If you want to add Nutella to a box brownie mix without ending up with dry or cakey brownies, this method fixes it. Using a double batch, extra fat from Nutella, and a simple baking trick, you get thick, fudgy brownies every time. No guesswork, no dry edges—just a rich, bakery-style result from a standard mix.
Why This Is The Best Brownie Box Mix Hack
- Bakery Thickness: I use 2 boxes of mix in a single pan. This creates those ultra-thick, tall brownies that you usually only get at a bakery.
- Triple Chocolate Treat: Between the cocoa in the mix, the chocolate chips, and the creamy Nutella, this is ideal for a chocolate lover.
- Cover the Brownies : Because these are so thick, we cover them halfway through baking. This keeps the center fudgy without burning the top—a trick most home bakers don't know! Yes, you can add Nutella to a box of brownie mix!
- Easy to Make: You get the reliability of a boxed mix with the gourmet flavor of homemade.
The key is to make sure the Nutella gets well incorporated into batter so it can be enjoyed with every bite. Do not just swirl the Nutella on top.
Why Your Nutella Brownies Turn Out Cakey or Dry
Getting dry or cakey brownies when adding Nutella usually comes down to balance. A box mix is already designed with a specific ratio of fat, flour, and liquid—so when you change one part, the texture can change.
- Too little fat in the batter Nutella adds fat, but if you’re only using a single box of mix, it’s not enough to fully change the texture. The result is still more cakey than fudgy.
- Overbaking Even an extra 5 minutes in the oven can dry out brownies. Nutella brownies should come out with moist crumbs on a toothpick, not fully clean.
- Using only one box of mix A thinner layer of batter bakes faster and loses moisture quickly. That’s why this method uses two boxes in one pan—it creates thickness, which protects the center and keeps it soft.
- Not covering halfway through baking Without covering, the top continues to cook and dry out before the center finishes. Covering with foil halfway through traps moisture and prevents a hard or overbaked top.
How to Keep Nutella Brownies Thick and Fudgy
If you want that dense, bakery-style texture, these are the adjustments that make the difference:
- Use a double batch in one pan This creates a thicker brownie, which naturally holds more moisture and gives you that soft, fudgy center.
- Fully mix the Nutella into the batter Don’t just swirl it on top. Mixing it evenly distributes fat and moisture throughout the brownies so every bite is rich and chewy.
- Cover the pan halfway through baking After about 30 minutes, loosely cover with foil. This keeps the top from overcooking while the center finishes baking.
- Pull them out slightly underdone Look for a toothpick with a few moist crumbs—not completely clean. The brownies will continue to set as they cool.
- Let them cool completely before cutting Cutting too early releases steam and moisture. Letting them rest gives you cleaner slices and a denser texture.
Ingredients for the Double Box Brownie Recipe
- Boxed Brownie Mix: A standard 18–19 oz brownie mix gives the structure needed to support the extra fat from Nutella.
- Nutella: Adding this hazelnut spread introduces a high fat content and moisture, which prevents the brownies from drying out and adds a distinct, nutty sweetness.
- Chocolate Chips: These add texture and pockets of melted chocolate. Using semi-sweet chips helps balance the sweetness of the Nutella and the box mix.
- Eggs, Oil, & Water: These are essential for hydrating the mix and binding the brownies. (Always follow the specific ratios on your box brand for the best chemical reaction).
How to Make the Nutella Brownie Box Mix Recipe
- Preheat and Prep: Set your oven to 350°F. Grease a 9x13 baking dish thoroughly.
- Mix the Base: Combine both brownie mixes with the eggs, oil, and water requested by the boxes. Stir until the batter is smooth.
- Add the Flavor: Fold in the Nutella and chocolate chips. Stir until the hazelnut spread is completely integrated into the batter.
- Initial Bake: Spread the batter into your pan. Bake for 30 minutes.
- The Foil Trick: Cover the pan with aluminum foil. This prevents the top from getting too dark while the thick center finishes cooking.
- Final Bake: Return to the oven for 10-15 minutes. A toothpick should come out with a few moist crumbs.
- Cooling: Let the brownies sit until completely cool. This is the hardest part, but it ensures clean slices.
- For expert brownie baking tips, check out King Arthur Baking’s guide — it covers techniques to keep brownies moist, fudgy, and perfectly baked.
What Kind of Boxed Brownie Mix?
I tested this with Ghirardelli and Duncan Hines mixes. Both worked, but Ghirardelli produced a fudgier center. You can always use your personal favorite.
Freezing Nutella Brownies
The brownies can be frozen for 2-3 months. Bring them up to room temperature before serving. Serve the Nutella brownies with my vanilla ice cream! You can also try them with my whipped peanut butter frosting.
Box Mix Brownies with Nutella FAQ's
Nutella Brownies combine boxed brownie mix with Nutella and chocolate chips, creating a rich, fudgy, triple-chocolate treat that's both easy and decadent.
Use 6 to 9 ounces of each. That’s approximately ½ to ¾ of a standard jar of Nutella and ½ to ¾ of a typical bag of chocolate chips—adjust based on your chocolate preference.
Yes! You can use your favorite brand—just follow the directions on the back of the box and add the Nutella and chocolate chips at the end.
No special equipment is required. You can mix by hand, with a hand mixer, or with a stand mixer—whichever you prefer.
Covering the brownies for the last 10 minutes helps them bake evenly and stay moist without overcooking the top.
Insert a toothpick into the center—if it comes out clean, they’re done. If not, bake in 4-5 minute increments, keeping them covered until ready.
Yes, you can freeze them for 2–3 months. Just let them return to room temperature before serving for the best texture and flavor.
For the cleanest cuts, let the brownies cool completely. You can even chill them in the fridge for an hour before slicing. Using a plastic knife can also prevent the fudgy center from sticking.
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Recipe
How to Add Nutella to a Box of Brownie Box Mix
Ingredients
- 2 boxes of brownie mix
- 6 ounces nutella
- 6 ounces chocolate chips
- Plus ingredients listed on the box (eggs, water, oil)
Method
- Prepare brownie mix according to the directions on the box. Add what ingredients the directions call for.
- Add nutella and chocolate chips to the mix and blend thoroughly.
- Pour batter into a greased 9x13 baking dish.
- Bake at 350 degrees F for 30 minutes. Then cover and bake for 10-15 more minutes or until a toothpick inserted comes out clean.
Nutrition
Notes
- Pan Size Matters: Because we are using two boxes, a 9x13 pan is required. Using a smaller pan will result in batter overflowing or raw centers.
- Don't Overbake: Brownies continue to set as they cool. If the toothpick comes out with just a few fudgy crumbs, they are ready to come out.
- Cutting Tip: For bakery-style squares, lift the brownies out of the pan using parchment paper or foil lining, then cut with a large chef's knife. wipe the knife clean between cuts.
- Storage: Store leftovers in an airtight container at room temperature for up to 4 days.
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