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nutella brownies

Nutella Brownies

Rich fudgy Nutella Brownies combine creamy chocolate and hazelnut flavors in an easy moist from-scratch brownie recipe.
Course Dessert
Cuisine American
Diet Gluten Free, Vegetarian
Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time (estimate) 20 minutes
Total Time 1 hour 10 minutes
Servings 9 large brownies or 16 small brownies
Calories 535kcal
Author Toni Dash



  • ½ cup (1 stick) unsalted butter softened
  • ½ cup light brown sugar
  • 2 large eggs
  • ½ teaspoon kosher salt
  • 1 cup all-purpose flour regular or gluten-free measure-for-measure flour blend
  • 1 cup Nutella or any chocolate hazelnut spread


  • 12 chocolate hazelnut candies such as Ferrero Rocher or Baci Perugina
  • ¼ cup Nutella or any chocolate hazelnut spread


  • Preheat oven to 350 degrees F. Spray an 8-inch by 8-inch square baking pan with a non-stick cooking spray or line the pan with foil, leaving an overhang on the sides, and spray the foil with a non-stick spray.
  • In a large bowl, using a stand mixer (fitted with a paddle attachment) or electric hand mixer, beat the butter until smooth and creamy.
    Add the brown sugar; mix until combined.
  • Add in the eggs; mix until combined. Set aside.
  • In separate bowl, whisk together the salt and flour.
  • Pour the flour mixture into the butter and sugar mixture, pour the Nutella in, and mix everything until well combined. Set aside.
  • Cut the chocolate hazelnut candies into quarters. The cream inside will make them delicate, take care not to smash them. Set aside.
  • Spoon the brownie batter into the prepared pan and spread to the edges.
  • Pour the ¼ cup Nutella topping in lines across the brownie batter. Using a skewer, toothpick, or knife, create a swirling pattern through the Nutella.
    Top the brownies with the candies and lightly push them into the batter so they stick.
  • Bake the brownies for 30-35 minutes, until the edges start to brown and a toothpick inserted into the center comes out clean.
  • Cool completely in the pan on a wire rack before removing from pan, allowing the candies to reharden.
  • Store covered in an airtight container at room temperature or they can be refrigerated for up to 4-5 days. These will remain good for several days, even up to a week.



Nutritional info: based on using Ferrero Rocher candies for 9 large brownies.
No topping. The brownies are great even without the topping. Or it can be topped with some chocolate chips.
Mix-In: If you want a little extra, chop up some hazelnuts and fold them into the batter before pouring it into the pan.
Nutella brownies are delicious with ice cream and perfect for making a sundae with. Top a Nutella brownie with a little bit of caramel sauce and side it with a scoop of vanilla ice cream.
Peanut butter is delicious with Nutella! Swap in peanut butter instead of the ¼ cup Nutella topping. This would work best if the peanut butter is warmed up in the microwave for 10-15 seconds. The warming will make the peanut butter a little creamier and easier to swirl. Spoon the peanut butter over the brownie batter in lines and swirl it around with a knife.


Calories: 535kcal | Carbohydrates: 56g | Protein: 7g | Fat: 31g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 178mg | Potassium: 219mg | Fiber: 4g | Sugar: 41g | Vitamin A: 390IU | Vitamin C: 0mg | Calcium: 68mg | Iron: 5mg