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. I don’t usually leave comments but this recipe called for it – it’s totally amazing.  Made it for a joint birthday/housewarming shindig on the weekend, made it again yesterday to take on holiday with the in laws.  It’s downright amazing and so simple to bake.  The richness of the Nutella broken by the sea salt is just heaven.  They disappear so quickly!

  2. Can you make them with the brownies that come in a box

  3. Love your recipes! Wanted try this one ASAP

  4. Hi,

    I want to try this recipe, but I’d like to double the recipe. What pan size would you recommend for that?


    1. I’d use a 9×13 pan.

  5. Kim and Chloe says:

    My daughter and I made these using one 13oz jar of nutella and the brownies came great. Ours baked for 35 minutes. Next time I might bake it a little less. The brownies were soft and moist but I was hoping for a more gooey center. Great recipe! Thanks!

  6. HUGE hit at the workplace!!! Can’t thank you enough Sally…..Mmmmmmmuah!!!

  7. Hi Sally! I can’t wait to make these! Are the brownies more cake-like or dense? If they are cake-like, what adjustments can I make for the brownies turn out dense?

    1. They are very dense!

  8. hi can i substitute butter for olive oil in this recipe?? and how much olive oil would you recommend?

  9. These are the best brownies ever! I made them for my Nutella-loving brother and ended up eating half the batch myself! The brownies look so good and taste so delicious that it’s hard to believe they’re homemade! Thanks a ton for the wonderful recipe.

  10. This is quite literally the best recipe ever, thank you!

  11. Muneera Akhtar says:

    I made these and got mind blown. They were absolutely irresistable! Thank you so much for such a fantastic recipe. It is truly a keeper.

  12. Hii …i was wondering if i can bake them in cupcake moulds and use icing on them?? 

    1. That would be fine!

  13. YUM, found this recipe about 2 weeks ago as I had a jar of nutella no one was eating ….New family favorite and has resulted in bulk buying of Nutella and many batches of brownies!
    My husband and son can’t wait for them to cool so enjoy them still slightly warm topped with good quality vanilla ice cream.
    Thank you for sharing the recipe!

  14. My husband decided after trying nutella for the first time that it was to sweet, but wants me to use it somehow. Well he loves brownies and the recipe sounds awesome. I’m wondering if I can use salted sweet cream butter as that is all I have.  

    1. I think he’ll love these! You can use salted sweet cream butter in these.

      1. Should I omit the 1/2 tsp. salt or not, and thanks for replying so fast.

      2. Up to you. I would maybe reduce to 1/4 teaspoon.

  15. I just made these with the Reese peanut butter and chocolate spread instead of Nutella, and they were amazing!

  16. Hi Sally, I am wondering if I can use dark brown sugar instead? what is the difference?

    1. 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.

  17. Katherine Olivo says:

    I was wondering, I can use your recipe and pictures for a demonstration speech? of course I will mention the webpage and all the credit that is you. Just wanted to ask first before I get excited!

  18. Hi Sally I made these brownies tonight and they are currently still in the oven after an hour. They aren’t cooked all the way and are completely raw under the top. Help plz I don’t know how to fix them and it’s my dad’s birthday so I really want them to turn out ok.

    1. Hi Phina! Is your oven temperature accurate? And did you use the right pan? Try bringing the oven rack up 1 slot. Just thinking of why these brownies wouldn’t cook through after 1 entire hour!

  19. Thx Sally they worked out in the end and we were able to eat them. I made this recipe before and it turned out totally fine I don’t know what happened this time. In the end the middle was cooked and the Bottom and top were chewy. Everything was accurate but it might of been that I put a couple of layers of tinfoil in the bottom.

  20. Hi Sally, this is a great recipe! However, when I tried making them with the proportions you used, but it came out quite cakey and not dense and fudgy

  21. Hi Sally! I tried this and they were yummy. However, had some concerns and was wondering if you know what happened – mine didnt turn out dense but more gooey (too soft actually). Thanks.

  22. Thank you so much for this recipe. I made three pans of these for a bake sale and have to say these turned out fabulous! I ate almost half a pan myself! The most delicious brownies I’ve ever had. I added mini chocolate chips which were good. So many ideas I want to try with this recipe. Chocolate chunks, peanut butter and nutella, cream cheese swirl, walnuts…YUM!!!

  23. Bonsoir super merci pour le partage !!! et en plus les ingrédients en grammes c’est top !!! Je test dès demain

  24. Hi! wanted to make this for tonight, I see that the total duration to make this is 3 hours and 45 mins! I wonder why it takes so long(?)

    1. ohhhhhh cooling takes 3 hours!!! silly me hehehe

  25. hi, i was wondering if you ever thought of substituting the nutella with the lotus,biscoff spread? same ingredients just using lotus instead

  26. Thank you for adding measurements in grams! You saved me so many calculations…

  27. Hi! Made this recipe and it turned out fabulous! 
    But I wanted to make another batch less sweeter than this one. Should I add cocoa or cut down the sugar? 
     Not changing the Nutella amount coz I love the flavor!

  28. I’ve made these several times now. I substitute with gluten free oat flour as my husband has celiac. They are fantastic. My whole family loves them. Thank you for your naturally gluten free dessert recipes, apple crisp and almond butter cookies. They are some of our favorite recipes.

  29. Just tried making these, but found I was short about 100 grams of nutella, (much to my dismay) so I substituted peanut butter. Still SO good! Half the pan is gone already. I think this’ll be a new go-to, especially since it’s such an easy recipe!!

  30. Made these last night and they were perfect! The Nutella really comes through and provides great texture without being too rich. Thanks for sharing!

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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