Rich, fudgy, and utterly indulgent – these Nutella Stuffed Brownies take classic brownies to the next level. A thick, frozen slab of Nutella melts into the centre, creating the ultimate gooey treat, while Nutella biscuits add a satisfying crunch. Whether you’re baking for a special occasion or just treating yourself, this easy recipe guarantees a batch of decadent brownies that will satisfy your Nutella craving!
About These Nutella Stuffed Brownies
- FLAVOUR: A deep, rich chocolate flavour with a gooey hazelnut Nutella centre and buttery biscuit crunch.
- TEXTURE: These brownies are soft and fudgy, stuffed with a melty Nutella layer and crunchy biscuits.
- SERVES: Makes 12 thick slices, perfect for sharing (or not!).
Your Ingredients List
- Unsalted butter: The butter is melted with the dark chocolate to create a fudgier texture.
- 70% dark chocolate: Choose a bar of good-quality chocolate such as Menier or Lindt.
- White caster sugar: The fine texture of white caster sugar makes it ideal for whisking with the eggs to dissolve the sugar crystals. This step will give the brownies a glossy, paper-thin, crackly top.
- Eggs: This recipe uses 2 large, room temperature eggs. Or, use 3 medium eggs.
- Self raising flour: The raising agent in self-raising flour adds a little extra thickness to the brownies, and since only a minimal amount is used, there’s no risk of creating a cakey texture. If you would prefer, you can use all-purpose plain flour.
- Cocoa powder: Gives the brownie structure, a softer texture and an enhanced chocolate flavour. The cocoa powder and flour are whisked together and then combined with the rest of the ingredients.
- Nutella: This recipe uses one whole jar of Nutella (don’t judge me!). It’s the star ingredient, melting into a rich, creamy centre. The Nutella is spread into a baking tin and frozen to make a thick slab.
- Nutella biscuits: Adds a crunchy texture and extra Nutella flavour in each brownie slice.
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How to Make the Frozen Nutella Slab
The secret to these stuffed brownies? A frozen Nutella slab that bakes into the centre for the ultimate molten surprise. Here’s how to make it:
- Line an 8-inch square baking tin with greaseproof paper.
- Remove the lid and foil from the Nutella jar and microwave for 10 seconds to loosen.
- Pour the entire jar into the lined tin and spread evenly.
- Freeze for at least 1 hour or until completely solid.
Tip: Keep the frozen Nutella slab in the freezer until you’re ready to layer it in the brownies!
How to Layer Nutella Stuffed Brownies
To assemble the brownies, begin by spreading half of the brownie mixture evenly across the base of a lined baking tin. Place the frozen Nutella slab directly on top, working quickly so it doesn’t melt in your hands. Arrange 12 Nutella biscuits on top, pressing them down slightly. Finally, spoon the remaining brownie mixture over the top, gently smoothing it out to fully encase the Nutella layer and biscuits within the rich chocolate batter.
Bake, Set and Slice the Brownies
For these Nutella Stuffed Brownies, 20 minutes at 180°C (fan) is the recommended baking time. The brownies should be slightly underbaked to achieve a perfectly fudgy texture. Overbaking will result in a cakier consistency, so it’s important to look for visual cues rather than relying solely on time. The top should be set (no wet mixture) with small cracks forming around the edges, while the brownies should still have a slight jiggle when the tin is gently shaken.
Once baked, resist the urge to slice them straight away – allowing the brownies to cool at room temperature for at least four hours, or in the fridge for two hours, helps them firm up and enhances their dense, gooey texture. Cutting them too soon can lead to a messy, molten interior instead of clean, neat slices.
FAQ & Top Tips for the Best Nutella Brownies
This recipe uses an 8-inch square baking tin. It’s important to use the same-sized tin to get accurate results.
Yes you can! Self-raising results in a thicker brownie, but plain flour will also work.
Look for small cracks around the edges, set on top, and a slight jiggle in the middle. Overbaking will make them less fudgy. For these Nutella Stuffed Brownies, 20 minutes is the recommended baking time.
Use a sharp knife dipped in hot water, wiping between each cut for neat slices.
Store in an airtight container at room temperature for up to 5 days. You can also freeze them, individually wrapped, for 2 months.
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Nutella Stuffed Brownies
Ingredients
- 350 grams (1 jar) Nutella spread
- 166 grams (1 carton) Nutella biscuits
- 150 grams 70% dark chocolate
- 150 grams Unsalted butter
- 2 large Eggs room temperatue
- 200 grams Caster sugar
- 130 grams Self-raising flour
- 20 grams Cocoa powder
Instructions
Start by preparing the frozen Nutella slab:
- Line an 8-inch square baking tin with greaseproof paper.
- Remove the lid and foil top from the Nutella jar. Microwave for 10 seconds to melt it slightly. Pour the whole jar into the lined tin and spread out with the back of a spoon. Freeze for 1 hour or until solid.350 grams (1 jar) Nutella spread
Prepare the brownie mixture:
- Preheat the oven to 180°C (fan) / 200°C (conventional). Lift the frozen Nutella slab out of the tin and return to the freezer. Reline the baking tin ready for the brownie mixture.
- Break the dark chocolate up into a bowl and add the butter. Microwave in 30-second increments, stirring after each, until completely smooth and melted. Set aside to cool down.150 grams 70% dark chocolate, 150 grams Unsalted butter
- Vigorously whisk the eggs and sugar in a separate bowl for a couple of minutes until pale in colour, thick and foamy.2 large Eggs, 200 grams Caster sugar
- Stir the flour and cocoa powder together. Add to the whisked eggs along with the melted chocolate mixture. Fold to combine.130 grams Self-raising flour, 20 grams Cocoa powder
Layer the Nutella brownies:
- Spoon half of the brownie mixture into the baking tin and spread to the edges. Top with the frozen Nutella slab and 12 Nutella biscuits. Spread the remaining brownie mixture on top.166 grams (1 carton) Nutella biscuits
Bake the brownies:
- Bake for 20 minutes. The brownies should be set on top (no wet mixture), with small cracks around the edges, and if you shake the tin, the middle should jiggle.
- Place in the fridge to set for 2 hours or leave to cool at room temperature for at least 4 hours. Slice into 12 and enjoy!
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