Fudgy Nutella Brownies Recipe for Gooey Chocolate Lovers

Every bite of these fudgy Nutella brownies delivers rich chocolate flavor and gooey hazelnut pockets. Nutella is mixed into the batter and dotted on top, then gently swirled so each square has melty ribbons of hazelnut spread. A sprinkle of flaky sea salt before serving gives a gourmet finish. Thick, decadent, and irresistibly chocolatey, these brownies are perfect warm with vanilla ice cream or enjoyed at room temperature.

I’m a huge Nutella fan — it always hits the spot, whether spread on sourdough or folded into a baked treat. I first posted a Nutella brownie recipe a few years ago and have since updated it to produce thicker, fudgier bars. This version is denser and more indulgent than the original.

If you like brownies, try other variations such as Eggless Fudgy Brownies, Chocolate Peanut Butter Brownies, or Fudgy Oreo Brownies for more ideas and flavor combinations.

Why this recipe works

• Simple preparation: Made in one bowl with common pantry ingredients, minimal cleanup and straightforward technique.
• Nutella flavor throughout: Nutella is added to the batter and again on top, so you get hazelnut-chocolate pockets in every bite.
• Fudgy texture: The recipe is designed to produce a dense, moist interior rather than a cakey crumb.
• Crackly top: Beating the eggs and sugar aerates the mixture and helps create a glossy, crinkled surface.

Ingredients notes

Butter: Use unsalted butter, melted. It blends smoothly with the chocolate and controls the final salt level.

Nutella: Any chocolate-hazelnut spread with a similar consistency works; Nutella is used here for flavor but alternatives are fine.

Unsweetened cocoa powder: Use unsweetened or dark cocoa for the best chocolate depth. A high-quality cocoa intensifies the fudge-like taste.

Step by step instructions

These steps walk through making rich, fudgy Nutella brownies. Prepare an 8×8 square pan lined with parchment paper and have a mixing bowl, whisk or electric mixer, spatula, and measuring tools ready.

1. Prepare the pan: Preheat the oven to 350°F (175°C). Line two sides of an 8×8 pan with parchment paper for easy removal and lightly grease the exposed sides. Set aside.
2. Melt butter and chocolate: In a heat-proof bowl, combine unsalted butter, dark chocolate (or dark chocolate chips), and semi-sweet chocolate chips. Melt over a double boiler or in short microwave bursts, stirring until completely smooth.



3. Stir in Nutella: Remove from heat and fold in the Nutella. Allow the mixture to cool for about 10 minutes so it won’t cook the eggs when combined.



4. Beat eggs and sugar: In a separate bowl, whisk together the eggs, vanilla, and white sugar. Beat until light, airy, and slightly thickened (about 3–4 minutes with an electric mixer). This aeration helps give the brownies a shiny, crackly top.
5. Combine mixtures: Gently whisk the egg mixture into the cooled chocolate-Nutella mixture until homogeneous. Avoid vigorous stirring.
6. Add dry ingredients: Fold in the flour, unsweetened cocoa powder, and salt just until combined. Overmixing can develop gluten and make the brownies less tender.



7. Pour and swirl: Transfer batter to the prepared pan. Drop spoonfuls of extra Nutella across the surface and gently swirl with a knife or skewer to create pockets of hazelnut spread — avoid fully blending it in.



8. Bake and cool: Bake 40–50 minutes. The edges should look set and slightly crisp while the center remains fudgy. A toothpick inserted into the center should come out with moist crumbs but not raw batter; if too wet, continue baking in 5-minute increments. Allow brownies to cool completely before slicing — they will firm up as they cool.

These brownies are wonderful warm with vanilla ice cream or served at room temperature. A light sprinkle of flaky sea salt before serving enhances the chocolate and hazelnut flavors.

Expert baking tips

• Fold the dry ingredients gently into the wet mixture to preserve the air that creates the shiny, crackly top.
• Line the pan with parchment on two sides and grease the other sides so the brownies lift out cleanly.
• It’s better to slightly underbake than overbake. The center should remain fudgy after cooling.
• Let the brownies cool fully before slicing for cleaner edges and a firmer interior.

FAQ

Can I reduce the sugar? The sugar in this recipe contributes to texture and the crackly top. Reducing it significantly will change the texture; if you prefer less sweetness, consider omitting the extra Nutella swirl on top rather than reducing the batter sugar.

Do I need an electric mixer? No, a whisk will work, but a hand mixer makes it faster to aerate the egg-sugar mixture and helps develop the glossy top.

Why did my brownies sink in the middle? If the center is very fudgy and the top has collapsed, they likely needed more baking time or a gradual cooldown. Let brownies sit in the oven with the door slightly open for a few minutes after turning the oven off to stabilize them before removing.

Can I double the recipe? Yes. Double the ingredients and bake in a 9×13 pan; adjust baking time and check doneness as needed.

Why add Nutella on top? Swirling extra Nutella on the surface creates pockets of gooey hazelnut spread that give contrast to the fudgy chocolate base. This step is optional but recommended for added texture and flavor.

Storing & freezing

Store brownies in an airtight container at room temperature for up to four days. They taste best slightly warm.

To freeze, slice brownies and place layers in an airtight container separated by parchment. Freeze up to 30 days. Thaw at room temperature for about an hour or warm briefly before serving.

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PS: If you enjoyed this recipe, please leave a star review below and connect on social media — Instagram @taffeybakery and TikTok @taffeybakery. I’d love to hear how your brownies turned out!