These brownies are the kind you’ll make when you want something reliably chocolatey, quick, and a little bit special. They’re fudgy without being gooey-soggy, and the Nutella swirl gives every bite a nutty lift. I test recipes until they work in real kitchens—no finicky steps, just straightforward technique and a dependable result.

The batter comes together in one bowl and the bake time is short, which makes these ideal for an afternoon treat or a last-minute dessert. Because they’re gluten free from the start, they’re perfect for serving to guests who avoid gluten without sacrificing texture or flavor.

Below you’ll find the ingredients listed exactly as used, step-by-step directions taken from my tested method, tips, common pitfalls and fixes, and a handful of variations to keep these brownies interesting all year long. Let’s get into it.

The Ingredient Lineup

Ingredients

1 cup Nutella or other chocolate hazelnut spread + 1/4 cup (divided) — primary flavor and the swirl; keep 1/4 cup aside for marbling the top.
1/2 cup melted unsalted butter (one 4 oz. stick) — gives fudgy richness and helps the brownies set without cake-like crumb.
4 large eggs — structure, shine on the top, and chewy texture.
1 cup granulated sugar (200 grams) — sweetens and helps create a glossy, crackly top when beaten with the eggs.
1/2 cup gluten-free 1:1 flour (60 grams, recommended: King Arthur Flour Measure for Measure Gluten-Free Flour) — provides structure. Using a 1:1 blend keeps the texture close to wheat flour.
1/2 cup unsweetened cocoa powder (43 grams) — deep cocoa backbone; use unsweetened for balance with the Nutella.
1/2 teaspoon salt — balances sweetness and amplifies chocolate flavor.
2 teaspoons pure vanilla extract — rounds the flavor and lifts the chocolate and hazelnut notes.

Stepwise Method: Gluten Free Nutella Brownies

Preheat the oven to 350°F. Line a 9-inch square baking pan with parchment paper, leaving an overhang on two opposite sides to lift the brownies out later.
Melt 1/2 cup unsalted butter (one 4 oz. stick) (microwave or stovetop). In a medium bowl whisk the melted butter with 1 cup Nutella until smooth. Set this mixture aside and reserve the remaining 1/4 cup Nutella for later.
In a large bowl whisk 4 large eggs and 1 cup granulated sugar (200 grams) for about 2 minutes, until the mixture is slightly thickened and pale yellow.
With the eggs and sugar whisking, slowly add the Nutella-butter mixture a little at a time, whisking constantly until it is fully incorporated.
Add 1/2 cup gluten-free 1:1 flour (60 grams), 1/2 cup unsweetened cocoa powder (43 grams), 1/2 teaspoon salt, and 2 teaspoons pure vanilla extract to the batter. Whisk until just combined and no dry streaks remain (do not overmix).
Pour the batter into the prepared pan and spread it evenly.
Dollop the reserved 1/4 cup Nutella over the top of the batter in several spoonfuls. Use a chopstick, skewer, or the tip of a butter knife to swirl the Nutella through the top of the batter.
Bake at 350°F for 28–33 minutes, until the edges are set and the center is just set (a toothpick inserted near the center should come out with a few moist crumbs).
Remove the pan from the oven and let the brownies cool completely in the pan.
Use the parchment overhang to lift the cooled brownies from the pan. Cut into squares on a cutting board with a serrated knife, wiping the knife clean between cuts for neat slices.

Why This Recipe is a Keeper

First, the texture. These brownies are dense and fudgy, not cakey. That comes from melting the butter and relying on eggs for structure rather than too much flour. The Nutella provides both chocolate and hazelnut notes built into the batter, which means you don’t need to add extra cocoa and hazelnuts separately to get a layered flavor.

Second, the timeline. From preheat to finished pan this is a fast bake—roughly under an hour including prep. There’s no complicated melting-and-cooling stage, no tempering chocolate. The steps are straightforward and forgiving, which is why I reach for this recipe when I want a reliable crowd-pleaser.

Finally, approachability. The ingredients are pantry staples for most home bakers. The swirl on top looks decorative but takes seconds. Small technique choices—like beating the eggs and sugar until slightly pale and adding the Nutella-butter slowly—create that glossy top and even crumb every time.

Dairy-Free/Gluten-Free Swaps

Gluten-free is already baked in here via the recommended 1:1 blend. If you need this dairy-free too, swap the butter for a neutral vegan baking stick or a solid refined coconut oil. Both will change the flavor profile slightly—earthier or coconutty—so test the substitution once before making a large batch for guests.

If Nutella itself is off-limits (it contains milk), use a dairy-free chocolate-hazelnut spread. Brands vary in sugar and texture, so warm thicker spreads slightly before measuring to make them easier to incorporate. Always keep the divided portion of the spread for the swirl; it’s key to the final presentation.

Toolbox for This Recipe

9-inch square baking pan — the specified size gives the right depth and bake time.
Parchment paper — for clean removal and neat slicing.
Microwave-safe bowl or small saucepan — to melt the butter.
Medium and large mixing bowls — one for the melted butter + Nutella, one for the eggs and sugar.
Whisk — for aerating the eggs and thoroughly combining wet ingredients.
Spatula — for scraping and spreading the batter.
Chopstick/skewer or butter knife — for making the Nutella swirl.
Serrated knife — for cleaner brownie slices.

Common Errors (and Fixes)

Error: Dry, cakey brownies. Fix: Don’t overmeasure the flour—spoon it into the cup and level or better yet, weigh it. Also, stop mixing as soon as dry streaks disappear. Overmixing develops structure you don’t want in a fudgy brownie.

Error: Curly, cracked top without shine. Fix: You need to beat the eggs and sugar enough for that glossy top—about two minutes until slightly thickened and pale. If you skim that step, the surface won’t develop properly.

