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Nutella Brownies are thick, rich, & gooey! These brownies are thick and fudgy, with nutella baked into the batter. A ripple of gooey nutella runs through the center, and the brownie batter itself is full of nutella.
Why you’ll love these fudgy Nutella Brownies:
Not only are these brownies layered with a ripple of molten nutella, the batter is also full of the chocolate hazelnut goodness, giving you double the nutella flavor! These brownies are chewy & a little fudgy (though not AS fudgy as my Brown Butter Brownies), and come together quickly in one bowl.
Ingredient Overview:
As always, the full recipe with measurements & directions can be found in the recipe card at the bottom of this post. Use the table of contents (back at the top, below the first image, to navigate).
- Nutella – Feel free to use the name brand or any off brand chocolate hazelnut spread.
- Butter – I always use salted buter because in my experience, it lends the best flavor, but feel free to use unsalted butter if that’s what you prefer.
- All-Purpose Flour – Spoon your flour into the measuring cup, then level it with a flat utensil for best results, or use a scale. Scooping the measuring cup directly into your flour will lead to too much flour, and a potentially dry bake.
Recipe Substitutions & Variations:
- Dairy-free – Use your favorite, trusted brand of dairy-free butter and a dairy-free chocolate hazelnut spread to make this recipe dairy-free.
How to Make Nutella Brownies:
Step 1: Freeze Nutella. To make the thick layer of nutella in the center of the brownies, we need to freeze it! Spread nutella in a parchment-lined pan in an even layer, and pop into the freezer while you make the batter.
Step 2: Start the Batter. Melt butter in a large glass measuring cup, then whisk in the cocoa, salt, espresso powder, vanilla, and vegetable oil.
Step 3: Finish the Batter. In a medium or large mixing bowl, whisk together the eggs and sugar for about 1 minute, until most of the sugar granules feel dissolved. Whisk in the chocolate mixture, then the nutella. Fold in the flour last.
Step 4: Assemble. Spread half the batter in your prepared pan, then add the frozen nutella slab, then cover with the remaining batter.
Step 5: Bake. Bake as directed in the recipe card below. Do not over bake!
Serving + Storing:
Let the brownies cool for about 1 hour and 30 minutes on a cooling rack before lifting them out of the pan with the parchment overhang. Slice and enjoy! Store leftovers in an airtight container for 3-4 days at room temperature. I highlyy recommend reheating leftover brownies in the microwave for 10-20 seconds to get them warm & gooey again.
Expert Baking Tips:
- Oven Thermometer – An oven thermometer will tell you if your oven is actually running at the temperature you set it to. Your oven may not be accurate. Accurate oven temperature is crucial for most bakes, so I leave an oven thermometer in at all times to keep an eye on my oven’s calibration.
- Kitchen Scale – A food scale is the best way to make sure your flour is at the proper weight, since amounts will vary SO widely based on how you measure it, as well as the measuring cup you use, as they are not standardized.
FAQs:
I think you could double it and bake in a 9×13 pan, although I have not tried it myself so there could be unforseen issues with such a large amount of batter. You can halve the recipe and bake in a 6-inch round cake pan.
If you baked in a glass pan, this is more likely to happen. Glass is a poor conductor of heat and a ceramic pan is the better choice, while a metal pan is the best choice for an even bake.
Yes! Bake brownies and let them cool to room temperature. Freeze slices in an airtight container or individually wrapped in parchment paper or foil, then sealed in freezer bags. Freeze for 3-6 weeks, and thaw at room temperature for 1-2 hours.
More Brownie Recipes to Love:
- Best-Ever 5 Ingredient Brownies
- Biscoff Stuffed Brownies
- Buckeye Brownies
- Layered Mint Chocolate Brownies
- Decadent Turtle Brownies
- Fudgy Red Velvet Oreo Brownies
Did you make this recipe? Leave a comment & star rating!
