Delish Dark Chocolate Nutella Brownies

These brownies are deep, dark, and wildly fudgy—the kind you pull apart with your fingers and you’re like, oh… oh wow. They lean into good dark chocolate with a shameless swirl of Nutella that bakes into glossy, crinkly tops. They’re gooey at the center, chewy at the edges, and they make your whole kitchen smell like you live in a bakery that pays rent in hazelnut. If you’re the person who digs through the pan for the corner piece? Same. This is for you.

My husband calls these “the dangerous ones” because if I set the pan on the counter to cool, he just kind of… walks by and “levels the edges.” Our kiddo once asked if brownies count as a vegetable if they’re brown. Honestly? On a Tuesday? Maybe. Point is, this has become our house brownie. I can throw them together after dinner and they’re baked before the dishes are done. We cut messy squares, eat them warm with melty ice cream, and then swear we’ll save the rest for tomorrow. We never do.

How to Make It

Grab an 8-inch square pan and line it with parchment so you can lift the brownies out like a little sling. Oven goes to 350°F. Melt 1/2 cup unsalted butter with 4 oz chopped dark chocolate (aim for 60–70% so it’s not too sweet). I just do this in a small pot over low heat, then let it cool a few minutes so it doesn’t scramble the eggs.

In a bowl, whisk 2/3 cup granulated sugar, 1/3 cup brown sugar, 2 large eggs, and 1 teaspoon vanilla for about 30–45 seconds until it looks a little glossy—this helps with the shiny tops. If you’ve got it, toss in 1/2 teaspoon espresso powder and 1/2 teaspoon fine salt. Now scrape in the melted butter-chocolate mix and 1/2 cup Nutella (microwave the Nutella 10–15 seconds so it flows). Stir until smooth and chocolatey.

Sift in 1/2 cup all-purpose flour and 1/4 cup unsweetened cocoa powder. Fold it together—no aggressive mixing, just until the flour streaks disappear. If you’re a crunch person, add up to 1/2 cup chopped hazelnuts or chocolate chunks. Pour into the pan, then dollop another 1/4 cup Nutella on top and swirl with a butter knife. Pretty.

Bake 22–26 minutes. You’re looking for set edges and a toothpick that hits mostly gooey crumbs in the center (not raw batter, but definitely not clean). Cool at least 30 minutes so they slice instead of lava-flowing everywhere. Or don’t. Zero judgment.

✔Ingredient Notes

– Unsalted butter: Flavor and fudginess. If you only have salted, use it and just reduce added salt to a tiny pinch.
– Dark chocolate (60–70%): The backbone. It keeps things chocolate-forward, not just sweet. Chips work, chopped bars melt smoother.
– Nutella: Body, shine, hazelnut magic. Warm it a few seconds so it swirls instead of plopping.
– Cocoa powder: Doubles down on chocolate. Natural or Dutch both work; Dutch gives a slightly deeper vibe.
– All-purpose flour: Just enough to hold it together. Overdo it and you’ll cross into cake land—don’t.
– Eggs: Structure and that crackly top. Room temp helps everything blend like friends.
– Sugar (white + brown): White for shiny tops, brown for chew and moisture. You can go all white in a pinch.
– Espresso powder (optional): Doesn’t make it coffee-flavored; it just wakes up the chocolate. Skip if you want.
– Vanilla + salt: The “why does this taste so good?” duo. Don’t skip the salt—chocolate needs it.
– Hazelnuts/chocolate chunks (optional): Texture party. Toast nuts first if you want extra oomph.

✔Recipe Steps

1. Preheat oven to 350°F and line an 8-inch square pan with parchment, leaving overhang.
2. Melt butter with dark chocolate over low heat; remove and let cool 3–5 minutes.
3. Whisk sugars, eggs, vanilla, espresso powder, and salt until slightly glossy.
4. Stir in melted butter-chocolate and 1/2 cup warmed Nutella until smooth.
5. Fold in flour and cocoa just until combined; add nuts/chunks if using.
6. Spread in pan, swirl 1/4 cup Nutella on top, and bake 22–26 minutes; cool before slicing.

What to Serve It With

– A scoop of vanilla bean ice cream and a sprinkle of flaky salt.
– Hot coffee or a tiny espresso if you’re feeling fancy.
– Fresh raspberries or sliced strawberries—tangy meets fudgy.
– A dollop of whipped cream and a drizzle of warm Nutella if you’re extra.

✔Tips & Mistakes

– Don’t overbake. Pull them when the center still looks a little soft; they set as they cool.
– Warm the Nutella so it swirls instead of tearing the batter.
– Measure flour lightly or, better, weigh it (65 g). Heavy hand = cakey brownies.
– Let them cool at least 30 minutes for clean slices—or chill 15 minutes for razor edges.
– Shiny tops come from whisking eggs + sugar and adding warm (not hot) chocolate.

✔Storage Tips

Counter: Keep in an airtight container up to 3 days. They actually get fudgier on day two.
Fridge: 5 days, if they last. Cold brownies are elite—dense, truffle-y, perfect breakfast energy.
Freezer: Wrap individual squares, then stash in a bag for up to 2 months. Thaw on the counter or eat frozen like a brownie popsicle. No shame.

✔Variations and Substitutions

– Gluten-free: Use a 1:1 GF baking flour. Add 1 tablespoon milk if the batter feels thick.
– Dairy-free: Sub 1/2 cup neutral oil or vegan butter; use dairy-free dark chocolate and a chocolate-hazelnut spread that’s DF.
– Different nut butter: Peanut butter swirls are amazing—salt it a touch to keep the balance.
– Extra chocolate: Fold in 1/2 cup chunks or chips. White chocolate + hazelnut is a whole mood.
– Orange-chocolate moment: Add 1 teaspoon orange zest to the batter and a pinch on top.
– Jam swirl: Raspberry or cherry jam dotted on top before baking is outrageous in the best way.
– Less sweet: Drop granulated sugar to 1/2 cup; keep brown sugar for moisture.

Frequently Asked Questions

Delish Dark Chocolate Nutella Brownies

Ultra-fudgy dark chocolate brownies swirled with creamy Nutella, studded with toasted hazelnuts and dark chocolate chips, and finished with a touch of flaky sea salt for the perfect crackly top.

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Prep Time: 15 minutes minutes

Cook Time: 28 minutes minutes

Total Time: 43 minutes minutes

Servings: 16

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 0.5 cup unsalted butter melted and slightly cooled
• ▢ 6 ounce dark chocolate 70% chopped
• ▢ 1 cup Nutella
• ▢ 0.75 cup granulated sugar
• ▢ 0.25 cup light brown sugar packed
• ▢ 2 large eggs room temperature
• ▢ 2 teaspoon vanilla extract
• ▢ 0.75 cup all-purpose flour scooped and leveled
• ▢ 0.25 cup unsweetened cocoa powder Dutch-process or natural
• ▢ 1 teaspoon espresso powder optional, enhances chocolate flavor
• ▢ 0.5 teaspoon fine sea salt
• ▢ 0.5 cup toasted hazelnuts chopped
• ▢ 0.5 cup dark chocolate chips
• ▢ 0.5 teaspoon flaky sea salt for finishing, optional

Instructions

Preparation Steps

• Preheat oven to 350°F. Line an 8-inch square pan with parchment, leaving overhang, and lightly grease.
• In a heatproof bowl, melt the butter and chopped dark chocolate together in short microwave bursts or over a double boiler, stirring until smooth. Let cool for 5 minutes.
• Whisk in Nutella, granulated sugar, and brown sugar until glossy and well combined.
• Whisk in the eggs one at a time, then whisk in vanilla. Continue whisking for 1 minute until the batter looks thick and shiny.
• In a separate bowl, whisk together flour, cocoa powder, espresso powder, and fine sea salt. Fold the dry ingredients into the wet mixture just until no dry streaks remain.
• Fold in chopped toasted hazelnuts and dark chocolate chips. Spread the batter evenly into the prepared pan.
• Bake for 25 to 30 minutes, until the edges are set and a toothpick inserted near the center comes out with moist crumbs but no wet batter.
• Immediately sprinkle with flaky sea salt, if using. Cool completely in the pan on a rack before lifting out and slicing into 16 squares.

Notes

For extra crackly tops, whisk the batter vigorously after adding the eggs. Do not overbake—remove when the center still has a slight wobble and the tester shows moist crumbs. Brownies keep well, covered, at room temperature for up to 3 days or can be chilled for cleaner slices.