Nutella Brownies

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 fudgy brownies and mint chocolate chip cheesecake brownies. But there’s another big time chocolate player in town that I’ve ignored all this years. It’s that wonderfully creamy, fabulously thick magic we all know as Nutella. The stuff you spread onto each bite of a banana (do you do that too?) and then tell yourself you’ll just have one small spoonful straight up when the banana’s gone. Yeah right, more like 4?? Make that 5. And there goes 10 billion calories. It’s all very worth it.

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 (omg!). 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 action, I topped the brownies with sea salt. (Totally channeling my caramel stuffed Nutella cookies here!)

Another aspect I loved about the Nutella brownies is that they’re prepared in just 1 bowl. It’s practically zero mess, so clean up is a breeze. Waiting for the brownies to bake and cool? That’s another story. You’ll need a mixer to cream the butter and brown sugar together. Oh! And that’s another thing! She uses brown sugar, not white, to help sweeten the brownies. A gal after my own brown sugar lovin’ heart.

Simply put, these Nutella brownies are remarkable.

Nutella brownies cut into squares

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

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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
  • 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

The Cookies & Cups Cookbook will be available on April 12th. You can pre-order here: Amazon | Barnes & Noble | Books-A-Million | Indie BoundSimon & Schuster/Amazon Kindle | Nook by B&N | iBooks | Google play

What are your current favorite cookbooks?? I’m also loving Skinny Mom’s Skinny Suppers. 125 healthier meals, all very simple and massively delicious. Or at least the 2 I’ve tried! (spicy cashew pork stir-fry and easy veggie lo mein)

The Cookies & Cups Cookbook by Shelly Jaronsky


  1. That looks lovely!

  2. heather (delicious not gorgeous) says:

    oooh, that is interesting that she only uses nutella and not cocoa or chocolate! it also seems like these would turn out a more cake-like brownie because she has you cream the butter and sugar instead of melting it. will have to try them!

  3. Andrea @ Cooking with a Wallflower says:

    I am soo loving this recipe! I mean, what could be better than nutella and brownies together? I can’t believe that there’s no other chocolate in these brownies other than the Nutella! So decadent! I’ll have to check out The Cookies and Cups cookbook when it comes out!

  4. Love your recipes ,Sally.They are simply brilliant,am definitely going to try this soon.

  5. Vivian | stayaliveandcooking says:

    You are way too kind, helping us through Monday like that! I’m quite sad, yesterday was sunny and 21 degrees (in April, in the Netherlands WOAAH) and now it’s raining and cold. So yes, the weekend went by way too fast! However, brownies will always help. Thanks for sharing!

  6. Omg, how can so much fudgy goodness even exist? Is this REAL LIFE??!! I’ve got to try these, and fast!

  7. Lol 10 billion calories 😀

  8. So pretty, Sally! Thanks for sharing 🙂 I’m with you about Monday…I can barely stand today ;), but at least the weather here is supposed to be great this week. I hope you have a wonderful day!

  9. Another cookbook to buy! Oh no! But oh yes. I’m very excited about this one.
    And who knew that Nutella could provide enough chocolate for a brownie? I’m loving that hack! Talk about a one-stop shop!

  10. Marina @ A Dancer's Live-It says:

    Nutella is LOVE. Thanks for sharing this Sally! <3

  11. Erin @ Miss Scrambled Egg says:

    Wow. These look crazy delicious. What a perfect cure for the case of the Mondays!

  12. Oh man, the chewiness!!! These look awesome! Actually, so does that whole book. Definitely need to get it!

  13. demeter | beaming baker says:

    Omg… Nutella Brownies? A Happy Monday, indeed, Sally! 🙂 Did I tell you, we spent the entire weekend baking PB chocolate chip cookies? Testing for a new post. It was loads of fun and went by way too quickly.
    In any case, I can’t believe all of the chocolate flavor is hinged on the nutella. What an interesting idea. Super cool that you’re sharing Shelly’s recipe. I love that your copy of her cookbook is already a bit worn out. Haha.
    Have a great week Sally. P.S. I’m soooo happy that you made the glitter eggs! Their sparkly awesomeness made me smile. 🙂

    1. I knew you’d appreciate the glitter egg pics.

      1. demeter | beaming baker says:

        I really did. 🙂

  14. Lucia @ The Foodwright says:

    Ohhh YUM!! I definitely need to buy Shelly’s cookbook, it looks amazing & like a must-have in my cookbook collection. I love the pretty swirls of Nutella on top of these brownies — I’ve gotta say, my swirls never look half that good, haha! 

