Let me tell you about the most decadent, fudgy Nutella brownies you’ll ever make. These are the kind of brownies that make you close your eyes after the first bite – rich, chocolatey, and with that unmistakable Nutella swirl that takes them over the top. I’ve been baking these for years, and they’re my go-to when I need a quick dessert that feels indulgent but doesn’t require a ton of effort.

Trust me, these brownies are a crowd-pleaser. Whether it’s a last-minute potluck or a cozy night in, they always disappear fast. The secret? A perfect balance of dark chocolate and Nutella, swirled together for a creamy, gooey finish. Plus, they’re super simple – no fancy techniques, just good ingredients and a little love.

I’ve tweaked this recipe over time to get it just right, and now it’s my favorite thing to bake (and eat!). If you’re a Nutella lover like me, these brownies will become your new obsession. Let’s get baking!

Why You’ll Love These Nutella Brownies

Oh, where do I even start? These brownies are pure magic. Here’s why they’ll become your new favorite:

Fudgy perfection: That melt-in-your-mouth texture? It’s all thanks to the extra egg yolk and just the right amount of Nutella folded into the batter. They’re dense but not heavy – exactly how a brownie should be.
Effortless baking: No mixer needed! Just one bowl and about 15 minutes of prep. Even my most baking-averse friends can’t mess these up.
The Nutella swirl: That gorgeous marbled top isn’t just pretty – it gives you pockets of creamy hazelnut goodness in every bite. Pro tip: Don’t over-swirl or you’ll lose those beautiful ribbons!

Seriously, these disappear faster than I can make them. You’ve been warned!

Ingredients for Nutella Brownies

Okay, let’s talk ingredients – because getting this right makes ALL the difference. Here’s what you’ll need for those dreamy Nutella brownies:

1/2 cup unsalted butter (112 grams) – The real deal, please! Margarine just won’t give you that same rich flavor.
3 oz dark chocolate (85 grams) – Finely chopped or use chocolate chips (about 1/2 cup). I prefer 70% dark for that perfect bittersweet balance against the sweet Nutella.
2/3 cup granulated sugar (133 grams) – Not too much, since the Nutella brings its own sweetness.
2 teaspoons vanilla extract – The good stuff! It really enhances all the chocolate flavors.
2 large eggs + 1 egg yolk – Room temperature is crucial here – cold eggs can make your batter seize up. (Save that extra white for breakfast!)
1 1/4 cup Nutella divided – 3/4 cup for the batter, 1/2 cup for swirling. Pro tip: microwave the Nutella for 30 seconds before measuring – so much easier to work with!
1 cup all-purpose flour (125 grams) – Measure by weight if you can for perfect consistency.
1/4 teaspoon salt – Just enough to balance all that sweetness.

How to Make Nutella Brownies

Alright, let’s get down to business. I promise, making these brownies is as fun as eating them. Here’s how to nail it every time:

Preparing the Batter

First, preheat your oven to 350°F (or 325°F if you’re using a convection oven). Trust me, starting with a hot oven is key for that perfect fudgy texture. Grab an 8×8 inch pan and line it with parchment paper or foil, leaving some overhang so you can easily lift the brownies out later.

Now, melt the butter and dark chocolate together. I like to do this in the microwave in 45-second bursts on medium power, stirring between each interval. Be patient – you don’t want to scorch the chocolate! Once it’s smooth, whisk in the sugar and that glorious Nutella. A quick tip: microwave the Nutella for 30-60 seconds first to make it easier to mix. Next, whisk your eggs, egg yolk, and vanilla in a separate bowl, then add them to the chocolate mixture. Finally, gently fold in the flour and salt. Don’t overmix – a few streaks of flour are totally fine!

Swirling and Baking

Pour the batter into your prepared pan and smooth the top. Now, here’s the fun part: dollop spoonfuls of the remaining Nutella on top in a grid pattern – I do 4 rows of 4 dollops. Then, take a toothpick or skewer and swirl it through the batter. Don’t go crazy here – just a few figure-eights will give you those beautiful ribbons of Nutella. If you over-swirl, it’ll just blend into the batter, and we want those pockets of creamy goodness!

Bake in the middle of the oven for 30-35 minutes (or 22-27 minutes if you’re using a 9×9 inch pan). You’ll know they’re done when the edges are set but the center still has a slight jiggle. Overbaking is the enemy of fudgy brownies, so don’t be tempted to leave them in too long!

Cooling and Slicing

Here’s where patience pays off. Let the brownies cool completely in the pan. I know it’s hard to wait, but cutting into warm brownies will just make a mess. Once they’re cool, use the parchment overhang to lift them out of the pan. For clean slices, use a sharp knife and wipe it clean after each cut. The result? Perfectly fudgy brownies with that irresistible Nutella swirl. Enjoy every bite!

Tips for Perfect Nutella Brownies

After making these brownies more times than I can count, here are my foolproof tips to guarantee brownie perfection every time:

Room temp eggs are non-negotiable – Cold eggs can make your chocolate mixture seize up. If you forgot to take them out, just place them in warm water for 5 minutes.
Weigh your flour – That cup measure can be deceiving! 125g ensures you don’t end up with cakey brownies.
Resist the swirl temptation – Just 3-4 figure-eights with your toothpick creates those beautiful Nutella ribbons without blending everything together.
Cool completely before cutting – I know it’s hard, but warm brownies tear easily. The wait makes for cleaner slices and better texture.
Microwave your Nutella – 30 seconds makes it pourable for perfect swirling and easier measuring.

