Nutella Stuffed Brownies

Introduction

Indulgence meets decadence in the form of Nutella Stuffed Brownies — a luxurious fusion of fudgy, rich chocolate brownies and the iconic Italian hazelnut-chocolate spread that has captured hearts worldwide. These aren’t just ordinary brownies; they’re an experience — a velvety, crackly-topped square with a molten, gooey core of creamy Nutella that oozes out with every bite. Whether you’re baking for a special occasion, surprising loved ones with a weekend treat, or simply treating yourself to a moment of pure comfort, Nutella Stuffed Brownies deliver unmatched depth, texture, and nostalgic joy. Their irresistible allure lies not only in their stunning visual contrast — deep cocoa brown batter swirled and crowned with golden-brown ripples of warm, glossy Nutella — but also in their perfectly balanced flavor profile: bittersweet chocolate harmonizing with the sweet, nutty, caramelized notes of roasted hazelnuts and smooth cocoa. This recipe is designed for both novice and experienced bakers, offering foolproof techniques, real-world troubleshooting, and endless possibilities for personalization — all while preserving the soul of what makes this dessert so universally beloved.

The History

The story of Nutella Stuffed Brownies is a delicious convergence of two iconic culinary legacies. Brownies trace their origins back to the late 19th century in the United States, with early versions appearing in cookbooks like the 1896 Boston Cooking-School Cook Book by Fannie Farmer. Initially more cake-like, brownies evolved through the 1920s and ’30s into the dense, fudgy confections we know today — a testament to American ingenuity and pantry improvisation (often born from missing ingredients like baking powder). Meanwhile, Nutella’s roots are deeply European and historically poignant: it emerged in post-WWII Italy as “Pasta Gianduja,” a clever wartime adaptation by Pietro Ferrero in 1946. With cocoa supplies scarce and expensive, Ferrero stretched limited chocolate with abundant local hazelnuts — creating a rich, spreadable paste that offered affordable luxury and vital calories. Renamed “Nutella” in 1964 and launched internationally, it quickly became a global phenomenon. The marriage of these two icons — the American brownie and Italian Nutella — likely began informally in home kitchens during the 1970s–80s as Nutella gained traction abroad. By the early 2000s, food bloggers and lifestyle magazines popularized the “stuffed” variation — moving beyond simple swirls to intentional pockets and layers of Nutella baked directly into the batter. Today, Nutella Stuffed Brownies symbolize cross-cultural culinary affection: a celebration of resourcefulness, comfort, and the universal language of chocolate and hazelnuts.

Ingredients Breakdown

Every exceptional Nutella Stuffed Brownie begins with intentionality — understanding not just *what* goes into the batter and filling, but *why* each ingredient matters structurally and sensorially:

Unsalted Butter (1 cup / 227g): Provides richness, moisture, and flakiness in the crusty top layer. Using unsalted butter gives full control over sodium levels and ensures consistent flavor. Melted (not browned) butter yields denser, fudgier results than creamed butter — essential for the ideal texture.
Granulated Sugar (1 ½ cups / 300g): Not just for sweetness — granulated sugar contributes to the signature shiny, crackly crust through sugar crystallization during baking. Its coarse granules help aerate the batter slightly when mixed with melted butter and eggs.
Light Brown Sugar (½ cup / 100g, packed): Adds moisture, subtle molasses depth, and enhances chewiness. The acidity in brown sugar also gently reacts with baking soda (if used), supporting lift without making the brownies cakey.
Eggs (3 large, room temperature): Act as emulsifiers and structural binders. Room-temperature eggs incorporate more evenly, preventing separation and ensuring a uniform batter. The yolks add fat and richness; whites contribute to slight lift and stability.
Pure Vanilla Extract (2 tsp): Elevates all other flavors — especially chocolate and hazelnut — without overpowering. Avoid imitation vanilla, which can introduce harsh, artificial notes.
All-Purpose Flour (¾ cup / 95g): The backbone of structure. Too much leads to dryness or cakiness; too little causes collapse. Measured correctly (spooned & leveled, not scooped) is non-negotiable. For gluten-free options, a 1:1 certified GF blend with xanthan gum works well.
Unsweetened Cocoa Powder (¾ cup / 75g, natural or Dutch-process): Natural cocoa (acidic) pairs best with baking soda; Dutch-process (alkalized) offers deeper, smoother chocolate flavor and works beautifully with baking powder. Both yield excellent results — choose based on preference and pantry availability.
Pinch of Fine Sea Salt (¼ tsp): Critical for flavor balance — it heightens sweetness, tempers bitterness, and amplifies the nuttiness of Nutella. Don’t skip it.
Espresso Powder (1 tsp, optional but highly recommended): A secret weapon. It doesn’t make the brownies taste like coffee — instead, it intensifies chocolate flavor through flavor synergy, adding complexity and rounding out sharp edges.
Nutella (1 ¼ cups / 350g): Use authentic Ferrero Nutella for optimal consistency, flavor, and performance. Generic spreads often contain more oil or stabilizers that can separate, leak excessively, or fail to hold shape during baking. Refrigerate Nutella for 20–30 minutes before using — cold, thick Nutella holds its form better and creates defined pockets rather than bleeding into the batter.
Mini Chocolate Chips (½ cup / 85g, semi-sweet or bittersweet): Optional but transformative — they add textural contrast, extra bursts of chocolate, and prevent the Nutella layer from dominating entirely. They also help anchor the Nutella during baking.

