A rich, dense, and ultra-chocolatey brownie filled with a hidden Nutella center, this recipe is all about gooey texture and deep chocolate flavor. The brownie batter bakes up fudgy and soft, while the frozen Nutella layer melts slightly inside to create the perfect sweet surprise.
What Makes Them Special?
What makes this version stand out is the frozen Nutella layer. That step prevents the Nutella from mixing into the brownie batter and keeps the filling in a distinct middle layer instead of disappearing into the chocolate base.
The brownie batter is also especially rich because it combines melted butter and milk chocolate before adding cocoa powder. That creates a deep chocolate flavor with a soft, almost truffle-like texture.
Important Note
Do not use runny Nutella straight from the jar if you want a clean middle layer. Freezing it first makes the assembly much easier and helps the filling stay in place while baking.
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Why You’ll Love This Recipe
Fudgy Texture – The low flour amount keeps the brownie rich and dense.
Hidden Nutella Center – A creamy chocolate-hazelnut layer inside every bite.
Easy Chocolate Base – Melted butter and milk chocolate make the batter simple and smooth.
Clean Layering – Freezing the Nutella helps prevent mixing and gives better results.
Perfect for Chocolate Lovers – Deep, rich, and indulgent from top to bottom.
Serving Suggestion
Serve the brownies slightly warm or at room temperature so the Nutella center stays soft. They are rich enough to cut into small squares, especially if served with coffee, milk, or a scoop of vanilla ice cream. A light dusting of cocoa powder or a drizzle of melted chocolate on top would also work well. These brownies taste even better after resting for a while because the texture firms up nicely.
Pro Tips for the Perfect Brownie
Use the Freezer for Nutella – Spread it in the shape of the pan and freeze before assembling.
Do Not Overmix – Fold the dry ingredients gently to keep the brownie fudgy.
Do Not Overbake – Pull the brownies out when they are just set for the best texture.
Use Room Temperature Eggs – They whip better and blend more smoothly.
Let the Brownie Cool – It slices much cleaner after cooling fully.
Use a 20×20 cm Pan – This size gives the right thickness for the layers.
Ingredient Notes
Eggs – Provide structure and help create a lighter texture.
White and Brown Sugar – A mix of both gives sweetness, moisture, and depth.
Butter and Milk Chocolate – Melted together for a rich, smooth chocolate base.
Cocoa Powder – Adds strong chocolate flavor and helps deepen the brownie taste.
Flour – Just enough to hold the brownie together without making it cakey.
Nutella – The filling layer that makes the brownie extra rich and creamy.
Vanilla – Adds warmth and balances the chocolate flavor.
Salt – Enhances the sweetness and chocolate depth
Ingredients
3 eggs
90 g white sugar
90 g brown sugar
55 g flour
130 g butter, melted
120 g milk chocolate
40 g The Cocoa Circle Cocoa Powder
1/4 tsp baking powder
A pinch of salt
Vanilla extract
Nutella, about half a 450 g jar
Equipment
Instructions
Step 1: Prepare the Nutella Layer
Spread about half a jar of Nutella onto baking paper in the shape of your 20×20 cm pan. Freeze it until firm so it can be placed into the brownie easily.
Step 2: Make the Chocolate Base
Melt the butter and milk chocolate together in the microwave or over a water bath until smooth. Stir in the cocoa powder and let it cool slightly.
Step 3: Whip the Eggs and Sugar
In a large bowl, whisk the eggs with the white sugar and brown sugar until the mixture looks light and slightly fluffy. Add vanilla extract and a pinch of salt.
Step 4: Combine the Batter
Pour the melted chocolate mixture into the egg mixture and stir to combine. Then fold in the flour and baking powder gently until no dry spots remain.
Step 5: Assemble the Brownie
Spread half of the brownie batter into a lined 20×20 cm pan. Place the frozen Nutella layer on top, then cover carefully with the remaining brownie batter.
Step 6: Bake
Bake at 170°C for 28–30 minutes, or until the brownie is set but still fudgy in the center.
Step 7: Cool and Serve
Let the brownie cool completely before slicing so the layers stay neat.
FAQ
Yes! You can swap every ingredient out to a vegan alternative for it to be vegan friendly!
Store the brownies in an airtight container at room temperature for 1 day or in the fridge for up to several days.
They taste best once fully cooled and set.
For the cleanest slices, chill before cutting.
Warm a slice briefly in the microwave if you want a softer center.
You can also let it sit at room temperature before serving.
Avoid overheating so the Nutella layer stays rich and creamy.
NUTELLA STUFFED FUDGY BROWNIE
Zutaten
Method
- Spread about half a jar of Nutella onto baking paper in the shape of your 20×20 cm pan. Freeze it until firm so it can be placed into the brownie easily.
- Melt the butter and milk chocolate together in the microwave or over a water bath until smooth. Stir in the cocoa powder and let it cool slightly.
- In a large bowl, whisk the eggs with the white sugar and brown sugar until the mixture looks light and slightly fluffy. Add vanilla extract and a pinch of salt.
- Pour the melted chocolate mixture into the egg mixture and stir to combine. Then fold in the flour and baking powder gently until no dry spots remain.
- Spread half of the brownie batter into a lined 20×20 cm pan. Place the frozen Nutella layer on top, then cover carefully with the remaining brownie batter.
- Bake at 170°C for 28–30 minutes, or until the brownie is set but still fudgy in the center.
- Let the brownie cool completely before slicing so the layers stay neat.
