Nutella Brownies

Completely outrageous Nutella brownies!! Rich, fudgy, chewy, dense, and perfect homemade brownies on sallysbakingaddiction.com

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.

Completely outrageous Nutella brownies!! Rich, fudgy, chewy, dense, and perfect homemade brownies on sallysbakingaddiction.com

Jar of Nutella for Nutella brownies on sallysbakingaddiction.com

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 brownies from Cookies & Cups cookbook on sallysbakingaddiction.com

(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.

Completely outrageous Nutella brownies!! Rich, fudgy, chewy, dense, and perfect homemade brownies on sallysbakingaddiction.com

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

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Nutella Brownies

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

Description

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


Ingredients

  • 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

Instructions

  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!

Notes

  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

EASY Nutella brownies are incredibly rich and fudgy! You haven't had a brownie like this!

199 Comments

  1. I love Shelley! Her stuff is dead simple; amazing! Cannot wait to try these. I love that they are one bowl. Perfection 🙂 Plus the sea salt addition!

  2. That cookbook is calling my name. It has my very favorite dessert of all time on the cover (I’ve never moved on from milk and cookies). 

    I love a one-bowl recipe, because as much as I love cooking and baking, I HATE cleanup. Usually the Boything volunteers to clean up, but then he forgets and I end up doing it. It’s not an ideal system.

  3. I made these brownies almost immediately after reading this post and they were AMAZING!!! So easy to whip up and so fudgy and chewy. I have plans to make them again for a friend who is a brownie conosour. This may be my new favorite brownie recipe, edging out Ina’s Outrageous Brownies because these are easier to make by far! Keep the delicious recipes coming Sally!!!

  4. Hi Sally,
    I don’t own an 8 or 9-inch baking pan. Do you think it would be fine to double the recipe and use a 13×9 inch baking pan, but only filling the 13×9 inch up maybe 1/2 – 3/4 the way up if there’s more batter than I need?
    Thanks!

  5. Thanks for the pin link…really helpful! I make your “Chewy Fudgy Homemade Brownies” for my friends almost every Monday night, so these will be awesome for a change.

  6. These brownies look lovely! I want to try it later today! I’m confused with all the measurements though. I follow the measurements by grams. Why is half cup of brown sugar 100g but 3/4 cups of flour is 94g? And 1 1/4 nutella 370g? Is it accurate if i follow by grams? 

    1. Different volume of ingredients weigh different amounts. 1 volume cup of Nutella is much heavier than 1 volume cup of flour. Does that make sense?

  7. I’m not sure which is more painful… waiting for banana bread to settle into it’s fine juices or waiting for brownies to settle into theirs. UGH. So painful.

  8. I made these last night for a work function today. All I am left with is an empty tray and a few crumbs. Very simple to male and the sea salt made a world of difference. Absolutely delicious and simple to make. It was however very tough to wait for them to cool and not dig one out to sample. Well worth the wait. Thanks!

  9. I swear you read my mind! I needed to bake something with tons of chocolate as a thank you present for a friend and this recipe is just perfect! *runs to buy nutella* 

  10. Made these last night, so simple to make, and so delicious! My family isn’t even really into brownies, but they loved these!

  11. I have made these twice since you published this recipe!!  They are delicious and so easy to make!  Everyone loves them 🙂

  12. Why why why do you torture me like this with these delicious recipes??? I made these yesterday and am in love! Best Nutella brownie recipe I’ve ever made!  I bought ice cream to eat with them too… I’ve got some work to do at the gym this week now… ZERO self control with these brownies!

  13. These are the best brownies I have ever eaten and will be my go-to dessert from now on! I used whole wheat flour, added the chocolate chips, accidentally slightly burnt them, which gave it an amazing caramelized touch, and added fleur de sel once they were out of the oven but still warm. Everyone who tried these said they were the best brownies ever-and then ate another one! Pairs nicely with a good Bordeaux!  

    1. Bake these as mini brownie bites you mean? That’s completely fine– same oven temperature and much shorter bake time. Maybe around 10-11 minutes or so, give or take.

  14. Hi Sally, I currently have your zucchini bread in the oven, but of course I had to see these and well I just have to make them! I am just wondering if you measured out how many grams of nutella the 1/4 cup is? 

  15. Hi Sally!  Wow this is an amazing recipe!!  It’s wondering if it can be doubled because one batch just isn’t enough! 

    1. It can easily be doubled, yes! I’m unsure of the bake time if you bake it all in a larger pan though.

  16. Delicious! I used an off-brand hazelnut spread that wasn’t nearly as thick as Nutella, but they turned out fine. I also replaced the butter with half coconut oil and half applesauce.

    I think these will be my new go-to! Thanks! 😀

  17. Hi Sally.  The brownies were devoured in less than half an hour.  My granddaughter now wants a nutella cake (so do I).  I saw in one of your replies that the recipe can be doubled.  I’m thinking about using two 8 in cake pans.  Do you think this I’ll wind-up with a cake?  Thank  you.

    1. It will be a brownie-like cake, so very very dense. But delicious as you can imagine! I think it will work just fine, though I would use 9-inch cake pans so the brownie layers are a little thinner and easier to layer. (If you plan to layer!)

  18. Monday’s pick-me-up, Tuesday’s treat… let’s just call these brownies this week’s ultimate savior, shall we? I cannot wait to try these!

  19. Hi Sally what awesome brownies!! Very ,very good , loved bite . I made them in a 8 by 8 pan and they were deliciously chocolate and nice and thick. I also loved the sea salt topping:)

  20. Hi there!

    Looks AMAZING and I want to try these with my students in class. I was wondering if I could use oil instead of butter? Just to make things more simple (and clean) !

    Thanks in advance!

  21. Hey! I want to make these brownies but I’m afraid that I only have have the amount of nutella required left. Can I therefore halve the recipe?

  22. Hi Sally, I just made these brownies and they are delicious. Rich and moist and gooey. But I’ve got a question. Mine sunk in the middle, and idk why. Maybe I shouldn’t have beaten the mix that much?? Or is it something else? 
    Also, another question. I bought an individual brownie tray and I don’t know how much time they need to bake! 

    Thank youuuu. I love your recipes. 🙂

    1. Sounds like they were underbaked. That’s usually the case when baked goods, especially brownies, sink. Easy fix for next time!

      I can’t be 100% certain about the individual brownie tray– is it a tray that holds 12 brownies, 1/4 cup batter each? I’d say maybe about 20 minutes.

  23. This looks awesome! About to try them, but was wondering is it sea salt or regular salt (1/2 teaspoon) that is mixed in the batter?

  24. Thanks for posting this on FB.  We just moved to Switzerland from the US and I have noticed you can only get a tiny jar of peanut butter (for a lot of money), but you can buy huge jars of Nutella.  I’ll save some of my brown sugar and vanilla that I brought over for them.  Those are the only other baking items I can’t seem to find here so far at all.

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