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Ultimate Nutella Brownies

Incredibly fudgy, intensely chocolate-hazelnut brownies made with just 5 ingredients in one bowl. This foolproof recipe delivers a crackly top and a gooey, decadent center in under 30 minutes.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 9 servings
Course: Dessert
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/4 cups cups Nutella Use a heaping cup, about 370g. Quality matters here—use the real stuff for best flavor.
  • 2 large eggs Room temperature for easier mixing and a better rise.
  • 1/2 cup cup all-purpose flour Properly measured by spooning and leveling. This is key for texture.
  • 1/4 tsp tsp fine sea salt Enhances the chocolate flavor. Don't skip it.
  • 1/2 cup cup chocolate chips or chopped hazelnuts Optional, but highly recommended for extra texture.

Equipment

  • 8x8-inch square baking pan
  • Parchment paper
  • Large mixing bowl
  • Whisk and spatula
  • Wire cooling rack

Method
 

  1. Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal. This is non-negotiable for clean slices.
  2. In a large bowl, combine the Nutella and eggs. Using a sturdy whisk or a spatula, mix vigorously for about 1-2 minutes until the mixture is completely smooth, glossy, and slightly thickened. Trust me, this initial emulsification is what gives the brownies structure.
  3. Add the flour and salt to the Nutella mixture. Switch to a spatula and fold gently until just combined and no dry streaks of flour remain. Overmixing will develop gluten and make the brownies tough. If using, fold in the chocolate chips or hazelnuts now.
  4. Pour the thick batter into your prepared pan. Use the spatula to spread it evenly into the corners. The batter will be quite thick. Tip from me: a slightly wet spatula helps smooth the top without sticking.
  5. Bake for 20-25 minutes. Start checking at 20 minutes. The brownies are done when the top is set and looks dry with a slight sheen, and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). The center will still look soft—this is perfect.
  6. Let the brownies cool completely in the pan on a wire rack. This is the hardest part, but crucial! Cooling allows them to set for that perfect fudgy texture. Once cool, use the parchment overhang to lift them out, slice, and serve.

Notes

Chef's Tips:
• For super clean cuts, chill the brownies for 30 minutes after cooling and use a hot, clean knife.
• The most common mistake is overbaking. Remember, moist crumbs on the toothpick are your goal.
• Serve slightly warm with a scoop of vanilla ice cream for the ultimate dessert experience.
Food Safety:
• Ensure eggs are fresh. The brownies are fully baked when a toothpick shows moist crumbs.
• Store cooled brownies in an airtight container at room temperature for 3-4 days.