These outrageously delicious brownies are rich, fudgy and full of chocolate. Nutella is added to the batter AND layered in the middle. These Nutella brownies are perfect for chocolate lovers, and the best part? They’re so easy to make!
Brownies were the start of my baking journey. The first recipe I ever made by myself was brownies – a disaster in my toaster oven – and since then I have made dozens of brownies to create the best brownie recipe. I’ve published several brownie recipes already like my Snickers brownies and creamy peanut butter swirl brownies. I love the versatility of brownies and how you can easily add other ingredients to make them even better.
It’s not a secret that I’m a fan of Nutella (I even have my own homemade Nutella recipe on the blog). I’ve stuffed it inside banana muffins, swirled it into banana Nutella cake, turned it into creamy frosting for Nutella cupcakes, published a one-bowl chocolate Nutella cake recipe, and even made a batch of Nutella fudge. I love the creamy, chocolatey flavor of the spread and the richness it adds to baked goods.
This Nutella brownies recipe is made with my classic fudgy brownies but is boosted in flavor with Nutella in the batter AND layered in the middle. For any chocolate and Nutella fans like me, this Nutella brownie recipe will become your new favorite, as well.
How to make Nutella brownies
- Freeze a thick layer of Nutella first – this is going to be the amazing layer in the middle of your brownies. Spread Nutella onto an 8×8-inch pan lined with parchment paper and place it in the freezer for 1 hour or until firm. If using the same pan for baking the brownies, you will need to transfer the frozen Nutella onto a plate and put it back in the freezer while preparing your batter. Otherwise, keep the Nutella in the freezer until the final step before baking.
- Melt chocolate, butter, and Nutella together. I like doing this in the microwave in 30 second increments, mixing between each increment. You can also use a double boiler to melt these ingredients together if you prefer.
- Add in the sugar, eggs, flour and salt. Fold together until just mixed together. You don’t want to overmix your batter because this will result in tough, dense brownies and not the rich and moist ones that you want.
- Layer the batter in the pan. Pour half of the batter into the pan, smoothing the top so that it is flat. Add the solid Nutella layer followed by the rest of the brownie batter.
- Bake. Bake the brownies at 350°F/180° for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs (Note: It won’t come out clean since these fudgy brownies are extra gooey from the added Nutella in the middle).
- Chill. Refrigerate for at least 4 hours before serving.
Tips for making Nutella brownies
- Don’t over mix the brownie batter. This can make your brownies tough and dense instead of chewy and fudgy.
- Use good quality chocolate in the brownie batter. The better quality the chocolate, the better your brownies will taste.
- Don’t over bake the brownies. It can be difficult to tell when the brownies are finished baking because of the Nutella layer in the middle, but you’ll know they are ready when a toothpick inserted comes out with a few moist crumbs and not brownie batter.
More of my favorite brownie recipes
- Caramel Brownies: Gooey brownies made better with ribbons of salted caramel.
- Strawberry Brownies: Made with fresh, juicy strawberries and chocolate ganache.
- White Chocolate Chip Brownies: The perfect balance of white and dark chocolate.
- Chocolate Coconut Brownies: Ooey, gooey, rich and amazing.
These rich and fudgy Nutella brownies are made with Nutella in the batter as well as layered in the middle. Each bite has a thick, creamy layer of Nutella for an amazingly decadent treat!
- 1 cup plus 2 tablespoons (350g) Nutella
- 200g /7 oz. dark/bittersweet chocolate, coarsely chopped
- 3/4 cup plus 2 tablespoons (200g) unsalted butter, cut into pieces
- 1/2 cup (150g) Nutella
- 3/4 cup plus 2 tablespoons (175g) granulated sugar
- 3 large eggs
- 3/4 cup (105g) all-purpose flour
- 1/2 teaspoons salt
Spread 1 cup (350g) Nutella onto an 8×8-inch pan lined with parchment paper. Freeze for 1 hour or until firm. Remove frozen Nutella with the paper onto a plate, and put back into the freezer (you only need to do this if you want to use the same pan for the brownies. If you have another pan, you can use it instead).
Preheat oven to 350°F/180°. Line the 8×8-inch pan with parchment paper or aluminum foil, leaving enough overhang on the sides for lifting the brownies out after baking.
In a large heat-proof bowl, place chocolate, butter, and nutella and melt in the microwave in 20-30 second-intervals, stirring in between each interval, until melted (or, set it over a saucepan of simmering water, stirring occasionally). Add sugar and whisk until combined. Add eggs, one at a time, and whisk vigorously for a few times until well combined. Add flour and salt and fold, using a rubber spatula, just until mixed.
Pour half of the batter into the prepared pan and smooth the top. Remove frozen nutella from the paper and place on top. Top with the rest of the brownie batter.
Bake for 25-30 minutes. A toothpick insterted into the center of the brownie should come out with moist crumbs, but this will be a bit tricky to tell because of the liquid Nutella in the middle. If your baked goods are usually baked quickly then bake for 25 minutes, otherwise bake for 30 or even 35 minutes.
Refrigerate for at least 4 hours until set, then slice into 16 squares.
Because the brownies are fudgy, it’s better to keep them in the refrigerator, in an airtight container, for up to 3 days. They can also be frozen for up to 2 months. Thaw them overnight in the fridge.