I made these Delish Nutella Fudge Brownies because life is short and my oven deserves more interesting work than reheating pizza crust. They’re fudgy, dangerously chocolatey, and sneakily sophisticated—like wearing sweatpants with a silk scarf. If you like brownies that taste like a hug from a dessert-obsessed aunt, these are your people.

My husband tried to help bake once and confused “fold the batter” with “toss it like a salad.” I now own one very lopsided brownie pan and a husband who insists the crunchy edges are where the antioxidants live. The kids “tested” quality control by eating the batter with a spatula, which I forgot to stop because—well, priorities. We call the result “abstract brownie art” and it disappeared within an hour. I did not judge. Mostly.

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Why You’ll Love This Delish Nutella Fudge Brownies

– They deliver fudgy, chocolatey comfort without pretending to be healthy. Honesty is attractive.
– Nutella takes these from “cute homemade” to “bring-to-any-party and instantly get celebrity status.”
– They’re forgiving. Overbake a little? Still edible. Underbake? Still edible. Kitchen math: wins all around.

Time-Saving Hacks

– Use store-bought Nutella because I refuse to explain why homemade hazelnut paste exists when you’ve got a spoon.
– Line the pan with foil or parchment and call it a day — fewer dishes, more brownie inhaling.
– Mix in one bowl: melt chocolate, stir in Nutella, eggs, sugar, and flour. Dirty one bowl, fewer dishes, still delicious. You’re welcome.

Serving Ideas

– Serve warm with vanilla ice cream and call it gourmet. Add a dramatic spoonful on Instagram.
– Slice tiny squares for a party and pretend they’re portion-controlled. Spoiler: they’re not.
– Pair with strong coffee if you’re adulting; pair with milk if you refuse to.
– Serve with wine if the kids drove you nuts. Or don’t—there’s always leftover brownie therapy.

What to Serve It With

Tips & Mistakes

– Don’t overmix once you’ve added flour. Overmixing equals cakier brownies and sadness.
– Edges bake faster than the center — check the middle with a toothpick, and embrace a moist crumb.
– Pan size matters: use the size called for. I’ll say it again: use the pan size called for. My lopsided brownie pan disagrees, but it’s also a character-building exercise.
– Pro tip: let them cool enough before cutting unless you enjoy a chocolate goo waterfall. Which, admittedly, I sometimes do.

Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
Short-term: Keep in an airtight container at room temp for 2 days if your kitchen isn’t a sauna.
Long-term: Freeze slices between parchment for up to 2 months. Defrost slowly unless you like snowmelt brownies.

Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
– Add chopped hazelnuts for crunch because you’re fancy.
– Stir in espresso powder for an adult-level chocolate kick.
– Try a swirl of peanut butter or raspberry jam for variety. I won’t judge.

Frequently Asked Questions

I can’t have gluten… will this still work?

Yep. Use tamari or coconut aminos. You’ll survive and still brag about it online.

Do I have to peel the pineapple first?

Unless you enjoy chewing bark… yes, peel it. Your teeth will thank you.

Can I use canned pineapple instead of fresh?

Sure. Just drain it well or enjoy syrup soup. Still tasty, though.

How sweet is this? Can I tone it down?

Absolutely. Cut the sugar—or don’t, and embrace the sugar rush.

What if I skip the sesame oil?

Then you’ll miss the nutty vibe, but relax—it’s still food. You’ll live.

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