Gluten Free Nutella Brownies
Craving the ultimate fudgy dessert with a rich chocolate-hazelnut twist? These gooey Nutella brownies are a dream come true! Irresistibly delicious AND easy to make, they’re an ideal kiddo-friendly baking project the whole family will love.
Delicious Details
- Cuisine Inspiration: American
- Primary Cooking Method: Oven
- Dietary Info: Gluten-free
- Skill Level: Easy
When my youngest asked for Nutella brownies for dessert last Christmas, I couldn’t resist turning it into a fun kitchen adventure. I told him if he wanted them, he had to help me create the recipe. So, we rolled up our sleeves and got to work. The result? A fudgy, melt-in-your-mouth brownie with BIG Nutella flavor baked into the batter (and swirled through it!). He loved them so much that he requested them for his birthday! Now, they’ve become a family favorite…and for good reason.
These brownies are everything you’d want in a dessert. They’re wonderfully moist (like my classic Gluten Free Brownies), rich with chocolate-hazelnut goodness, and incredibly easy to make. Plus, they’re the perfect project to get the kiddos in the kitchen. From swirling in the Nutella to sneaking a taste of the batter, it’s a treat that’s as fun to make as it is to eat!
This Nutella Brownies Recipe Nails That Gooey Center
With so many brownie recipes floating around on the internet, why this one? I’ve got three reasons for you (and that’s just the tip of the iceberg):
- BIG Nutella flavor. These brownies are a dream come true for Nutella lovers! The rich, chocolate-hazelnut goodness is whisked right into the batter AND swirled into it for a double dose of that irresistible flavor. Every bite is packed with Nutella magic!
- Wonderfully moist and tender. These brownies are anything but dry. They’re so moist and fudgy, they practically melt in your mouth. The Nutella swirls add an extra layer of creaminess and decadence that takes them to a whole new level.
- Easy and kid-friendly. Not only are these brownies simple to whip up, but they’re also a great way to get the kids involved in the kitchen. From swirling the Nutella to licking the spoon*, it’s a fun (and tasty) baking project for the whole family!
*It’s important to note that raw eggs can contain salmonella. It is rare, but if you’re planning on licking the spoon, it’s something to be aware of. I would be remiss if I didn’t mention it.
What You’ll Need
Here’s what you’ll need to make these fudgy Nutella brownies (you’ll find precise measurements in the recipe card below):
- Nutella – I like brand-name Nutella, but any chocolate-hazelnut spread will do.
- Unsalted butter (melted) – You can use salted butter in a pinch. You’ll just want to leave the additional salt out of the batter.
- Large eggs – Room temperature eggs will mix more easily with the other ingredients, so leave them out for a bit before you begin.
- Granulated sugar – If you want to use half brown sugar and half granulated sugar for a deeper, more complex flavor profile, you can.
- Gluten-free 1:1 flour – King Arthur Flour Measure for Measure Gluten-Free Flour is my all-time fave, but any gluten-free 1:1 flour should work.
- Unsweetened cocoa powder – If you’d like to use Dutch-processed cocoa powder instead, you can. Just note that the chocolate flavor won’t be quite as bold.
- Salt – You need a little salt in these brownies to break up the sweetness.
- Pure vanilla extract – The vanilla adds a sweet depth to the flavor profile. It’s subtle, but I think it makes a big difference.
How to Make Gluten Free Nutella Brownies
Ready. Set. Bake! Here’s a quick look at how to make these Nutella swirl brownies. Have a look at the recipe card below for more thorough instructions.
- Prep. Preheat the oven to 350°F and line a 9-inch square baking pan with parchment paper.
- Combine the wet ingredients. Whisk together one cup of the Nutella and the butter. In a separate bowl, whisk together the eggs and sugar until the mixture has thickened and turned a pale yellow. Don’t rush this step.
- Make the brownie batter. Slowly whisk in the Nutella mixture. Whisk in the flour, cocoa powder, salt, and vanilla.
- Assemble. Spread the batter into the pan and dollop the remaining ¼ cup of Nutella over the top. Use a chopstick to swirl the Nutella through the batter.
- Bake. Bake for 28-33 minutes.
- Cool. Let the brownies cool completely in the pan.
- Cut and serve. Use the parchment paper to lift the brownies out of the pan onto a cutting board. Cut them into squares and serve!
Tips for Success
Striving for the BEST brownies ever? Have a look at the following tips and tricks. They’ll help you on your way:
- Measure carefully. It’s far too easy to spoil a batch of brownies by adding too much (or too little) flour. So use a food scale OR spoon the flour into your measuring cups and level it off with the back of a knife to get the proper amount.
