Nutella Brownies

For a super fudgy treat, indulge in these gooey chocolaty Nutella brownies! Best brownies ever!

Ever feel like you’ve had too much chocolate? Me neither and these fudgy Nutella brownies are quite the chocolate fix!

For a super fudgy treat, indulge in these gooey Nutella brownies! Best brownies ever!

So let’s learn  how to make brownies with Nutella, shall we?

But first…if you haven’t heard of Nutella, you are missing out! It’s a good for anything hazelnut-chocolate spread. The kind that is good for you — chomp, chomp, chomp — and full of key vitamins and minerals that are good for you — chomp, chomp — with no artificial colors or preservatives.

Do I have you hooked yet? Surely I had you hooked at “chocolate”, “brownie” and “Nutella” — chomp, chomp (That’s me eating this sweet chocolaty goodness)

For a super fudgy treat, indulge in these gooey Nutella brownies! Best brownies ever!

 I’ll end here because, uh, well, I, uh, may have eaten most of the jar of hazelnut spread and I need to go wipe off my hands and face! Girl Scouts honor!

If you’re looking for a homemade Nutella recipe, check out this delicious chocolaty recipe

Homemade Nutella Recipe |

And if you are a Nutella addict like me, try this Chocolate Nutella Smoothie….

Chocolate Nutella Smoothie |

or this delicious deluxe Nutella hot chocolate! Perfect for those cool fall and winter nights!

Deluxe Nutella Hot Chocolate |

Nutella Brownies
Prep time
Cook time
Total time
Recipe type: Dessert
Cuisine: American
Serves: 12-15 bars
  • 1 cup butter, softened
  • 2 1/4 cups sugar
  • 1/2 cup Nutella
  • 4 large eggs
  • 1 1/4 cups cacao powder
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon expresso powder (optional)
  • 1 tablespoon pure vanilla extract
  • 1 1/2 cups all-purpose flour
  • 10 ounce package Hershey's Milk Chocolate Baking Melts or chocolate chips
  1. Preheat oven to 350 degrees Fahrenheit. Coat a 9" x 13" baking dish with butter; set aside.
  2. Melt butter in a small pan over low heat. Mix in sugar and continue stirring and cooking for 1 minute more. Do not allow mixture to boil. Remove from heat and beat in Nutella until smooth and creamy.
  3. Transfer liquid to a large bowl. Stir in cacao, eggs, salt, baking powder, espresso powder, and vanilla. Fold in flour and baking melts until just combined. Batter will be thick.
  4. Pour into prepared baking dish and bake for 30-35 minutes or until a toothpick entered into the center comes out mostly clean. The edges will look set and the cdnter slightly moist but not uncooked.
  5. Remove from oven and cool on a wire rack.

Recipe adapted from Buns In My Oven

About Jen

Jen is owner, author, and creative mind behind Bakerette. Jen eats a vegan diet and recently converted Bakerette to a plant-based website that offers a smattering of healthful recipes! Jen is author of the cookbook Festive Feasts: Meals and Memories from Halloween to Christmas, which can be purchased online at Amazon or Barnes & Noble.


  1. Is cacao powder the same as cocoa powder? Can I use cocoa powder instead? And lastly, is it better with espresso powder? Or an you still taste the hazelnut w/o it?

    • Good question Remi. Raw cacao is made by cold-pressing un-roasted cacoa beans. The process keeps the living enzymes in the cacoa and removes the fat (cacao butter). Cocoa looks the same but it’s not. Cocoa powder is raw cacao that’s been roasted at high temperatures. Sadly, roasting changes the molecular structure of the cacoa bean, reducing the enzyme content and lowering the overall nutritional value. That being said, you use both cocao or cocoa the same in baking. I hope that makes sense. I haven’t used espresso powder in this recipe so I can’t answer that question.

  2. Those brownies look amazing! I love how fudgy they are!

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