These Nutella Brownies deliver everything you crave in a bar: a shiny, crackly top; dense, fudgy centers; and deep chocolate-hazelnut flavor in every bite. They mix up in one bowl, bake in under half an hour, and slice like a dream—perfect for parties, bake sales, or late-night cravings.
Why You’ll Love Them
- Ultra-fudgy texture: Chewy edges, molten-soft centers.
- Shiny crinkle top: Classic brownie look without fuss.
- Big Nutella energy: Hazelnut-chocolate flavor amplified with cocoa.
- One-bowl easy: Minimal cleanup, maximum payoff.
Ingredients
For the Brownies
- ½ cup (115 g) unsalted butter, melted and slightly cooled
- 1¼ cups (380 g) Nutella (room temp for easy mixing)
- ¾ cup (150 g) granulated sugar
- 2 large eggs + 1 large egg yolk, room temp
- 1 tsp pure vanilla extract
- ½ cup (65 g) all-purpose flour
- ¼ cup (25 g) unsweetened cocoa powder (Dutch-process or natural)
- ¼ tsp fine sea salt
Optional Mix-Ins & Toppers
- ½ cup (70 g) toasted hazelnuts, chopped
- ½ cup (90 g) chocolate chips or chunks
- 2–3 tbsp Nutella (warm slightly) for swirl
Equipment
- 8-inch (20 cm) square metal pan
- Parchment paper sling
- Whisk + spatula, kitchen scale (recommended)
Time & Yield
- Prep: 15 minutes
- Bake: 22–28 minutes
- Cool: 1 hour (for clean slices)
- Yield: 16 squares
Instructions
- Prep the Pan
Preheat oven to 350°F (175°C). Line an 8-inch metal pan with parchment, leaving overhang. - Whisk the Base
In a large bowl, whisk melted butter, Nutella, and sugar until glossy and fully combined, 30–45 seconds. - Add Eggs for Crinkle Top
Whisk in eggs, yolk, and vanilla for a full minute until the batter lightens slightly and looks satiny. - Fold in Dry Ingredients
Sift in flour, cocoa, and salt. Fold gently with a spatula just until no dry streaks remain. Stir in hazelnuts/chips if using. Overmixing = cakier brownies. Stop as soon as it’s combined. - Pan & Swirl (Optional)
Spread batter into pan. Warm 2–3 tbsp Nutella 10–15 seconds; dollop on top and swirl with a knife. - Bake
Bake 22–28 minutes, until the edges are set and a toothpick inserted 2 inches from the edge comes out with moist crumbs (center may wobble slightly—good for fudgy). - Cool & Slice
Cool in pan on a rack at least 1 hour. Lift out with the sling; slice with a warm, clean knife.
Nutrition (Per Square, 1 of 16)
Approx. 240–260 kcal, 13 g fat, 30 g carbs, 3 g protein, 120 mg sodium (varies by brand and mix-ins).
Pro Tips for Bakery-Perfect Brownies
- Metal pan > glass/ceramic: Cleaner edges and consistent doneness.
- Room-temp ingredients: Helps achieve that classic crinkle top.
- Don’t overbake: Pull when the center is just set; carryover heat finishes them.
- Sharper squares: Chill 20 minutes after cooling, then slice.
Variations & Twists
- Salted Hazelnut Crunch: Sprinkle with flaky sea salt right out of the oven.
- Espresso Boost: Add 1 tsp instant espresso with dry ingredients for deeper chocolate notes.
- Double-Dark: Swap ¼ cup (70 g) Nutella for 70% melted chocolate and add 1 tbsp butter.
- Gluten-Free: Use a 1:1 GF flour blend; add 1 tbsp cornstarch for extra chew.
- Swirl Friends: Marble with peanut butter, tahini, or raspberry jam (2–3 tbsp).
Serving Ideas
- Warm squares with vanilla ice cream and a drizzle of warm Nutella.
- Top with fresh raspberries and shaved chocolate.
- Cut mini bites for a dessert board alongside strawberries and biscotti.
Make-Ahead, Storage & Freezing
- Room temp: Airtight up to 3 days.
- Fridge: Up to 5 days (chewier, denser bite).
- Freeze: Wrap bars individually; freeze up to 2 months. Thaw at room temp; rewarm 10–15 seconds if desired.
Why These Brownies Win
A one-bowl batter, reliable crinkle top, and unapologetically fudgy center—Nutella Brownies are the fastest route to a crowd-pleasing chocolate fix. Bake, slice, and watch them vanish.