Gluten-Free Nutella Brownies

These fudgy Gluten-Free Nutella Brownies were made for Nutella lovers! A double dose of Nutella means every bite is packed with chocolate-hazelnut flavor.

I’m a major nutella lover. (One of my all-time favorite cookie recipes EVER are these Gluten-Free Brown Butter Chocolate Chip Nutella Cookies–they’re stuffed with Nutella!)

The chocolate hazelnut combination and smooth texture of this yummy chocolate hazelnut spread always feel luxurious and special, don’t you think?

That’s definitely true in this gluten-free Nutella brownies recipe–delicious fudgy brownies with a double dose of Nutella! First, Nutella is mixed into the brownie batter. Then, you finish the brownies with a generous Nutella swirl.

They feel special, decadent, and absolutely delicious. But the best part is, they start with simple ingredients…

Simple Ingredients To Get Started

One thing you’ll love about these fudgy Nutella brownies is that the recipe centers around pantry staples (and Nutella, of course!) Let’s take a look:

• Butter. When are we not starting with butter?
• Dark Chocolate Chips. While technically you *can* use semisweet chocolate chips, I prefer dark chocolate chips here since they really elevate the hazelnut flavor of the Nutella. Our star ingredient! We’ll add 2/3 of the Nutella to the brownie batter, then swirl the remaining 1/3 into the top so every bite is FULL of chocolate hazelnut flavor.
• Sugar. Granulated sugar (white sugar) adds sweetness and dissolves to create our shiny, glossy tops.
• Eggs + An Extra Egg Yolk. Adding an extra egg yolk gives these hazelnut brownies a delightfully fudgy texture and keeps the brownies moist. (You know I love a fudgy brownie!)
• Vanilla Extract. Always and forever.
• Gluten-Free Flour. We keep things simple with a measure-for-measure gluten-free flour blend. We recommend this one from King Arthur, but if you use another blend (like Bob’s Red Mill), be sure to measure carefully!
• Unsweetened Cocoa Powder. I’m using natural unsweetened cocoa powder (like Hershey’s) instead of Dutch processed cocoa, since I think it lets the Nutella flavor shine.
• Salt. To balance the flavors.

How To Make Gluten-Free Nutella Brownies, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

1. Preheat & Prep. To start, preheat oven to 350 degrees F. Line an 8×8 metal baking pan with parchment paper. 
2. Melt Butter & Chocolate. In a medium microwave-safe bowl, combine butter cubes and chocolate chips. Melt in 15-20 second increments, stirring in between each interval, until the chocolate mixture is smooth. 
3. Mix In Nutella and stir until smooth. This may take a minute, but keep at it until the mixture is even! 
4. Beat Sugar & Eggs. In a large mixing bowl, combine granulated sugar, eggs, and egg yolk. Beat with a whisk or handheld electric mixer 2-4 minutes, or until the mixture is much lighter in color and the sugar is fully dissolved. (If you rub this mixture between your fingers, there shouldn’t be any grit. Don’t rush this or your brownies won’t have that glossy, crackly top!) Mix in the vanilla extract. 
5. Combine Chocolate & Egg Mixtures. Add the chocolate mixture to the egg/sugar mixture and mix until evenly blended. 
6. Add Dry Ingredients. Then, add gluten-free flour, cocoa powder, and salt. Mix until just combined. The batter will be thick and sticky! 

7. Transfer Batter To The Prepared Pan and use an offset spatula to spread the brownie batter into an even layer. To create the swirl, measure 1/3 cup Nutella and use a spoon to scoop 5-7 small dollops of Nutella around the surface of the brownie batter. (Think of creating dots on a dice–you want to spread the dollops out fairly evenly with space in between.) Use a thin knife to gently swirl the Nutella into the surface of the brownie batter. Less is more here so you have visible swirls! 
8. Bake Brownies. Add brownies to the preheated oven and bake 23-25 minutes. (Err on the side of underbaking for fudgy brownies!) Place the baking dish on a wire cooling rack to let the brownies cool. If desired, you can sprinkle them with a little flaky sea salt on top of the brownies.
9. Cool COMPLETELY Before Slicing. For best results, let the brownies cool completely before slicing. (You can even chill them for perfectly neat slices) Use a sharp knife to cut into 9 large brownies, 12 medium size brownies, or 16 small brownies. 
10. Serve & Store. Enjoy after slicing and store leftover brownies in an airtight container at room temperature 1-2 days, 3-4 days in the refrigerator, or 2 months in the freezer.