The Best Chocolate Nutella Brownies

These chocolate Nutella brownies are ridiculously decadent and my absolute go-to brownie recipe. Rich, dense, and intensely chocolatey, with swirls of Nutella running through them and toasted hazelnuts on top. They’re the kind of brownies that require no apology.

This recipe is adapted from my cookbook Sweet, where I originally made them with peanut butter. Swapping in Nutella takes them to another level entirely. If you want something slightly less indulgent, you can leave the Nutella out and you’ll still have exceptional brownies.

I have taken my all-time favourite brownie recipe from my cookbook Sweet and replaced some of the peanut butter with Nutella and it pretty much takes these over the edge. They are rich and dense with a strong chocolate flavour. If you are looking for something a little less indulgent, I would suggest leaving the Nutella out.

Why This Brownie Recipe Works

The combination of butter and good-quality dark chocolate creates that perfect fudgy texture. The eggs are beaten until light and fluffy, which gives the brownies structure without making them cakey. The Nutella swirl adds pockets of hazelnut sweetness that contrast beautifully with the dark chocolate.

I’m firmly in the camp that brownies benefit from nuts, and toasted hazelnuts are my favourite here. They add texture and reinforce the hazelnut flavour from the Nutella.

How to Make Chocolate Nutella Brownies

Start by melting the butter and chocolate together in a double boiler, then set aside to cool. Beat the sugar, eggs, and vanilla until light and fluffy and roughly doubled in volume. This step is important for getting the right texture.

Stir in the cooled chocolate mixture, then fold in the sifted flour and baking powder. Pour half the batter into your prepared tin, dollop the Nutella across the surface in blotches, and use a skewer to swirl it slightly into the batter. Pour the remaining batter over the top and spread evenly.

Bake at 170°C for 45 minutes. The brownies will still be a bit wobbly in the centre, which is exactly what you want. Let them cool completely before cutting.

Tips for Perfect Brownies

Don’t overbake. The brownies should still have a slight wobble when you take them out of the oven. They’ll firm up as they cool.

Use room temperature butter and eggs for better mixing and texture.

Line your tin with baking paper on all sides for easy removal.

Let the brownies cool completely before cutting. This might be the hardest part, but it makes a difference to how cleanly they cut.

Finishing Touches

I finish these brownies with a thin layer of Nutella spread on top and chopped roasted hazelnuts. It makes them look more polished and adds extra texture, which is helpful when photographing brownies since they can look like a brown mess otherwise, albeit a delicious one.

If you’re not adding hazelnuts on top, consider folding them into the batter instead.

Frequently Asked Questions for Chocolate Nutella Brownies

Can I make these without Nutella? Yes, absolutely. The base brownie recipe is excellent on its own. You can also substitute the Nutella with peanut butter or another nut butter.

Why are my brownies cakey instead of fudgy? This usually means they’ve been overbaked. Take them out when they still have a slight wobble in the centre.

Can I use milk chocolate instead of dark chocolate? You can, but the brownies will be much sweeter and less rich. Dark chocolate with 70% cocoa gives the best flavour balance.

Can I add other nuts? Walnuts or pecans work beautifully in place of hazelnuts.

How do I know when they’re done? The top should be set and slightly cracked, but the centre should still have a slight wobble when you gently shake the tin.

Recipe – Makes about 16 squares

The Best Chocolate Nutella Brownies Recipe

Decadent chocolate brownies with swirls of Nutella and toasted hazelnuts. Rich, fudgy, and intensely chocolatey.

Print Recipe

Prep Time:20 minutes mins

Cook Time:45 minutes mins

Ingredients

• 400 grams butter room temperature
• 400 grams quality dark chocolate 70% cocoa
• 500 grams castor sugar
• 6 large free-range eggs
• 10 ml vanilla extract
• 250 grams cake flour
• 5 ml baking powder
• 80 ml Nutella plus extra for topping (optional)
• 1/2 cup toasted hazelnuts roughly chopped

Instructions

• Preheat the oven to 170°C. Line a 21 x 28cm metal brownie tin with baking paper on all sides.
• Melt the butter and chocolate in a double boiler, then set aside to cool.
• Beat the castor sugar, eggs, and vanilla extract together until light and fluffy and roughly doubled in volume.
• Stir in the cooled chocolate and butter mixture.
• Sift the flour and baking powder in a separate bowl, then add to the chocolate batter and briefly mix to combine.
• Tip half the mixture into the prepared brownie tin. Dollop the Nutella in blotches evenly across the surface. Use a skewer to swirl each mound slightly into the batter.
• Pour the remaining chocolate batter over the top and spread to distribute evenly.
• Bake for 45 minutes. The brownies will still be a bit wobbly in the centre.
• Leave to cool completely before removing from the tin and cutting.
• If desired, spread a thin layer of Nutella on top and sprinkle with toasted hazelnuts.

Notes

Storage: Store brownies in an airtight container at room temperature for up to 5 days, or in the fridge for up to a week.

Freezing: These brownies freeze beautifully. Wrap individual squares in cling film, then place in a freezer bag or container. Freeze for up to 3 months. Thaw at room temperature.

Reheating: While brownies are delicious at room temperature, you can warm them slightly in the microwave for 10-15 seconds for an extra indulgent treat.

Nut-free option: Leave out the hazelnuts entirely for a nut-free version.

Servings: 16

Author: Sam Linsell

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