Follow these simple tips, and you’ll get bakery-worthy brownies every single time! For more dessert inspiration, check out our other recipes.

Nutella Brownies Variations

Want to mix things up? Try tossing in a handful of chopped hazelnuts for some crunch, or sprinkle flaky sea salt on top before baking for that sweet-salty combo. You could even add a handful of chocolate chips for extra gooeyness. Honestly, these brownies are a blank canvas – get creative!

Storing and Reheating Nutella Brownies

Here’s the good news – these brownies stay delicious for days! Keep them in an airtight container at room temperature for up to 4 days (if they last that long). For longer storage, wrap them tightly and freeze for up to 3 months. Thaw at room temperature when cravings strike. Want that just-baked warmth? Pop a square in the microwave for 10-15 seconds – just enough to make the Nutella swirl slightly melty again. Pure bliss!

Nutella Brownies Nutritional Information

Okay, let’s be real – we’re not eating brownies for their health benefits! But for those curious, here’s the scoop per brownie (based on 16 servings): about 220 calories, 12g fat (8g saturated), 25g carbs, and 3g protein. Remember, these are estimates – actual values vary depending on your exact ingredients. Now go enjoy that fudgy goodness guilt-free!

Nutella Brownies FAQs

I get asked these questions ALL the time when I make these brownies – here are the answers straight from my messy, chocolate-stained notebook:

Can I use milk chocolate instead of dark?
You can, but the brownies will be MUCH sweeter. The dark chocolate balances the Nutella’s sweetness perfectly. If you switch to milk chocolate, maybe reduce the sugar by 1-2 tablespoons.

Why add an extra egg yolk?
That golden yolk is our secret weapon! It gives the brownies that incredible fudgy texture without making them cakey. The extra fat makes them moist and rich – exactly what we want in a perfect brownie.

Can I skip swirling Nutella on top?
Technically yes… but why would you? The swirl creates those dreamy pockets of creamy Nutella throughout. If you’re in a rush, just spread the extra 1/2 cup over the batter before baking – you’ll still get that amazing hazelnut flavor in every bite.

Help! My brownies turned out cakey – what went wrong?
Usually this means you overmixed the batter or used too much flour. Next time, gently fold the flour just until combined and try weighing it instead of using cup measures. And don’t overbake – pull them out when the center still jiggles slightly.

Share Your Nutella Brownies

I’d LOVE to see your Nutella brownie creations! Snap a pic of that gorgeous swirl and tag me on Instagram – nothing makes me happier than seeing your baking wins. Drop a comment below too if you have questions or just want to brag about how amazing they turned out. Happy baking, friends! You can find more baking inspiration on Pinterest.

15-Minute Prep Nutella Brownies: Unforgettable Decadence

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Author: Chef Ivan
Total Time: 45 minutes
Yield: 16 brownies 1x
Diet: Vegetarian

Print Recipe

Description

Rich and fudgy Nutella brownies with a swirl of creamy Nutella on top.

Ingredients

Scale

1/2 cup unsalted butter (112 grams)
3 oz dark chocolate (85 grams) finely chopped or use chocolate chips – about 1/2 cup
2/3 cup granulated sugar (133 grams)
2 teaspoons vanilla extract
2 large eggs room temperature
1 large egg yolk discard the white
1 1/4 cup Nutella divided, 3/4 cup for in the batter and the additional 1/2 cup for swirling
1 cup all purpose flour (125 grams)
1/4 teaspoon salt

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Instructions

Preheat the oven to 350F (180C) or 325F (170C) on a convection oven. Line an 8×8 inch (20×20 cm) pan with parchment paper or aluminum foil so that there’s an overhang around the edges.
In a large microwave safe bowl melt together the butter and chopped dark chocolate in 45-second intervals on medium power and stir between each interval. Alternatively, melt in a double boiler.
Whisk in the sugar and Nutella. For easier mixing, I highly recommend microwaving the Nutella for about 30-60 seconds.
Whisk together the eggs and additional egg yolk in a small bowl. Then whisk the eggs and vanilla extract into the mixture.
Carefully stir in the flour and salt using a rubber spatula or wooden spoon.
Pour the batter into the prepared pan and smooth the top.
With the remaining Nutella, drop spoonfuls of Nutella on top of the brownie batter. I did 4 rows of 4 spoonfuls, with each spoonful with about 1-2 teaspoons of Nutella. Use a wooden skewer or toothpick to swirl the Nutella throughout the batter.
Bake in the middle of the preheated oven for about 30-35 minutes, or about 22-27 minutes if using a 9×9 inch (23×23 cm) pan.
Cool the brownies in the pan. When the pan is no longer warm, lift the fully cooled brownies out of the pan using the overhang of the parchment paper/aluminum foil. Place cooled brownies on a cutting board. Slice using a sharp knife, then wipe off the knife after each cut.

Notes

Use room temperature eggs for better mixing.
For best results, measure flour by weight.
Let brownies cool completely before slicing.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 brownie
Calories: 220
Sugar: 18g
Sodium: 60mg
Fat: 12g
Saturated Fat: 8g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 1g
Protein: 3g
Cholesterol: 45mg