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Nutella brownies cut into squares

Can we handle this right now? Here goes nothing!

I’ve always made brownies 1 of 3 ways:

  1. with cocoa powder
  2. with pure chocolate
  3. with both

Any of the above supply the decadent chocolate flavor as tasted in recipes like my chewy brownies and mint chocolate chip cheesecake brownies. But there’s another big time chocolate player in town. It’s that wonderfully creamy, fabulously thick magic we all know as Nutella.

Nutella brownies cut into squares

Nutella container with a red spatula

Today’s Nutella brownies come from my dear friend Shelly. Shelly is the brains behind cookies & cups, a blog focusing on what we all know and love: eating dessert first. Her cookbook, The Cookies & Cups Cookbook, is just the same– and home to 125 exclusive recipes, each with a photo. Shelly’s style of baking and cooking is quick and fuss-free and the cookbook is filled with irresistible breakfast recipes, simple family favorite dinners, and over the top desserts like S’mores Fudge Bars and Toffee Banana Cream Pie. Somehow Shelly always knows what you’re in the mood for. And you’ll LOVE it.

Shelly was kind enough to let me share a recipe with you and the moment I flipped to page 108, I was sold. And, at that very same moment staring at those little chocolate hazelnut gems, I somehow had a chocolate craving the size of Texas.

Houston, we have no problem.

Nutella brownie batter in a baking pan

(Those are swirls of Nutella on top!!)

About these brownies: I was so intrigued that Shelly didn’t add any chocolate or cocoa powder to the brownie batter and that all of the chocolate flavor comes from Nutella. So each brownie has this incredibly concentrated and sweet chocolate hazelnut flavor. It’s all you taste! Always a fan of a little sweet and salty, I topped the brownies with sea salt. I have a feeling this brownie batter would make an unbelievable brownie pie, too. (Just swap out that brownie filling for this one!)

Another aspect I loved about the Nutella brownies is that they’re prepared in just 1 bowl, so clean up is a breeze.

Nutella brownies cut into squares

You haven’t had a brownie like this. Nutella brownies are yours for the taking!

Try my peanut butter cup crunch brownies and coconut cheesecake brownies for more fun spins on classic brownies!

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Nutella brownies cut into squares

Nutella Brownies

  • Author: Sally
  • Prep Time: 10 minutes
  • Cook Time: 36 minutes
  • Total Time: 3 hours, 45 minutes (includes cooling)
  • Yield: 12 brownies 1x
  • Category: Brownies
  • Method: Baking
  • Cuisine: American


Completely outrageous Nutella brownies!! They’re rich, fudgy, chewy, dense, and perfect!


  • 1/3 cup (5 Tablespoons; 72g) unsalted butter, softened to room temperature
  • 1/2 cup (100g) packed light brown sugar
  • 2 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 and 1/4 cups (370g) Nutella, divided
  • 1/2 teaspoon salt
  • 3/4 cup (94g) all-purpose flour (spoon & leveled)
  • optional: 3/4 cup (135g) semi-sweet chocolate chips and sea salt


  1. Preheat oven to 350°F (177°C). Line the bottom and sides of an 8-inch or 9-inch square baking pan with aluminum foil or parchment, leaving an overhang on all sides to easily lift the brownies out of the pan when cool. (If using a 9-inch pan, the bake time will be a few minutes less.) Set aside.
  2. With a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed in a large bowl until smooth and creamy, about 1 minute. Add the brown sugar and beat on high speed for 1-2 minutes until creamed. Scrape down the sides and up the bottom of the bowl as needed. With the mixer running on low speed, add the eggs and vanilla extract. Beat on medium-high speed until combined, then beat in 1 cup Nutella and salt. Mix until smooth and fluffy. Scrape down the sides and up the bottom of the bowl as needed. With the mixer running on low speed, add the flour, mixing just until combined. Do not overmix. If using chocolate chips, gently fold them in.
  3. Pour the batter into prepared baking pan. Drop teaspoonfuls of the remaining 1/4 cup Nutella on top. Using a knife, swirl the Nutella into the batter. Top with a sprinkle of sea salt.
  4. Bake the brownies for 32-36 minutes. Keep your eye on them and test with a toothpick to determine doneness. If the toothpick comes out with only a couple moist crumbs, the brownies are done. The brownies may take a few minutes longer; all ovens vary. Mine took 36 minutes.
  5. Allow the brownies to cool completely in the pan set on a wire rack. Once cool, lift the foil out of the pan using the overhang on the sides and cut into squares. You can top each with more sea salt if desired. Store in an airtight container at room temperature or in the refrigerator for 3-4 days. They won’t last that long!


  1. Freezing Instructions: For longer storage, freeze the brownies for up to 2-3 months. Thaw overnight in the refrigerator then bring to room temperature before serving.
  2. Recipe from The Cookies & Cups Cookbook with permission from author & publisher.

Keywords: nutella brownies

Reader Questions and Reviews

  1. hi! THESE BROWNIES ARE AMAZING. If I would like to bake half the amount, and I split the amount of all the other ingredients, what would the baking time be?

    1. Hi Keira, we’re unsure of the bake time for a half batch. Keep your eye on them and test with a toothpick to determine doneness. If the toothpick comes out with only a couple moist crumbs, the brownies are done.

  2. Love this recipe and have made it three times in the past 2 weeks. I do add some chopped walnuts.

  3. Hello. Was wondering if I could add some peanut butter cups chopped into the mixture. How many grams should I add?

    1. I’m sure that would be great! I don’t have peanut butter cups on hand to measure the best quantity for this batter, but I’m sure 15-20 chopped miniature peanut butter cups would be fine.

      1. Can this recipe be doubled for a 13×9 baking pan? If so. Do I increase the baking time? Thank you. So excited to make it

      2. Hi LuAnn! Yes, you can double this recipe for a 9×13 inch pan. We are unsure of the exact bake time.

      3. I made this it is the best I like to bake. I’m also making these for thanksgiving

  4. Hi
    I would love to try this.
    Please can you let me know if I can subsitute semi sweet chocolate chips to dark chocolate chips.

    Thank u

      1. Hi, I love this recipe but how can i adapt it for a 10 x 10 baking tin?
        thanks x

    1. Can this recipe be doubled for a 13×9 baking pan? If so, what would be the baking time? BTW. These brownies look amazingly delicious

  5. I am in love with this recipe, it has a chewy texture that kinda stick on ur teeth which i loveee agghh thanks for the recipe

    1. Hi Linda, You sure can! Dark brown has a little more molasses in it, so it’s darker and richer in flavor. The two can be used interchangeably in most recipes.

  6. Hello, I’m planning on making these. What are the nutritional information please?

    1. Hi Ruby, We don’t usually include nutrition information as it can vary between different brands of the same ingredients, and many recipes have ingredient substitutions or optional ingredients. However, there are many great online calculators where you can plug in your exact ingredients like this one:

  7. Hi, is the oven temp 177 degree for a conventional oven, if so what would my temp be for fan oven

  8. I brought brownies in for a celebration at work, one dish was a Betty Crocker mix (I wasn’t brave enough to try caramel on my own), the other was this Nutella recipe. Everyone loved the Nutella one best! Thank you for providing.

  9. Absolutely delicious! The Nutella is the star in these brownies. They are decadent!The brownie texture is perfect and the salt added on top of the brownies is perfect! These brownies are a hit with my family!

    1. Hi Avni! We fear the brownies would turn out greasy with coconut oil but let us know if you give it a try! You would need to start with solid coconut oil to cream with the sugar.

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