Nutella Fudge Brownies (Rich, Dense & Totally Addictive)

Picture this: it’s a random Tuesday evening, your family has already eaten dinner, and somehow everyone ends up in the kitchen asking “what’s that smell?” That’s exactly what happened the first time I made these Nutella Fudge Brownies. I had a jar of Nutella sitting in the pantry, a stick of butter, and genuinely nothing better to do. One hour later, my brother ate four pieces and asked me to make them again the next day.

These aren’t your basic box-mix brownies. These are three layers of serious chocolate: a cocoa brownie base, a thick Nutella fudge layer in the middle, and a shiny chocolate topping that snaps when you break it. If you’ve been looking for Nutella Fudge Brownies that actually taste like a proper dessert the kind you’d pay good money for at a bakery this is that recipe.

Why You’ll Love These Nutella Fudge Brownies

No fancy equipment needed one bowl for the brownie, one bowl for the fudge. The whole thing takes under an hour (plus 20 minutes chill time in the fridge). They serve 12–16 people, which makes them great for dawats, school events, or any time you need to impress a crowd without spending all day in the kitchen.
The fudge layer is made with sweetened condensed milk and Nutella, so it’s incredibly creamy and stays soft even after refrigerating. The brownie base is dense and fudgy not cakey, not dry. And that chocolate topping sets firm so every slice cuts clean.

Ingredients for Nutella Fudge Brownies

For the Brownie Base

• 3/4 cup (170g) unsalted butter, melted — melted butter = fudgier texture than softened. Use white butter if unsalted isn’t available.
• 1 cup (200g) granulated sugar — regular white sugar works perfectly.
• 1 tsp vanilla extract — don’t skip this, it balances the chocolate.
• 2 large eggs — room temperature eggs mix more evenly.
• 3/4 cup (95g) all-purpose flour — measure by spooning into the cup, don’t scoop.
• 6 tbsp natural unsweetened cocoa powder — Hershey’s or any unsweetened cocoa works.
• 1/4 tsp baking powder
• 1/4 tsp salt — even sweet recipes need salt to balance flavor.

For the Nutella Fudge Layer

• 1 can (14 oz / 397g) sweetened condensed milk — the base of the fudge. Don’t substitute with regular milk.
• 2 tbsp unsalted butter, room temperature
• 1 1/2 cups (254g) chocolate chips — semi-sweet preferred. Morde or any local brand works.
• 1 cup Nutella (chocolate-hazelnut spread) — the hero ingredient. Use the full amount don’t reduce it.

For the Chocolate Topping

• 1 cup (169g) chocolate chips
• 1 tbsp shortening — this is what gives the top layer that smooth, shiny finish. Vegetable shortening or coconut oil both work.

How to Make Nutella Fudge Brownies (Step by Step)

Step 1: Preheat & Prep Your Pan

Preheat your oven to 350°F (176°C). Grease a 9×9 inch baking pan or line it with parchment paper or aluminum foil. I always use parchment it lets you lift the whole brownie slab out in one piece and cuts so much more cleanly. The first time I didn’t use it, half the brownie stuck to the pan. Learn from my mistake.

Step 2: Mix the Wet Ingredients

In a medium bowl, combine the melted butter, sugar, and vanilla extract. Stir until well mixed. Add the eggs and mix again until everything is fully combined and slightly glossy. Don’t rush this step the sugar needs to dissolve a bit into the butter.

Step 3: Add the Dry Ingredients

In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Slowly add the dry ingredients into the wet mixture and stir until just combined. Do not overmix stop as soon as you stop seeing dry flour. Overmixing develops gluten and makes your brownies tough instead of fudgy.

Step 4: Bake the Brownie Base

Pour the batter into your prepared pan and spread it evenly to the edges. Bake for 18–20 minutes. The brownie is ready when a toothpick comes out with a few moist crumbs not wet batter, but not clean either. If it comes out completely clean, they’re already overbaked. Let the brownies cool completely before adding the fudge layer.

Step 5: Make the Nutella Fudge Layer

Combine the sweetened condensed milk, butter, chocolate chips, and Nutella in a heatproof glass or metal bowl. Set the bowl over a pot of gently simmering water (double boiler method). Stir constantly until everything melts together into a smooth, thick, glossy fudge. This takes about 5–7 minutes don’t rush it by raising the heat or the chocolate will seize.
Once the fudge is smooth, pour it over the cooled brownies and spread evenly. Place the pan in the refrigerator to set for about 20–30 minutes.

Step 6: Add the Chocolate Topping

Once the fudge layer is set, add the chocolate chips and shortening to a microwave-safe bowl. Microwave in 15-second increments, stirring between each, until fully melted and smooth. Spread the melted chocolate evenly over the fudge layer. It sets quickly within a few minutes at room temperature. Once firm, cut into bars and serve.

