Nutella Swirl Brownies

There are some afternoons when the only sensible thing to do is surrender to the kitchen. The rain taps at the window, a kettle hums on the hob, and the air slowly fills with the scent of melting butter and dark chocolate. This Nutella Swirl Brownies recipe is my favourite weekend project for exactly those quiet, unhurried moments — a deeply satisfying bake that asks for nothing more than patience and a little bit of joy.

Recipe Overview

• Prep time: 20 minutes
• Cook time: 30 minutes
• Total time: 1 hour 20 minutes (including cooling)
• Servings: 16 brownies
• Difficulty: Easy

Why You’ll Love This Nutella Swirl Brownies

• The fudgy, dense texture that melts on your tongue — no cakey brownies here.
• That glorious ribbon of Nutella running through every single bite, creating pockets of hazelnut sweetness.
• One bowl, no fancy equipment, and a method that feels almost meditative.
• The aroma alone will have everyone wandering into the kitchen, asking when they can have a piece alongside an Iced Matcha Green Tea Latte , a Brown Sugar Oat Milk Iced Latte , a Homemade Caramel Macchiato, a glass of Sparkling Watermelon Lemonade Mocktail , a Classic Pecan Pie , a Lemon Cheesecake With Blueberry Topping , a No-Bake Lemon Cheesecake With Graham Cracker Crust, a No-Bake Blueberry Cheesecake Bars , a Soft Banana Oat Cookies, a Moist Banana Cake With Brown Butter Frosting, or an Moist Carrot Cake With Cream Cheese Frosting, or an Classic Banana Chocolate Chip Muffins, or a Double Chocolate Chip Muffins , or a Chocolate Peanut Butter Muffins, or a Biscoff Caramel Bars, or an Easy Pumpkin Spice Cake.com/moist-carrot-cake-with-cream-cheese-frosting/”>Moist Carrocom/no-bake-blueberry-cheesecake-bars/”>No-Bake Blueberry Cheesecake Bars, a Soft Banana Oat Cookies, a Moist Banana Cake With Brown Butter Frosting, or an Moist Carrot Cake With Cream Cheese Frosting, or an Classic 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Frosting , or an Classic Banana Chocolate Chip Muffinscom/lemon-com/classic-pecan-pie/”>Classic Pecan Pie, a Lemon Cheesecake With Blueberry Topping , a No-Bake Lemon Cheesecake With Graham Cracker Crust, a Soft Banana Oat Cookies, a Moist Banana Cake With Brown Butter Frosting, or an Moist Carrot Cake With Cream Cheese Frosting, or an Classic Banana Chocolate Chip Muffins, or a Biscoff Caramel Bars, or an Easy Pumpkin Spice Cake.com/moist-carrot-cake-with-cream-cheese-frosting/”>Moist Carrot Cake With Cream Cheese Frosting , or an Classic Banana Chocolate Chip Muffinscom/lemon-cheesecake-with-blueberry-topping/”>Lemon Cheesecake With Blueberry Topping, a No-Bake Lemon Cheesecake With Graham Cracker Crust, a Soft Banana Oat Cookies, a Moist Banana Cake With Brown Butter Frosting, or an Moist Carrot Cake With Cream Cheese Frosting, or an Classic Banana Chocolate Chip Muffins, or a Biscoff Caramel Bars, or an Easy Pumpkin Spice Cake.com/moist-carrot-cake-with-cream-cheese-frosting/”>Moist Carrot Cake With Cream Cheese Frosting , or an Classic Banana Chocolate Chip Muffins, or a Peanut Butter Banana Muffins , or a Saltedcom/moist-carrot-cake-with-cream-cheese-frosting/”>Moist Carrot Cake With Cream Cheese Frosting , or an Classic Banana Chocolate Chip Muffins, or a Peanut Butter Banana Muffins , or a Salted Caramel Cheesecake.com/classic-chocolate-cream-pie/”>Classic Chocolate Cream Pie, a No-Bake Lemon Cheesecake With Graham Cracker Crust, a Soft Banana Oat Cookies, a Moist Banana Cake With Brown Butter Frosting, or an Moist Carrot Cake With Cream Cheese Frosting, or an Classic Banana Chocolate Chip Muffins, or a Biscoff Caramel Bars, or an Easy Pumpkin Spice Cake.com/moist-carrot-cake-with-cream-cheese-frosting/”>Moist Carrot Cake With Cream Cheese Frosting , or an Classic Banana Chocolate Chip Muffins, or a Peanut Butter Banana Muffins , or a Biscoff Caramel Bars, or an Easy Pumpkicom/iced-matcha-green-tea-latte/”>Iced Matcha Green Tea Latte, a Brown Sugar Oat Milk Iced Latte , a Homemade