These brownies are what I reach for when I want a small celebration in my hands. They’re dense, fudgy, and hide a frozen slab of Nutella that becomes a molten core after baking. The technique is simple: freeze the Nutella, sandwich it between brownie batter, and bake. The result feels indulgent without a lot of fuss.

I test recipes until they behave reliably, so what you’ll find here is practical and straightforward. I’ll walk you through the ingredients, the exact method, helpful equipment, fixes for common mistakes, and storage tips so your brownies cut clean and taste perfect. No fluff—just what works.

If you like a chocolate-forward brownie with a velvety Nutella center, this one’s for you. It’s great for gatherings, gifting, or a serious treat at home. Read the whole post once, then bake with confidence.

What’s in the Bowl

1 (13 oz jar) Nutella — the frozen center that becomes the gooey filling; freeze it solid for best results.
4 tablespoons unsalted butter — melts into the chocolate for shine and richness.
8 ounces semi‑sweet chocolate — I used 2 bars of Ghirardelli 60% bittersweet chocolate baking bars; this is the base of the chocolate mixture.
½ cup vegetable oil — keeps the brownies moist and soft when cooled.
1 and ½ cups powdered sugar, sifted — sweetens and helps create the glossy crumb on top.
2 eggs plus 1 egg yolk — provide structure and extra fudginess from the yolk.
1 teaspoon vanilla extract — rounds the chocolate flavor.
¾ cup all‑purpose flour — a little flour for body; don’t overdo it or they’ll be cakey.
1 tablespoon cornstarch — helps keep the brownie tender and slightly chewy.
½ teaspoon salt — balances sweetness and enhances chocolate notes.
½ cup chocolate chips — pockets of melty chocolate inside the batter for extra texture.

Nutella Stuffed Brownies: How It’s Done

Preheat oven to 325°F (163°C). Line an 8×8-inch square baking pan with parchment paper, leaving a 1–2 inch overhang on two opposite sides to use as handles.
Open the jar of Nutella and spread it in a thin, even layer to fully coat the bottom of the parchment-lined pan. Place the pan in the freezer and freeze the Nutella layer for about 1 hour, or until it is frozen solid.
When the Nutella is solid, remove the frozen Nutella (parchment and all) from the pan and return the empty pan to room temperature. Keep the frozen Nutella in the freezer while you make the batter.
In a small saucepan over low heat, melt 4 tablespoons unsalted butter. Add the 8 ounces semi‑sweet chocolate and stir until the chocolate is completely melted and smooth. Remove the pan from the heat and whisk in ½ cup vegetable oil and 1 teaspoon vanilla extract. Set the chocolate mixture aside to cool until it is warm but not hot to the touch (a few minutes).
In a large bowl, sift 1½ cups powdered sugar. Add 2 eggs plus 1 egg yolk and mix with a hand mixer or whisk just until combined; do not overmix.
Pour the cooled chocolate mixture into the egg/sugar mixture and stir until combined.
In a separate bowl, whisk together ¾ cup all‑purpose flour, 1 tablespoon cornstarch, and ½ teaspoon salt. Fold the flour mixture into the chocolate mixture with a spatula until just combined. Stir in ½ cup chocolate chips.
Pour half of the brownie batter into the prepared 8×8 pan and spread it into an even layer.
Remove the frozen Nutella slab from the freezer and place it, Nutella side down, onto the batter in the pan, centering it. If needed, press gently so it sits flat. Spread the remaining brownie batter evenly over the frozen Nutella (work quickly while the Nutella is still frozen).
Bake in the preheated 325°F oven for about 35 minutes, or until the edges are pulling away from the pan and the center is set (a toothpick won’t be reliable because of the Nutella center).
Let the brownies cool in the pan on a wire rack for 30 minutes. Using the parchment overhang, lift the brownies out of the pan and place them on the wire rack to cool an additional hour (they cut best when completely cool).

