Nutella Brownies

There are many versions of the beloved three-ingredient Nutella brownies, but ours does more to amplify the chocolatey, nutty flavors. It includes a dash of espresso powder to balance the sweetness; toasted, finely chopped hazelnuts for crunch; and two types of salt (table salt in the batter and flaky salt sprinkled on top) to round out all the flavors. If you have a jar of Nutella and one hour, treat yourself and make this recipe.  

15 mins
18 to 22 mins
1 hr
one 8" square pan
Nutella Brownies  - select to zoom
Nutella Brownies  - select to zoom
Nutella Brownies  - select to zoom


Prevent your screen from going dark as you follow along.
  1. Preheat the oven to 350°F. Line an 8" square pan with parchment or a reusable liner and lightly grease. 

  2. In a medium bowl, use a flexible spatula to stir the Nutella, salt, espresso powder, and eggs together until smooth. 

  3. Add the flour and hazelnuts and stir until just combined. 

  4. Transfer the batter to the prepared pan and spread it to reach all of the corners. 

  5. Sprinkle flaky salt generously over the top.

  6. Bake the Nutella brownies for 18 to 22 minutes, until set in the center and the brownies start to pull away from the edges of the pan. A toothpick or sharp knife inserted into the middle should come out with a few moist crumbs; you shouldn’t see any wet batter. 

  7. Remove the Nutella brownies from the oven and let them cool completely before cutting. 

  8. Store any leftover Nutella brownies, covered, at room temperature for up to 5 days; freeze for longer storage.