Caramel Macchiato, a glass of Watermelon Lemonade, a No-Bake Lemon Cheesecake With Graham Cracker Crust, a Soft Banana Oat Cookies, a Moist Banana Cake With Brown Butter Frosting, or an Moist Carrot Cake With Cream Cheese Frosting, or an Classic Banana Chocolate Chip Muffins, or a Biscoff Caramel Bars, or an Easy Pumpkin Spice Cake.com/moist-carrot-cake-with-cream-cheese-frosting/”>Moist Carrot Cake With Cream Cheese Frosting , or an Classic Banana Chocolate Chip Muffins, or a Peanut Butter Banana Muffins , or a Biscoff Caramel Bars, or an Easy Pumpkin Spice Cake .com/classic-banana-com/moist-carrot-cake-with-cream-cheese-frosting/”>Moist Carrot Cake With Cream Cheese Frosting , or an Classic Banana Chocolate Chip Muffins, or a Peanut Butter Banana Muffins, or a Biscoff Caramel Bars, or an Easy Pumpkin Spice Cake .com/classic-banana-chocolate-chip-muffins/com/brown-sugar-oat-milk-iced-latte/”>Brown Sugar Oat Milk Iced Latte, a Homemade Caramel Macchiato, a glass of Watermelon Lemonade, a No-Bake Lemon Cheesecake With Graham Cracker Crust, a Soft Banana Oat Cookies, or a Moist Banana Cake With Brown Butter Frosting, or an Moist Carrot Cake With Cream Cheese Frosting, or an Classic Banana Chocolate Chip Muffins, or a Biscoff Caramel Bars, or an Easy Pumpkin Spice Cake.com/moist-carrot-cake-with-cream-cheese-frosting/”>Moist Carrot Cake With Cream Cheese Frosting, or an Classic Banana Chocolate Chip Muffins, or a Biscoff Caramel Bars, or an Easy Pumpkin Spice Cake .com/classic-banana-chocolate-chip-muffins/”>Classic Banana Chocolate Chip Muffins .com/homemade-caramel-macchiato/”>Homemade Caramel Macchiato , a glass of Watermelon Lemonade, a No-Bake Lemon Cheesecake With Graham Cracker Crust, a Soft Banana Oat Cookies , or a Moist Banana Cake With Brown Butter Frosting, or an Acai Berrycom/easy-pumpkin-spice-cake/”>Easy Pumpkin Spice Cake.com/classic-banana-chocolate-chip-muffins/”>Classic Banana Chocolate Chip Muffins .com/homemade-caramel-macchiato/”>Homemade Caramel Macchiato , a glass of Watermelon Lemonade, a No-Bake Lemon Cheesecake With Graham Cracker Crust, a Soft Banana Oat Cookies , or a Moist Banana Cake With Brown Butter Frosting, or an Acai Berry Smoothie Bowl .com/acai-berry-com/biscoff-caramel-bars/”>Biscoff Caramel Bars.com/classic-banana-chocolate-chip-muffins/”>Classic Banana Chocolate Chip Muffins.com/homemade-caramel-macchiato/”>Homemade Caramel Macchiato, a glass of Watermelon Lemonade, a No-Bake Lemon Cheesecake With Graham Cracker Crust, a Soft Banana Oat Cookies , or a Moist Banana Cake With Brown Butter Frosting, or an Acai Berry Smoothie Bowl .com/acai-berry-smoothie-bowl/”>Acai Berry Smoothie Bowl.com/soft-banana-oat-cookies/”>Soft Banana Oat Cookies, or a Moist Banana Cake With Brown Butter Frosting .com/cinnamon-sugar-donut-muffins/”>Cinnamon Sugar Donut Muffins .com/no-bake-lemon-cheesecake-with-graham-cracker-crust/”>No-Bake Lemon Cheesecake With Graham Cracker Crust , or a Raspberry White Chocolate Muffin.com/watermelon-lemonade/”>Watermelon Lemonade or a Raspberry White Chocolate Muffin.com/raspberry-iced-tea/”>Raspberry Iced Tea or a Raspberry White Chocolate Muffin.com/raspberry-white-chocolate-muffins/”>Raspberry White Chocolate Muffin .com/sparkling-rascom/moist-banana-cake-with-brown-butter-frosting/”>Moist Banana Cake With Brown Butter Frosting.com/cinnamon-sugar-donut-muffins/”>Cinnamon Sugar Donut Muffins.com/no-bake-lemon-cheesecake-with-graham-cracker-crust/”>No-Bake Lemon Cheesecake With Graham Cracker Crust, or a Raspberry White Chocolate Muffin.com/watermelon-lemonade/”>Watermelon Lemonade or a Raspberry White Chocolate Muffin.com/raspberry-iced-tea/”>Raspberry Iced Tea or a Raspberry White Chocolate Muffin.com/raspberry-white-chocolate-muffins/”>Raspberry White Chocolate Muffin.com/sparkling-raspberry-lemonade/”>Sparkling Raspberry Lemonade.
• I’ve been making this for over 5 years, and it never disappoints — it’s the recipe I turn to for quiet weekends and impromptu gatherings alike.

