Nothing beats the deep, toasty flavor of real, oven-roasted hazelnuts—and when you blend them with rich cocoa powder, powdered sugar, and a splash of neutral oil, you get an easy homemade Nutella recipe without palm oil that outshines any store-bought chocolate hazelnut spread. So today you’ll learn how to make your own Nutella brownies!

This recipe is based on the attached video, but some quantities have slightly changed!

👉 No time to make your own Nutella?

No worries! If you’re in a hurry, you can definitely use store-bought Nutella for this brownie recipe. The result will be just as soft and delicious, although the homemade version is healthier, more natural, and intensely flavored.

Use room-temperature Nutella for easier mixing. If the batter is too runny, feel free to refrigerate it for 10 minutes before adding it to the brownie batter.

Part 1: Homemade Nutella (Rich, Natural & Palm-Oil Free)

Why You’ll Love It

100% plant-based, no preservatives
Intense hazelnut aroma and true chocolate depth
Fully customizable—sweetness, texture, even mix-ins

Ingredients

300 g whole hazelnuts (raw or lightly roasted)
90 g powdered sugar
30 g unsweetened cocoa powder (Dutch-processed for darkest color)
30 ml neutral oil (sunflower, grapeseed or hazelnut oil)
5 ml vanilla extract (1 tsp)
1 pinch fine salt

Tip: If you like an extra-smooth or looser spread, have up to 10 ml extra oil on hand.

Equipment

Oven + baking sheet
Food processor or high-speed blender
Silicone spatula
Airtight jar for storage

Steps

Roast & Skin
Preheat to 180 °C (350 °F). Spread hazelnuts on a parchment-lined tray and roast 8–10 min, stirring once. Cool briefly, then rub in a clean towel to slip off skins.

Grind to Paste
In your processor, pulse the skinned nuts until a creamy paste forms (5–10 min), scraping down sides as needed.

Add Dry Ingredients
Blend in powdered sugar, cocoa powder and salt until fully combined.

Emulsify with Oil & Vanilla
With the motor running, stream in 30 ml oil, then add vanilla. Stop and taste: for a thinner, silkier texture, add oil 5 ml at a time until perfect.

Store & Enjoy
Spoon into a jar; keep at room temperature up to 2 weeks. Use on toast, in smoothies, or as a decadent dip.

If you love rich chocolate treats, don’t miss our Ultra-Rich Chocolate Mousse or Double Chocolate Muffins. Looking for something fruity? Try this Fresh Strawberry Tiramisu or our No-Churn Dark Chocolate Ice Cream for a cold, creamy finish.

Part 2: Fudgy Nutella Brownies

By folding your homemade spread into a classic brownie base—tweaked for optimal fudginess—you get an indulgent treat that’s neither too cakey nor too greasy.

Why These Brownies Rock

Balanced fat ratio (butter + Nutella oil) for shine & structure
Extra cocoa for deeper chocolate notes
Slightly chewy edges with an ultra-moist center

Ingredients

100 g unsalted butter, softened
100 g brown sugar (light or dark)
2 large eggs, room temperature
10 ml vanilla extract (2 tsp)
1 pinch fine salt
110 g all-purpose flour
25 g unsweetened cocoa powder
¼ tsp baking powder (optional for slight lift)
250–300 g homemade Nutella

Tip: If your homemade Nutella is very fluid, you can chill it briefly to firm up before folding in.

Equipment

23–25 cm square baking pan
Parchment paper (with two extra “flaps” to lift brownies out)
Electric mixer or whisk
Rubber spatula

Steps

Prep Pan
Line your square pan with parchment, leaving two opposite sides long for easy lifting later.
Cream Butter & Sugar
In a bowl, beat butter and brown sugar until smooth and pale, about 2 min.

Incorporate Eggs & Flavor
Add eggs one at a time, beating well after each. Mix in vanilla and a pinch of salt.

Fold in Dry Mix
Sift together flour, cocoa powder, and baking powder (if using). Gently fold into the wet mixture until just combined—don’t overmix.

Swirl in Nutella
Mix in the Nutella with a spatula.

Bake
Preheat oven to 180 °C (350 °F). Bake 23–27 min: the center should still be slightly wobbly, and a skewer comes out with a few moist crumbs attached.

Cool & Slice
Let cool in pan 15 min, then lift out using the parchment flaps. Cool another 15 min before cutting into 9–12 squares.

Pro Tips & Variations

Extra crisp edges: Increase bake time 1–2 min.
Ultra-dark chocolate: Fold in 50 g chopped 70% dark chocolate along with the Nutella.
Nuts & crunch: Sprinkle chopped toasted hazelnuts on top before baking.
Salted caramel twist: Drizzle caramel sauce and a pinch of flaky sea salt over warm brownies.

Conclusion

You now have:

A silky, deeply flavored Nutella—totally free of palm oil and industrial additives.
The ultimate fudgy brownie recipe, perfectly balanced between chew, goo and toasted hazelnut–chocolate bliss.

More Chocolate & Dessert Recipes to Indulge In

Ultra-Rich Chocolate Mousse — creamy, decadent, and restaurant-worthy.
Bakery-Style Double Chocolate Muffins — fudgy centers and crisp tops.
No-Churn Dark Chocolate Ice Cream — perfect for summer cravings.
Fresh Strawberry Tiramisu — light, creamy, and berry-filled.
Moist and Fluffy Blueberry Muffins — for when you need a break from chocolate… but not too far.

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