If you’re craving something chocolatey and satisfying without spending an hour in the kitchen, these quick Nutella brownies are exactly what you need. They’re rich, fudgy, and unbelievably simple—perfect for last-minute dessert cravings or an easy treat to share. The batter comes together in minutes, and the results taste like you fussed over them all afternoon.
Whether you’re a seasoned baker or totally new to brownies, this recipe is friendly, flexible, and reliable.
What Makes This Special
These brownies lean on Nutella as the main flavor and fat, which gives them a deep hazelnut-chocolate taste and a soft, fudgy texture. No fancy ingredients, no special equipment, and minimal cleanup—just one bowl and a whisk. You can bake them in a simple square pan, make them mini with a muffin tin, or even swirl in extras if you’re feeling creative.
Best of all, the recipe is forgiving, so small tweaks won’t ruin your batch.
What You’ll Need
- 1 cup (280 g) Nutella or any chocolate-hazelnut spread
- 2 large eggs, room temperature
- 1/2 cup (60 g) all-purpose flour, spooned and leveled
- 1/4 teaspoon fine salt
- 1 teaspoon vanilla extract (optional, but nice)
- 2 tablespoons cocoa powder (optional for extra richness)
- 2 tablespoons milk or espresso (optional for moisture and flavor)
- 1/3 cup chocolate chips or chopped chocolate (optional mix-in)
- Nonstick spray or butter for the pan
Equipment: 8-inch (20 cm) square baking pan, parchment paper, mixing bowl, whisk or spatula, measuring cups/spoons.
Instructions
- Prep the pan and oven. Heat your oven to 350°F (175°C). Line an 8-inch square pan with parchment, leaving a little overhang for easy lifting. Lightly grease the sides.
- Warm the Nutella slightly. If your Nutella is stiff, microwave it for 15–20 seconds to loosen.
This makes mixing easier and gives a smoother batter.
- Whisk the wet ingredients. In a bowl, whisk the eggs until slightly frothy. Add Nutella and vanilla. Mix until glossy and well combined.
- Add the dry ingredients. Sift in the flour, salt, and cocoa powder if using.
Gently fold with a spatula just until there are no streaks. If the batter feels very thick, stir in the milk or espresso.
- Fold in extras. Add chocolate chips or any mix-ins. Don’t overmix; you want to keep the batter thick for fudgy brownies.
- Spread and smooth. Pour into the prepared pan and smooth the top with a spatula.
For a Nutella swirl, dot a few teaspoons of Nutella on top and drag a knife through to create ribbons.
- Bake. Bake for 18–24 minutes. They’re done when the edges look set and a toothpick inserted 2 inches from the edge comes out with a few moist crumbs. The center should look slightly soft but not jiggly.
- Cool and slice. Let the brownies cool in the pan for at least 20–30 minutes.
Lift out using the parchment and slice with a sharp knife, wiping the blade between cuts.
How to Store
- Room temperature: Keep in an airtight container for up to 3 days. Add a slice of bread to the container to keep them soft.
- Refrigerator: Store up to 1 week. The chill makes them extra fudgy; let them sit at room temp for 10 minutes before serving if you prefer softer brownies.
- Freezer: Wrap individual squares tightly and freeze up to 2 months.
Thaw at room temperature or warm in the microwave for 15–20 seconds.
Health Benefits
While these brownies are definitely a treat, there are a few small positives. Hazelnuts in Nutella provide some healthy fats and a bit of vitamin E. Cocoa offers antioxidants, especially if you add the extra cocoa powder. Portion control can help satisfy a sweet tooth without going overboard. Pairing a brownie with fruit or a glass of milk can make it feel more balanced.
That said, this recipe is richer in sugar and fat, so it’s best enjoyed in moderation.
If you’re watching added sugars, consider making smaller squares or using darker chocolate as a mix-in to reduce overall sweetness.
Pitfalls to Watch Out For
- Overbaking: The fastest way to dry brownies. Pull them when the center is just set and a toothpick has moist crumbs, not a clean stick.
- Overmixing: Stir only until combined. Too much mixing after adding flour can make the texture tough.
- Too much flour: Spoon and level your flour.
Packing flour into the cup leads to cakey, dry brownies.
- Cutting while hot: Warm brownies fall apart. Let them cool so they slice cleanly.
- Wrong pan size: A larger pan makes thin, overbaked brownies. If you only have a 9-inch pan, start checking for doneness earlier.
