Nutella Brownies

If you’re a huge fan of Nutella, then you’re going to love my latest recipe for the Ultimate Italian Nutella Brownies! These are not the same as my other recipe for Nutella Brownies, which are similar their chewy, fudgy texture. This batch, however, has a thick layer of Nutella sandwiched between two incredibly fudgy layers of rich chocolate. So rich in fact, that small size brownie servings is in order . . . plus a scoop of vanilla ice cream.

These brownies filled with thick and creamy hazelnut magic are worthy of blowing a diet just for a day! (Which I did!)

The Nutella filling is just that and nothing more . . . pure, simple, mind-blowing Nutella — and LOTS of it. The layers of chocolate are equally moist with a fudge texture. These are not dry, cake-like brownies. The top of the brownies has a wonderful crunch to it when you bite into the deliciousness inside.

And they are INTENSE!

Plus these Nutella Brownies are a breeze to make!

So let’s get to your cucina to do some baking!

Andiamo a cucina (let’s go to the kitchen)!

  • Nutella
  • Semi-Sweet Chocolate Chips
  • Unsweetened Chocolate Bar
  • Cocoa Powder
  • Butter
  • Eggs
  • Sugar
  • Brown Sugar
  • Vanilla Extract
  • Flour
  • Baking Powder
  • Sea Salt
  • Always use dark chocolate or dark cocoa powder in brownies.
  • Make sure that your ingredients are all at room temperature, including eggs.
  • Whip the sugar and eggs until light and fluffy.
  • Always line the baking pan with parchment paper and then spray with cooking oil.
  • Don’t over-mix the batter and
  • Don’t overbake the batter
  • Place the brownie mixture on the middle rack in the oven.
  • Keep a sharp eye on the brownies while they bake.
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Nutella Brownies

Ultimate Italian Nutella Brownies — And Oh So Easy!

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Roz | La Bella Vita Cucina


  • 11/2 sticks of butter, softened to room temperature
  • 11/2 cups semi-sweet chocolate chips (or milk chocolate chips)
  • 4 oz. unsweetened chocolate, chopped
  • 11/2 cups sugar
  • 1/2 cup brown sugar, packed (light or dark brown sugar is fine)
  • Optional: 1 Tablespoon instant espresso
  • Optional: 1 Tablespoon Kahlua
  • 2 teaspoons vanilla extract
  • 3 large/jumbo eggs
  • 3/4 cup all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon ground (not coarse) sea salt or kosher salt
  • 11/2 cup Nutella


  1. Preheat oven to 350 F degrees.
  2. Prepare 8″ x 8″ baking pan:  Line the pan with parchment paper leaving a 1″ overhand on all sides of the pan that you will use to easily lift the brownies out of the baking pan when they have cooled off.  Spray cooking oil all over the parchment paper.  Set aside.
  3. In a medium microwave-safe baking bowl, combine the butter, chocolate chips, and unsweetened chocolate.   Heat up in the microwave oven for one (1) minute, remove and stir.  If necessary, continue to heat with 30-second intervals, stirring between each 30-seconds, until the mixture is melted and smoothed.  Do not over-nuke this or burn it.  Remove from the microwave and allow to cool.
  4. In a large mixing bowl, take an electric hand-held mixer and beat the eggs, sugar, and brown sugar, on medium speed until the mixture is light and thick, about 3 minutes.
  5. Beat in the vanilla extract.  
  6. When the chocolate mixture is cool, with a rubber spatula, stir it in the egg-sugar mixture. 
  7. Add flour, cocoa, baking powder, and salt, folding in gently until combined well.
  8. Pour 1/2 of the batter into the prepared baking pan.
  9. Dollop spoonfuls of all of the Nutella over this layer of batter.  
  10. Pour the remaining ½ of the brownie batter over the Nutella layer.  Use a spoon to lightly spread the batter over the Nutella layer.  It is perfectly fine if you don’t cover up all of the Nutella.
  11. Bake until a toothpick comes out with moist crumbs attached, for 40 minutes.
  12. Don’t overbake.  The toothpick may come out like a ‘pudding’, but that’s the Nutella and the rest of the brownie batter is baked enough.
  13. Serve warm with vanilla ice cream and caramel sauce if desired.
  14. Buon Appetito!