  15. Irina @Zesty Delights says:

    I don’t want to sound cheesy but you actually read my mind.  While driving to work today I had one of those random thoughts about making conjuring up something with the hazelnut flavor.  I am unbelievably curious to see how they will taste – brownies with not even an ounce of cocoa powder or chocolate but at the same time intensely chocolaty?  I am definitely a game on his one.

    1. If you like nuts in your desserts, Irina, I think toasted hazelnuts inside these brownies would be incredible. Even more hazelnut flavor that way!

      1. Irina @Zesty Delights says:

        Perfect suggestion, thank you Sally

  16. OMG I was just thinking a few days ago that I wanted to look up a Nutella brownie recipe to try, you must have read my mind!  Can’t WAIT to make these!!

  17. Besides yours, my favourite cookbooks are “The Skinnytaste Cookbook” (such an amazing one! I use it at least once a week) and William Sononma’s “Breakfast Comforts” (10/10 would recommend for both great sweet and savoury recipes). I love the front cover of the new Cookie and Cups cookbook tho. Is that whole jar of cookies for me? As much as I love searching recipes up online, there really is something special about holding a gorgeous cookbook in your hands 🙂 

    1. I have breakfast comforts. I LOVE it. Skinnytaste’s has been on my shopping list. I agree that there is nothing like a cookbook- a wonderful addition to any cook’s or baker’s kitchen. I read them like novels! And they’re thoughtful gifts too.

  18. This sounds amazing!! Can’t wait to try this recipe & buy the cookbook! 

  19. YUM!!! I absolutely love Nutella. I usually put a (kinda big) spoonful in my smoothie with a banana and sometimes strawberries, but maybe I’ll try it this way. 

  20. Mary | the old fashioned girl says:

    Okay, two things. These brownies look incredible! And Sally, your photography has been absolutely incredible lately! I wanted so badly to eat these right when I saw them. ✨

  21. My two favorite bloggers collide! This looks delish!

  22. Oh. My. Goodness. These look like pure heaven! I have a sweet spot for Nutella (who doesn’t?!) and I can not wait to try out this recipe!! Thanks for sharing!

    XO – Sarah

  23. I have all of the ingredients to make Nutella Brownies. You’re killing me, Sally!! 🙂

  24. Oh my goodness, these look incredible! Thank you for sharing <3

    Emma xo //

  25. Shelby @ Go Eat and Repeat says:

    I love that little sprinkle of sea salt on the top! My neighbor does that with her chocolate chip cookies and it makes them positively addicting!

  26. I’m a chocoholic and always looking for chocolatier ways to choclify my brownies. Thanks for sharing this Nutella Brownie recipe. It will be made and probably consumed tonight!

  27. It looks to me like the nutella is wasted on top of the brownies? It’s all dried and cracked and chipping off in the photos. I think I’ll put all the nutella in the middle of the brownies. More ooie gooey goodness!

    1. Those shiny delicate chocolate flakes are from the sugar crystals dissolving in the eggs then rising to the top as the brownies bake. It’s actually not the Nutella causing it– but you can certainly just skip that extra 1/4 cup of Nutella on top if you’d like!

      1. Oh, wow! You are so knowledgeable Sally! No way am I going to skip that 1/4c of Nutella! I’ll try them as printed first & if not pleased, I’ll put all of Nutella in center! Thanks so much for the explanation!

  28. Amy @ Thoroughly Nourished Life says:

    Nearly a full jar of Nutella in these brownies? Oh yes please! These are calling my chocolate-hazelnut loving heart and I need to answer that call. I love that they get their taste purely from Nutella too. Better than me just sticking my spoon in and sadly scraping the bottom of the jar far too soon. This way the fiance might actually get some Nutella 😉 Can’t wait to make these Sally! And I need to check out the cookbook too!

  29. Jessica Gavin says:

    These look so decadent and irresistible! I love the simple ingredients but they looks so fancy, definitely have to make these and check out that new cookbook!

  30. Debra Needles says:

    Those look amazing.  I have a confession to make.  I cook from scratch.  I can my own salsa and pie filling.  I make freezer jam.  I use boxed brownie mix.  Please don’t judge me.  I will work on that.

    1. I fully support a little shortcut every now and then. I just used bottled teriyaki sauce instead of making my own. Which is actually SO simple to make at home!

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