These Nutella brownies are rich, fudgy, and swirled with creamy Nutella for the ultimate chocolate dessert. I've found the combination of a deeply chocolatey brownie batter and ribbons of Nutella creates the perfect balance of intense cocoa flavor and creamy hazelnut sweetness without being overly rich. Every bite has a chewy center, crackly top, and pockets of melted Nutella that make these brownies feel bakery-worthy.
Who doesn't love Nutella, the chocolate hazelnut flavor is the best! My nieces and nephew go crazy for the stuff. I love it too. I never knew it was needed in brownies though until I had this. Oh my gosh talk about indulgent, delicious, chocolatey goodness! You will not be disappointed in this recipe, trust me! Perfect fudgy brownies.
For another tasty Nutella recipe check out my pumpkin Nutella muffins or my Nutella Chocolate Chip Cookies which are delicious all year long, these muffins never last more than a day with my family!
The Nutella Brownie Dream Team
- Nutella: I think the Nutella is what makes these brownies unforgettable. Swirling it through the batter creates little pockets of creamy hazelnut chocolate in every bite.
- Dutch-Process Cocoa Powder: I've found Dutch-process cocoa gives these brownies a richer chocolate flavor and a darker color that's hard to beat.
- Butter: Butter adds richness and helps create that chewy, fudgy texture I always look for in a brownie.
- Eggs: One thing I've learned is that properly incorporating the eggs helps create that beautiful shiny, crinkly top everyone loves.
- Chocolate Chips: I love the extra bursts of melted chocolate throughout the brownies-they make every bite even more decadent.
Sometimes I sprinkle the brownies with sea salt after baking, so good!
Worth Every Chocolatey Bite
Just look at those Nutella chunks, come to mama!
★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!
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Thick Chocolate Brownies Loaded with Nutella
These Nutella brownies are rich, fudgy, and swirled with creamy Nutella for the ultimate chocolate dessert. I've found the combination of a deeply chocolatey brownie batter and ribbons of Nutella creates the perfect balance of intense cocoa flavor and creamy hazelnut sweetness without being overly rich. Every bite has a chewy center, crackly top, and pockets of melted Nutella that make these brownies feel bakery-worthy.
- Total Time: 45 Minutes
- Yield: 9 Brownies 1x
Ingredients
- 2oz (¼ Cup) Water
- 1oz (2 Tbsp) Unsalted Butter
- 200 grams(1 Cup) Granulated Sugar
- 90 grams (Scant Cup) Bensdorp Dutch Cocoa Powder
- 10oz (1 ¼ Cups) Nutella, divided
- 3oz (scant ⅓ cup) Vegetable Oil
- 1 Tablespoon Pure Vanilla Extract
- 2 Large Eggs, at room temperature
- ⅛ Teaspoon Baking Powder
- ½ Teaspoon Salt
- 1 Tablespoon Cornstarch/ Cornflour
- 60 grams (scant ½ cup) All-Purpose/ Plain Flour
Instructions
- Preheat your oven to 350F/180C and line a 9X9 or 8X8 square pan with foil and grease heavily.
- In a large pot add the water, butter, sugar, and cocoa powder. Cook on medium heat for 2-3 minutes until it is all combined together. Remove from the heat and mix in 8oz (1 Cup) Nutella, the mixture will be very thick. Then add the oil and vanilla extract, this will take a minute or two to mix in, that's fine. Just get it mostly combined then let sit for five minutes before adding the eggs.
- Add the eggs, one at a time. Make sure to mix well, so no trace of the egg is left behind.
- Add the baking powder, salt, cornstarch, and mix to combine. Gently add the flour by using a spatula to fold in until just combined, just before there are no flour streaks. Do not over mix, this will affect the end product.
- Pour into prepared pan then dollop the remaining 2oz (¼ cup) Nutella and use a butter knife to swirl lightly. Bake for 25-35 minutes. Everyone's oven is different and depending on what size pan you use, for me in an 8-inch pan, the brownies always bake within 29-31 minutes, but I would start checking at 25 minutes for your oven.
- Don't overbake the brownies. You want a toothpick in the center to come out with moist crumbs, not completely dry. Place the pan on a wire rack to cool completely before cutting. Store in an air-tight container on the counter for up to 4 days.
Notes
- Brownies are excellent at freezing. Let the brownies cool completely then cut them into desired pieces or keep them whole, then wrap tightly in plastic wrap, then repeat again so you have two layers of plastic wrap. Then place the pieces in a freezer-safe container or wrap them in aluminum foil. This three-layer protection helps prevent freezer burn.
- Prep Time: 15 Minutes
- Cook Time: 30 Minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
lola says
could i use coffee instead of water?
Elizabeth Waterson says
Hi Lola, you totally could I just never have. Please let me know how you like the recipe! Take care. XX Liz