Fudgy Nutella Caramel Brownies



I needed to make some yummy fudgy brownies after I screwed up the Nutella Cheesecake Mocha Brownies. Until I remake those, I still wanted to make a brownie with Nutella.

Can I tell you that these are some fudgy brownies!?! Oh boy. If you like brownies that are moist and fudge-like, these are for you!! These bad boys are so decadent! Be sure to have a glass of milk handy.


I found Rachael Ray’s Basic Brownie recipe and that’s what I worked off of. I noticed people in the comments were saying how bittersweet these were. The milk chocolate chips help this problem. Well, the caramel and Nutella help, too. :)

Follow those instructions, except make these tweaks:

  1. Use an 8×8 pan instead of a 9×9
  2. Butter and flour the pan
  3. Add 5-8 minutes to cooking time

Other ingredients needed:

  • Nutella
  • Milk chocolate chips
  • Caramel sauce (like an ice cream topping)
  • Nutella Caramel Fudgy Brownies

Make brownie mix according to the original recipe directions. Pour 1/2 of the batter into the pan and spread evenly to the edges. Spread about 2Tbs of Nutella over the top of the batter. On top of that add 2Tbs of the caramel sauce and spread to edges, as well. Sprinkle with a handful of chocolate chips. Top with remaining batter and spread to edges. Bake according to original recipe directions, except add about 8 minutes, since the pan is a little smaller. Let cool. Cut into squares and put on a large piece of waxed paper. Drizzle top with Nutella (add some to a small bowl and microwave for 20 seconds to melt and thin it out.) and caramel. Sprinkle with chocolate chips. ENJOY!


Nutella Cheesecake Mocha Brownies



I had Nutella and cream cheese and I wanted to bake something. Google helped me decide…Nutella Cheesecake Brownies! I adapted these from Sugar Mama’s Nutella Cheesecake Brownies. The cheesecake topping is DELICIOUS!



Cream Cheese Topping:

8 ounces cream cheese

1/3 cup granulated sugar

1 egg

1/2 teaspoon almond extract

1/2 cup Nutella

Brownies: I screwed mine up :( I want to kick myself in the pants for messing with the recipe a bit too much, as they came out too cakey for me. Follow Sugar Mama’s Recipe)

1 cup flour

1/2 cup unsweetened cocoa

1/3 teaspoon baking powder

1/2 teaspoon salt

5 tablespoons butter, softened

3/4 cup white sugar

1 TBS Nutella

1/4 C coffee, cooled

1/2 teaspoon vanilla

1/2 tsp almond extract

2 large eggs

Pre-heat oven to 350*


Cheesecake Mixture:

Using a stand mixer, cream together the sugar and cream cheese. Add the egg and almond extract and mix until combined. Scrape the bottom as you go to make sure everything gets mixed. Set aside half of the mixture into a large ziplock bag. Add Nutella to the remaining half and combine until creamy. Put that into another ziplock bag.

Clean your stand mixer for part two. Making the brownie mix.

Brownie Mixture:

Sift flour, cocoa powder, baking powder and salt into a bowl. In your stand mixer, cream sugar and butter. Add eggs, vanilla and almond extracts, and coffee. Add the dry ingredients and mix until combined. Add the Nutella and mix until incorporated.

Butter and flour a 9×13 glass pan. Pour in the brownie batter and spread evenly to the edges. It may look like a thin layer, but it will rise as it cooks. One at a time, snip off the end of the ziplock bags and swirl each all over the brownie mixture. Using a skewer, swirl the top layer of cream cheese mixtures (don’t get down into the brownie layer).

Bake at 350 for 25-28 minutes, until done. (I did 30 minutes, but I should have taken out around the 26-28 minute mark as I think it cooked too long.)


I like fudgy brownies.  But, if you like a cake-like brownie, these are just for you! I am going to try to re-do them and see how they turn out. Stay tuned!

Do you like a brownie that is more of a fudge or cake consistency? Comment below!