Rich, chewy, and intensely fudgy Nutella brownies swirled with extra hazelnut spread and flaky sea salt. The ultimate quick-prep chocolate treat.
- A high lipid-to-flour ratio guarantees an ultra-dense, fudgy interior without any cakey dryness.
- Swirling extra hazelnut spread on top creates distinct, gooey pockets of concentrated flavor.
- Creaming the butter and brown sugar builds a stable emulsion that keeps the brownies moist for days.
I still remember the sticky knuckle-ache of trying to scrape the final stubborn tablespoon of hazelnut spread from the bottom of a ribbed plastic jar with a too-short rubber spatula. It was a messy, frustrating ritual that always ended with chocolate-hazelnut smears across my wrists, but the reward was always worth the struggle. These brownies were born from that exact obsession, designed to use up those final scoops in the most decadent way possible.
The secret to their incredible texture lies in keeping the gluten development to an absolute minimum. Because hazelnut spread is already packed with fats and emulsifiers, introducing too much flour or over-mixing the batter would create a tough, bread-like structure instead of a tight, fudgy crumb. By using just three-quarters of a cup of flour and creaming the butter and brown sugar first, we build a stable protein matrix that traps just enough air to lift the brownies without losing that signature dense chew.
The most common blunder here is over-baking, which turns these rich squares into dry, sad little cakes. You want to pull them when the toothpick still clings to a few moist, sticky crumbs.
They should look slightly shiny and crackled on top, with a deep, dark swirl running through the center.
For the salt, I always reach for Diamond Crystal kosher salt—use 1/2 teaspoon here, but if you only have standard table salt, cut that amount in half because the flakes are much denser. I baked these in my trusty USA Pan 8-inch square pan, which has sharp corners that make every single edge piece look professionally cut. If you want a larger batch for a crowd, you might want to check out our 9x13-Inch Pan Brownie Recipe instead.
Nutella Brownies
Ingredients
- 1/3 cup (5 Tablespoons; 71g) unsalted butter, softened to room temperature
- 1/2 cup (100g) packed light brown sugar
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1 and 1/4 cups (370g) Nutella, divided
- 1/2 teaspoon salt
- 3/4 cup (94g) all-purpose flour (spooned & leveled)
- Optional: 3/4 cup (135g) semi-sweet chocolate chips
- Optional: a sprinkle of sea salt
Directions
- Preheat your oven to 350°F (177°C). Line an 8-inch or 9-inch square baking pan with parchment paper or aluminum foil, ensuring you leave an overhang on the sides to lift the finished brownies out easily later.
- In a large bowl, use a handheld electric mixer or a stand mixer fitted with the paddle attachment to beat the softened unsalted butter on high speed for about 1 minute until it is completely smooth and creamy.
- Pour in the packed light brown sugar and beat on high speed for another 1 to 2 minutes until the mixture is fully creamed and lightened in texture, scraping down the sides of the bowl with a spatula as needed.
- Lower the mixer speed and add the room-temperature eggs one at a time, followed by the pure vanilla extract. Turn the speed back up to medium-high and beat until fully incorporated, then mix in 1 cup of the Nutella and the salt until the batter is smooth and slightly fluffy.
- Reduce the mixer speed to low and add the spooned and leveled all-purpose flour, mixing only until the flour disappears to avoid overworking the gluten. If you are using the optional semi-sweet chocolate chips, gently fold them in by hand with a rubber spatula.
- Spread the thick batter evenly into your prepared baking pan. Spoon the remaining 1/4 cup of Nutella in small dollops across the top of the batter, then drag a butter knife through the dollops to create beautiful swirls. Finish with a light sprinkle of coarse sea salt if desired.
- Bake for 32 to 36 minutes (keep a close eye on them starting around 30 minutes if using a 9-inch pan). Test the center with a toothpick; it should come out with a few moist crumbs attached but no wet batter.
- Set the pan on a wire cooling rack and let the brownies cool completely inside the pan. Once cold, use the parchment overhang to lift the slab out of the pan, slice into 12 squares, and serve.
Notes
Keep these essential baking tips in mind for the perfect batch of fudgy brownies:
- Salt Conversion: If using Diamond Crystal kosher salt, use the full 1/2 teaspoon. If using standard table salt, reduce this to 1/4 teaspoon to prevent the batter from becoming overly salty.
- The Emulsion Science: Ensure your eggs are truly at room temperature. Cold eggs will shock the creamed butter, causing the emulsion to break and resulting in a greasy, dense brownie with a dull crust.
- Prevent Burning: Because hazelnut spread contains a high concentration of sugar, the top swirl can burn if left in the oven too long. Check your brownies at the 30-minute mark, especially if using a shallower 9-inch pan.
- Flour Measurement: Always spoon your flour into the measuring cup and level it off with a knife. Scooping directly from the bag packs the flour down, adding up to 20% more starch and drying out the crumb.
Serving Suggestions
Enhance the rich, nutty profile of these brownies with these contrasting textures and flavors:
- Serve warm with a scoop of tart raspberry sorbet to cut through the heavy lipids of the hazelnut spread.
- Drizzle with a warm, glossy batch of How to Make Chocolate Ganache for an elegant, double-chocolate presentation.
- Pair with a bitter espresso or a cold glass of unsweetened almond milk to balance the deep sweetness of the brown sugar.
- If you love the combination of rich spreads and chocolate, try serving these alongside our Chocolate Peanut Butter Cheesecake Bars for the ultimate Desserts platter.
Storage and Reheating
These brownies actually improve in texture after sitting for 24 hours. Keep them in an airtight container at room temperature for up to 4 days; the crumb will remain incredibly moist and chewy thanks to the high fat content of the hazelnut spread.
For an even fudgier texture similar to our Fudge Brownie Pie, store them in the refrigerator. The cold temperature solidifies the fats, turning each bite into a dense, truffle-like experience that melts slowly on the tongue.
To freeze, wrap individual sliced squares tightly in plastic wrap, then place them in a heavy-duty zip-top freezer bag for up to 3 months. Thaw them overnight in the refrigerator before bringing them to room temperature.
If you prefer a warm, gooey brownie, microwave a single square for 8 to 10 seconds. Do not go any longer, or the delicate fats in the Nutella swirl will separate and make the brownie greasy.
Ingredient Substitutes
If you need to adapt this recipe for dietary needs or pantry limitations, use these tested swaps:
- Nutella: Swap with Biscoff cookie butter at a 1:1 ratio. Reduce the brown sugar by 2 tablespoons, as cookie butter has a higher sugar content than hazelnut spread.
- Unsalted Butter: Substitute with refined coconut oil at a 1:1 ratio (71g). Ensure the coconut oil is solid but soft—not melted—to maintain the proper creaming structure during the first step.
- All-Purpose Flour: Use a 1-to-1 gluten-free baking blend (such as Bob's Red Mill) at an exact 1:1 ratio (94g). Let the batter rest in the pan for 10 minutes before baking to allow the alternative starches to fully hydrate.
- Light Brown Sugar: Swap with dark brown sugar at a 1:1 ratio (100g) for a deeper, more caramelized molasses flavor and a slightly wetter, fudgier texture.
There is something deeply comforting about a brownie that doesn't demand perfection to taste incredible. Let them cool completely, slice them into thick squares, and enjoy the quiet magic of chocolate and hazelnut.