Note on Add-Ins: Walnuts, pecans, or hazelnuts (toasted and chopped) add crunch and reinforce the nutty theme. A sprinkle of flaky sea salt *after* baking enhances finish and sophistication.

Step-by-Step Recipe

Preheat & Prep: Position oven rack to center position. Preheat oven to 325°F (163°C) — a lower temperature ensures even baking and prevents over-browning before the center sets. Grease a 9×13-inch metal baking pan *generously*, then line with parchment paper, leaving 2-inch overhang on two opposite sides for easy lifting. Lightly grease the parchment.
Melt Butter & Cool Slightly: In a medium saucepan or heatproof bowl, melt butter over low heat or in the microwave in 20-second bursts. Let cool for 5 minutes — it should be warm but not hot (ideally ~110°F/43°C) to avoid cooking the eggs.
Whisk Wet Ingredients: In a large heatproof bowl, whisk together granulated sugar, brown sugar, and melted butter until fully combined and glossy (about 1 minute). Whisk in eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in vanilla and espresso powder (if using) until smooth.
Dry Ingredients Together: In a separate bowl, sift together flour, cocoa powder, salt, and baking soda (if your recipe includes it — some versions omit leavening for maximum fudginess). Sifting prevents lumps and ensures even distribution.
Fold Gently: Using a silicone spatula, fold the dry ingredients into the wet mixture in 2–3 additions. Mix *only until no dry streaks remain*. Overmixing develops gluten and leads to tough, rubbery brownies. The batter will be thick, glossy, and slightly sticky.
Layer the Nutella: Pour about two-thirds of the batter into the prepared pan and spread evenly with an offset spatula or the back of a spoon. Spoon chilled Nutella by heaping tablespoonfuls across the surface, spacing them evenly (about 12–15 dollops). Gently press each dollop *just below* the surface — don’t submerge completely, but ensure contact with batter underneath. Sprinkle mini chocolate chips evenly over Nutella. Top with remaining batter, carefully spreading to cover all Nutella pockets. Do not overwork — small swirls are fine and desirable.
Bake with Precision: Place pan in preheated oven. Bake for 35–42 minutes. Begin checking at 35 minutes: edges should be set and pulling away slightly from the pan; the center should look *almost* set with just a faint jiggle when gently shaken — a toothpick inserted 1 inch from the edge should come out with moist crumbs (not wet batter), but *never* insert it directly into a Nutella pocket. Overbaking is the #1 cause of dry brownies.
Cool Completely — Patience is Key: Remove pan from oven and place on a wire rack. Let cool *undisturbed* for at least 2 hours at room temperature. This allows the structure to fully set, the Nutella to re-thicken slightly, and the flavors to meld. For cleanest cuts, refrigerate for 1 hour before slicing — cold brownies hold sharp edges and minimize smearing.
Cut & Serve: Use a sharp chef’s knife wiped clean between cuts. For perfect squares, cut into 4 rows by 5 columns (20 servings). Wipe the blade after every slice. Serve at cool room temperature for ideal texture contrast — firm exterior, yielding interior, and luxuriously soft Nutella core.

