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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!

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