These fudgy Nutella Brownies are filled with Nutella and topped with a creamy Nutella frosting. If you’re a fan of chocolate and hazelnut, you will love this decadent dessert!
Imagine this: Your favorite rich and fudgy brownies with the addition of Nutella (inside and on top)! Are you jumping up and down? Are you wondering why we have never done this before? Me too! Don’t let another minute pass without these fabulous Nutella Brownies.
How To Make Nutella Brownies:
I used my go-to brownie recipe as the base for these brownies. I made a few tweaks, including the addition of Nutella, hazelnuts and a two-ingredient frosting. Here’s how to make them:
- In a large bowl, whisk sugar, eggs, Nutella, oil, and vanilla.
- In a separate bowl combine flour, cocoa powder and salt.
- Combine the wet and dry ingredients, then stir in chocolate chips and chopped hazelnuts.
- Bake the brownies until set, but still moist and fudgy.
- Immediately upon removal from the oven, dollop Nutella and sprinkle chocolate chips over the top of the warm brownies. After a couple of minutes you’ll be able to easily spread the melted chocolate and Nutella.
Tips for making the BEST Nutella Brownies:
- Do not over-bake. Brownies are best when slightly underbaked. To tell if they’re done: insert a toothpick into the center. If it comes out with fudgy crumbs (no raw batter), you can remove the pan from the oven.
- The addition of chocolate chips in the batter is what makes these brownies fudgy. When the brownies are warm the chips make the brownies gooey and delicious.
- Milk chocolate pairs best with Nutella. I have made these brownies with semisweet and milk chocolate chips. Both ways are delicious, but I find that the milk chocolate allows the Nutella flavor to come through stronger.
- The Nutella flavor in the brownies themselves is quite subtle. The Nutella frosting helps to create a stronger chocolate-hazelnut flavor, so don’t skip it.
- Use toasted hazelnuts. Toasting nuts adds flavor and crunch. To toast hazelnuts: place them in a skillet over medium-low heat, cook, stirring frequently, until fragrant and toasted. Cool before adding to the batter. Note: I have found toasted hazelnuts at Trader Joes (if you use those you can skip this step).
Hopefully I’ve convinced you to drop what you’re doing and make these brownies ASAP. They are decadent, fudgy, nutty, and absolutely delicious!
More NUTELLA RECIPES:
- 1 cup granulated sugar
- ½ cup Nutella chocolate-hazelnut spread, room temperature
- ½ cup vegetable or canola oil
- 3 large eggs, preferably at room temperature
- 2 teaspoons pure vanilla extract
- ½ cup unsweetened cocoa powder
- 1 cup all purpose flour
- ¼ teaspoon salt
- ½ cup chocolate chips*
- ½ cup chopped toasted hazelnuts
- 3 tablespoons chocolate chips*
- ½ cup (approximately) Nutella chocolate-hazelnut spread
- Preheat oven to 350°F. Line a 9x9 square baking pan with foil or parchment paper. Grease or spray it and set aside.
- In a large bowl, whisk sugar, Nutella, oil, eggs, and vanilla until well combined.
- In a separate bowl, combine cocoa powder, flour and salt. Add the dry ingredients to the Nutella mixture and stir with a rubber spatula until combined. Add ½ cup chocolate chips and hazelnuts, stirring until combined (the batter will be fairly thick).
- Pour the batter into the prepared pan and spread into in even layer. Bake for 25-30 minutes, until a toothpick inserted into the center comes out without raw batter on it (fudgy crumbs are ok), don't overbake.
- Place the pan on a wire rack. Immediately sprinkle 2 tablespoons of chocolate chips over the top of the warm brownies, and dollop spoonfuls of Nutella over the top as well. Allow to sit for several minutes, as the warm brownies soften the chocolate chips and Nutella. Use an offset spatula to spread the topping into a smooth and creamy layer. Allow to cool.
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.