Nutella Brownies
These healthy Nutella brownies are rich, fudgy, chocolate-hazelnut squares made without refined junk — built around my homemade vegan Nutella, almond flour, and cocoa. They are 100% vegan, naturally gluten-free thanks to blanched almond flour, and come together in one bowl. If you have ever wanted a brownie that tastes indulgent but leaves you feeling good, this is the one.
Seriously now, who doesn’t LOVE brownies?! If you’re a brownie fan just like me, you’ll adore these. They started as a spin-off from my homemade Nutella recipe — once you make a batch of that cocoa hazelnut cream, you end up eating it on everything and start wondering what else you can do with it. This is my answer. I think we all know how annoying having a sweet tooth can be, so a brownie made from high-quality ingredients you can pronounce feels like a small win every time.
What goes into these brownies
The ingredient list is short and every item earns its place. Here is what you’ll be working with and why it matters:
- Homemade Nutella — the heart of the recipe. You’ll want to prepare it in advance, so check out my cocoa hazelnut cream recipe first. It brings the signature chocolate-hazelnut flavor and keeps the crumb moist.
- Blanched almond flour — gives structure and a tender, cakey-fudgy texture while keeping the brownies gluten-free. Use finely ground blanched flour, not almond meal, for the smoothest result.
- Cocoa powder — three quarters of a cup delivers a deep, dark chocolate hit. Unsweetened natural or Dutch-process both work.
- Almond butter — adds richness and healthy fat that helps bind the batter in place of eggs.
- Psyllium husks — the binder that holds everything together without eggs. As psyllium hydrates it forms a gel, giving the brownies their chew.
- Brown sugar — the sweetener here. Its slight molasses note pairs beautifully with cocoa. (See my note below on swapping sweeteners.)
- Baking powder and vanilla extract — a touch of lift and warmth to round everything out.
Why this method works
There are no eggs and no dairy here, so the binding does double duty. Psyllium husks hydrate into a gel that traps moisture and gives the brownies their fudgy chew, while almond butter and the homemade Nutella contribute fat that keeps the crumb from drying out. Mixing the dry ingredients separately first, then folding in the wet mixture, prevents lumps and makes sure the psyllium is evenly distributed so the whole pan sets uniformly.
Tips for perfect fudgy brownies
You don’t need much kitchen training for these to turn out perfect — even beginners can nail them on the first try. A few pointers to get there:
- Give the psyllium a minute. After combining it with the wet ingredients, let the mixture sit briefly so the husks can start to gel before you fold in the dry mix.
- Don’t overbake. Bake for 35-40 minutes at 180 C. They’re ready when the edges start to crisp and a skewer inserted into the center comes out clean. Pull them a touch early if you like them extra fudgy.
- Let them chill before slicing. These need to cool fully in the pan. Warm brownies crumble; cooled ones slice into clean squares and firm up into that dense, fudgy bite.
- Line the pan. Parchment paper lets you lift the whole slab out in one piece for easy, tidy cutting.
Simple swaps and variations
This recipe is forgiving, so feel free to make it your own:
- Sweetener. The card uses brown sugar, but you can switch it to a liquid sweetener like maple syrup if you prefer — reduce the other wet ingredients slightly to keep the batter thick. If you’re exploring options, my guide to healthy sugar alternatives breaks down what works and how.
- Extra chocolate. Fold in a handful of dairy-free chocolate chips or chopped hazelnuts for more texture. For more ideas in this direction, browse my vegan chocolate recipes.
- Love this style? If almond-flour brownies are your thing, you might also enjoy my gluten-free vegan brownies or these clever avocado brownies.
Storing and taking them to go
Once cooled and sliced, keep the brownies in an airtight container at room temperature for a few days, or in the fridge for up to a week where they’ll firm up into an even denser, fudgier bite. They also freeze well — wrap individual squares and thaw as needed. Unlike most cakes, brownies are easy to carry around, which makes them a perfect take-to-work dessert. And I can bet they taste better than any store-bought cake. If you like desserts you can prep ahead, they slot right into a batch of vegan sugar-free desserts for the week, and pair nicely with something from my healthy coffee drinks.
I really hope you’ll enjoy these Nutella brownies as much as I do. If you make a batch, come back and give the recipe a star rating, and leave a comment telling me how your squares turned out — whether you kept them extra fudgy or stirred in a handful of chocolate chips. I’m always curious to hear your tweaks!
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Nutella Brownies
Ingredients
Wet ingredients:
- 1 tsp vanilla extract
- ¼ cup almond butter
- ⅓ cup Nutella homemade recipe here
Dry ingredients:
- 4 Tbsp psyllium husks
- 1 cup blanched almond flour
- ¾ cup cocoa powder
- ½ cup brown sugar
- 1 tsp baking powder
Instructions
- Preheat the oven to 180 C.
- Line a baking pan with parchment paper and set aside.
- In a large mixing bowl, combine the dry ingredients and mix well.
- In a separate bowl, combine your psyllium, vanilla extract, almond butter and 1/3 cup of the homemade Nutella.
- Combine your wet and dry ingredients and mix well until combined and incorporated.
- Transfer the brownie batter to the lined pan and spread out in an even layer. Bake the brownies for 35-40 minutes, until the edges start to crisp and the skewer comes out clean.
- Let chill. Serve and enjoy!
Frequently Asked Questions
Yes. Every ingredient is plant-based — almond flour, cocoa powder, almond butter, psyllium husks, brown sugar, baking powder, vanilla, and homemade vegan Nutella. There are no eggs, dairy, or honey, so the brownies are fully vegan.
Yes. The only flour used is blanched almond flour, which is naturally gluten-free. Just double-check that your baking powder and Nutella components are certified gluten-free if you’re baking for someone with celiac disease.
Psyllium husk is the egg-free binder. When it hydrates it forms a gel that holds the batter together and traps moisture, which is what gives these brownies their signature fudgy, chewy texture. Don’t skip it or the brownies won’t set properly.
Yes, the recipe is built around one third of a cup of homemade cocoa hazelnut cream, so prepare that in advance. Follow the homemade Nutella recipe linked in the post, then you’ll have it ready when you start the brownie batter.
Bake at 180 C for 35 to 40 minutes. They’re ready when the edges start to crisp and a skewer inserted into the center comes out clean. If you like them extra fudgy, pull them a minute or two early and let them finish setting as they cool.
Keep the cooled, sliced brownies in an airtight container at room temperature for a few days, or refrigerate for up to a week where they turn even denser and fudgier. They also freeze well — wrap individual squares and thaw as needed, which makes them an easy take-to-work dessert.
great recipe! i’m planning to make this for my birthday, but i can’t seem to find the almond butter anywhere, do you recommend using something else instead? thank you!
Hi, Anca! You can use any type of nut butter you like. 😉 Happy birthday!
I’m convinced, this is my favorite recipe from your blog. I’m in love!!!
Thank you! Happy to hear you liked the recipe!