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5.0 from 3 votes

Nutella Stuffed Brownies Recipe

If you love a sweet treat, these Nutella Stuffed Brownies will melt in your mouth and satisfy your sweet tooth! Hazelnut and chocolate create the perfect pairing for a rich and satisfying dessert!

Prep Time
20 mins
Cook Time
20 mins
Additional Time
1 hr
Total Time
2 hrs 5 mins
Servings: 12 brownies
Calories: 456 kcal
Course: Dessert , Baked Goods
Cuisine: American

Ingredients

  • 13 ounces Nutella (1 jar)
  • 1 cup all-purpose flour
  • ¼ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ cup salted butter melted (1 stick)
  • ½ cup vegetable oil
  • ¾ cup brown sugar
  • ⅓ cup granulated sugar
  • 2 large eggs
  • 2 large egg yolks
  • ⅔ cup unsweetened cocoa powder

Instructions

    Cup of Yum
  1. Line an 8x8-inch baking pan with parchment paper. Spoon the Nutella onto the parchment paper and spread it into an even layer. Place into the freezer to chill for 1 hour.
  2. Once the Nutella has chilled, preheat oven to 350°F. In a medium bowl, whisk the flour, baking powder, and baking soda together.
  3. In a large bowl, whisk the butter, oil, brown sugar, and sugar together. Add in the eggs and egg yolks and whisk. Add in the cocoa powder and stir together. Lastly, add in the flour mixture and stir just to combine.
  4. Remove the Nutella from the baking pan, leaving the parchment paper. Pour in half of the brownie batter. Place the nutella slab on top of the brownie batter. Pour the rest of the brownie batter on top of the nutella.
  5. Place into the preheated oven to bake for 45-55 minutes, or until a toothpick inserted comes out clean or with moist crumbs.
  6. Once baked, remove from the oven to cool for a few minutes before cutting and serving.

Notes

  • Storage: Store Nutella stuffed brownies in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 6 days, or in the freezer for up to 3 months.
  • Feel free to try a different nut or seed butter in the center of your brownies, such as almond or peanut butter.
  • This recipe has only been tested with all-purpose flour; however, having much experience using gluten-free flour, substituting a good brand such as Bob’s Red Mill in would give great results.
  • All butter or all vegetable oil can be used in place of the butter and vegetable oil.
  • Brown sugar may be substituted in place of the granulated sugar.
  • While I recommend using natural cocoa powder, you can use whatever you have on hand, as long as it is unsweetened.
  • If your Nutella is crumbly, gently heat it in the microwave for 30-60 seconds to make it more spreadable.
  • If you choose to use a gluten-free flour blend, you may find that you will have to bake the brownies longer. Bake time may increase up to 15 minutes. Be sure to check the doneness with a toothpick.
  • As with other baked goods, the more you mix the brownie batter, the more crumbly the final baked brownie could become. Be sure to only mix until the flour mixture is incorporated.
  • Bake the brownies as soon as they are assembled; otherwise, the Nutella will begin to melt and incorporate into the batter rather than becoming a solid layer.
  • For a more fudgy brownie, reduce the bake time by about 10 minutes. The residual heat will continue cooking it.
  • For cleaner cuts, refrigerate the brownies for several hours before cutting.

Nutrition Information

Serving 1brownie Calories 456kcal (23%) Carbohydrates 49g (16%) Protein 5g (10%) Fat 28g (43%) Saturated Fat 16g (80%) Polyunsaturated Fat 6g Monounsaturated Fat 5g Trans Fat 0.4g Cholesterol 80mg (27%) Sodium 256mg (11%) Potassium 243mg (7%) Fiber 4g (16%) Sugar 36g (72%) Vitamin A 320IU (6%) Calcium 68mg (7%) Iron 3mg (17%)

Nutrition Facts

Serving: 12brownies

Amount Per Serving

Calories 456

% Daily Value*

Serving 1brownie
Calories 456kcal 23%
Carbohydrates 49g 16%
Protein 5g 10%
Fat 28g 43%
Saturated Fat 16g 80%
Polyunsaturated Fat 6g 35%
Monounsaturated Fat 5g 25%
Trans Fat 0.4g 20%
Cholesterol 80mg 27%
Sodium 256mg 11%
Potassium 243mg 5%
Fiber 4g 16%
Sugar 36g 72%
Vitamin A 320IU 6%
Calcium 68mg 7%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.