If you’ve ever eaten Nutella straight from the jar (no shame, we’ve all done it), then you already know what you’re in for here. These Nutella Brownies are thick, fudgy, and unapologetically chocolate-hazelnut obsessed. The smell when they bake? Unreal. It’s like Ferrero Rocher turned into molten fudge and decided to ruin all other brownies for you.
The first time I made these, I told myself I’d “just taste the corner.” Spoiler: I ate half the pan before they even cooled. They’ve got that shiny, crackly top that shatters just enough to reveal a dense, gooey center that practically melts on your tongue. Oh, and that little hint of toasted hazelnut in the background? It’s the quiet confidence of a dessert that knows it’s irresistible.
If brownies had a “dangerously addictive” category, these would be the poster child.
🎯 QUICK FACTS TABLE
| Prep Time: | 10 minutes |
| Cook Time: | 25–30 minutes |
| Total Time: | 40 minutes |
| Servings: | 9–12 brownies |
| Difficulty: | Easy, dangerously easy |
📝 INGREDIENTS (For that glossy, fudgy madness)
- 1 cup (280g) Nutella – The star. Don’t skimp.
- ½ cup (115g) unsalted butter – Melted, slightly browned if you want a nutty edge.
- ¾ cup (150g) granulated sugar – For that shiny crust.
- ¼ cup (50g) brown sugar – Moisture + depth.
- 2 large eggs + 1 egg yolk – That yolk makes them extra dense and fudgy.
- 1 tsp vanilla extract – The little thing that rounds out all the flavors.
- ¾ cup (95g) all-purpose flour – Just enough to hold it together.
- ¼ cup (25g) cocoa powder – Deepens the chocolate hit.
- ¼ tsp salt – Because chocolate always needs contrast.
- (Optional but divine) ½ cup chopped toasted hazelnuts – For crunch and aroma.
👩🍳 HOW TO COOK!
1. Prep the Scene:
Preheat your oven to 350°F (175°C) and line an 8×8-inch pan with parchment paper. Leave a little overhang so you can lift the brownies out later (trust me, it matters when you’re impatient).
2. Melt the Magic:
In a saucepan, melt the butter until just golden and nutty-smelling (don’t walk away—it goes from perfect to burnt fast). Stir in the Nutella until smooth, glossy, and dangerously spoonable.
3. Whisk Like You Mean It:
In a big bowl, whisk together sugar, brown sugar, eggs, and yolk until pale and slightly thickened. This step gives you that crackly, glassy top—don’t skip it.
4. Combine the Dream Team:
Pour the warm Nutella-butter mixture into the sugar-egg mix, whisking until it becomes this thick, shiny, chocolate lava. Add vanilla and stir again.
5. The Dry Stuff:
Sift in flour, cocoa powder, and salt. Fold gently until just combined. No overmixing—you’ll kill the fudginess.
6. Optional Crunch Move:
Fold in chopped hazelnuts if you like a little texture (I do, every time).
7. Bake & Resist:
Pour into the pan and smooth the top. Bake for 25–30 minutes, until the edges are set but the center still looks slightly underbaked. That’s your signal. Don’t fight it.
8. Cool & Conquer:
Let them cool completely before slicing (I know it’s cruel). The center needs to set. Then cut, bite, and question every life decision that didn’t involve making these sooner.
📊 NUTRITION & TIPS
Pro-Tips Section: Little Tweaks, Big Results:
- [Substitution/Time Saver]: You can microwave the butter and Nutella together in short bursts—just stir often.
- [Essential Technique Tip]: Whisking the sugar and eggs properly is the secret weapon for that shiny, flaky top.
- [Flavor Boost]: Sprinkle a pinch of flaky salt on top before baking—it makes the Nutella flavor explode.
❓ READERS ASKED, WE ANSWERED
Q: Can I use another chocolate spread instead of Nutella?
A: Sure, but the texture and sweetness might shift. Nutella’s combo of sugar, cocoa, and hazelnut is what makes these magical.
Q: Why do my brownies always turn out cakey?
A: You’re probably overbaking. Pull them out when the center still looks a little gooey—they firm up as they cool.
Q: Can I double the recipe?
A: Oh absolutely. Use a 9×13 pan and bake for about 35 minutes. Just prepare your willpower accordingly.