Tips

Room-Temperature Eggs Are Non-Negotiable: Cold eggs can cause the melted butter to seize or create uneven emulsification, leading to greasy separation or grainy batter.
Chill Your Nutella: 20–30 minutes in the fridge firms it up significantly, reducing leakage and helping it retain distinct pockets. Never use Nutella straight from the pantry.
Measure Flour Correctly: Too much flour is the most common mistake. Use the “spoon-and-level” method: fluff flour in bag, spoon into measuring cup, level off with straight edge. Scooping packs flour and adds up to 25% excess.
Underbake Slightly: Brownies continue to cook from residual heat as they cool. Pull them from the oven when the center still has a delicate, custard-like wobble — it will firm up perfectly.
Use Metal Pans, Not Glass or Ceramic: Metal conducts heat more evenly and rapidly, promoting proper crust formation and consistent doneness. Glass retains heat longer and often leads to over-baked edges.
Don’t Skip the Parchment Overhang: It’s your guarantee for effortless removal and clean slicing — especially critical with sticky, Nutella-laden brownies.
Rotate Pan Mid-Bake (Optional but Helpful):strong> If your oven has hot spots, rotate the pan 180° halfway through baking for uniform browning and doneness.

Let Them Rest Overnight: While delicious the same day, brownies reach peak flavor and texture after 8–12 hours covered at room temperature. The cocoa and hazelnut notes deepen, and the crumb becomes even more tender.

Wipe Knife Between Cuts: Prevents dragging and smearing Nutella across slices — essential for professional presentation.

Store Properly: Keep in an airtight container at room temperature for up to 4 days, or refrigerate for up to 10 days. Bring chilled brownies to room temperature for 20 minutes before serving for optimal mouthfeel.

Variations and Customizations

The versatility of Nutella Stuffed Brownies invites creativity without compromising integrity. Here are thoughtfully tested variations — each with practical guidance:

Gluten-Free: Substitute all-purpose flour with a high-quality 1:1 gluten-free baking blend (like King Arthur or Bob’s Red Mill) containing xanthan gum. Add ¼ tsp additional xanthan gum if your blend doesn’t include it. Ensure all other ingredients (cocoa, Nutella, chocolate chips) are certified GF.

Vegan: Replace butter with refined coconut oil (solid at room temp); use flax eggs (3 tbsp ground flax + 9 tbsp water, rested 10 min); swap Nutella for a certified vegan hazelnut spread (like Justin’s Chocolate Hazelnut Butter or homemade version); use dairy-free chocolate chips. Note: Vegan versions may be slightly less fudgy but remain deeply satisfying.

Protein-Packed: Add 2–3 scoops (60–90g) unflavored or chocolate whey or plant-based protein powder. Reduce flour by 2 tbsp to compensate. Increase milk or brewed coffee by 2 tbsp to maintain moisture. Expect a slightly denser, more satiating bar.

Espresso Swirl: Mix 1 tbsp instant espresso powder with 1 tbsp hot water and 1 tbsp Nutella. Drizzle this intense swirl over the top batter layer before baking for a bold, café-style accent.

Sea Salt & Caramel: After spreading the top batter layer, drizzle ¼ cup thick, high-quality caramel sauce (like dulce de leche or homemade) over the surface, then sprinkle generously with flaky sea salt (Maldon preferred). Bake as directed — the salt cuts sweetness and elevates the Nutella’s richness.

Double-Stuffed: Create three layers: bottom batter → Nutella layer → thin middle batter layer → second Nutella layer → top batter. Requires precise timing and gentle handling but delivers extraordinary intensity.

Mini Muffin Tin Version: Grease a standard 12-cup muffin tin well. Fill cups ⅓ full with batter, add 1 tsp chilled Nutella, cover with more batter. Bake at 350°F for 18–22 minutes. Perfect for portion control and gifting.