Expert Tips for Perfect Nutella Fudge Brownies

1. Let the brownie cool completely before adding the fudge. I skipped this the first time because I was impatient. The fudge slid all over the warm brownie and mixed into it instead of sitting as a separate layer. The result looked like a muddy mess. Now I always wait, even if it means I’m staring at it for 30 minutes.
2. Use the full cup of Nutella in the fudge layer. I once tried to reduce it to save some Nutella for toast. The fudge was less rich and had a plain chocolate taste instead of that distinct hazelnut flavor. Trust the recipe the full cup is what makes these Nutella Fudge Brownies taste like Nutella, not just chocolate.
3. Don’t skip the shortening in the topping. Shortening is what makes the chocolate topping smooth, shiny, and easy to slice without cracking into jagged pieces. Without it, the topping goes dull and crumbles. If you don’t have shortening, refined coconut oil works as a substitute.
4. Measure your flour correctly. Spoon the flour into your measuring cup, then level it off. If you scoop directly from the bag, you pack in 20–30% extra flour and end up with dense, dry brownies that bake through like cake. I ruined a full batch this way before I understood the difference.
5. Use a double boiler for the fudge, not direct heat. Chocolate is sensitive direct high heat burns it and turns it grainy. The double boiler method (bowl over simmering water) is gentler and gives you that perfectly smooth, glossy fudge. Keep the water at a low simmer, not a rolling boil.
6. Score the brownies before the topping sets completely. Once the chocolate top hardens fully, cutting through it can cause cracking. After spreading the topping, wait 2–3 minutes, then lightly score the top with a knife to mark your cut lines. When it’s fully set, cutting along those lines gives clean, professional-looking pieces.

Ingredient Substitutions

• Instead of unsalted butter, you can use white butter the texture will be slightly richer but still delicious. Salted butter also works; just skip the added salt in the recipe.
• Instead of shortening, use refined coconut oil in the same amount. Avoid unrefined coconut oil as it adds a coconut flavor that clashes with the Nutella.
• Instead of chocolate chips, chop up a chocolate bar into rough chunks Morde dark or milk chocolate both melt well. Avoid compound chocolate for the fudge layer as it can be too sweet.
• For dairy-free: use dairy-free condensed milk, vegan butter, and dairy-free chocolate chips. Nutella itself contains skim milk, so for fully dairy-free, use a dairy-free hazelnut spread instead.

How to Store Nutella Fudge Brownies

Store these brownies in an airtight container in the refrigerator. They stay fresh and fudgy for 4–5 days, though they’re honestly best within the first 2–3 days when the layers are still distinct and the chocolate topping is at its snappiest.
To bring them back to that fresh-baked taste, take a piece out of the fridge 10–15 minutes before eating and let it come to room temperature. The fudge layer softens up beautifully and the whole brownie tastes richer when it’s not fridge-cold. You can also microwave for 8–10 seconds the Nutella fudge gets slightly gooey, which is honestly even better.
For longer storage, wrap individual pieces in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge.

More Brownie Recipes

• Carrot Cake Bars with Cream Cheese Frosting
• Flourless Brownies
• Oatmeal Caramel Truffle Brownies
• Pecan Pie Bark
• Guinness Brownies
• Red Velvet Cheesecake Swirl Brownies

FAQs About Nutella Fudge Brownies

Q: Can I use store-brand hazelnut spread instead of Nutella?
Yes, any chocolate-hazelnut spread will work in this recipe. The flavor will be slightly different depending on the brand, but the fudge layer will still set and taste great. Just make sure it’s a smooth spread, not a crunchy or grainy one.
Q: Why did my fudge layer not set properly?
The fudge needs to be cold to set firm make sure you’re refrigerating the pan for at least 20–30 minutes before adding the topping. If it’s still soft after an hour in the fridge, the brownie might not have been cool enough when you added the fudge, or the fudge wasn’t heated long enough to fully melt the chocolate chips.
Q: Can I make these Nutella Fudge Brownies ahead of time?
Absolutely. These are actually better the next day once all three layers have fully set and the flavors have had time to develop. Make them the night before your event, refrigerate overnight, and slice in the morning. They transport well and look gorgeous on a dessert table.
Q: My brownie came out cakey instead of fudgy what went wrong?
Three possible reasons: you overbaked them (pull them out with moist crumbs on the toothpick, not clean), you overmixed the batter (which develops gluten and causes a cakey texture), or you measured the flour incorrectly (too much flour = cakey). Spoon and level the flour rather than scooping from the bag.
Q: Can I double this recipe?
Yes! Use a 9×13 inch pan instead of 9×9 and double all the ingredients. The bake time for the brownie base will increase to about 22–25 minutes. Check early and go by the toothpick test, not the clock.
Q: Do the brownies need to be refrigerated, or can I keep them at room temperature?
Because of the condensed milk fudge layer, these brownies should be stored in the refrigerator especially in warm weather. At room temperature, the fudge layer softens and the whole thing can get too soft to slice cleanly. Fridge is the way to go for these.

Ready to Make the Best Nutella Fudge Brownies?

I make these whenever I need to bring something to a gathering and want people to actually remember what I brought. My cousin calls them “the three-layer chocolate ones” and requests them at every family event. The fact that they’re made in under an hour is our little secret.
If you loved these Nutella Fudge Brownies, you’ll also enjoy my Brookie Cookies for another hazelnut chocolate treat, or my Peanut Butter Brownies if you want something warm and gooey.
Let me know in the comments how your brownies turned out! Did you add anything extra a sprinkle of sea salt on top, some crushed hazelnuts? I’d love to hear what you did with the recipe.

Final Thoughts

These Nutella Fudge Brownies are the kind of dessert that disappear faster than you expect. Between the fudgy brownie base, creamy Nutella center, and shiny chocolate topping, every layer adds something rich and satisfying. They look bakery-level impressive but are honestly simple enough to make on a random evening when you’re craving chocolate.

I love making these for family gatherings, birthdays, or late-night dessert cravings because they always get the same reaction: “Wait… you made these at home?” And the best part is they taste even better the next day once the layers fully set.

If you try these Nutella Fudge Brownies, don’t forget to experiment a little maybe add chopped hazelnuts, a sprinkle of flaky sea salt, or even extra Nutella on top. However you make them, one thing is almost guaranteed: nobody stops at just one piece.