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. Hi Sally, found your recipe by accident
    Question; Baked Alaska
    Can I use this recipe for the bottom of my Alaska?
    Personally I don’t think sponge & icecream work together so thinking your brownie madness may be a good alternative

    1. Hi Sara, I actually have a Brownie Baked Alaska recipe! You can use the Nutella Brownies instead 🙂

      1. Fantastic! Thank you for the recipe link via email 😉 very handy on the shopping trip. all ready for the birthday tomorrow.. xx

  2. I’ve made these a few times for various groups, and everyone has loved them! Great to make as well and very easy to follow. Thanks!

  3. Paul Fraser-Smith says:

    Truly delicious, the best brownies I have tasted. Thankyou for a super recipe 🙂

  4. Menaal Jaffer says:

    I was looking for a good Nutella brownie recipe. Came across this and decided to give it a try. It’s been two years. I use this every time I make brownies

  5. Just made these and they are so easy and delicious..

    Thank your for sharing this.

  6. Oh my goodness. These are DELICIOUS!! My new staple brownie recipe! My family likes these more than regular brownies– that is to say, the Ghiradelli brownies I usually used to make. Now whenever someone requests “brownies,” I immediately pull this up. People are always impressed!
    Like, if you’re not planning on making these brownies VERY soon, you’re making a mistake. Seriously.

  7. Amayii Stewart says:

    Hi Sally, I cannot wait to try these! I was wondering if I could swap out the choc chips for chopped hazelnut in the brownie batter? If that would work, what amount would you recommend? I just think it would add to the whole hazelnut flavour and give a lovely little crunch!
    Thanks again!

    1. You can! You can make an even swap for the chocolate chips.

  8. Amayii Stewart says:

    Fantastic thank you so much! Your recipes have helped me find a new found love for baking! My family are loving it! Thanks again!

  9. Making these for the second time. Hands down best brownie recipe ever! We baked it for 30 minutes as we love ours a little bit underdone.

  10. Jasmine Lee says:

    Hi Sally,

    What else can I use if I don’t have paddle attachment?

    In addition, I only have top and bottom heat with fan, or bottom heat without fan.

    Please help.

    Thank you.

  11. Thank you for such a incredible yummy dessert, also so easy to make 🙂

  12. Payton Garrido says:

    These were amazing! Perfectly gooey, sweet, and salty! Every single recipe I try from Sally is wonderful!

  13. Hi Sally! Lovely recipe, I have made these twice now and they taste THE BEST. Mine sink in the middle though, like the edges remain risen but the middle kinda goes whoop! They aren’t under done, I’ve tried baking longer too. Why do you think that might be happening?

    1. Hi Irsa! It’s completely normal. Brownies are super dense and the entire center will sink down since it’s so heavy. Same with cookie bars!

  14. Hi Sally.. Do we have to add chocolate chips and sea salt.. Coz its tough to find these 2 ingredients in the lockdown .
    Also, these brownies look amaze and Im planning to make them soon..
    Love ur recipes BTW

    1. You can leave both out, yes!

  15. Indulgent, luxurious and absolutely delicious brownies.
    Probably one of the best brownies I have ever baked! Thank you for the recipe!
    They are very naughty but worth every gram of sugar and nutella!

  16. what would be a rough factor to scale up to a 9×13 pan?

    1. I’ll answer my own question I suppose. 1.5x was good for thin brownies in 9×13 at about 25 min. i imagine x would be ideal for a slightly longer cook time, most likely around the lower bound of the recipe’s given range

      1. Edit: “2x would be ideal for a slightly…”

  17. Wow! These were out of this world! I don’t care for sweets -even brownies- but for some reason I just felt like making them! I had no chocolate, only Nutella (and flake sea salt). Well, I won’t bore you with the details, but I am DEFINITELY a brownie person now! I will be making these again soon, AND OFTEN!
    P.S. My 50’s oven took 42 min, as reference for others.

  18. Hey sally ,
    Can I use white sugar instead of brown sugar ? And if white sugar what is the amount or how many cups ??

    1. You can replace the brown sugar with the same amount of white granulated sugar.

  19. Hey can you give the UK measurements and temperatures for a fan oven please? Thanks

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Nicola, A conventional oven should be at 177°C. For convection/fan settings the general rule is to lower the temperature by 20 degrees and things may still bake more quickly so keep your eye on them.

      1. Thanks can you advice the measurements in grams please x

      2. Stephanie @ Sally's Baking Addiction says:

        The gram measurements are listed in parenthesis in the ingredient list 🙂

  20. Hi, I think the total time 3 hrs and 45 min is written wrong.

    1. The time includes cooling. Hope you enjoy them!

  21. Carmel Ann L. Gadiane says:

    Hi Sally, is it okay to substitute the brown sugar with white sugar?

    1. Stephanie @ Sally's Baking Addiction says:

      Yes, you can replace the brown sugar with the same amount of white granulated sugar.

  22. Delicious recipe! I made brownie bites (baked for about 12 minutes). Turned out well!

  23. These brownies were SO. AMAZING! But, would it still be as good if I switch out the all-purpose flour with a gluten-free alternative?

  24. Sally I love all of your recipes!! I made these once and they were great, I used the salt but not the chips. Hold onto your hat because this second time I used 1/2 the chips and instead of swirling in the 1/4 cup of Nutella I used cookie butter…..OMG!!!!!

  25. Sally,

    I am excited by this recipe and love your blog. It is often my go-to to check if there is a recipe available for something I have dreamed up.
    I’m thinking of incorporating sweet potato into this. You think 1/3 the sugar and 1/4 less nutella for 1 cup of sweet potato or will that be too dense?

    All the best!

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Jennie, We have never tested this recipe with sweet potato. Let us know if try it!

  26. Could I use salted butter instead of unsalted? Will it make a difference?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Kaity, If using salted butter you can try cutting the added salt in half to 1/4 tsp. Happy baking!

  27. I was looking for something fairly easy to make for dessert and Nutella was on sale so I searched online for a recipe and found this one. They were a big hit! I rewarmed them on low in the toaster oven while we ate dinner, then served warm with a scoop of vanilla ice cream. Everyone raved about them. Instead of lining the pan with parchment paper, I greased it with coconut oil. I did not include the chocolate chips as there were kids eating and I was afraid the extra chocolate would add caffeine and keep them up at night.

  28. Anahita Gilder says:

    Yet another fantastic recipe from you Sally! My kids can’t devouring them!! Your recipes have never ever failed. Thank you so much for sharing your perfect recipes ❤️

  29. These came out perfect! I added a whole lot of cherries (from a jar) and a tiny bit of baking powder, just because of the weight of the cherries. Best brownies I ever made! And I just wanted to get rid of that old jar of Nutella!

  30. These were absolutely perfect. I have never found a brownie I liked until this recipe. My husband loves brownies, and we were gifted a giant tub of Nutella, so I figured I’d give it a go. This recipe was gold! I genuinely thought this was the best brownie ever. I will definitely make it again. The only slight change I made was to add a few more shakes of the salt shaker in the batter itself, and therefore I forewent the sea salt on top (I’m not a big fan of chunk salt on my sweets). Another homerun recipe for Sally’s Baking Addiction. Thanks!

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