set aside.e
2. Combine the butter and bittersweet chocolate together in a small saucepan. Heat on low, stirring consistently, until the butter and chocolate are melted together. Remove from the heat and allow to cool slightly.
3. Add the chocolate butter mixture to the bowl of an electric mixer. Whisk in the chocolate hazelnut spread and sugar.
4. Mix in the eggs, one at a time, until fully incorporated followed by the vanilla extract.
5. Fold in the flour, salt, and espresso powder until combined.
6. Pour the batter into your prepared pan. Bake 30-40 minutes, or until a toothpick comes out clean.
Tips to make perfect brownies:
These brownies are just insane. You have a fudge center but a slight crispy exterior. I will be completely honest, they do not last more than a day in our home. My son’s friends always rave over these when I serve them as an after school treat!
- Start with room temperature ingredients. When your ingredients are at room temperature it helps them incorporate easily together.
- Mix by hand. I use an electric mixer, but have years of baking experience. Using a whisk and mixing by hand will almost always give you perfect brownies every single time!
- Fold the flour in just until it is incorporated, not a minute more.
- Check your brownies about 5 to 10 minutes before the end baking time. Ovens can vary. If yours runs warm the brownies will finish baking sooner.
Related Recipes:
Like this recipe? You will love my:
- Ultimate Fudge Brownies
- The BEST Brownies
- Nutella Mug Cake
- Butter Bars
- Guinness Brownies
- Copycat Cosmic Brownies
Best Nutella Brownies
Ingredients
- 1/2 cup butter (softened)
- 4 oz bittersweet chocolate
- 1 cup chocolate hazelnut spread (like Nutella)
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 3/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon espresso powder (optional*)
Instructions
- 1. Preheat the oven to 350 degrees. Line a 9 inch pan with parchment or mist with baking spray. Set aside.e
- 2. Combine the butter and bittersweet chocolate together in a small saucepan. Heat on low, stirring consistently, until the butter and chocolate are melted together. Remove from the heat and allow to cool slightly.
- 3. Add the chocolate butter mixture to the bowl of an electric mixer. Whisk in the chocolate hazelnut spread and sugar.
- 4. Mix in the eggs, one at a time, until fully incorporated followed by the vanilla extract.
- 5. Fold in the flour, salt, and espresso powder until combined.
- 6. Pour the batter into your prepared pan. Bake 30-40 minutes, or until a toothpick comes out clean.
Notes
Equipment
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
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