Why It Deserves a Spot

These brownies hit the best parts of chocolate dessert: fudgy crumb, glossy exterior, and a surprise molten center. The frozen Nutella trick controls the filling so it doesn’t fully melt into the batter and disappear; instead it stays a distinct, luscious ribbon.

They’re impressive without being finicky. The ingredients are pantry-friendly and the technique doesn’t require tempering or special tools. Serve warm for gooey center appeal, or room temperature for cleaner slices that still keep rich flavor.

Vegan & Vegetarian Swaps

Vegetarian: This recipe is vegetarian as written (contains eggs and dairy), so no changes needed if you follow a lacto‑ovo vegetarian diet.

Vegan: To make these vegan, swap the semi‑sweet chocolate for a dairy‑free baking chocolate and replace the Nutella with a vegan hazelnut spread. Use a vegan butter substitute in place of the butter, and choose an egg replacer such as aquafaba (whipped) or a flax egg—note that texture will change and cooling times may vary. Keep in mind that vegan spreads can vary in viscosity, so freezing them to a very firm state is essential before assembling.

Before You Start: Equipment

8×8-inch square baking pan — the size controls thickness and bake time.
Parchment paper — lines the pan and lets you lift the whole slab out cleanly.
Small saucepan — melts butter and chocolate gently.
Large mixing bowl and separate small bowl — one for wet, one for dry.
Hand mixer or whisk — for combining the powdered sugar and eggs without overmixing.
Rubber spatula — for folding the flour mixture and spreading batter smoothly.
Wire rack — for proper cooling so the brownies set and cut neatly.
Freezer space — you need to freeze the Nutella slab solid, so clear a shelf ahead of time.

Things That Go Wrong

Nutella melts into the batter: The Nutella wasn’t frozen solid. Freeze it until very firm and work quickly when assembling so it stays frozen as long as possible.
Edges burn before center sets: Oven temperatures vary. Make sure your oven is at 325°F (163°C). If edges darken too quickly, lower the temperature 10–15°F and extend bake time slightly.
Brownies are cakey: Overmixing or too much flour will produce a cakier texture. Fold the dry ingredients just until combined.
They don’t cut cleanly: Cool completely (an hour after the initial 30-minute cool in the pan). Chilling briefly in the refrigerator will make slicing easier.

In-Season Swaps

Use seasonal add-ins sparingly so they don’t overwhelm the Nutella center. In fall and winter, fold in a handful of toasted hazelnuts for crunch that pairs with the hazelnut spread. Late summer, a few chopped dried cherries or raspberries folded into the batter add a bright counterpoint to the chocolate.

If you like spice, add a pinch of cinnamon or ground espresso in the chocolate melt for a seasonal twist—small amounts enhance, don’t mask, the chocolate and Nutella flavors.

Method to the Madness

The method is deliberately simple: make a fudgy batter, create a frozen Nutella layer, and sandwich. Melting chocolate with butter and oil gives a smooth, glossy base that blends into the egg and sugar mixture without cooking the eggs. Sifting powdered sugar and combining gently prevents graininess and keeps the top shiny.

Freezing the Nutella is the key control point. It delays the filling from liquefying during the bake so the center remains distinct. Work quickly when you place the frozen slab into the batter and finish spreading the top layer right away.

Keep-It-Fresh Plan

Room temperature: Store in an airtight container at room temperature for up to 3 days. Brownies are best within the first 48 hours.
Refrigerator: If you prefer firmer slices or need to keep them longer, refrigerate in an airtight container for up to 5 days. Bring to room temp before serving for softer texture.
Freezing: Wrap individual pieces in plastic and foil, or freeze the whole slab between sheets of parchment in a sealed container for up to 2 months. Thaw in the refrigerator overnight or on the counter for a few hours.