Nutella Swirl Brownies

15 min prep  ·  30 min cook  ·  16 servings

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Ingredients You’ll Need

• 200g dark chocolate (70% cocoa solids)
• 150g unsalted butter
• 250g caster sugar
• 3 large eggs
• 1 tsp vanilla extract
• 100g plain flour
• 30g cocoa powder
• ¼ tsp salt
• 200g Nutella (at room temperature)
• 1 tbsp vegetable oil (to loosen the Nutella)

Tip: Use a good-quality dark chocolate here — it’s the backbone of the brownie. The Nutella will bring the sweetness, so you want the base to be rich and deep, not overly sugary.

How to Make Nutella Swirl Brownies

1. Preheat your oven to 170°C (fan-assisted). Line a 20cm square baking tin with parchment paper, leaving an overhang on two sides for easy lifting. The paper should feel snug against the edges — trust me, this makes all the difference later.
2. Break the dark chocolate into pieces and cut the butter into small cubes. Place both in a heatproof bowl set over a pan of barely simmering water. Stir gently with a spatula until everything is smooth and glossy — the mixture will look like satin as it comes together. Remove from the heat and let it cool for five minutes. You’ll smell that deep, toasted cocoa scent rising up; it’s the first sign that something wonderful is happening.
3. Whisk the caster sugar into the melted chocolate and butter mixture. The texture will become slightly grainy, but that’s fine. Add the eggs one at a time, whisking vigorously after each addition until the batter is thick and falls from the whisk in a slow, velvety ribbon. Stir in the vanilla extract — the batter will now be pale and airy, almost mousse-like in consistency.
4. Sift the plain flour, cocoa powder, and salt together into a small bowl. Fold these dry ingredients into the wet mixture using a gentle hand — you want to see no streaks of flour, but stop the moment it comes together. The batter will be thick, dark, and smell intensely of chocolate. Overmixing will make the brownies tough, so treat this step like a quiet conversation, not a wrestling match.
5. Pour the brownie batter into the prepared tin and spread it into an even layer with a spatula. The surface should be smooth and level. In a separate small bowl, stir the Nutella with the vegetable oil until it becomes a little looser and more drizzle-friendly. Drop spoonfuls of this Nutella over the brownie batter in a random pattern — I like to do about eight to ten dollops.
6. Now for the magic: take a skewer or the tip of a knife and drag it through the Nutella and batter in long, sweeping curves. Move from one side of the tin to the other, then repeat in the opposite direction. You will see beautiful marbled patterns appear — the Nutella will swirl into the dark batter like ink through water. Don’t over-swirl, or you’ll lose the distinct ribbons. Two or three passes in each direction is plenty.
7. Bake for 28-32 minutes. At the 25-minute mark, check the brownies: the edges should look set and slightly pulling away from the tin, and the top will have a delicate, crackled crust. The centre should still have a slight wobble when you gently shake the tin — that’s the promise of a fudgy interior. A skewer inserted into the centre should come out with a few moist crumbs attached, not clean. The smell at this point is utterly intoxicating — rich, toasty, and faintly nutty from the Nutella.
8. Place the tin on a wire cooling rack and let the brownies cool completely in the tin. This is the hardest part, but it’s essential. As they cool, the structure sets and the flavours deepen. After about an hour, lift the brownies out using the parchment overhang and transfer them to a cutting board. Use a sharp knife to slice into 16 squares — wipe the blade clean between cuts for neat edges. The brownies will have a glossy, crackled top and a dense, fudgy interior that yields gently to the touch.

