These Fudgy Nutella Brownies are a chocolate lover’s dream, combining a dense, cocoa-rich base with thick ribbons of creamy hazelnut spread. They offer a sophisticated take on the classic brownie, with a glossy top and a decadently moist interior that melts in your mouth.
Each square is marbled with extra Nutella, ensuring a perfect balance of deep chocolate and toasted hazelnut flavor in every single bite.
Recipe Details
- Flavor Profile: Intense chocolate richness paired with the distinct, sweet nuttiness of roasted hazelnuts and cocoa.
- Textures: Ultra-fudgy and dense with a slightly crackly top and gooey ribbons of hazelnut spread throughout.
- Total Time: 15 minutes of prep time and approximately 30 minutes of baking.
- Difficulty Level: Easy. This one-bowl method uses a microwave to simplify the process while achieving professional results.
What You’ll Need
To create these brownies, you will build a rich base using unsalted butter and granulated sugar, which are heated together to achieve a specific glossy finish. The structure comes from room-temperature eggs and all-purpose flour, while the deep color and flavor are provided by Dutch process cocoa and a generous amount of Nutella. Vanilla and salt are used to enhance the chocolate notes, and an extra portion of Nutella is reserved for the signature swirl on top.
Ingredient Notes
- Nutella – This is the primary flavor component. Using it both in the batter and as a swirl on top ensures maximum hazelnut impact.
- Dutch Process Cocoa – This type of cocoa is darker and less acidic than natural cocoa, providing a smoother, more “fudge-like” chocolate flavor.
- Unsalted Butter – Melting the butter with the sugar is a key technique for creating the characteristic shiny, crackly brownie crust.
- Eggs – Ensure these are at room temperature so they incorporate easily into the batter, helping to create a light but stable structure.
Add-ins and Substitutions
- Sea Salt: A light sprinkle of flaked sea salt on top after baking can beautifully contrast the sweetness of the Nutella.
- Chopped Hazelnuts: For extra crunch, you can fold in 1/2 cup of toasted, chopped hazelnuts along with the flour.
- Chocolate Chips: If you want even more chocolate, add 1/2 cup of semi-sweet chocolate chips to the batter before spreading it in the pan.
How to Make Fudgy Nutella Brownies
The secret to the perfect texture in these brownies is the specific way the butter and sugar are combined, followed by a thorough whisking of the eggs.
Begin by preheating your oven to 350F and lining an 8×8-inch pan with parchment paper. In a large microwave-safe bowl, combine the butter and sugar. Microwave this for 30 seconds, then whisk. Repeat this twice more for a total of three intervals. You want the mixture to look glossy, even if some sugar granules remain.
Once the mixture has cooled slightly, whisk in the eggs one at a time. It is important to whisk for about 2 minutes total until the batter lightens in color. Stir in the 2/3 cup of Nutella and the vanilla extract until well combined. Next, gently fold in the flour, cocoa powder, and salt using a spatula until just incorporated.
Transfer the batter to your pan. Drop the remaining 1/3 cup of Nutella over the top in a pattern similar to the 5-dot side of a die. Use a butter knife to create big, bold swirls through the batter. Be careful not to over-swirl, as you want to maintain those distinct ribbons of Nutella. Bake for roughly 30 minutes.
Pro Tip: Do not over-swirl the Nutella on top. To get those beautiful, thick ribbons, only move your knife through the batter 3 or 4 times. Over-mixing will cause the Nutella to disappear into the brownie rather than staying as a distinct layer.
Recipe Tips
- The Knife Test: These brownies are meant to be fudgy. When you insert a knife into the center, it should not come out clean; it should have a few moist crumbs or a bit of batter on it.
- Glossy Finish: The repeated microwaving and whisking of the butter and sugar is what creates that coveted shiny “skin” on top of the brownies.
- Cooling is Key: Allow the brownies to cool completely in the pan before slicing. This allows the fudge-like interior to set so you get clean, sharp edges.
