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a plate of brownies.

Nutella Stuffed Brownies Recipe

Course: Bars, Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 45 minutes
Chill Time: 1 hour
Total Time: 2 hours 5 minutes
Servings: 12 brownies
Calories: 456kcal
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 dessert!
Print Recipe

Equipment

  • Kitchen Scale (optional)
  • 8x8 Baking Pan

Ingredients

  • 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
  • cup granulated sugar 67 grams
  • 2 large eggs 100 grams
  • 2 large egg yolks 28 grams
  • cup unsweetened cocoa powder 56 grams

Instructions

  • Line an 8x8-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
    a brown substance in a pan.
  • 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
    ingredients for a homemade face mask.
  • 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
    a whisk in a bowl of flour.
  • 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.
    two pans of chocolate fudge on a marble table.
  • 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.
    a brownie in a metal tin on a marble surface.

Notes

  • 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.
Storage: Store Nutella stuffed brownies in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 6 days, or in the freezer for up to 3 months.

Nutrition

Serving: 1brownie | Calories: 456kcal | Carbohydrates: 49g | Protein: 5g | Fat: 28g | Saturated Fat: 16g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 80mg | Sodium: 256mg | Potassium: 243mg | Fiber: 4g | Sugar: 36g | Vitamin A: 320IU | Calcium: 68mg | Iron: 3mg