This recipe for Nutella Brownies creates fudgy, tasty, and moist brownies that are not cakey. They have the right amount of Nutella with melty chocolate pockets.

I think we cracked the code to creating perfect Nutella brownies. This recipe has been tested with different Nutella-to-chocolate ratios, and 50/50 turns out to be the best you can do!

Creating a Nutella brownie had been on our radar for a while. Since everyone loved our brownie-bottom Nutella cheesecake and our fudgy brownies recipe, we thought it would be an interesting one to try!

Our priorities when making a Nutella brownie:

• Fudgy texture
• Very flavorful
• Not oily and not cakey
• A shiny crack on top of the brownie

I think this is a priority many of us have when making brownies.

Ingredients you will need

This recipe uses most of the same ingredients we used for our Fudgy brownies and our deep dish Nutella brownies.

• Eggs: We will beat them until they turn pale and fluffy. We do that so the sugar can dissolve, and it forms a shiny crack.
• Sugars: a mixture of granulated sugar and brown sugar.
• Butter: melted and hot, we will need it to melt the chocolate.
• Salt: enhances the flavor of the chocolate, creating a better-tasting brownie.
• Dark chocolate: Use your favorite chocolate; we are using Callebaut 811 dark chocolate.
• Nutella: the star of this recipe! We will be using a lot of it, inside the brownie batter, and to create melted chocolate pockets.
• All-purpose flour: Gives structure to the brownies without making them cakey.
• Vanilla extract or vanilla paste. (optional, add it before adding the eggs, recommended 1 tsp)
• Cocoa powder: Use one that is 100% cocoa powder with no sugar added.

Why are we not using baking powder or baking soda? Brownies don’t need any leavening agents in them; we want them to be super fudgy and dense and not have a cake-like texture.

If you are looking for a chocolate cake recipe, you can try our chocolate crunch cake or our chocolate sheet cake!

Eggs in brownies

One of the most important ingredients in brownies is eggs. They need to be at room temperature so they beat better.

You will need a stand mixer, whisk attachment, and a very clean and dry bowl.

Depending on the quantity of eggs, it takes slightly longer to beat. I normally do about 8-15 minutes since I want them to double in size and turn pale.

Start by beating them at a lower speed so the sugar can dissolve, and then increase the speed to a higher speed so they can whip properly. You will need to check if they are ready by doing the ribbon test!

What is a ribbon test? When you lift the whisk up from the beaten egg, the egg will fall. It should leave a ribbon mark and not disappear for 5-10 good seconds. We do the same step to make our raspberry tiramisu! If the eggs melt and don’t leave a trace, it means it’s not ready yet!

Nutella brownies

We have tested this recipe so many times, trying to get the flavor and texture right.

Here you can see both brownies after they have cooled; one has a rock-like texture and becomes very hard. We used 100 % Nutella, no chocolate.

The one that is under is our Fudgy Nutella brownie, it has a top shiny crack (yes, broken because it was the last piece we had to photograph since someone was hungry during the photography of the recipe!), the texture is more of a fudgy brownie.

How to know if my brownies are baked

It’s confusing sometimes to know when they are baked by just looking at them. Brownies need to be fudgy and not dry. It’s very easy to accidentally over-bake them.

Check with a toothpick. At the 30-minute mark, insert a WOODEN* toothpick in the center; it should come out with wet crumbs but no brownie batter. Make sure you are not inserting it right in our Nutella pockets, or they will always come out wet!

*The mention of a wooden toothpick instead of a metallic one or a fork is because the fork will get cleaned with the top layer when you are removing it, and you will hardly know if it’s baked or not; a wooden toothpick will come out dirty if it’s not done. We use the same method with our red velvet brookies, chocolate cake, or orange cake.

Best tips for fudgy brownies

• Beating the eggs until they turn pale! Important for texture and appearance. We used the same method in our brownie pudding and our brownie-bottom Nutella cheesecake.
• Don’t overmix the batter, but make sure it’s mixed until it’s all incorporated. When you add the eggs, change from a whisk to a spatula to gently fold in the eggs. This way you won’t deflate the eggs.
• Overbaking your brownies is something very common but also very easily avoided. The texture of the brownies should be fudgy, not cakey or dry. Inserting a wooden toothpick in the center of the brownie will tell you if they are done or not.
• Doing 100 percent Nutella instead of half and half will give you a crumbly cake texture. That’s why we are using 50/50. If you want the brownie to have more Nutella flavor, add little dollops of Nutella all around the brownie batter.

Tools needed

We are using some of the same tools we used in our Ferrero Rocher tiramisu.

• Mixing bowl, we need at least one to prepare the brownie batter.
• Stand mixer with a whisk attachment, to beat the eggs
• Square pan, using a USA PAN 8-inch (20 cm)
• Whisk, to mix the batter
• Spatula, to fold the eggs and scrape the bowl
• Parchment paper, to line the square pan and easily lift it after they bake. If you don’t line the pan with parchment paper, it is impossible to remove them from the pan without pieces breaking. Also, it’s a total nightmare to clean.
• Pan, to melt the butter and chocolate.

How to serve Nutella brownies

Brownies by themselves are delicious, but you know what makes them even better?

With a scoop of vanilla ice cream. Warm up your brownies slightly for the best texture and to melt the Nutella pockets. It combines perfectly with the Ice cream and makes it the perfect dessert.

If you are like me, you will need a big glass of milk to enjoy your brownies.

How to store brownies

I recommend you keep them in the fridge as they will last longer. Before enjoying, make sure to warm up slightly so it has a better texture and flavor. It’s actually very important that you do so to enjoy a brownie just like when it was recently baked.

You can also freeze them instead for better storage.

How to freeze a brownie

Because yes, you can freeze brownies. After you bake them, let them cool at room temperature. Slice into 9 (recommended) portions and then place them in a freezer-safe tray with parchment paper. Freeze for about 4 hours.

After 4 hours, you can transfer them into a container* or freezer bag.

*Make sure the container or bag is freezer-safe. They can break with the cold, and also don’t protect the food.

Don’t forget to add the name and date of the food you are freezing, this way you can easily identify it and also know if it’s safe to eat.

To warm up a brownie, I recommend using a microwave (10-20 seconds) or a preheated oven/air fryer at 355F (180C) for 2-3 minutes.

If you try this recipe, let me know in the comments! You can find us on our social media, Instagram, Facebook, YouTube, and TikTok!  

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