For the best fudgy Nutella brownies, this recipe hides Nutella in the batter and finishes the brownies with a crackly top and a drizzle of salted caramel sauce. Chocolate, salted caramel, and Nutella — an irresistible combination that makes these brownies my new favorite.
The Nutella adds a subtle hazelnut note that complements the rich chocolate, while the homemade salted caramel elevates the brownies with buttery, slightly salty sweetness. These are easy to make from scratch with pantry-friendly ingredients, and the caramel can be made without a candy thermometer.
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If brownies are your weakness, you’ll love these. I’ve refined this recipe until the texture is perfectly balanced: thick, moist, and fudgy without being overly dense. Replacing cocoa powder with melted chocolate creates a richer, smoother brownie base that plays nicely with the Nutella center.
These brownies are simple to make and use common pantry ingredients. The salted caramel sauce is quick — about 10 minutes — and requires no candy thermometer. Pour warm caramel over slightly cooled brownies and finish with a sprinkle of coarse sea salt for the perfect sweet-and-salty contrast.
Ingredients
Brownies
- Salt
- Granulated sugar
- Light brown sugar, packed
- All-purpose flour
- Salted butter, softened
- Eggs
- Chocolate chips or chopped chocolate (melted)
- Vanilla extract
- Nutella
- Butter or vegetable shortening for greasing the pan
Caramel sauce
- Water
- Granulated sugar
- Salted butter
- Heavy whipping cream
- Coarse sea salt (for finishing)
See the recipe card below for ingredient amounts and full measurements.
Equipment used
- Handheld electric mixer or stand mixer with paddle attachment
- 9″ x 9″ baking pan
Making the brownie batter
Preheat the oven to 350°F (175°C).
Melt the chocolate chips in short bursts in the microwave, stirring between intervals until smooth. While the chocolate is still warm, stir in the Nutella until combined.
Cream the softened butter with both sugars using a mixer for about three minutes. Add the eggs and vanilla, blending until combined, then mix in the chocolate–Nutella mixture just until smooth.
Whisk the flour and salt together in a separate bowl, then fold into the wet ingredients until just combined. The batter will be thick — that’s normal.
Spread the batter evenly into a greased 9″ x 9″ pan with a rubber spatula, making sure to scrape all the batter into the pan.
Baking
Bake for 35–40 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs. Give the pan a gentle shake — if the center still jiggles, bake a few more minutes. Allow the brownies to cool slightly before adding the caramel.
Easy salted caramel sauce
Making caramel is quick but requires attention. This recipe uses no candy thermometer, so stay with it while it cooks. The process takes about 10 minutes.
Add water to a small pot, then carefully pour the sugar into the center. Turn the heat to low–medium and do not stir or move the pot while the sugar dissolves and begins to bubble. Watch for the mixture to turn a light amber color — that’s caramelization.
Remove from heat and immediately whisk in the butter until melted, then add the heavy cream and whisk until smooth. The sauce will foam briefly; this is normal. Remember that caramel thickens as it cools.
When the brownies have cooled slightly, pour the caramel over the top and finish with a sprinkle of coarse sea salt. This recipe yields about 1 cup of caramel — save extras for ice cream, popcorn, or caramel apples.
Variations
- More Nutella: For stronger hazelnut flavor, swirl additional Nutella over the top of the batter before baking.
- Nutty: Add chopped nuts to the batter or sprinkle on top for extra crunch; dust with powdered sugar after baking if desired.
- A la mode: Serve warm brownies with vanilla ice cream and drizzle with the salted caramel sauce.
Expert tips
- For the fudgiest brownies, pull them slightly underbaked so a few moist crumbs remain on a toothpick.
- Let brownies cool before removing them from the pan. Cut into nine large pieces or smaller squares for bites.
- For easy removal, grease the pan and line it with parchment paper, leaving an overhang to lift the brownies out.
- Caramel sauce is naturally gluten-free.
FAQ
Brownies are best within the first day or two but will keep up to four days at room temperature in an airtight container.
How long does caramel sauce last?
Store caramel in an airtight container in the refrigerator for several weeks. Reheat gently in the microwave or on the stove.
Can I thicken the caramel sauce?
Caramel thickens as it cools. To make it thicker, simmer gently on low for 5–10 minutes. If it becomes too thick, warm it and whisk in a tablespoon or two of heavy cream.
Can you fix burnt caramel?
Burnt or crystallized caramel cannot be salvaged; it’s best to start over. Take care not to stir or disturb the sugar while it cooks to avoid crystallization.
If you love sweets, try more recipes from the collection for brownie blondies, salted caramel drinks, fudge, and more.
Recipe
Fudgy Nutella Brownies with Salted Caramel Sauce
Ingredients
Fudgy Nutella Brownies
- ¼ teaspoon salt
- ¾ cup granulated sugar
- ¼ cup light brown sugar, packed
- ¾ cup all-purpose flour
- ½ cup salted butter, softened
- 2 large eggs
- ½ cup chocolate chips or chopped chocolate, melted
- 1 teaspoon vanilla extract
- 1 cup Nutella
- Butter or vegetable shortening for greasing the pan
Salted Caramel Sauce
- ⅛ cup water
- ½ cup granulated sugar
- 3 tablespoons salted butter
- ¼ cup heavy whipping cream
- Coarse sea salt, to finish
Instructions
Fudgy Nutella Brownies
- Preheat oven to 350°F (175°C).
- Melt chocolate and stir with Nutella while warm.
- Cream butter with both sugars about 3 minutes. Add eggs and vanilla; mix to combine. Stir in the chocolate–Nutella mixture.
- Fold in flour and salt until just combined; batter will be thick.
- Spread into a greased 9″ x 9″ pan and bake 35–40 minutes, or until a toothpick shows a few moist crumbs.
Salted Caramel Sauce
- Add water to a small pot and carefully pour sugar into the center.
- Heat on low–medium without stirring. When the mixture turns light amber, remove from heat.
- Whisk in butter until melted, then whisk in heavy cream until smooth. Sauce will thicken as it cools.
- Pour caramel over slightly cooled brownies and sprinkle with coarse sea salt.
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