Crispy Nutella Brownies

Here is my favorite nutella brownies recipe, with rich, fudgy brownies that are loaded with creamy Nutella and have the perfect chewy texture that everyone loves.

These Nutella brownies are always the first dessert to disappear at our family gatherings. I always make a double batch because my kids and their friends devour them so quickly. Nothing beats a warm brownie with that melted Nutella goodness, right?

What Kind of Nutella Should I Use?

For these brownies, regular Nutella from the grocery store works perfectly and is what most people have on hand. You don’t need to hunt down any special or gourmet versions – the classic hazelnut spread will give you that rich, chocolatey flavor you’re looking for. If you’re feeling adventurous, you could try other hazelnut chocolate spreads, but keep in mind that different brands might have slightly different sweetness levels or consistencies. Make sure your Nutella is at room temperature or slightly warm so it mixes easily with the other ingredients – cold Nutella straight from the pantry can be pretty thick and hard to work with.

Options for Substitutions

These brownies are pretty forgiving when it comes to swaps, but here’s what you need to know:

• Nutella: This is the star ingredient, so I wouldn’t recommend substituting it completely. However, if you’re short on Nutella, you can use part peanut butter or almond butter mixed with some melted chocolate, though the flavor will definitely change.
• Unsalted butter: You can use salted butter instead – just reduce the added salt to 1/4 teaspoon. Coconut oil (melted and cooled slightly) also works if you need a dairy-free option.
• Light brown sugar: Dark brown sugar will give you a deeper molasses flavor, or you can use regular white sugar if that’s what you have on hand. The texture might be slightly less chewy with white sugar.
• All-purpose flour: For gluten-free brownies, try a 1:1 gluten-free flour blend. The texture will be a bit different but still delicious.
• Semi-sweet chocolate chips: Feel free to use milk chocolate chips, dark chocolate chunks, or even chopped hazelnuts to play up that Nutella flavor. You could also skip the add-ins entirely.

Watch Out for These Mistakes While Baking

The biggest mistake you can make with Nutella brownies is overbaking them, which turns these fudgy treats into dry, cake-like squares – since Nutella brownies are meant to be gooey, pull them out when a toothpick inserted in the center comes out with a few moist crumbs, not completely clean.

Another common error is not letting your eggs and butter come to room temperature first, which can cause the batter to look lumpy and won’t mix properly with the Nutella.

Don’t skip lining your pan with parchment paper and leaving some overhang – this makes removing the brownies so much easier and prevents them from sticking to the bottom.

Finally, resist the urge to cut into them right away; letting the brownies cool for at least 30 minutes helps them set up properly and gives you cleaner slices instead of a gooey mess.

What to Serve With Nutella Brownies?

These rich, fudgy brownies are perfect on their own, but a scoop of vanilla ice cream on top takes them to the next level – especially when the brownies are still warm! A dollop of whipped cream or a drizzle of caramel sauce also pairs beautifully with the chocolate-hazelnut flavors. For something a little different, try serving them with fresh strawberries or raspberries to cut through all that chocolatey goodness. And honestly, a cold glass of milk is always the perfect companion to any brownie – it’s a classic for a reason!

Storage Instructions

Keep Fresh: These fudgy Nutella brownies stay moist and delicious when covered tightly with plastic wrap or stored in an airtight container at room temperature. They’ll keep their gooey texture for up to 5 days, though they rarely last that long in my house!

Freeze: Want to save some for later? Cut the brownies into squares and wrap each piece individually in plastic wrap, then place them in a freezer bag. They’ll stay fresh in the freezer for up to 3 months, making them perfect for when you need a chocolate fix.

Enjoy: Frozen brownies taste amazing straight from the freezer if you like them firm and fudgy. For a softer texture, just let them thaw at room temperature for about 30 minutes, or pop them in the microwave for 10-15 seconds to warm them up.