Recipe Variations
- Salted Nutella Swirl: Add flaky sea salt on top before baking to balance the sweetness.
- Espresso Boost: Replace the milk with 2 tablespoons brewed espresso to deepen the chocolate flavor.
- Peanut Butter Marble: Swirl in 2–3 tablespoons warmed peanut butter on top before baking.
- Crunchy Hazelnut: Fold in 1/3 cup toasted chopped hazelnuts for texture.
- Gluten-Free: Swap the flour for a 1:1 gluten-free baking blend.
Add 1 extra tablespoon milk if the batter seems stiff.
- Mini Brownie Bites: Scoop batter into a greased mini muffin tin and bake 10–12 minutes. Great for sharing.
- Double Chocolate: Mix in dark chocolate chunks and dust the top with cocoa before baking.
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FAQ
Can I make these without eggs?
Yes. Replace each egg with 3 tablespoons aquafaba (liquid from canned chickpeas) or use a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, rested 5 minutes).
The texture will be slightly denser but still fudgy.
Do I need to add cocoa powder?
No. The recipe works with just Nutella, eggs, flour, and salt. Cocoa powder simply intensifies the chocolate flavor and cuts the sweetness a bit.
Why are my brownies dry?
They were likely overbaked or had too much flour.
Check your oven with an oven thermometer if possible, and make sure you’re spooning and leveling flour rather than scooping.
Can I double the recipe?
Yes. Use a 9×13-inch pan and bake for 22–28 minutes. Start checking early.
The edges will set before the center, so use the toothpick test near the middle for accuracy.
What if I only have a 9-inch round pan?
That works. The brownies will be a bit thinner, so start checking around 16–18 minutes. Line the pan with parchment for easy removal.
How do I get clean slices?
Cool completely, then use a sharp knife.
Wipe the blade with a warm, damp towel between cuts. For ultra-neat edges, chill the brownies for 30 minutes before slicing.
Can I reduce the sugar?
Since Nutella brings most of the sweetness, there isn’t added sugar in the base recipe. To make them taste less sweet, add cocoa powder, use dark chocolate mix-ins, and sprinkle a pinch of flaky salt on top.
Wrapping Up
These quick Nutella brownies hit that sweet spot between easy and impressive.
With just a few staple ingredients and one bowl, you get brownies that are rich, moist, and full of chocolate-hazelnut flavor. Keep this recipe in your back pocket for busy nights, last-minute guests, or whenever the chocolate craving strikes. Once you master the base, play with the variations to make them your own.
Enjoy every bite.
Quick Nutella Brownies Recipe Chocolate Lovers – Rich, Fudgy, and Easy
Ingredients
- 1 cup (280 g) Nutella or any chocolate-hazelnut spread
- 2 large eggs, room temperature
- 1/2 cup (60 g) all-purpose flour, spooned and leveled
- 1/4 teaspoon fine salt
- 1 teaspoon vanilla extract (optional, but nice)
- 2 tablespoons cocoa powder (optional for extra richness)
- 2 tablespoons milk or espresso (optional for moisture and flavor)
- 1/3 cup chocolate chips or chopped chocolate (optional mix-in)
- Nonstick spray or butter for the pan
Instructions
- Prep the pan and oven. Heat your oven to 350°F (175°C). Line an 8-inch square pan with parchment, leaving a little overhang for easy lifting. Lightly grease the sides.
- Warm the Nutella slightly. If your Nutella is stiff, microwave it for 15–20 seconds to loosen.This makes mixing easier and gives a smoother batter.
- Whisk the wet ingredients. In a bowl, whisk the eggs until slightly frothy. Add Nutella and vanilla. Mix until glossy and well combined.
- Add the dry ingredients. Sift in the flour, salt, and cocoa powder if using.Gently fold with a spatula just until there are no streaks. If the batter feels very thick, stir in the milk or espresso.
- Fold in extras. Add chocolate chips or any mix-ins. Don’t overmix; you want to keep the batter thick for fudgy brownies.
- Spread and smooth. Pour into the prepared pan and smooth the top with a spatula.For a Nutella swirl, dot a few teaspoons of Nutella on top and drag a knife through to create ribbons.
- Bake. Bake for 18–24 minutes. They’re done when the edges look set and a toothpick inserted 2 inches from the edge comes out with a few moist crumbs. The center should look slightly soft but not jiggly.
- Cool and slice. Let the brownies cool in the pan for at least 20–30 minutes.Lift out using the parchment and slice with a sharp knife, wiping the blade between cuts.