Spiced Hazelnut: Toast ½ cup chopped hazelnuts and fold into batter. Add ½ tsp ground cinnamon + ¼ tsp ground cardamom to dry ingredients for warm, aromatic complexity that complements Nutella beautifully.

White Chocolate Swirl: Melt ½ cup high-quality white chocolate, cool slightly, and drizzle over top batter layer before baking. Creates stunning marbling and creamy contrast against dark chocolate and Nutella.

Boozy Infusion: Add 1–2 tbsp bourbon, rum, or amaretto to the wet ingredients. The alcohol bakes off but leaves nuanced warmth and depth — pair with toasted pecans for harmony.

Health Considerations and Nutritional Value

While Nutella Stuffed Brownies are undeniably a treat — not a health food — understanding their nutritional composition empowers mindful enjoyment. A standard serving (one 2×2-inch square, approx. 65g) contains roughly:

Calories: 280–320 kcal

Total Fat: 16–19g (including 7–9g saturated fat from butter and Nutella)

Carbohydrates: 32–36g (of which 24–28g are sugars — primarily from granulated/brown sugar and Nutella’s added sugars)

Protein: 3–4g (modest, primarily from eggs and cocoa)

Fiber: 1.5–2g (from cocoa and minimal whole grains — not significant unless modified)

Sodium: 120–160mg (manageable, especially with reduced-salt Nutella alternatives)

Key Considerations:

Sugar Content: Nutella contains ~21g sugar per 2-tbsp serving; combined with brownie sugars, total per brownie exceeds daily WHO recommendations for *added* sugar (25g). Enjoy in moderation — 1 square satisfies deeply.

Nutella Nutrition Reality: While made with hazelnuts (a source of vitamin E, magnesium, and healthy fats), Nutella is ~55% sugar and ~30% palm oil by weight. Opt for reduced-sugar or organic hazelnut spreads if prioritizing nutrition — though texture and baking behavior may differ.

Portion Control Is Built-In: Because they’re rich and intensely flavorful, smaller portions feel more satisfying than larger, blander desserts — supporting intuitive eating.

Occasional Indulgence Has Value: Research links moderate enjoyment of pleasurable foods with improved long-term dietary adherence and reduced stress-related cortisol spikes. Deprivation often backfires.

Boosting Nutrition (Subtly): Add 2 tbsp blackstrap molasses (for iron/calcium), replace ¼ cup flour with almond flour (healthy fats/fiber), stir in chia or ground flaxseed (omega-3s), or use dark chocolate (>70% cacao) for higher flavonoids and lower sugar.

Allergen Awareness: Contains dairy (butter, Nutella), eggs, wheat (flour), soy (lecithin in Nutella/chocolate), and tree nuts (hazelnuts). Always verify labels for sensitive individuals.

Bottom line: These brownies belong firmly in the “joy food” category — nourishing the spirit, connecting people, and celebrating craft. Honor them as such, savor slowly, and pair with a walk, shared laughter, or a quiet moment — that’s where true wellness lives.

Ingredients

1 cup (227g) unsalted butter, melted and slightly cooled

1 ½ cups (300g) granulated sugar

½ cup (100g) light brown sugar, packed

3 large eggs, room temperature

2 teaspoons pure vanilla extract

1 teaspoon instant espresso powder (optional but recommended)

¾ cup (95g) all-purpose flour, spooned & leveled

¾ cup (75g) unsweetened cocoa powder (natural or Dutch-process)

¼ teaspoon fine sea salt

1 ¼ cups (350g) authentic Nutella, chilled

½ cup (85g) semi-sweet or bittersweet mini chocolate chips

Flaky sea salt, for finishing (optional)

Directions

Preheat oven to 325°F (163°C). Grease a 9×13-inch metal baking pan, then line with parchment paper, leaving a 2-inch overhang on two opposite sides. Lightly grease parchment.

In a large heatproof bowl, whisk melted butter, granulated sugar, and brown sugar until glossy and well combined (~1 minute). Whisk in eggs one at a time, fully incorporating each before adding the next. Stir in vanilla and espresso powder.

In a separate bowl, sift together flour, cocoa powder, salt, and espresso powder (if not added above).

Fold dry ingredients into wet mixture in 2–3 additions, using a silicone spatula, until *just* combined and no dry streaks remain. Do not overmix.