Preparation Time	10-15 minutes
Cooking Time	32-36 minutes
Total Time	42-51 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2300-2500
• Protein: 27-33 g
• Fat: 140-155 g
• Carbohydrates: 260-285 g

Ingredients

For the brownie batter:

• 1/2 cup packed light brown sugar
• 3/4 cup all-purpose flour (leveled with a knife for accuracy)
• 5 tbsp unsalted butter (softened to room temperature, about 70°F)
• 2 large eggs (room temperature for better emulsification)
• 2 tsp pure vanilla extract (I use Madagascar vanilla for best flavor)
• 1 cup Nutella (plus 1/4 cup for swirling)
• 1/2 tsp salt

For the topping (optional):

• Sea salt (for finishing, enhances the chocolate and Nutella flavors)
• 3/4 cup semi-sweet chocolate chips (optional but recommended for extra richness and crunch)

Step 1: Prepare Your Mise en Place and Preheat

• 5 tbsp unsalted butter
• 1/2 cup packed light brown sugar
• 2 large eggs
• 2 tsp pure vanilla extract
• 1 cup Nutella
• 1/4 cup Nutella
• 1/2 tsp salt
• 3/4 cup all-purpose flour
• 3/4 cup semi-sweet chocolate chips
• Sea salt

Preheat your oven to 350°F and line an 8×8 or 9×9 inch baking pan with parchment paper, leaving slight overhang for easy removal.

Measure out all ingredients: softened butter, brown sugar, eggs at room temperature, vanilla extract, 1 cup Nutella, salt, flour, chocolate chips, and sea salt for finishing.

Having everything measured and ready ensures smooth mixing and prevents overmixing the batter.

Step 2: Create the Butter and Sugar Base

• 5 tbsp unsalted butter
• 1/2 cup packed light brown sugar

In a large bowl, beat the softened butter for about 1 minute until it becomes smooth and creamy—this aerates the butter and creates a lighter texture in the final brownies.

Add the packed brown sugar and beat for another 1-2 minutes until the mixture is pale and fluffy.

This creaming process is crucial for developing the crispy edges you’re looking for, as it incorporates air that helps the brownie structure.

Step 3: Incorporate Eggs, Vanilla, Nutella, and Salt

• 2 large eggs
• 2 tsp pure vanilla extract
• 1 cup Nutella
• 1/2 tsp salt

Add the room-temperature eggs one at a time to the butter mixture, beating well after each addition to ensure proper emulsification—this creates a stable batter and contributes to the brownie’s texture.

Pour in the vanilla extract and mix until combined.

Add 1 cup of Nutella and the salt, mixing until the batter is smooth and fully incorporated.

The Nutella adds richness and acts as part of the fat structure, so make sure it’s evenly distributed throughout.

Step 4: Add Dry Ingredients and Chocolate Chips

• 3/4 cup all-purpose flour
• 3/4 cup semi-sweet chocolate chips

Sift the flour directly into the batter (or add it gently) and mix on low speed just until combined—overmixing develops gluten and makes brownies tough rather than fudgy with crispy edges.

Gently fold in the chocolate chips with a spatula or wooden spoon, being careful not to overmix.

I prefer folding rather than beating at this stage because it keeps the batter tender and allows the chocolate chips to remain distinct for texture.

Step 5: Assemble and Swirl

• batter from Step 4
• 1/4 cup Nutella
• Sea salt

Pour the batter into your prepared pan and spread it evenly.

Drop spoonfuls of the remaining 1/4 cup Nutella across the surface in a pattern, then use a knife or skewer to swirl it through the batter with gentle, figure-eight motions.

Don’t overwork the swirls—a few decisive strokes create a beautiful marbled effect without blending the Nutella too thoroughly.

Finish by sprinkling a light pinch of sea salt evenly across the top; the salt amplifies both the chocolate and Nutella flavors and adds complexity to each bite.

Step 6: Bake and Cool Completely

Bake for 32-36 minutes, until a toothpick inserted in the center comes out with a few moist crumbs attached (not wet batter, but not completely clean).

The brownie will continue to cook slightly as it cools, so don’t overbake—this is what gives you those crispy edges while maintaining a fudgy center.

Let the brownies cool completely in the pan on a wire rack, ideally for at least 2-3 hours or overnight, which allows them to set properly and develop their texture.

Once fully cooled, lift out using the parchment overhang and cut into squares with a sharp, dry knife.