Nutella Brownies

Transform your brownie game with my one bowl Nutella brownies. They’re made with 3 ingredients and turn out gooey, fudgy, and crinkly-topped!

Are you obsessed with Nutella? Try my Nutella stuffed cookies, 2-ingredient Nutella fudge, and Nutella bites next!

I grew up in a house where dessert was often Nutella on a spoon. And breakfast? That was Nutella on toast.

Those were simpler times, and while I still enjoy a spoonful of Nutella now and then, I much prefer adding it to my favorite baked treats. This time, we’re combining the texture of fudgy brownies with the rich, creamy flavor of Nutella spread!

Table of Contents

1. Why I love this recipe
2. Ingredients needed
3. How to make Nutella brownies
4. Arman’s recipe tips
5. Storage instructions
6. Frequently asked questions
7. More brownie favorites to try
8. Nutella Brownies (3 Ingredients!) (Recipe Card)

Why I love this recipe

• Made in one bowl. You know what that means? Easy clean-up! 
• The best of both worlds. Why choose between the flavors of Nutella and the satisfaction of a brownie when you can have both?
• Dreamy texture. Nutella adds moisture and makes for a very soft brownie, while the remaining ingredients give it a chewy bite.
• Naturally gluten-free. Because there’s no all purpose flour or grains needed!

Ingredients needed

• Chocolate hazelnut spread. The star ingredient! Use any brand of chocolate hazelnut spread, or make your own using my 3-ingredient homemade Nutella recipe.
• Large eggs. Preferably room temperature so they mix more easily. 
• Almond Flour. I tested blanched almond flour and almond meal, and blanched flour yielded a better, more traditional brownie texture. 

How to make Nutella brownies

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Step 1- Prep work. Preheat the oven to 180C/350F and line an 8 x 8-inch baking dish with parchment paper.

Step 2- Mix. In a large mixing bowl, whisk together all ingredients until smooth. Pour the brownie batter mixture into the baking pan and spread evenly. 

Step 3- Bake. Bake for 25-27 minutes, or until a toothpick comes out ‘just’ clean. Remove them from the oven and cool in the pan before slicing. 

Arman’s recipe tips

• Is your chocolate spread really thick? Microwave it in 15-second intervals until it’s soft and smooth. 
• Let some parchment paper overhang on the sides so it’s easier to remove the brownies from the pan. 
• For ultra-gooey brownies, pull them from the oven at the 25-minute mark. 
• For thicker, chewier brownies, leave them in for 30 minutes. 
• Sprinkle the brownies with coarse sea salt when they’re fresh out of the oven. 

Storage instructions

To store: Leftover brownies should be kept in an airtight container at room temperature for 3-4 days or in the refrigerator for two weeks. 

To freeze: Wrap squares in aluminum foil and keep them in a freezer-safe container for six months. Let frozen Nutella brownies thaw overnight. 

Frequently asked questions

More brownie favorites to try

• Microwave brownies
• Applesauce brownies
• Zucchini brownies
• Caramilk brownies
• Or any of these brownie recipes

Originally published September 2022, updated and republished October 2024