- Mix enough (but not too much). The egg yolks and sugar take a few minutes to get thick and pale yellow, so give it enough time. And, you want to mix the dry ingredients into the batter thoroughly. Gluten-free flour needs that extra motion to fully hydrate and gain structure. That said, you don’t want to mix excessively, as this can gelatinize the gums in the flour, resulting in gummy brownies.
- Don’t over-bake. No one likes a dry, crumbly brownie! SO, bake these until they’ve just barely set in the center and no more. I prescribed 28-33 minutes, but ovens can be finicky! So, check on them a couple of minutes before the baking time is up, and then every couple of minutes after. Poke a toothpick into the middle. If it comes out mostly clean (with a couple of crumbs), you’re good to go.
- Cool completely. Allow the brownies to cool in the pan completely. They will set/firm up a bit during this time. If you try to remove them from the pan and slice them too soon, they won’t hold together well.
- A note on slicing. When cutting these brownies into squares, it’s best to use a serrated knife and to wipe the knife clean between cuts. This will help you make crisp, clean slices.
How to Store
- Countertop. These brownies will stay good at room temperature for up to 4 days. Just seal them in an airtight container or wrap individual brownies in a double layer of plastic wrap.
- Freezer. Store any leftovers in an airtight, freezer-safe container or wrap individual brownies in a double layer of plastic wrap. They’ll keep in the freezer for up to 3 months. Allow them to thaw at room temperature before diving back in.
I do not recommend storing these in the fridge. They’ll dry out.
Variation Ideas
These brownies are pretty darn perfect as they are. That said, if you’d like to throw your own spin on them, I won’t be mad! Here are some fun ideas for you:
- Mix-ins. Sure, you’re swirling Nutella into the batter, but you don’t have to stop there! Feel free to fold in some chocolate chips, toasted hazelnuts, or whatever other mix-in you choose! Keep the mix-ins to ~3/4 cup total.
- Swirl swap. Since there’s already Nutella in the batter, you are more than welcome to swap the Nutella swirl out for peanut butter (softened in the microwave), caramel, or the cheesecake swirl from these Flourless Nutella Brownies.
- Marshmallow topping. Make these extra decadent by scattering marshmallows over the top and using a blow torch (or your broiler) to toast them!
- Add ice cream. Brownie sundaes are amazing, and doubling up on the Nutella makes them epic, so add a scoop of No-Churn Nutella Ice Cream on top. And, if by some miracle you have leftover brownies (what are those?!), stir them into No-Churn Nutella Brownie Ice Cream!
More GF Chocolate Desserts
Wondering what other gluten-free, chocolate-centric marvels you can whip up? I’ve got some fabulous ideas for you:
Gluten-Free Nutella Brownies
Ingredients
- 1 cup Nutella or other chocolate hazelnut spread + ¼ cup (divided)
- 1/2 cup melted unsalted butter (one 4 oz. stick)
- 4 large eggs
- 1 cup granulated sugar (200 grams)
- 1/2 cup gluten-free 1:1 flour (60 grams, recommended: King Arthur Flour Measure for Measure Gluten-Free Flour)
- 1/2 cup unsweetened cocoa powder (43 grams)
- 1/2 teaspoon salt
- 2 teaspoons pure vanilla extract
Instructions
- Preheat the oven to 350°F and line a 9-inch square baking pan with parchment paper.
- In a medium bowl, whisk 1 cup Nutella or other chocolate hazelnut spread and 1/2 cup melted unsalted butter until smooth. Set aside.
- In a large bowl, whisk together 4 large eggs and 1 cup granulated sugar for about two minutes until it is thickened slightly and pale yellow.
- While whisking constantly, slowly add the Nutella mixture a little at a time until it has all been incorporated.
- Whisk in 1/2 cup gluten-free 1:1 flour, 1/2 cup unsweetened cocoa powder, 1/2 teaspoon salt, and 2 teaspoons pure vanilla extract.
- Pour the batter into the prepared pan and spread evenly. Dollop the remaining ¼ cup of Nutella over the top of the batter and use a chopstick, skewer, or the tip of a butter knife to swirl it through the batter.
- Bake at 350°F for 28-33 minutes, until just set in the middle.
- Cool completely in the pan before cutting into squares. The easiest way to do this is to lift the brownies out of the pan with the parchment paper and cut them on a cutting board using a serrated knife that you wipe clean between each cut.
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