
Incredibly moist, fudgy brownies made with Nutella in the batter and swirled on top—ready in under an hour and perfect for hazelnut-chocolate lovers.

This tray of Nutella brownies has been my go-to for celebrations, last-minute desserts, and the afternoons when the house needs a little cheering. I first discovered this combination on a rainy weekend when I had a jar of Nutella that needed a purpose and a craving for something deeply chocolatey but not cakey. The result was a dense, fudgy brownie with a silky chocolate-hazelnut note throughout and glossy swirls on top that make every slice feel a little indulgent.
What makes these special is how effortlessly the Nutella integrates into the batter: you get true hazelnut flavor in every bite without adding extra steps. I love the contrast between the deep dark chocolate I melt into the batter and the sweeter creamy Nutella ribbons. My kids call them "fancy brownies" because of the swirls, and friends always ask for the recipe at parties because they look and taste like something from a bakery, yet they come together in one bowl.
From my first test batch to the version I now make for birthdays, I've learned that gently warming the Nutella makes it much easier to swirl and to incorporate into the batter. Family members always notice the glossy swirls and ask for the thicker pieces with extra Nutella on top—those are my favorite too.
My favorite part is the thin, glossy crust that forms on top—it's a hallmark of a well-made brownie and pairs perfectly with the silky Nutella ribbons. At family gatherings, people often argue over who gets the corner pieces; I quietly take the slices with the most swirl.
Store cooled squares in an airtight container at room temperature for up to 4 days. For longer storage, freeze in a single layer on a baking sheet until firm, then stack with parchment between layers inside a freezer-safe container for up to 3 months. To serve, thaw at room temperature for about an hour or warm briefly in a 300°F oven for 8–10 minutes to revive that fresh-baked texture. Avoid refrigerating for long periods, which can dry them out.
For a gluten-free version, substitute a 1-to-1 gluten-free flour blend—expect a slightly different crumb but still excellent fudginess. Swap dark chocolate for semi-sweet chips if you prefer a sweeter and slightly softer flavor profile. If Nutella isn't available, other commercial chocolate-hazelnut spreads work well; avoid runny homemade spreads. To reduce sweetness, use 60–70% cacao chocolate and slightly less Nutella on top.
Serve warm with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream and a sprinkle of toasted hazelnuts for crunch. For a festive presentation, dust with cocoa powder or top with flaky sea salt to balance the sweetness. These squares pair beautifully with black coffee, milk, or dessert wine for evening entertaining.
While brownies are a classic American treat dating back to the early 20th century, the addition of Nutella brings an Italian-inspired hazelnut-chocolate element to the confection. Nutella itself—created in Italy in the mid-20th century—has become a global pantry staple. Combining these traditions gives a modern twist to a beloved comfort dessert, blending brownie richness with Nutella’s distinctive flavor.
In the holidays, stir in a teaspoon of cinnamon or a pinch of espresso powder to deepen the chocolate notes. For summer gatherings, make mini brownie cups topped with fresh berries and a small swirl of Nutella. In colder months, fold in chopped toasted hazelnuts or a spoonful of caramel for a cozy variation that complements the Nutella’s nuttiness.
Double the batch and bake in two pans for freezer-ready portions—slice into squares, flash-freeze, and store in labeled freezer bags. For lunches or snacks, wrap individual squares in parchment and keep them in a fridge-safe lunchbox (bring to room temp before eating). If preparing ahead for a party, bake and cool, then keep wrapped until 1–2 hours before serving to let them regain softness.
These Nutella brownies are one of those recipes that make your kitchen smell like comfort and celebration. They’re forgiving, adaptable, and always disappear quickly—try making a test batch and tweak the swirl pattern until it looks just right for you.
Warm the Nutella for 30–60 seconds to make it easier to swirl and incorporate.
Use room-temperature eggs to ensure a smoother, more cohesive batter.
Check doneness by looking for shiny, cracked edges and a slightly soft center; a few moist crumbs on a toothpick are perfect.
This nourishing nutella brownies recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
This Nutella Brownies recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Preheat oven to 350°F (180°C) or 325°F (170°C) convection. Line an 8x8 inch pan with parchment or foil with an overhang for easy removal.
Melt chopped dark chocolate and butter together in 30–45 second microwave bursts, stirring between intervals, until smooth. Alternatively melt in a double boiler over simmering water.
Whisk granulated sugar into the warm chocolate-butter until combined, then whisk in 3/4 cup Nutella until smooth. Warm Nutella in the microwave 30–60 seconds if stiff.
Whisk eggs and extra yolk in a small bowl. Temper by adding a little warm chocolate into the eggs, then whisk eggs back into the bowl. Stir in vanilla extract.
Gently fold in flour and salt with a rubber spatula until just combined. Avoid overmixing to keep the texture fudgy.
Pour batter into prepared pan, add dollops of remaining Nutella, swirl with a skewer, then bake 30–35 minutes (8x8) or 22–27 minutes (9x9). Cool completely before slicing.
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This recipe looks amazing! Can't wait to try it.
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