Why You’ll Love This Recipe

I enjoy this recipe because it is simple, indulgent, and packed with deep chocolate flavor. The Nutella creates a dense, fudgy texture that melts in my mouth, while the small batch size makes it easy to prepare whenever a craving strikes. I also appreciate that the ingredients are straightforward and the loaf pan produces thick, bakery-style brownies every time.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1/2 cup Nutella
4 tablespoons unsalted butter, melted
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1/3 cup all-purpose flour
2 tablespoons unsweetened cocoa powder
1/4 teaspoon salt
1/4 cup chocolate chips (optional)

directions

I preheat the oven to 350°F (175°C) and line a standard loaf pan with parchment paper.
I whisk together the melted butter, Nutella, and sugar in a mixing bowl until smooth.
I add the egg and vanilla extract, then mix until fully incorporated.
I stir in the flour, cocoa powder, and salt until just combined.
I fold in the chocolate chips if I am using them.
I spread the batter evenly into the prepared loaf pan.
I bake for 20–25 minutes, or until the edges are set and a toothpick inserted near the center comes out with a few moist crumbs.
I allow the brownies to cool completely before slicing for the fudgiest texture.

Servings and timing

Servings: 6–8 brownies
Prep Time: 10 minutes
Bake Time: 20–25 minutes
Cooling Time: 30 minutes
Total Time: Approximately 1 hour

Variations

I add chopped toasted hazelnuts for extra crunch and flavor.
I mix white chocolate chips into the batter for a sweeter contrast.
I swirl additional Nutella over the top before baking for a marbled appearance.
I sprinkle flaky sea salt on top to enhance the chocolate flavor.
I add a tablespoon of espresso powder to intensify the richness of the cocoa.

storage/reheating

I store the brownies in an airtight container at room temperature for up to 4 days. For longer storage, I freeze individual slices for up to 3 months. When I want a warm brownie, I microwave a slice for 10–15 seconds to restore its soft and fudgy texture.

FAQs

Can I use a different chocolate spread instead of Nutella?

I can substitute another chocolate-hazelnut spread, although the flavor and sweetness may vary slightly depending on the brand.

How do I know when the brownies are done?

I look for set edges and a center that still appears slightly soft. A toothpick should come out with a few moist crumbs rather than wet batter.

Can I make these brownies without cocoa powder?

I can, but I find that cocoa powder deepens the chocolate flavor and contributes to the rich brownie texture.

Why are my brownies dry?

I usually find that overbaking is the main cause. I remove the brownies as soon as the center is just set for the best fudgy consistency.

Can I double the recipe?

I can easily double the ingredients and bake the batter in an 8-inch square pan, adjusting the baking time as needed.

Conclusion

I love these Fudgy Small Batch Nutella Brownies in a Loaf Pan because they deliver everything I want in a brownie: rich chocolate flavor, a dense fudgy texture, and just the right amount of sweetness. The small batch size makes them convenient for everyday baking, while the Nutella adds a delicious twist that keeps me coming back for another bite. Whether I enjoy them plain, topped with ice cream, or paired with a cup of coffee, they are always a satisfying treat.