Troubleshooting Q&A

Q: My Nutella leaked during baking. What happened?
A: It likely wasn’t frozen solid enough, or you worked too slowly while assembling and the Nutella warmed. Freeze it until very firm and handle assembly briskly. Return the pan to the freezer briefly if needed before spreading the top layer.
Q: Why is the center underbaked while edges look done?
A: This can happen if the pan is placed too close to the oven walls or if the top layer is thicker than the bottom. Use the 8×8 pan specified and center the pan in the oven. If unsure, reduce temp by 10°F and add a few extra minutes.
Q: The top is cracked or dull instead of shiny.
A: Over-beating the powdered sugar and eggs or using unmelted sugar can affect the sheen. Sifting the powdered sugar and mixing just until combined helps preserve a glossy finish.
Q: How do I cut neat squares?
A: Cool completely, then run a sharp knife under hot water, dry it, and slice with long, decisive strokes. Wipe the knife between cuts. Alternatively, chill briefly to make cleaner cuts.

In Closing

These Nutella Stuffed Brownies are one of those reliably impressive bakes that don’t need a lot of showmanship—just the right technique. Freeze the Nutella, be gentle with the batter, and give the finished slab time to cool. The payoff is a rich, chocolate brownie with a molten hazelnut heart that’s worth the small extra step.

Make them for a crowd or keep them all to yourself. Either way, they deliver the kind of chocolate satisfaction that becomes a favorite fast.

Nutella Stuffed Brownies

Fudgy chocolate brownies with a frozen Nutella slab baked inside for a gooey Nutella center.

Print Recipe Save it

Prep Time 1

Cook Time 13

Total Time 1 13

Course Dessert

Servings 12 servings

Equipment

Equipment
Nutella
8x8-inch pan
Parchment Paper

Ingredients

1 13 oz jarNutella
4 tablespoonsunsalted butter
8 ouncessemi-sweet chocolate I used 2 bars of Ghirardelli 60% bittersweet chocolate baking bars
1/2 cupvegetable oil
1 and 1/2 cups powdered sugar sifted
2 eggs plus 1 egg yolk
1 teaspoonvanilla extract
3/4 cupall-purpose flour
1 tablespooncornstarch
1/2 teaspoonsalt
1/2 cupchocolate chips

Instructions

Preheat oven to 325°F (163°C). Line an 8×8-inch square baking pan with parchment paper, leaving a 1–2 inch overhang on two opposite sides to use as handles.
Open the jar of Nutella and spread it in a thin, even layer to fully coat the bottom of the parchment-lined pan. Place the pan in the freezer and freeze the Nutella layer for about 1 hour, or until it is frozen solid.
When the Nutella is solid, remove the frozen Nutella (parchment and all) from the pan and return the empty pan to room temperature. Keep the frozen Nutella in the freezer while you make the batter.
In a small saucepan over low heat, melt 4 tablespoons unsalted butter. Add the 8 ounces semi‑sweet chocolate and stir until the chocolate is completely melted and smooth. Remove the pan from the heat and whisk in ½ cup vegetable oil and 1 teaspoon vanilla extract. Set the chocolate mixture aside to cool until it is warm but not hot to the touch (a few minutes).
In a large bowl, sift 1½ cups powdered sugar. Add 2 eggs plus 1 egg yolk and mix with a hand mixer or whisk just until combined; do not overmix.
Pour the cooled chocolate mixture into the egg/sugar mixture and stir until combined.
In a separate bowl, whisk together ¾ cup all‑purpose flour, 1 tablespoon cornstarch, and ½ teaspoon salt. Fold the flour mixture into the chocolate mixture with a spatula until just combined. Stir in ½ cup chocolate chips.
Pour half of the brownie batter into the prepared 8×8 pan and spread it into an even layer.
Remove the frozen Nutella slab from the freezer and place it, Nutella side down, onto the batter in the pan, centering it. If needed, press gently so it sits flat. Spread the remaining brownie batter evenly over the frozen Nutella (work quickly while the Nutella is still frozen).
Bake in the preheated 325°F oven for about 35 minutes, or until the edges are pulling away from the pan and the center is set (a toothpick won’t be reliable because of the Nutella center).
Let the brownies cool in the pan on a wire rack for 30 minutes. Using the parchment overhang, lift the brownies out of the pan and place them on the wire rack to cool an additional hour (they cut best when completely cool).