Fudgy Nutella Brownies (One Bowl, Done in 30 Min!)

ByElle Rivers

Imagine biting into a brownie so rich and fudgy it practically melts on your tongue — with a deep, unmistakable hazelnut flavor baked right in. No mixer, no fuss, just one bowl and a handful of pantry staples. From prep to cooling tray, you’ll have a batch of these irresistible Nutella brownies ready in under 35 minutes.

Why This Recipe Works

  • One bowl, no mixer needed
  • Ready in 30 minutes flat
  • Ultra-fudgy, dense center
  • Uses just 7 ingredients
Nutella Brownies
Pin
Print

Nutella Brownies

Course: DessertDifficulty: Easy
Servings

16

brownies
Prep Time

10

minutes
Cook Time

22

minutes
Total Time

35

minutes

Ingredients

  • Dry:

  • 1 cup (125g) all-purpose flour

  • ¼ tsp salt

  • Wet:

  • 1 cup (240g) Nutella

  • ½ cup (1 stick / 113g) unsalted butter, melted

  • ¾ cup (150g) packed brown sugar

  • 2 large eggs, at room temperature

  • 1 tsp vanilla extract

Directions

  • Preheat your oven to 325°F (165°C). Line an 8×8-inch baking pan with parchment paper and lightly grease it.
  • Melt the butter in a microwave-safe bowl in 30-second intervals, stirring between each. Let it cool for 2 minutes.
  • Combine wet ingredients. Whisk the Nutella into the melted butter until smooth. Add the brown sugar and stir until fully incorporated.
    💡 Tip: Warm your Nutella jar in the microwave for 10 seconds — it blends much more easily.
  • Add eggs and vanilla. Crack in the eggs one at a time, whisking well after each. Stir in the vanilla extract.
  • Fold in dry ingredients. Add the flour and salt to the wet mixture. Stir with a spatula just until no dry streaks remain — do not overmix.
    💡Tip: Overmixing develops gluten and makes brownies cakey instead of fudgy. Stop as soon as the flour disappears.
  • Pour and spread. Transfer the batter into your prepared pan and smooth the top with the back of a spatula.
  • Bake for 20–22 minutes, or until the edges are set but the center still looks slightly underdone. A toothpick inserted in the center should come out with a few moist crumbs — not wet batter.
  • Cool completely in the pan on a wire rack (at least 30 minutes) before lifting out and slicing. The brownies will firm up as they cool.

🎯 Pro Tips & Substitutions

Absolutely. Bake the brownies the night before and store them in an airtight container at room temperature — they actually taste even better the next day as the flavors meld. For longer storage, wrap individual brownies in plastic wrap and freeze for up to 2 months. Thaw at room temperature for about 1 hour before serving. No need to adjust baking time if you’re making them fresh ahead of time.

The most common reason is overmixing the batter. Once you add the flour, stir only until combined — any extra mixing develops gluten and traps air, leading to a lighter, cakey texture. Another culprit is baking too long. Pull the brownies out when the center still looks slightly underdone; carryover heat will finish the job. Also, make sure you’re using the correct pan size (8×8 inches). A larger pan spreads the batter too thin.

Stick with the original Nutella (not the “light” or “simply good” versions). The full-fat original has the creamiest texture and richest hazelnut flavor, which is what gives these brownies their signature depth. Store-brand hazelnut spreads can work in a pinch, but check the ingredient list — some are thinner and can make the batter too runny. If you can find it, Nutella & Go or mini Nutella jars are convenient for measuring.

Yes, with a few adjustments. For a 9×9-inch pan, reduce the bake time by 2–3 minutes and check early — the thinner layer cooks faster. For a 9×13-inch pan, double the recipe and bake for 25–28 minutes. If you only have a round cake pan (9-inch), the bake time stays roughly the same, but the edges may cook unevenly. Avoid glass pans if possible — they retain heat and can overbake the brownies.

Store cut brownies in an airtight container at room temperature for up to 4 days. Place parchment paper between layers to prevent sticking. If your kitchen runs warm, refrigerate them instead — they’ll keep for up to 1 week. To serve cold brownies at their best, let them sit at room temperature for 15–20 minutes before eating so they soften up slightly. For freezing, wrap each brownie individually in plastic wrap, then place in a freezer bag for up to 2 months.

[Answer]

❓ Frequently Asked Questions

Yes — swap the all-purpose flour for a 1:1 gluten-free baking blend (like Bob’s Red Mill or King Arthur). The texture and flavor stay very close to the original. Avoid almond flour here, as it changes the density and moisture too much. Tip: let the batter rest 5 minutes before baking so the GF flour can hydrate fully.

Nope — just a standard 8×8-inch baking pan, a mixing bowl, a whisk, and a spatula. No stand mixer, hand mixer, or double boiler required. If you don’t have parchment paper, grease the pan generously with butter and dust with cocoa powder to prevent sticking.

There are so many great options. Fold in ½ cup of chopped roasted hazelnuts or chocolate chips right before pouring into the pan. For a swirl effect, dollop spoonfuls of peanut butter or cream cheese on top and use a knife to create a marble pattern. A sprinkle of flaky sea salt on top right after baking also pairs beautifully with the Nutella. Just keep add-ins to about ½ cup total so the brownies stay fudgy.

🎂 Get My Free Recipe Guide

Join dessert lovers and get my best baking tips delivered weekly!

📌 Love this recipe?

Pin it for later! Save this Fudgy Nutella Brownies recipe to your Pinterest board so you can find it easily next time you’re craving rich, chocolatey hazelnut brownies.

You May Also Love... 🍫

Leave a Reply

Your email address will not be published. Required fields are marked *