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!

clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon
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. Michelle @ Modern Acupuncture Marketing says:

    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. Gosh Sally these brownies look so delicious and I am scared to make them because I know what will happen to my diet and my jeans, if I make them!! 😛 

  4. 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!!!

    1. What a compliment!! I’ll tell Shelly, the cookbook author where the recipe’s from!

  5. 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?

    1. Yep you can absolutely make a larger batch that way. I’m unsure of the exact bake time.

  6. Sophie David says:

    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.

  7. 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?

  8. 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.

  9. 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!

  10. 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* 

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

  12. Katie Manheimer says:

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

  13. 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!

  14. 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!  

  15. Thanks Sally! These were a huge hit and so easy to make.  Love your website and IG 😀

  16. What if I wanted to bake in a mini muffin tin?  Any idea how id change the baking time.?  Would I needed to?

    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.

  17. 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? 

    1. It’s about 75g for 1/4 cup. 🙂 Enjoy both goodies!

  18. Kayle (The Cooking Actress) says:

    AHHH these brownies are gorgeous and look so moist and decadent-nutella does it again! <3

  19. 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.

  20. 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! 😀

    1. I’m happy the nutella brownies were still fantastic despite your changes. Thanks for sharing!

  21. 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!)

      1. Thank you.  I’ll definitely use the 9-inch cake pans.  Have a nice day.

  22. 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!

  23. I was wondering how you freeze these for best results?  Thank you

  24. lauren hayes says:

    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:)

  25. Judit Zameza says:

    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!

  26. 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?

  27. 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.

  28. Wonderful! Enjoyed these very much!

  29. 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?

    1. i believe it is regular salt! c:

  30. 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.

1 2 3 4 7

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Sally's signature

Recipes You’ll Love



Join the community on the 1st of every month as we tackle a new challenge recipe. Review Sally's Baking Challenge FAQ page if you have any questions.

View More

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

Sally's Cookbooks

About Sally

Welcome to my Kitchen!

I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally