Nutella Brownies

Nutella brownies are easy, just add Nutella to a box brownie mix and get thick, fudgy results every time. The key is using a double batch so the brownies are thick enough for the Nutella to do its job, and covering the pan halfway through baking so the center finishes without the top drying out.

Can You Add Nutella to Brownie Mix

• Yes. Nutella can be added to any standard box brownie mix.
• The key is fully incorporating the Nutella into the batter rather than swirling it on top. Swirling leaves uneven pockets of Nutella surrounded by dry batter that bakes differently than the sections where it's mixed through.
• A single box of brownie mix produces brownies that are too thin to benefit from the extra fat Nutella adds. The double batch method creates enough thickness for the Nutella to keep the center fudgy throughout the bake.
• The foil cover at the 30-minute mark is what prevents the thick center from drying out before it finishes cooking.

Why You Will Love These Nutella Brownies

• Bakery Thickness Two boxes of mix in a single 9x13 pan creates the tall, thick brownie you usually only get from a specialty bakery.
• Triple Chocolate The cocoa in the mix, the semi-sweet chocolate chips, and the creamy Nutella produce a chocolate depth that a standard box mix alone can't match.
• Fudgy Every Time The foil cover halfway through baking traps moisture in the thick center so the brownies come out dense and fudgy rather than cakey or dry.
• Reliable Results The double box method is consistent across brands. Tested with both Ghirardelli and Duncan Hines with strong results from both.
• Simple Technique No special equipment needed and the method works with whatever brownie mix you already have in the pantry.

Ingredients for the Best Nutella Brownies Recipe

• Boxed Brownie Mix Two standard 18 to 19 ounce boxes. The double batch in a 9x13 pan is what creates the thickness this recipe depends on. A single box bakes too thin and dries out before the center has time to develop a fudgy texture.
• Nutella Six ounces is the starting point, about half a standard jar. More Nutella adds more fat and richness but can also make the batter very dense. Fully incorporate it into the batter rather than swirling it on top. Swirling leaves uneven pockets and dry spots between the Nutella streaks.
• Chocolate Chips Semi-sweet chips balance the sweetness of the Nutella and the box mix without making the brownies cloying. Six ounces distributes enough chips for chocolate in every bite without overwhelming the batter.
• Eggs, Oil, and Water Follow the ratios on the specific box brand you're using for the ideal chemical reaction between the leavening and the fat. Different brands use slightly different ratios and using the wrong proportions can affect the texture even with the Nutella adjustment.

How to Make the Nutella Brownie Box Mix Recipe

1. Preheat and Prep Set your oven to 350°F. Grease a 9x13 baking dish thoroughly.
2. Mix the Base Combine both brownie mixes with the eggs, oil, and water requested by the boxes. Stir until the batter is smooth.
3. Add the Flavor Fold in the Nutella and chocolate chips. Stir until the hazelnut spread is completely integrated into the batter.
4. Initial Bake Spread the batter into your pan. Bake for 30 minutes.
5. Foil Cover Cover the pan with aluminum foil. This prevents the top from getting too dark while the thick center finishes cooking.
6. Final Bake Return to the oven for 10-15 minutes. A toothpick should come out with a few moist crumbs.
7. Cooling Let the brownies sit until completely cool. This is the hardest part, but it ensures clean slices.

Tips on Making the Box Hack Nutella Brownies

• Fully incorporate the Nutella rather than swirling it. Swirling leaves dry spots between the Nutella streaks. Mixing it evenly distributes the fat throughout the batter so every bite has the same rich, fudgy texture.
• The toothpick test works differently for thick brownies. A completely clean toothpick means overbaked. You want a few moist crumbs clinging to it. The center continues to set as the brownies cool.
• Let the brownies cool completely, at least two hours, before cutting. Cutting warm fudgy brownies releases steam and moisture, which produces uneven slices and a slightly wet texture in the cut surfaces.
• A plastic knife produces cleaner cuts than a metal blade for this style of brownie. The fudgy center sticks to metal. Wipe the blade between cuts regardless of which you use.

Troubleshooting the Nutella Brownies

• Brownies are still cakey after following the method The Nutella wasn't fully incorporated into the batter. Swirling rather than mixing leaves dry pockets between the Nutella streaks. Mix it completely through the batter next time.
• Center is raw after the full bake time The oven runs cool or the foil wasn't applied at the right time. Add five more minutes covered and check again with the toothpick. Thick brownies in a cold pan take longer than the package directions suggest.
• Top is dark and hard The foil was applied too late or the oven runs hot. Cover at the 30-minute mark without exception. If the top is already dark, the center is likely overdone as well.
• Brownies are sticking to the pan The dish wasn't greased thoroughly enough or parchment paper wasn't used. Grease every corner of the pan including the sides before adding batter.
• Brownies are crumbling when cut They were cut before fully cooled. Fudgy brownies need to cool completely before they hold their structure when sliced. Refrigerating for an hour before cutting produces cleaner results.

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. This would make a great dessert after a city chicken dinner.

Box Mix Brownies with Nutella FAQ's

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