Best ever Nutella Brownies! These fudgy Nutella Brownies are made with real chocolate and have big swirls of gooey Nutella baked right into the batter.
Best ever fudgy Nutella Swirl Chocolate Brownies ❤️
These brownies have a seriously over-the-top fudge factor, with super chewy edges and pockets of pure Nutella studded throughout each one. Can you even? We also use real dark chocolate AND Nutella in the batter so the depth of chocolate flavour is REAL my friends.
Thick, fudgy, chewy and Nutella-ery, what more could you want?
Brownies are my go-to whenever we have friends over for dinner because I am yet to met someone who doesn’t love a good brownie. Especially one served with whipped cream (a thousand times yes).
My go-to brownies are my Peanut Butter and Jelly Swirl Brownies (always a crowd pleaser) and my Snickers Chocolate Brownies (love a little surprise in my brownies), however, these Nutella Swirl Brownies have gone straight to the top of the list.
They are seriously good and maybe the BEST ways to use up that jar of Nutella sitting in your cupboard.
The best part? You don’t even need to get out an electric mixer for this recipe. Just grab a bowl and spoon and away you go!
I’m so glad I still have two brownies sitting on my bench because otherwise writing this post would be torture. Must eat one STAT. If you are looking for an easy dessert solution that with satisfy all your chocolate cravings, give these epic Nutella Brownies a go.
TIPS FOR MAKING PERFECT NUTELLA BROWNIES
- You don’t need an electric mixer to make this recipe – just a bowl and spoon.
- Start by melting together the butter and dark chocolate. I like to use the microwave because it’s quick and easy. Stir until smooth. Then add 1/2 cup of Nutella (SO GOOD).
- Next comes the sugars and vanilla, and then the eggs, just one at a time. Finally the flour – I recommend weighing the flour using a kitchen scale so you don’t accidentally add too much.
- Once you transfer the mixture to your prepared baking tip, you can dollop the rest of the Nutella all over the top. Use a butter knife to swirl the Nutella into the brownie batter. Bake until the brownie no longer wobbles in the middle.
- Leave the brownie to cool completely before slicing. My trick? Leave your brownie to cool for about 15 minutes before transferring to the fridge to cool completely. Fridge brownies are the best – they go super fudgy and it makes it much easier to cut them.
MORE BROWNIE RECIPES TO TRY
- Chocolate Raspberry Brownies
- One Bowl Cocoa Brownies
- Vegan Brownies
- M&M Chocolate Frosted Brownies
- Gluten Free Chocolate Brownies
Did you make this recipe? Don’t forget to rate the recipe and leave a comment below. Hungry for more? Join me on Instagram, Facebook, Pinterest and Twitter for more amazing recipe ideas.
Let’s Bake
Nutella Brownies
Chocolate brownies with gooey swirls of Nutella.
Ingredients
- 115 grams (1/2 cup or 1 stick) unsalted butter
- 150 grams (1 cup) good quality dark chocolate, broken into pieces
- 300 grams (1 cup) Nutella
- 50 grams (1/4 cup) caster sugar or granulated sugar
- 90 grams (1/2 cup) brown sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 85 grams (2/3 cup) plain flour or all purpose flour
- Pinch of salt
Instructions
- Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line an 8-inch square pan with baking or parchment paper, ensuring two sides of the paper overhang.
- Place butter and dark chocolate in a heatproof bowl and place in the microwave. Heat, stirring every 30 seconds, until melted and smooth. Add 1/2 cup of Nutella (set the other 1/2 cup aside) and stir together.
- Next, add sugars and vanilla to the chocolate mixture and stir. Add eggs, one at a time, stirring in between. Finally, add the flour and salt and stir until the brownie mixture is smooth.
- Pour batter into the prepared tin. Then dollop the other 1/2 cup of Nutella all over the top and use a butter knife to swirl it into the brownie batter.
- Bake the brownie for about 35 minutes or until cooked through. It should have a nice cracked top and no longer wobble in the middle. Leave to cool completely before serving. Store brownies in the fridge to make them extra fudgy.
Nutrition Information
This recipe was first published on Sweetest Menu in May 2016.
Salma R Oliver says
I’ve made this recipe 3 times already and it’s amazing!! Fudgy, rich, chocolatey. My family finished it in minutes. Thank you!
Jessica Holmes says
Love hearing that!!
Tara Adams says
Hi, just wondering do I need to use brown sugar for these, or can I swap it and use caster sugar for the whole amount!? I can’t get my hands on any brown sugar 🙁
Jessica Holmes says
Hi Tara, yes that’ll be fine!
Raz says
I’ve made these brownies 5 times now, everytime they turn out absolutely amazing. Ive tried it in different pan sizes, best results in the size mentioned in the recipe, in a larger pan the texture was way off.