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Nutella Stuffed Brownies
Ingredients
For the Nutella Layer
- 1 and 1/3 cups nutella, 400 grams
For the Nutella Brownies
- 3/4 cup salted butter, melted, 169 grams
- 2/3 cup cocoa powder, 62 grams
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/8 tsp espresso powder, optional, enhances the chocolate flavor
- 1/4 cup vegetable oil, 54 mL (Yes, you can also use all butter if desired – use 1 cup butter or 226 grams, and omit the oil.)
- 3 large eggs, at room temperature
- 1 large egg yolk, at room temperature
- 1 and 3/4 cups + 2 tbsp granulated sugar, See note down below if this direction is confusing. 400 grams
- 3/4 cup nutella, 225 grams
- 3/4 cup all-purpose flour, spooned & leveled or weighed out , 98 grams
Instructions
- Freeze Nutella Layer: Grease a 9×9 metal pan with nonstick spray and line with a piece of parchment paper large enough to cover the bottom and sides. Spread the 1 and 1/3 cups of nutella into the pan in an even layer. Pop this into the freezer until frozen solid (bout 30-60 minutes). Preheat your oven to 350℉.1 and 1/3 cups nutella
- Make the Brownie Batter: Melt the butter in a large measuring cup, then whisk in the cocoa powder, vanilla, salt, and espresso powder. Whisk in the vegetable oil, and then set this aside. In a large bowl, add the eggs and granulated sugar. Whisk for about 1 minute to 1 minute and 30 seconds, until the sugar feels almost completely dissolved when you rub the mixture between clean fingers (you'll still feel some granules but it should be mostly dissolved). Then, whisk the chocolate/butter mixture into the bowl of eggs and sugar, until just combined. Add the nutella and whisk in until just combined. Fold in the flour last. Did you preheat your oven to 350℉ yet?3/4 cup salted butter, melted, 2/3 cup cocoa powder, 1 tsp vanilla extract , 1/4 tsp salt, 1/8 tsp espresso powder, 1/4 cup vegetable oil, 3 large eggs, at room temperature , 1 large egg yolk, at room temperature , 1 and 3/4 cups + 2 tbsp granulated sugar, 3/4 cup nutella, 3/4 cup all-purpose flour, spooned & leveled or weighed out
- Assemble Brownies: Remove the frozen nutella slab from your pan, but pop the now frozen slab back into the freezer until ready to use. Line the pan with a new piece of parchment paper, leaving some overhang to lift the brownies out later. Pour half the brownie batter (about 580 grams) into the pan and spread into an even layer. Now, peel the parchment from the frozen nutella slab and lay it on the brownie batter in the pan. Cover evenly with the remaining batter.
- Bake: Bake for 45 to 50 minutes. An instant read thermometer inserted into the center and pushed down towards the bottom (but don't let it touch the bottom!) should read between 220 and 225 ℉. A toothpick inserted into the center should pull out some batter that's between gooey batter and baked crumbs. A toothpick inserted into the edge will pull out a small amount of moist crumbs. The center will only have a very slight wobble. Let brownies cool in the pan on a wire rack for about 1 hour and 30 minutes before lifting them out to slice.
- Serve & Store: Slice with a sharp knife, and serve! These are incredible while they're still warm. (Pro tip – warm them back up in the microwave for 10-20 seconds at anytime for warm gooey brownies!) Store cooled leftovers in an airtight container at room temperature for 3-4 days.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These were my favorite out of the three bars I made. I loved the layer of Nutella in the middle, I had so many of my family members come up and ask me how I did it. I felt like a genius. These brownies were so delicious that I’m thinking of adding them into my list of desserts I bring to all family events. Plus they travel so well. I made them at home the day before travelling 4 hours up north.
So glad to hear you enjoyed this recipe, Naomi! Thanks so much for the rave review!
These look amazing! Have you frozen these? I’m curious how the Nutella center would hold up after being defrosted. Thank you.
Hi Liz! I haven’t tried freezing these but I think the nutella center would hold up just fine. Be sure to let them cool completely after baking, then I would double wrap the whole slab of brownie in plastic wrap and then add a foil layer and place in a zip loc bag with the air squeezed out. Freeze for 1-2 months, then thaw in the fridge overnight or at room temperature for a few hours. Let me know how it works for you!