Nutella Brownies

These Nutella Brownies have a thick, solid layer of frozen chocolate hazelnut spread baked right into the center, surrounded on all sides by a rich, fudgy dark chocolate brownie! The brownie batter uses coconut sugar, which adds a natural caramel undertone alongside the hazelnut layer. The recipe also works with a cleaner chocolate hazelnut spread like Artisana for a version with fewer refined ingredients, though standard Nutella works equally well.

The key to the center layer staying defined rather than mixing into the batter is freezing it solid first. A full hour in the freezer produces a firm slab that holds its shape when placed between the two brownie layers and bakes into a gooey, molten middle that holds together cleanly when sliced.

What Makes These Nutella Brownies Different?

These Nutella Brownies freeze the chocolate hazelnut spread into a full solid slab rather than swirling it or adding blobs throughout the batter. That frozen slab becomes a distinct, gooey center layer when baked, so every slice contains a clean band of pure chocolate hazelnut surrounded by fudgy dark chocolate brownie.

The batter uses coconut sugar and gluten free flour, making the whole recipe naturally grain-friendly and refined-sugar-reduced.

Ingredients

• 1 ½ cups chocolate hazelnut spread (Artisana or Nutella)
• ½ cup unsalted butter, melted
• 1 cup dark chocolate chips (melted into butter)
• 2 large eggs
• 1 cup coconut sugar or granulated sugar
• 2 tbsp dark cocoa powder
• 1 tsp vanilla extract
• ¼ cup gluten free flour (see notes)
• ½ cup dark chocolate chips (folded in)

What Each Ingredient Does

Chocolate hazelnut spread

Artisana chocolate hazelnut spread uses cleaner ingredients and less refined sugar than standard Nutella and works well here. Standard Nutella produces identical results. Either way, the spread must freeze solid for at least one hour before assembly so it holds its shape between the brownie layers during baking.

Melted butter and dark chocolate chips

Melting butter with dark chocolate chips creates the glossy, dense base that produces a fudgy crumb. The chips must melt completely with no lumps. High-quality dark chips make the biggest flavor difference since they provide the entire chocolate base surrounding the hazelnut center.

Sugar-free dark chocolate chips work but produce a less shiny top crust, because the sugar-egg interaction that creates the crinkled surface needs enough dissolved sugar in the batter.

Eggs and coconut sugar

Whisking the eggs and coconut sugar vigorously for 2 to 3 minutes creates the foam that produces the shiny, crinkled top crust. Coconut sugar adds a subtle caramel depth that pairs well with the chocolate hazelnut center. Granulated sugar works as a direct 1:1 substitute.

Gluten free flour and cocoa powder

One quarter cup of gluten free flour holds the dense batter together. All-purpose flour substitutes at the same amount. Cornstarch also works as a flour-free alternative at the same quantity. Two tablespoons of dark cocoa powder deepen the brownie base flavor.

How to make Nutella Brownies, step by step

First, line an 8 inch square pan with parchment paper. Pour the chocolate hazelnut spread into an even layer into the pan. Place in the freezer for at least 1 hour.

Then, preheat oven to 350 degrees Fahrenheit. Line an 8 inch square pan with parchment paper.

Add melted butter and 1 cup dark chocolate chips to a bowl. Stir until creamy and fully melted. If needed, microwave for 10 to 15 seconds. Set aside.

In a mixing bowl, add eggs and coconut sugar. Whisk vigorously for 2 to 3 minutes, until light and frothy.

Add the melted chocolate mixture to the mixing bowl. Stir to combine.

Then, add in dark cocoa powder, vanilla, flour and espresso powder. Stir to combine.

Fold in extra chocolate chips if desired.

Pour half of the batter into the lined pan. Smooth out into one even layer.

Then, remove the frozen chocolate spread layer from the freezer. Remove from the parchment paper and place it on top of the brownie batter. Then, pour the remaining brownie batter on top.

Bake for 33 to 36 minutes or until toothpick inserted comes out mostly clean.

Finally, remove from oven. Allow brownies to cool before slicing into.

Why Freezing the Spread Makes the Center Layer Work

Chocolate hazelnut spread at room temperature is too soft and fluid to stay as a separate layer. Poured onto wet brownie batter, it sinks and mixes in. Freezing it solid gives the spread enough firmness to sit on top of the first brownie layer without sinking and to resist the weight of the second layer poured over it.

During baking, the frozen slab thaws into a gooey center while the brownie batter sets around it, producing a clean, defined band of chocolate hazelnut in every slice.

Tips for the Best Result

Freeze for the full hour

A partially frozen slab will not hold its shape during assembly. If the spread still feels soft, return it to the freezer for another 15 to 20 minutes.

Whisk eggs and sugar for the full 2 to 3 minutes

The crinkly, shiny crust comes from the foam created by vigorous whisking. Cutting this step short produces a flat, matte surface.

Do not overbake

Pull the brownies when the toothpick comes out mostly clean. The layers continue to set as they cool. A completely clean toothpick means overbaked, dry brownies.

Use high-quality dark chocolate chips

The dark chips form the entire flavor base surrounding the hazelnut center. A good-quality chip produces a bolder, more complex result. Sugar-free chips work but produce a less shiny top crust due to the reduced sugar-egg interaction.

Substitutions

Original	Substitute	Notes
Artisana spread	Standard Nutella (same amount)	Classic option, same result
Gluten free flour	All-purpose flour (same amount)	Direct swap
Gluten free flour	Cornstarch (same amount)	Flour-free option, slightly denser
Coconut sugar	Granulated sugar (1:1)	More neutral sweetness
Dark cocoa powder	Regular cocoa powder	Slightly less intense chocolate flavor

Storage

Room temperature: Store in an airtight container for up to 3 days. The chocolate hazelnut center stays soft and gooey at room temperature.

Freezer: Wrap individual brownies tightly and freeze for up to 3 months. Thaw at room temperature for 30 to 45 minutes before eating.

Frequently Asked Questions

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If you make this Nutella Brownies recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. Join my exclusive Facebook Group for a behind the scenes look. I would love for you to follow along! For more ideas, check out these Dessert Recipes.