Jessica Holmes says
Glad you enjoyed them Raz!
tan says
Can I use granulated sugar in place of caster sugar?
Jessica Holmes says
Yes!
Maria says
They taste amazing!!!! But I didn’t get a fudgy texture!! What could I be doing wrong?? 😭 any advice??
Jessica Holmes says
Hi Maria, so glad you like them! Aw it’s likely you either baked them for a little bit too long or added a little too much flour. I often find if I stick brownies in the fridge – they go a little more fudgy!
Granville Marriott says
This recipe is so easy and adaptable. I have used twirls in one, caramel in another and crushed M and M s in the third. The whole family enjoy them 😊
Jessica Holmes says
Oh my! That sounds amazing!!
Katariina says
This recipe is spot on! Thank you so much! It’s always a bit tricky to find the exact baking time when baking for the first time, but in my oven it was exactly 35 minutes. Can’t believe they turned out as fudgy as they were supposed to be. Perfect success despite the fact that my scales got broken while baking this and had to start conversing cups to deciliters. 😄
Jessica Holmes says
Aww so happy to hear that! Thanks for the lovely feedback!
Emma says
They’re really good!!! I made them today and they’re too yummy wow. I do think I undercooked them a bit though, because the bottom part of the middle was just batter.. The edges were really crusty, so I don’t quite understand what happened there. (I have put them in the oven for about an hour…)
But I liked the rest of it!!!!
Jessica Holmes says
Hi Emma, glad you love the brownies! If the top of your bakes are burning but the bottom is undercooked – your oven may be running a little hot? Maybe get an oven thermometer to check. If you stick the brownies in the fridge they should firm up a bit!
Erin says
These look amazing! Quick question: I really don’t like dark chocolate, so I was wondering if you could taste the dark chocolate in the brownies? I’m thinking not, because of the nutella? But if you can, could I substitute the dark chocolate for milk or semi-sweet chocolate? Thank you!
Jessica Holmes says
Hi Erin, you really can’t taste the dark chocolate with all the sugar and Nutella like you said. I often just use a fairly sweet dark chocolate too, like 45-50%, not like a strong 80% or anything. So I think you’ll like them just the same!
Grace says
These brownies are so delicious!! I couldn’t taste the Nutella in them, more of a rich chocolate flavour however still amazing. Maybe I overcooked myn as the Nutella swirled through the top went hard and crunchy?
Jessica Holmes says
Hi Grace, so glad you enjoyed these brownies! It sounds like you might have slightly overcooked them or your oven might have been a bit too hot. Try turning it down a little next time ☺️
Berna says
Its looks so attractive,I’ll almost eat the photos on my phone😛😛😛😛😛😋😋😋😋
I’ll try it as soon as possible.Than I ll send photos to you
Thanks for your goodness
Jessica Holmes says
I hope you love them Berna!
Reyes Marco says
I saw this post earlier this week and knew I had to bake it. I could not wait and did just today… delicious!
One question: do you think I can freeze it? It is just me at home these days. Thanks!
Jessica Holmes says
So glad you enjoyed them Reyes!! And yes, you can definitely freeze them.
Sarah says
Hello I tried to make them but they turned out thin and it was too gooey. I I did not use an 8 inch pan maybe I should have and mine was too big. What do you recommend? I followed all the steps
Jessica Holmes says
Hi Sarah, yes the size of your cake pan will make a big difference in the thickness of the brownie and therefore the texture. They should still taste nice though. If you pop them in the fridge, they’ll firm up in a few hours too.
Kiran Saeed says
Dear Jessica
Do you use soft brown sugar or the dark slightly granulated one
I’m super excited to try your recipe tomorrow, did my grocery today 😀
Love
Kiran (from Pakistan)
Kiran Saeed says
And was just wondering, your recipe doesn’t have baking powder?!?
Jessica Holmes says
Hi Kiran, no this recipe doesn’t need baking powder. Enjoy!
Jessica Holmes says
Hi Kiran, thanks for your comment. You can use soft brown sugar for this recipe. We only have one type of brown sugar in Australia but it is more similar to light brown sugar in other countries. I hope you enjoy them! 😊
Kiran Saeed says
Dear Jessica
Brownies came out “just perfect” 😀 thank you. Everyone at home loved them. My sweet tooth went out of control after a single bite, kept calling my name so I had to eat two pieces (2”,2”) in one go 😀
Lots of love
Big hug
p.s. I took photos to share with you, so where can I send you ?
Jessica Holmes says
Hi Kiran, I’m so pleased to hear that! You can share your photos with me on Instagram #sweetestmenu or email me at thesweetestmenu@gmail.com 😊
Josh says
Soo good!
Jessica Holmes says
So glad you enjoyed them Josh!