- Pan Prep: Leaving a little parchment paper overhang on the sides makes it much easier to lift the entire block of brownies out of the pan for slicing.
FAQs
Can I use natural cocoa powder instead of Dutch process? You can, but the brownies will be lighter in color and slightly more acidic. For the richest, darkest fudge texture, Dutch process is highly recommended.
Why are my brownies cakey instead of fudgy? This usually happens if the flour was over-measured or if the brownies were baked for too long. Make sure to pull them out when the edges are set but the middle still has a slight wobble.
Do I have to use a microwave? The microwave method is the fastest way to dissolve the sugar into the butter for this specific texture. If you don’t have one, you can use a double boiler on the stove to achieve the same glossy finish.
Serving Suggestions
- Vanilla Ice Cream: Serve a warm brownie with a scoop of cold vanilla bean ice cream for a classic dessert.
- Fresh Raspberries: The tartness of fresh berries cuts through the richness of the Nutella and chocolate perfectly.
- Coffee: These brownies are very rich, making them a perfect companion for a strong espresso or a hot cup of black coffee.
Make This Recipe in Advance
These brownies actually improve in texture if made a few hours or even a day in advance, as the hazelnut flavors deepen. You can store them in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week if you prefer an even denser, chewier texture. They also freeze beautifully; simply wrap individual squares tightly and store them in a freezer bag for up to 3 months.
Print
Fudgy Nutella Swirl Brownies with Glossy Tops
- Total Time: 45 minutes
- Yield: 12–16 Brownies 1x
- Diet: Vegetarian
Description
A chocolate lover’s dream, combining a dense, cocoa-rich base with thick ribbons of creamy hazelnut spread. These brownies feature a sophisticated glossy, crackly top and a decadently moist interior. Every bite is marbled with extra Nutella for a perfect balance of deep chocolate and toasted hazelnut.
Ingredients
The Brownie Base
- 1/2 cup unsalted butter
- 2/3 cup granulated sugar
- 2 large eggs, room temperature
- 2/3 cup Nutella (for the batter)
- 3/4 cup all-purpose flour
- 1/4 cup Dutch process cocoa
- 1 tsp vanilla, 1/2 tsp salt
The Swirl
- 1/3 cup Nutella (reserved for top)
Instructions
Prep: Preheat oven to 350°F. Line an 8×8 pan with parchment.
Glossy Base: Microwave butter and sugar in 30s intervals (3 total), whisking between. Whisk until glossy.
Emulsify: Whisk in eggs one at a time for 2 mins until lightened. Stir in 2/3 cup Nutella and vanilla.
Fold: Gently fold in flour, cocoa, and salt until just incorporated.
Swirl: Pour batter into pan. Dot with remaining Nutella and swirl 3–4 times with a knife.
Bake: Bake for ~30 mins until edges are set but center has a slight wobble. Cool completely.
Notes
The Shiny Top Secret: Repeatedly whisking and heating butter and sugar creates the tissue-thin, crackly crust.
Dutch Process Cocoa: Provides a darker, richer color and less acidic flavor than natural cocoa.
Less is More: Limit swirling to 3–4 passes to keep the Nutella in thick, distinct ribbons rather than blending it into the batter.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert / Brownies
- Method: One-Bowl / Microwaving
- Cuisine: Modern American
Nutrition
- Serving Size: 1 Square
- Calories: 280
- Sugar: 22
- Sodium: 115
- Fat: 16
- Saturated Fat: 10
- Unsaturated Fat: 6
- Trans Fat: 0.4
- Carbohydrates: 32
- Fiber: 2
- Protein: 4
- Cholesterol: 55
Keywords: fudgy nutella brownies, hazelnut swirl brownies, glossy top brownies, dutch process cocoa recipes, easy nutella dessert, one bowl brownies, chocolate hazelnut treats
