Fudgy Nutella Brownies Recipe

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These super-fudgy Nutella brownies are one of my favorite treats. Rich with chocolate and Nutella, they bake up with a shiny, crinkly top and a soft, gooey interior studded with pockets of melted Nutella. Simple to make and deeply satisfying, this recipe turns basic pantry ingredients into an indulgent dessert perfect for sharing—or keeping all to yourself.

Brownies are a classic for a reason, and swirling Nutella into the batter heightens the chocolate-hazelnut flavor in every bite. This recipe uses just 10 ingredients and one mixing bowl, so cleanup is quick and the result is reliably fudgy.

Why this recipe works

• Fudgy texture: The formula keeps the center dense and moist for a true fudgy brownie.
• Nutella flavor: Nutella is swirled into the batter so each bite has a creamy hazelnut-chocolate burst.
• One-bowl, easy method: With minimal equipment and ingredients, this is a straightforward bake for beginners and busy home bakers alike.

Ingredient notes

Below are a few notes on key ingredients. For exact measurements, see the recipe card further down.

• Nutella: About 100 g (roughly half a small jar) is added in dollops and swirled into the batter for ribbons of hazelnut spread.
• Butter and dark chocolate: Melted together, they form the rich chocolate base. Choose a dark chocolate that’s slightly sweet rather than very bitter (around 54–55% cocoa works well).
• Sugars: A mix of brown and granulated sugar keeps the brownies moist and adds depth of flavor and chewiness.
• Cocoa powder: Use a good-quality Dutch-processed cocoa for the best chocolate flavor.
• Eggs: Bring eggs to room temperature for best incorporation and a shiny, crinkly top when whipped into the batter.

Step-by-step instructions

These brownies are quick to prepare. You’ll need one large bowl, a whisk or electric hand mixer, a spatula, and a 20×20 cm (8×8 inch) square pan lined with parchment paper.

Preheat the oven to 175ºC / 350ºF (conventional). Line a 20×20 cm square pan with parchment.

1. Melt: Gently melt 125 g butter with 125 g dark chocolate chips in a double boiler or microwave until smooth.
2. Combine sugars: In a mixing bowl, add 125 g brown sugar and 100 g granulated sugar. Pour in the melted butter and chocolate and whisk to combine.
3. Incorporate eggs: Add 2 eggs, one at a time, mixing after each. Once both are in, whisk vigorously for 1–2 minutes to create a glossy batter and encourage the crinkly top.
4. Add flavor: Stir in 2 tsp vanilla extract.
5. Dry ingredients: Gently fold in 150 g all-purpose flour, 2 tbsp cocoa powder, and 1/4 tsp salt until just combined.
6. Bake: Pour the batter into the prepared pan and smooth the top. Drop spoonfuls of about 100 g Nutella over the surface and swirl with a knife or spatula. Bake for 22–24 minutes until the center has just set—there should be moist crumbs on a cake tester.
7. Finish: Allow to cool to room temperature, then sprinkle with flaky sea salt before slicing.

Expert baking tips

• Weigh ingredients: Use a kitchen scale for consistent results—especially for chocolate and flour.
• Don’t overmix: Fold ingredients gently once the dry ingredients are added to avoid developing gluten and drying the brownies.
• Pan color matters: Light-colored aluminum pans bake more gently than dark pans. If you use a dark pan, check for doneness a bit earlier to avoid over-browning.

FAQ

Storage

• Room temperature: Store in an airtight container for 2–3 days. To keep edges from drying, wait to cut until serving.
• Refrigerator: Store uncut in the fridge overnight for a firmer, fudgier texture. Bring to room temperature if preferred before serving.

Other brownie recipes to try

• Everyday Bakes – easy pantry-friendly brownies and bars
• Blueberry Crumb Bars – fruity, buttery bars
• Brown Butter Blondies – chewy bars with crispy edges
• Lemon Bars – tangy lemon curd on a shortbread base

If you try this Nutella brownie recipe, please leave a star review and tag @juliemarieeats on social media to share your results. Happy baking!