Tips From My Kitchen

• Room temperature ingredients matter: Cold eggs will seize the chocolate mixture, making it lumpy and difficult to incorporate. Let your eggs sit on the counter for at least 30 minutes before you begin. The batter will come together more smoothly, and the texture of the finished brownie will be silkier.
• Don’t skip the Nutella loosening step: Straight from the jar, Nutella is thick and heavy. Stirring it with a little vegetable oil makes it fluid enough to swirl beautifully into the batter. If you skip this, the Nutella will sink to the bottom in heavy clumps rather than creating those elegant ribbons.
• Use the toothpick test wisely: Brownies are notoriously tricky because they continue to cook from residual heat after leaving the oven. The perfect moment to pull them out is when a skewer inserted into the centre comes out with a few moist crumbs, not wet batter. If the skewer is clean, you’ve gone too far — your brownies will be dry.
• Let them cool completely: I know the temptation is enormous, but cutting into warm brownies will result in a crumbly mess. The structure needs time to set. If you absolutely cannot wait, pop the tin in the fridge for 30 minutes after 20 minutes of counter cooling — it speeds things up without compromising texture.
• Line your tin properly: Use one long sheet of parchment that overhangs on two opposite sides. This creates ‘handles’ that let you lift the entire block of brownies out cleanly. If you try to scoop them out, you’ll disturb the beautiful top crust and the Nutella swirl pattern.

Equipment You’ll Need

• Stand mixer or hand mixer (though a good whisk and some elbow grease works perfectly)
• 20cm square baking tin
• Parchment paper
• Wire cooling rack
• Heatproof bowl and small saucepan
• Spatula and whisk
• Skewer or knife for swirling

Common Mistakes to Avoid

• Overcrowding the pan: Using a tin that’s too small will give you undercooked, sunken brownies, while a tin that’s too large will produce thin, dry ones. Stick to a 20cm square tin for the perfect thickness. If you only have a 23cm tin, reduce the baking time by 3-4 minutes and check early.
• Wrong temperature: An oven that’s too hot will give you a burnt crust and a raw centre. An oven that’s too cool will produce a dense, gummy texture that never sets properly. Always use an oven thermometer — built-in dials can be off by as much as 20°C, and that makes all the difference here.
• Skipping the rest time: Brownies need to rest after baking to allow the starches to set and the moisture to redistribute. Cutting into them too soon releases steam that makes them crumble. Resting also deepens the chocolate flavour — it’s a chemical change that patience rewards.

Delicious Variations to Try

• Spicy Version: Add ½ teaspoon of cayenne pepper and ½ teaspoon of cinnamon to the flour mixture. The warmth of the spices plays beautifully against the sweet Nutella swirl, creating a brownie that’s complex and adult in flavour.
• Vegetarian/Vegan Option: Substitute the butter with 150g of coconut oil (refined, so no coconut taste) and use two flax eggs (2 tbsp ground flaxseed mixed with 6 tbsp water, left to sit for 10 minutes). Use a vegan dark chocolate and ensure your Nutella is vegan-friendly — most standard Nutella is, but check the label. The texture will be slightly less fudgy but still deeply satisfying.
• Different Protein: Swap the Nutella for a smooth peanut butter or a tahini swirl. If using peanut butter, warm it slightly with a teaspoon of honey to make it drizzle-friendly. The nutty, savoury notes create a completely different but equally addictive brownie.

What to Serve With Nutella Swirl Brownies

• A scoop of good-quality vanilla ice cream — the cold creaminess cuts through the richness perfectly.
• A drizzle of warm double cream, lightly sweetened, for an indulgent dessert.
• A handful of fresh raspberries or strawberries on the side — their tartness balances the sweetness.
• A tall glass of cold milk, if you’re after a classic, comforting pairing.

