If you love a sweet treat, these Nutella Stuffed Brownies will melt in your mouth and satisfy your sweet tooth! Hazelnut and chocolate create the perfect pairing for a rich and satisfying take on a classic cakey brownie!
What’s in Nutella Brownies?
These Nutella stuffed brownies are so rich, chocolatey, and delicious. That bit of hazelnut really creates the best flavor!
- Nutella: Feel free to try a different nut or seed butter in the center of your brownies, such as almond or peanut butter.
- Flour: This recipe has only been tested with all-purpose flour; however, having much experience using gluten-free flour, substituting a good brand such as Bob’s Red Mill in would give great results.
- Salt: Enhances the rich chocolate flavor of these brownies
- Leavening: Baking soda and baking powder work double-duty to make these brownies cakey.
- Butter + Oil: All butter or all vegetable oil can be used in place of the butter and vegetable oil.
- Sugar: Brown sugar may be substituted in place of the granulated sugar.
- Eggs: Give these brownies structure.
- Cocoa Powder: While I recommend using natural cocoa powder, you can use whatever you have on hand, as long as it is unsweetened.
Pro Tip: If your Nutella is crumbly, gently heat it in the microwave for 30-60 seconds to make it more spreadable.
Variations on Brownies with Nutella
While this homemade brownie recipe is great on its own, you can opt to include chocolate chips or chopped walnuts in your batter if you like a little crunch or alternative texture!
You could also make the center layer from peanut butter or marshmallow fluff for a different take!
Trademark Note: In the spirit of transparency, I want to note that some of these ingredients are trademarked products. Nutella is a proprietary brand that I want to acknowledge and give credit to.
These brownies are thick and cakey with a soft, sweet Nutella center.
While you can use any unsweetened cocoa powder you prefer, I like to use natural cocoa powder here because the baking soda helps to neutralize the acidity of natural cocoa powder, letting its rich flavor shine.
You really have to trust your instincts and go by the time on this one. The toothpick test won’t be 100% accurate because of the Nutella in the middle, so try to insert it just into the top third of the mixture to test for doneness.
Yes! The Nutella center of these brownies will be soft and gooey. Make sure that the brownie itself is not gooey, though, as cakey brownies are not meant to be gooey in the middle. Gently press your finger into the top of the brownies. If they spring back, they are baked through!
For a more fudgy brownie, reduce the bake time by about 10 minutes. The residual heat will continue cooking it.
You sure can! Use a gluten-free 1:1 baking flour in place of the all-purpose flour. Note that you may need to increase the baking time by up to 15 minutes if using gluten-free flour.
How to Make Ahead and Store
The Nutella center layer can be frozen up to 1 week in advance. Keep frozen until ready to use.
The brownies can be baked up to 1 day in advance of when you plan to serve them. Store in an airtight container at room temperature until ready to serve.
Store leftover Nutella stuffed brownies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 6 days. Enjoy cold, at room temperature, or gently warmed in the microwave.
How to Freeze
Freeze Nutella stuffed brownies in an airtight container or Ziplock bag for up to 3 months. Let thaw at room temperature before serving.
Serve these brownies topped with a scoop of vanilla ice cream, a dollop of whipped cream, and a drizzle of hot fudge sauce or caramel for the ultimate brownie sundae.
Nutella Stuffed Brownies Recipe
- 13 ounces Nutella 369 grams (1 jar)
- 1 cup all-purpose flour 120 grams
- 1 teaspoon kosher salt 3 grams
- ¼ teaspoon baking powder 1 gram
- ¼ teaspoon baking soda
- ½ cup unsalted butter 113 grams, melted (1 stick)
- ½ cup vegetable oil 100 grams
- ¾ cup brown sugar 160 grams
- ⅓ cup granulated sugar 67 grams
- 2 large eggs 100 grams
- 2 large egg yolks 28 grams
- ⅔ cup unsweetened cocoa powder 56 grams
- Kitchen Scale (optional)
- Line an 8×8-inch baking pan with parchment paper. Spoon the Nutella onto the parchment paper and spread it into an even layer. Place into the freezer to chill for 1 hour.13 ounces Nutella
- Once the Nutella has chilled, preheat oven to 350°F. In a medium bowl, whisk the flour, salt, baking powder, and baking soda together.1 cup all-purpose flour, 1 teaspoon kosher salt, ¼ teaspoon baking powder, ¼ teaspoon baking soda
- In a large bowl, whisk the butter, oil, brown sugar, and sugar together. Add in the eggs and egg yolks and whisk. Add in the cocoa powder and stir together. Lastly, add in the flour mixture and stir just to combine.½ cup unsalted butter, ½ cup vegetable oil, ¾ cup brown sugar, ⅓ cup granulated sugar, 2 large eggs, 2 large egg yolks, ⅔ cup unsweetened cocoa powder
- Remove the Nutella from the baking pan, leaving the parchment paper. Pour in half of the brownie batter. Place the nutella slab on top of the brownie batter. Pour the rest of the brownie batter on top of the nutella.
- Place into the preheated oven to bake for 45-55 minutes, or until a toothpick inserted comes out clean or with moist crumbs.
- Once baked, remove from the oven to cool for a few minutes before cutting and serving.
- Feel free to try a different nut or seed butter in the center of your brownies, such as almond or peanut butter.
- This recipe has only been tested with all-purpose flour; however, having much experience using gluten-free flour, substituting a good brand such as Bob’s Red Mill in would give great results.
- All butter or all vegetable oil can be used in place of the butter and vegetable oil.
- Brown sugar may be substituted in place of the granulated sugar.
- While I recommend using natural cocoa powder, you can use whatever you have on hand, as long as it is unsweetened.
- If your Nutella is crumbly, gently heat it in the microwave for 30-60 seconds to make it more spreadable.
- If you choose to use a gluten-free flour blend, you may find that you will have to bake the brownies longer. Bake time may increase up to 15 minutes. Be sure to check the doneness with a toothpick.
- As with other baked goods, the more you mix the brownie batter, the more crumbly the final baked brownie could become. Be sure to only mix until the flour mixture is incorporated.
- Bake the brownies as soon as they are assembled; otherwise, the Nutella will begin to melt and incorporate into the batter rather than becoming a solid layer.
- For a more fudgy brownie, reduce the bake time by about 10 minutes. The residual heat will continue cooking it.
- For cleaner cuts, refrigerate the brownies for several hours before cutting.
Leave a Review