Error: Runny center after recommended bake time. Fix: Oven temperatures vary. Use a toothpick near the center: it should come out with a few moist crumbs, not raw batter. If edges are set but center is still too loose, drop the temperature by 25°F and keep checking every 3–4 minutes.

Error: Eggs cook when you add hot butter mixture. Fix: Let the melted butter-Nutella mixture cool slightly before adding it into whisked eggs, or add it very slowly while whisking constantly. Temperature shock can scramble eggs.

Year-Round Variations

Spring/Summer: Dollop with a spoonful of raspberry jam before swirling the Nutella to add brightness. Fresh berries alongside make these feel lighter.

Autumn/Winter: Stir a pinch of cinnamon or a small dash of espresso powder into the batter for warmth and depth. Top with toasted hazelnuts before baking for crunch.

Holiday: Mix in a handful of chopped dark chocolate or fold in mini marshmallows for a rocky-road vibe. A sprinkle of flaky sea salt after the swirl elevates the flavor dramatically.

Quick weeknight: Skip add-ins. The classic Nutella swirl is already indulgent—pair squares with cold milk or a scoop of ice cream for a fast treat.

Chef’s Rationale

Why melt the butter? Melted butter keeps these brownies dense and fudgy because it reduces air incorporation and gives the finished crumb a concentrated buttered flavor. Why whisk the eggs and sugar first? That step creates the glossy, slightly crackly top and gives lift without making the interior spongey.

The gluten-free 1:1 flour step is a deliberate choice. A straight rice flour or single-grain mix can be gritty or brittle; a balanced 1:1 blend with binders keeps the texture flexible and close to a wheat-based brownie. Cocoa needs to be unsweetened so the Nutella remains the primary sweetener and hazelnut flavor—this keeps the batter balanced.

Save It for Later

Storage: Keep brownies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week—allow to come to room temperature before serving to restore some softness.

Freezing: Cut into squares, layer with parchment, and freeze in a sealed container for up to 3 months. Thaw overnight in the fridge or for a few hours at room temperature. Warm briefly in a low oven or microwave for a just-baked feel.

Gluten Free Nutella Brownies FAQs

Q: Can I use a different gluten-free flour? A: Use a tested 1:1 gluten-free blend (like the recommended King Arthur Measure for Measure) for the best texture. Single-ingredient flours often alter density and may need extra binders.

Q: Can I make this without eggs? A: I haven’t tested an effective egg-free version for this exact formula. Eggs here are central for texture and the glossy top; swaps will change structure significantly.

Q: My Nutella is very thick and hard to stir—what should I do? A: Warm it briefly (10–15 seconds in the microwave) so it mixes smoothly with melted butter. Be careful not to overheat.

Q: Can I double the recipe for a larger pan? A: Yes, but adjust bake time and pan size accordingly. A larger pan with the same depth will likely require a shorter bake; a deeper pan will require longer. Test with a toothpick and watch edges closely.

That’s a Wrap

These Gluten Free Nutella Brownies are one of those dependable recipes that deliver every time: quick to mix, forgiving in technique, and rich enough to satisfy chocolate cravings. Keep the steps simple, mind the bake time, and don’t skip the swirl—it’s half the fun and all the flavor.

If you try them, I’d love to hear how you personalize the swirl or which variation you prefer. Happy baking—there’s always room for chocolate.

Print Recipe Save it for later

Gluten Free Nutella Brownies

Fudgy, gluten-free brownies made with Nutella (chocolate-hazelnut spread).

Prep Time15

Cook Time33

Total Time1 18

Course: Dessert

Servings: 16 servings

Ingredients

1 cupNutella or other chocolate hazelnut spread+ 1/4 cup divided
1/2 cupmelted unsalted butter one 4 oz. stick
4 large eggs
1 cupgranulated sugar 200 grams
1/2 cupgluten-free 1:1 flour 60 grams, recommended: King Arthur Flour Measure for Measure Gluten-Free Flour
1/2 cupunsweetened cocoa powder 43 grams
1/2 teaspoonsalt
2 teaspoonspure vanilla extract

Instructions

Preheat the oven to 350°F. Line a 9-inch square baking pan with parchment paper, leaving an overhang on two opposite sides to lift the brownies out later.
Melt 1/2 cup unsalted butter (one 4 oz. stick) (microwave or stovetop). In a medium bowl whisk the melted butter with 1 cup Nutella until smooth. Set this mixture aside and reserve the remaining 1/4 cup Nutella for later.
In a large bowl whisk 4 large eggs and 1 cup granulated sugar (200 grams) for about 2 minutes, until the mixture is slightly thickened and pale yellow.
With the eggs and sugar whisking, slowly add the Nutella-butter mixture a little at a time, whisking constantly until it is fully incorporated.
Add 1/2 cup gluten-free 1:1 flour (60 grams), 1/2 cup unsweetened cocoa powder (43 grams), 1/2 teaspoon salt, and 2 teaspoons pure vanilla extract to the batter. Whisk until just combined and no dry streaks remain (do not overmix).
Pour the batter into the prepared pan and spread it evenly.
Dollop the reserved 1/4 cup Nutella over the top of the batter in several spoonfuls. Use a chopstick, skewer, or the tip of a butter knife to swirl the Nutella through the top of the batter.
Bake at 350°F for 28–33 minutes, until the edges are set and the center is just set (a toothpick inserted near the center should come out with a few moist crumbs).
Remove the pan from the oven and let the brownies cool completely in the pan.
Use the parchment overhang to lift the cooled brownies from the pan. Cut into squares on a cutting board with a serrated knife, wiping the knife clean between cuts for neat slices.