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. Can I use white sugar instead of light brown sugar?

    1. Stephanie Rosa says:

      I found this recipe when looking for a dessert to celebrate my son’s first month of life during the quarantine and let me tell you IT IS DELICIOUS now it will be my go-to brownie recipe !! Thank you for sharing this.

  2. THIS RECIPE IS TO DIE FOR. It has become my go-to brownie recipe as i have made it over a 100 times. Its easy its fool proof and a crowd pleaser!! Thank you Sally!

  3. The first time I made them they were delicious but very “gooey”. Grandchildren devoured them & wanted more. Second time I accidentally used 1 cup of flour instead of 3/4 cup. ( 3 1/3 cup measures instead of 3 1/4 cup measures!!). Came out just as delicious but not so “gooey”. Grandchildren still loved & devoured them. Best brownies ever!!

    1. Sounds like a happy accident! I’m glad you all enjoyed them!

      1. I also sprinkled mini m&ms on top as kids like them more than sea salt. Still awsome brownies!!

      2. Dear Sally
        When you say bake @177C does that mean heating would be for upper and lower for 35mins..??

  4. Can I use Dark Chocolate compound instead of the semi-sweet chocolate chips?

  5. These were good but I wouldn’t say they were “to die for”. I actually found them a bit dry. My mum liked them though.

    1. I also found them dry…. wondering if I made a mistake along the way

  6. Amazing recipe, as always! Loved the addition of sea salt, really helps balance out the sweet well. These were easy to make and delicious!

  7. I’m so glad you enjoyed it! Can’t wait to hear what you make next!

  8. What temperature do you bake them at?

      1. WOW!! My college age daughter came home and had a craving for brownies. I didn’t have any cocoa powder, so I hit the internet and found this recipe. I actually don’t care for Nutella at all and these are INCREDIBLE. Swirling the dollops of Nutella on top before baking is the crown jewel. Gooey, thick, and wonderful! Thank you!

  9. This is an odd question but is there any chance I can swap out the Nutella with chocolate? I’m trying to find an egg-free brownie recipe and this would fit the bill except we can’t do nuts either.

    If anyone has tried please share.


  10. Made this right before the weekend, and they were AMAZING. Now making another batch to bring into the office as a treat to help with the monday scaries. So absolutely delicious, thank you for sharing!

    1. Nutella Brownie Monday’s should definitely be a thing!!!

  11. Hi Sally, I made these yesterday and they were INCREDIBLE!!! Fudgy, chewy, dense even the next day! My family and friends loved them! 🙂
    I’m not a huge fan of cakey brownies so this recipe was perfect for me!
    Also, thank you SO MUCH for listing the ingredients in both cups, spoons and grams.
    I’m Korean living in Korea, and here we use grams more and don’t use cups and spoons that much. It was always a hassle for me to convert everything into grams when using non-Korean baking recipes. Thank you so so much!! 🙂

  12. My husband and my son went out to watch a movie and I chose to stay in our house and surprised them with this recipe. It’s my first time to try and I was a bit nervous but my oh my! They loved this Nutella brownies! BTW, I live in the Philippines. Thank you!

  13. Holly Leake says:

    Best Brownies ever! My husband loves them and would have me bake them every week if I let him

  14. Hi Sally I love this recipe, thank you.

    Can this be doubled?

    1. Sure can!

      1. Cannot wait to make these!!! If I double the recipe but put it all in a 12×9 rectangular pan for extra thick brownies, would you make any adjustments to the temperature, or just the time? Would you suggest baking higher in the oven to ensure the longer cooking time doesn’t darken the bottom too much? How much extra time would you say, or just start testing at 35 minutes if they look remotely set?

      2. Hi Amber! You can double this recipe for that size pan. The bake time will be a little longer, at least 40 minutes, so use a toothpick to test for doneness and start checking at 35 minutes. Same oven temperature.

  15. I was looking for a Nutella recipe since we have a spare jar that I didn’t want to go unused before it expires. Your recipes never failed me before so I tried it without any expectation. One bite after it was done I knew, I found my brownie recipe for life!! Has that certain crunchy top with the gooey, dense, moist, chocolately goodness I was looking for. It’s so good!! Thank you so much for doing the hard work for us. I baked mine for 45 minutes and I was baking with my three year old so in the chaos of it all, I mixed in all the Nutella in the batter instead of reserving the 1/4 cup as a topping. But my family didn’t really mind, they absolutely love the richness of the chocolate flavor. Next time I’m gonna follow the recipe and decide if which one is the way to go for my family.

  16. It’s remarkable, extraordinary, superb and the best of the best!!!! Your recipe is the best

  17. I made these and they were delicious!! Making them again this weekend. SO TASTY!

  18. Not sure if I have left a review for this review previously, if I haven’t shame on me!! I have made these so many times now, so many batches for my husband’s work ! Everyone who has ever tasted them have absolutely love them. This is my go to recipe! So easy to make and very easy to follow instructions! YUMMMMMMMMMMMMMM

    1. Thank you so much for the positive review, Sheril! I’m so glad this recipe is a hit!

  19. Insanely good. If you are a nutella nut, you’ll love these. If you’re not, you’ll still love them.
    My coworker just dubbed them the best brownies she has ever had.

  20. These are to die for!! Can’t wait to bring them to work tomorrow! Thanks for the great recipe!

  21. Heather Childress says:

    These are honestly some of the best brownies I’ve ever had and I made them with my children (not exact measurements, ha) who also loved them! Thank you for a -now- family favorite!

    1. I’m thrilled that your family enjoys these so much, Heather!

  22. The BEST brownies! Everytime I make and share these I get compliments. I also add swirls of peanut butter on top with the nutella. YUM!

  23. Debbie Clester-Hildebrand says:

    Question? No soda or Baking powder? How do they rise?

    1. Brownies typically do not contain either. The eggs help the brownies rise.

  24. I have a jar of chocolate cheesecake hazelnut nutella spread. Do you think I could use this in the brownie recipe.

    1. Hi Diana! I don’t recommend it. Use pure Nutella here.

  25. yasmin hussain says:

    If I wanted to make these a little more cakey…how much extra flour should I add?

  26. Great recipe. Me and my family loved it. But I think that last 1/4 cup is to much Nutella for us. I love this recipe because they are soft and go great with a cup of milk. It is easy too.

  27. Can I bake these in a muffin tin or cupcake tin and how long?

  28. I made these into a brownie birthday stack for my sons 12th birthday & I can honestly say from someone who is not a big fan of brownies, these were the best I have tasted! Perfect texture, if you want extra thick brownies then I would just double up. Will definitely be using this recipe again.

  29. This recipe is great! I did have some changes though. I added 1/2 tsp baking powder because brownies usually call for that and they raised perfectly. I also would put less butter next time because they were a bit greasy and it’s important to keep in mind that the Nutella already has a lot of oil. I would also add less sugar next time, but that’s just my taste. Other than that, these were amazing and I’ll be making them again.

  30. If you love brownies, Nutella, and sea salt, definitely give this recipe a go. Very yummy.

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