Nutella Brownies
Yield: 24 squares (or more or less according to desired portion size)
Chewy edges yield to delightfully creamy insides and a "just right" chocolate flavor in these Nutella-infused brownies. The recipe fills a 9x13 pan but can easily be halved for a smaller batch!


  • 1 cup (128g) all-purpose flour or gluten-free cup-for-cup substitute*
  • ½ cup (40g) cocoa powder (I use Hershey’s regular, not Dutched)
  • ½ teaspoon baking powder
  • ½ teaspoon kosher salt
  • 2 sticks (1 cup) butter, softened
  • 2 cups (384g) sugar
  • 2 teaspoons (10ml) vanilla extract
  • 4 large eggs
  • ¼ cup (74g) Nutella


  1. Preheat the oven to 350℉, and grease a 9×13 baking pan or line it with parchment paper.

    In a small bowl, combine the flour, cocoa powder, baking powder and salt. (It’s ok if it’s not thoroughly blended at this point.) Set aside.

    In a mixing bowl with a hand mixer or in a stand mixer, blend the softened butter, sugar and vanilla for 1 to 2 minutes. Add the eggs, one by one. (When blending, scrape down the sides of the bowl as needed.) Partially incorporate the Nutella, and then add the dry ingredients. (I do this in two additions, stirring slowly at first, to avoid a big poof of flour.) Mix until blended, taking care not to over-mix at this point.

    Transfer the batter to the prepared pan, and then bake for 25-30 depending on oven and how “done” you like your brownies. (In my oven, 25 minutes is perfect, and this results in somewhat firm edges and a tender but just-cooked center.)


*When using a gluten-free flour substitute, I have had better results when using the weight of all-purpose flour as opposed to the often-heavier GF variety. (For instance, Bob’s Red Mill’s Gluten Free 1-to-1 Baking Flour weighs 20 grams more per cup than standard all-purpose flour, and I think this difference can create a heavier outcome in GF baked goods.)

Option: Those who enjoy the addition of chocolate chips, chunks, or nuts may add ½ to 1 cup to the batter. In my last batch, I sprinkled a scant ½ cup of chocolate chunks over the top before baking. For a salty-sweet touch, I have also reduced the salt in the batter to ¼ teaspoon and then sprinkled ¼ teaspoon flaky sea salt over the surface before baking.

Storing: The brownies may be stored in an airtight container at room temperature, although refrigeration will prolong freshness. Tightly wrapped, the brownies will keep for a week or more in the refrigerator and freeze well, too.

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