Pour about 2 ½ cups (⅔) of batter into prepared pan. Spread evenly. Drop chilled Nutella by tablespoonfuls across surface (12–15 dollops), gently pressing each just below surface. Scatter mini chocolate chips evenly. Top with remaining batter, spreading carefully to cover.

Bake for 35–42 minutes, until edges are set and pulling from pan, and center jiggles *slightly* when pan is gently shaken. A toothpick inserted 1 inch from edge should show moist crumbs (not wet batter).

Cool brownies in pan on wire rack for at least 2 hours at room temperature. For cleanest cuts, refrigerate 1 hour.

Using parchment overhang, lift brownies from pan. Cut into 20 squares with sharp knife, wiping blade clean between cuts. Finish with flaky salt if desired.

FAQ

Can I use store-brand hazelnut spread instead of Nutella?

Yes — but with caveats. Many generic spreads contain higher oil content or different emulsifiers that can separate, leak excessively, or fail to thicken properly during cooling. Test a small batch first. Look for spreads with simple ingredients (hazelnuts, sugar, cocoa, sunflower oil, lecithin) and avoid those with palm oil substitutes that behave unpredictably.

Why did my Nutella sink to the bottom?

This usually happens when Nutella is too warm or soft, or when the batter is too thin. Always chill Nutella, and ensure your batter is thick and well-emulsified (cool melted butter helps). Also, avoid overmixing the final batter layer — gentle folding preserves structure.

Can I freeze Nutella Stuffed Brownies?

Absolutely. Once completely cooled and cut, wrap individual squares tightly in plastic wrap, then place in a freezer-safe bag or container. Freeze for up to 3 months. Thaw overnight in fridge or at room temperature for 30 minutes. Texture remains excellent — the Nutella actually firms up nicely when frozen.

My brownies turned out cakey — what went wrong?

Cakiness typically results from overmixing (developing gluten), using too much flour, adding too much leavening (baking powder/soda), or using cold eggs that didn’t emulsify properly. Stick strictly to the “fold gently” instruction and measure flour accurately.

How do I prevent the top from cracking too much?

A little crackling is desirable! But excessive cracking often means too much sugar or overbeating the egg-sugar mixture. Whisk the wet ingredients just until combined — don’t whip air in. Also, ensure your oven temperature is accurate (use an oven thermometer).

Can I make these ahead for a party?

Yes — and they improve! Bake 1–2 days ahead, cool completely, store airtight at room temperature. They’ll stay moist and develop richer flavor. For events, slice the day before and store cut-side down to prevent drying.

Is there a way to reduce the sugar without ruining texture?

You can reduce granulated sugar by ¼ cup (to 1 ¼ cups) with minimal impact. Brown sugar shouldn’t be reduced — it’s vital for moisture and chew. Avoid eliminating sugar entirely; brownies rely on it for structure, tenderness, and crust formation.

What’s the best way to transport these?

Keep them in the pan with parchment overhang. Place pan inside a sturdy cardboard box lined with paper towels. Or stack cut squares between layers of parchment in a rigid container. Chill before transporting if weather is warm.

Can I bake these in a different size pan?

Yes — adjust time accordingly. In an 8×8-inch pan: increase batter by 1.5x and bake 45–55 min. In a 9×9-inch: use full recipe, bake 40–48 min. Always rely on visual/tactile cues over timer alone.

Why does my Nutella look oily or separated after baking?

This signals either overheating (oven too hot), overbaking, or using Nutella with unstable oil content. Chill Nutella thoroughly, verify oven temp, and remove brownies when center is *just* set. Letting them cool gradually also helps oils reabsorb.

Summary

Nutella Stuffed Brownies are the ultimate expression of chocolate-hazelnut harmony — a fudgy, crackly-topped masterpiece built on precise technique, quality ingredients, and patient cooling to reveal molten pockets of authentic, chilled Nutella in every bite.

Rooted in culinary history and endlessly customizable, they reward attention to detail (room-temp eggs, measured flour, chilled spread) and transform any occasion into a moment of shared, soul-warming indulgence — rich in flavor, memory, and joyful intention.

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