Frequently Asked Questions

Nutella Swirl Brownies

Rich, fudgy brownies with a marbled Nutella swirl. The deep chocolate batter is studded with ribbons of creamy hazelnut spread, creating a decadent dessert that’s both beautiful and delicious.

Print Recipe
Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 16 servings

Course: Dessert

Cuisine: American

Calories: 350

Ingredients
Method
Notes

Ingredients

  

• 200 g dark chocolate 70% cocoa solids
• 150 g unsalted butter
• 250 g caster sugar
• 3 large eggs
• 1 tsp vanilla extract
• 100 g plain flour
• 30 g cocoa powder
• ¼ tsp salt
• 200 g Nutella at room temperature
• 1 tbsp vegetable oil to loosen the Nutella

Method

 

1. Preheat your oven to 170°C (fan-assisted). Line a 20cm square baking tin with parchment paper, leaving an overhang on two sides for easy lifting. The paper should feel snug against the edges — trust me, this makes all the difference later.
2. Break the dark chocolate into pieces and cut the butter into small cubes. Place both in a heatproof bowl set over a pan of barely simmering water. Stir gently with a spatula until everything is smooth and glossy — the mixture will look like satin as it comes together. Remove from the heat and let it cool for five minutes. You’ll smell that deep, toasted cocoa scent rising up; it’s the first sign that something wonderful is happening.
3. Whisk the caster sugar into the melted chocolate and butter mixture. The texture will become slightly grainy, but that’s fine. Add the eggs one at a time, whisking vigorously after each addition until the batter is thick and falls from the whisk in a slow, velvety ribbon. Stir in the vanilla extract — the batter will now be pale and airy, almost mousse-like in consistency.
4. Sift the plain flour, cocoa powder, and salt together into a small bowl. Fold these dry ingredients into the wet mixture using a gentle hand — you want to see no streaks of flour, but stop the moment it comes together. The batter will be thick, dark, and smell intensely of chocolate. Overmixing will make the brownies tough, so treat this step like a quiet conversation, not a wrestling match.
5. Pour the brownie batter into the prepared tin and spread it into an even layer with a spatula. The surface should be smooth and level. In a separate small bowl, stir the Nutella with the vegetable oil until it becomes a little looser and more drizzle-friendly. Drop spoonfuls of this Nutella over the brownie batter in a random pattern — I like to do about eight to ten dollops.
6. Now for the magic: take a skewer or the tip of a knife and drag it through the Nutella and batter in long, sweeping curves. Move from one side of the tin to the other, then repeat in the opposite direction. You will see beautiful marbled patterns appear — the Nutella will swirl into the dark batter like ink through water. Don’t over-swirl, or you’ll lose the distinct ribbons. Two or three passes in each direction is plenty.
7. Bake for 28-32 minutes. At the 25-minute mark, check the brownies: the edges should look set and slightly pulling away from the tin, and the top will have a delicate, crackled crust. The centre should still have a slight wobble when you gently shake the tin — that’s the promise of a fudgy interior. A skewer inserted into the centre should come out with a few moist crumbs attached, not clean. The smell at this point is utterly intoxicating — rich, toasty, and faintly nutty from the Nutella.
8. Place the tin on a wire cooling rack and let the brownies cool completely in the tin. This is the hardest part, but it’s essential. As they cool, the structure sets and the flavours deepen. After about an hour, lift the brownies out using the parchment overhang and transfer them to a cutting board. Use a sharp knife to slice into 16 squares — wipe the blade clean between cuts for neat edges. The brownies will have a glossy, crackled top and a dense, fudgy interior that yields gently to the touch.

Notes

Use room-temperature Nutella for easier swirling. Let the brownies cool completely in the tin to set the structure and deepen the flavor. For neat slices, wipe the knife clean between cuts.

There’s something deeply comforting about pulling a tray of these Nutella Swirl Brownies from the oven, the kitchen warm and fragrant, the world outside temporarily forgotten. I stumbled upon this combination by accident, and it’s been a hit ever since — a quiet, happy discovery that turned into a weekend ritual. If you’re in the mood for a baking project that rewards you with both process and product, this is the one. If you try them, I’d love to hear how they turned out — drop a comment below and share your own kitchen story.

Nutella Swirl Brownies

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