Nutella Brownies

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Nutella Brownies

Extremely rich and fudgy Nutella brownies

I rarely have Nutella on hand, but my sister had a surplus of it that she just didn’t know what to do with. So I took a jar of it off her hands. I figured I would probably be able to come up with some kind of Nutella recipe! 
     If you are unfamiliar with it, Nutella is a sweet and creamy chocolate hazelnut spread. It’s texture is very similar to peanut butter. Because Nutella is sweet and dense in fat, I figured I would be able to use minimal ingredients to make something very tasty. I immediately thought about my 4-Ingredient Chocolate Chip Bars, and I wanted to make a recipe reminiscent of that.
      I did have more chocolate graham cracker crumbs, so I started with that as a base. My goal was to make an easy fudgy Nutella based brownie. I emptied the remainder of my Nutella jar (which I measured as two cups) and threw in some eggs. But I felt it needed one more major element: my problem was solved when I discovered that I had a jar of hot fudge sauce…perfect. Very messy, but eventually, I emptied it into my mixing bowl. 
       I noticed that using a hand mixer on something so thick probably isn’t the easiest method… the beaters kept getting kind of stuck. Mixing it by hand may have even been better. If you have a stand mixer, by all means, use that!
     Even though it definitely seems like I had stuffed enough chocolate into one single recipe, I had the inclination to also include chocolate chips. I guess we will see if it is chocolate overload or not…. 
     Well, after testing this out… I don’t think there is such a thing as too much chocolate, because this was extremely chocolatey and fudgy, and I loved it! Because I slightly underbaked these, the middles were almost like molten chocolate lava, and the edges were more of the traditional cake-like (but not TOO cakey) brownie texture. I was very rich and was a chocolate mess… I think if you love chocolate, you will love this brownie!


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  1. Preheat the oven to 350 degrees
  2. Coat a 9 inch square pan with nonstick spray.
  3. In a large bowl, combine the crumbs, eggs, Nutella and hot fudge.
  4. Mix until thoroughly combined (if you have a stand mixer, I would suggest using that because the mixture will be very thick; I used a hand mixer and had to stop and scrape the bowl a few different times and fling the thick batter off the beaters)
  5. Stir in chocolate chips
  6. Spread into the prepared pan
  7. Bake for 20-25 minutes.
  8. Allow to cool completely before cutting.
  • I used Keebler Chocolate Graham Cracker Crumbs, which I have discovered recently are difficult to find. If you can’t find them, you could finely crush Chocolate Teddy Grahams to make 1 1/2 cups or you can try using Oreo crumbs
  • If you like a more solid, cakey brownie texture, bake for longer. But if you like a more fudgy, lava-like texture, then bake for less time. If it’s glossy looking, then it will be more fudgy, but if the brownie top is more crinkly-looking, it will be more of the cake-like texture. The fudgier version will definitely be messier and difficult to cut and wrap individually!

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