Nutella Brownies

Ever get hit by a chocolate craving so strong it feels like a personal emergency? Same. That’s exactly why you need these Nutella brownies in your life. They’re rich, fudgy, and dangerously easy to whip up. Like, suspiciously easy. You could make them while half-watching Netflix and still end up with something that tastes like it came out of a bakery. Let’s be real—this is the kind of dessert that makes you wonder why anyone ever bothers with boxed mix.

Why This Recipe is Awesome

Only a handful of ingredients. You probably already have them sitting around. Lazy win.
No mixer, no stress. Stir everything with a spoon. Or a fork. Or your willpower.
They taste fancy without trying. People will assume you bought them. Let them.
Perfect for sharing—or not. You can technically cut them into 12 squares. But who’s counting?
Nutella. Enough said. It’s the star of the show and steals the spotlight like a true diva.

Ingredients You’ll Need

1 cup Nutella (yes, a whole cup—don’t skimp)
2 large eggs
1/2 cup all-purpose flour
1/4 teaspoon salt (balance is key, even with sugar)
1/4 teaspoon baking powder (a tiny lift never hurts)
1/2 teaspoon vanilla extract (because we’re classy like that)
Optional: 1/4 cup chocolate chips or chopped hazelnuts for topping (extra drama)

Step-by-Step Instructions

Preheat your oven to 350°F (175°C). Yes, you do have to. It’s not optional.
Line an 8×8-inch pan with parchment paper or lightly grease it. You want easy brownie escape routes.
In a bowl, combine Nutella and eggs. Stir until smooth. It’ll look too thick—keep going.
Add flour, salt, baking powder, and vanilla. Mix until no dry streaks remain. It’s okay if it’s thick—thick equals fudgy.
Pour the batter into the prepared pan. Spread it evenly with a spatula (or your fingers if no one’s watching).
Sprinkle with chocolate chips or nuts, if you’re feeling extra.
Bake for 20–25 minutes. A toothpick should come out with a few moist crumbs—not wet batter, not bone dry. Don’t overthink it.
Let cool before slicing. Or don’t. Just be prepared to burn your tongue and regret nothing.

Common Mistakes to Avoid

Not preheating the oven. Rookie mistake. Don’t do it.
Overbaking. If they seem underdone, they’re probably perfect. Fudgy brownies set as they cool.
Using old Nutella. That sad, crusty jar? Toss it. Fresh and creamy is the vibe.
Skipping the parchment paper. Unless you enjoy chiseling brownies out of a pan.
Adding too many extras. This is Nutella’s moment. Let her shine.

Alternatives & Substitutions

No Nutella? Try any chocolate hazelnut spread, but honestly, Nutella’s the Beyoncé of the category.
Want it gluten-free? Use almond flour or a 1:1 gluten-free blend. Still works like a charm.
More chocolate? Add cocoa powder (about 1 tablespoon) for even deeper flavor.
Extra crunch? Fold in some chopped roasted hazelnuts or swirl in peanut butter.
Craving salt-sweet contrast? A sprinkle of flaky sea salt on top is chef’s kiss.

FAQ (Frequently Asked Questions)

Can I double the recipe?
Yep! Just use a 9×13-inch pan and increase the bake time slightly—more like 30–35 minutes.

Can I freeze them?
For sure. Wrap tightly and freeze for up to 2 months. Good luck not eating them before then.

Do they need to be refrigerated?
Not unless you want them to last longer. Room temp in an airtight container is fine for 3–4 days.

Can I use less sugar or make them “healthy”?
You could, but then they wouldn’t be brownies. Don’t mess with perfection.

Can I make them in a muffin tin?
Yes! You’ll get cute little brownie bites. Bake for around 15–18 minutes.

Can I mix everything in one bowl?
Absolutely. Fewer dishes, more brownie time.

What if I don’t have vanilla?
Skip it. The Nutella has enough flavor to carry the whole team.

Final Thoughts

If there was ever a dessert that defined minimal effort with maximum payoff, it’s these Nutella brownies. They’re rich, indulgent, and ready in under 30 minutes—which is less time than it takes to find something good on Netflix.

So next time you’re craving a sweet fix (or just need to impress someone with zero stress), remember this recipe. It’s your secret weapon. Make a batch, hide a few squares for yourself, and try not to eat them all in one sitting. No promises though.