I’ve always made brownies one of three ways:
- With cocoa powder
- With pure chocolate
- With both
Any of these options give you that rich, decadent chocolate flavor—like in my chewy fudgy frosted brownies or mint chocolate chip cheesecake brownies. But there’s another superstar in the chocolate world: that smooth, luscious, thick magic we all adore—Nutella.
Today’s Nutella brownies come from my good friend Shelly. She’s the genius behind Cookies & Cups, a blog all about the best thing ever—eating dessert first. Her cookbook, The Cookies & Cups Cookbook, is just as amazing, packed with 125 exclusive recipes, each with a photo. Shelly’s baking style is easy, no-fuss, and her cookbook is full of crave-worthy breakfasts, simple family dinners, and over-the-top desserts like S’mores Fudge Bars and Toffee Banana Cream Pie. Somehow, Shelly always knows exactly what you’re craving—and you’ll love it.
Shelly was sweet enough to let me share one of her recipes with you, and the second I turned to page 108, I was hooked. And right then, staring at those little chocolate-hazelnut gems, I suddenly had a chocolate craving the size of Texas.
Houston, we have no problem.
About these brownies: I was fascinated that Shelly didn’t use any chocolate or cocoa powder in the batter—all that chocolate flavor comes straight from Nutella. Just like my Nutella crinkle cookies, each brownie has this intense, sweet chocolate-hazelnut taste. That’s all you get! And since I love a little sweet and salty, I sprinkled sea salt on top. I bet this batter would make an unreal brownie pie, too. (Just swap out the usual brownie filling for this one!)
Another thing I loved? These Nutella brownies are made in just one bowl, so cleanup is super easy.
