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. Delicious! I made it for xmas dinner. My guests loved it(duh). 
    Baking time was way off for me though. At 35 min, when I shook the pan lightly, it would giggle like a molten batter. So at the end, one hr turned out to be perfect with fudgt center!! Thanks!

  2. Hi, 

    If using a 9 x 13 baking tray. Do you have to double up on all the ingredients? Thank you! 

    1. I have the same question!

    2. I would, yes. Unsure of the bake time.

    3. Did you try it ! What is the baking time was??

      1. 46 minutes worked on my 9×13 dark pan. Turned out amazing.

  3. Wonderful recipe, whole family loves them and theyre a big hit with my friends! Thank you!!

  4. greentopiaries says:

    Oh my word, I made these today and they were so very wonderful! Only had milk chocolate chips on hand and used them. I think they are the best brownies I’ve ever had. Just delicious!

  5. Can you use salted butter instead ? 

    1. I’d say it’s a fine substitute, just don’t add the additional 1/2 tsp salt

  6. Dear Sally..ive been making this since the first time you posted the recipe..and suddenly…recently I couldn’t get the swirls looks fine before the oven but it came out ugly…no flaky flakes (?? i hope u understand lol) do you think my oven temp is the culprit? or perhaps the nutella itself got watery? should i bet the egg for a long time?

    thanks a million!

  7. Is it 1/3 count butter (as recipe states) or 2/3 cup ( as your Pinterest board states)?

    1. Always go by the actual recipe on my pages. Pinterest just pulls from code and can be inaccurate.

  8. Hi Sally – this was by far the best brownie recipe I’ve made. Took me closer to an hour though to bake. Should I be using self raising flour for the bake time to be around 35 minutes ? Thanks 

  9. Hi , today i made these brownies but instead of vanilla extract I used caramel extract and the hole family loved them also a friends lol girl loved them she wouldn’t stop eating it I recommend the caramel extract!

  10. Is there any way I could hand mix these if I don’t have a mixer? 

    1. With some elbow grease, absolutely!

  11. Hi Sally,

    I made these for my Nutella-loving husband for Father’s Day, and they were a huge hit. I doubled the recipe and baked in a 9×13 pan. They took ~40 min in the oven, but I think I could have underbaked them a bit for a gooier texture.

  12. I made these brownies and i just added 1/2 tsp of baking powder and it turns out great . Your brownies is absolutely yummy. Everyone loves it. Thank you

  13. Hi Sally,

    Instead of using butter can I use coconut oil?

    1. I don’t recommend it– butter is best in this brownie recipe.

  14. AMAZINGGGGGG thanks

  15. No leavening agents in this recipe??

    1. Hi Liz! Brownies typically don’t use any to maintain a super dense texture.

  16. Hello Sally! My family *loves loves loves* the nutella brownies. I have lost count of how frequently I have made this until now. Thank you! And wish you and your baby health and happiness! 🙂 Love all your Instagram posts <3

  17. Instead of brown sugar can I use normal white sugar ????? 

  18. Rebecca Wieting says:

    How much does this serve?

  19. Sevie-Anne Domingo says:

    Hello! I don’t have nutella right now ;( but I do have a bottle of Cookie Butter, do you think I can substitute the Cookie Butter for Nutella and maybe make a nice batch of Cookie Butter Brownies? I am not sure how well the Cookie Butter bakes ;(

  20. Hey! I have tried them so many time, i m obsessed with them! I m baking at a friends house today, her oven isn’t working properly, it works at 200c only! What if i bake at 200c?, how much time shall i give then?

  21. Mahrukh Bandorawalla says:

    I’ve made these twice now…and love them. Could I substitute part of the Nutella in the recipe by melted chocolate…i often run out of the stuff due to seriously addicted child…lol!!

  22. If I don’t have large eggs, how many regular sized eggs do I use?

  23. I would recommend peppermint extract Instead of vanilla but add more x

  24. Clare Coupe Scott says:

    Delicious! Mother’s Day dessert I made for myself. I made exactly as noted, included the chocolate chips and used coarse kosher salt. These were really easy to make and the results fantastic. In fact, my husband has declared them his favorite brownie ever. I have made a lot of brownies in my day, so that is a big statement! I will say mine probably took closer to 45-48 minutes. We ate them warm. YUM! Thanks for another keeper, Sally!

  25. I was craving brownies last night but didn’t have any chocolate (other than chocolate chips and cocoa powder) on hand, and was not going to go to the grocery in a downpour just for that, so I was thrilled to find this recipe – because the one thing I did have was Nutella. They turned out great! Loved that it was a one-bowl recipe for my late night baking and I was impressed by how much they tasted like traditional brownies, i.e. not overly “Nutella-ish” or hazelnutty. The flavor came through, but it wasn’t overpowering. Someone who doesn’t love Nutella would love these brownies. I call that a win! Thanks for sharing!

  26. Fast baking, smells amazing, cant wait to try these brownies!

  27. Seriously the best brownies I have ever made and I have been making brownies for a long time. I have a lot of really good brownie recipes. I may throw them all away. I love the texture and I love the height… no sunken thin brownie here. The crowd went wild… people were having 2-3 brownies each! I doubled the recipe and baked in a 9×13 pan, which was perfect.

    1. This commend made my day! I might quote you next time I share this recipe 🙂

      1. Feel free to quote… it is all true! If only I could figure out how many Wieght Watchers points…l I could make them a regular part of my diet!

  28. Kristy Howard says:

    And the quest for the perfect brownie is finally over! Thanks Sally!

  29. Hi Sally,

    I’ve tried this recipe many times but everytime the edges rise higher and I always have to trim it off. What’s the reason for this?

    Thank you 🙂

  30. Hi, in England we don’t have all purpose flour – either plain or self raising? Does this need a raising agent? Thanks

    1. Use plain flour. 🙂

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