What happens when you combine the rich, fudgy texture of a brownie with the flavors of Italy’s most beloved dessert, tiramisù?
You get the ultimate treat: Nutella Tiramisu Brownies. This irresistible dessert unites two favorites in a single bite, with layers of indulgence that make it impossible to stop at just one square.
The Charm of Tiramisu in a Different Form
Tiramisu has long been celebrated as one of Italy’s most iconic desserts, with its silky mascarpone cream and bold coffee notes. Here, those same flavors are transformed into a luscious topping that rests over a gooey Nutella brownie base. Every bite delivers the bittersweet richness of cocoa, the delicate sweetness of mascarpone, and the comforting aroma of coffee.
Why Nutella Makes All the Difference
Nutella adds more than just flavor — it creates the stringy, gooey texture that makes these brownies unforgettable.
Mixed directly into the chocolate batter, Nutella melts into ribbons of hazelnut and cocoa, ensuring that each square is soft, rich, and wonderfully decadent.
For extra indulgence, a touch of Nutella is also blended into the mascarpone cream, giving the topping a creamy depth that pairs beautifully with the cocoa dusting.
When to Serve Nutella Tiramisu Brownies
These brownies are perfect for almost any occasion:
Serve them as a dessert at the end of a family meal.
Prepare them for a celebration and cut into small squares to share.
Keep a few on hand for a well-deserved afternoon pause with an espresso.
Easy to prepare and even easier to love, Nutella Tiramisu Brownies bring the elegance of tiramisu into a new, indulgent form — one that will quickly become a favorite at your table.
Nutella Tiramisu Brownies
Servings: 16 squares
Prep Time: 25 minutes
Cook Time: 25 minutes
Cooling Time: 1 hour
Total Time: 1 hour 50 minutes
Ingredients
For the Nutella Brownie (8-inch square pan)
7 oz (200 g) dark chocolate (70%)
½ cup + 2 Tbsp (120 g) unsalted butter
½ cup (150 g) Nutella
¾ cup + 2 Tbsp (160 g) granulated sugar
3 large eggs
⅔ cup (80 g) all-purpose flour
½ cup (50 g) unsweetened cocoa powder
For the Nutella Tiramisu Cream
12 oz (350 g) mascarpone cheese
⅓ cup + 1 Tbsp (80 g) granulated sugar
2 large eggs, separated
3 Tbsp Nutella
1 tsp instant coffee granules
For Dusting
Unsweetened cocoa powder, as needed
Instructions
Make the Nutella brownie base
Chop the dark chocolate and melt it together with the butter in a saucepan over very low heat, stirring until smooth.
Remove from heat and stir in the Nutella until fully blended and glossy. Let cool slightly.
In a separate bowl, beat the eggs with the sugar until pale and fluffy.
Add the chocolate–Nutella mixture and whisk to combine.
Sift in the flour and cocoa powder, then gently fold until just incorporated (do not overmix).
Pour the batter into a parchment-lined 8×8-inch baking pan.
Bake in a preheated oven at 375°F (190°C) for about 25 minutes, until the edges are set but the center remains slightly soft for maximum gooeyness. Allow to cool completely.
Prepare the Nutella tiramisu cream
Separate the egg yolks and whites into two bowls.
Beat the yolks with the sugar until creamy, then add mascarpone and Nutella. Mix until smooth.
In another bowl, whip the egg whites until stiff peaks form. Gently fold them into the mascarpone-Nutella mixture.
Dissolve the instant coffee in 1 teaspoon hot water and stir into the cream.
Assemble
Spread the Nutella tiramisu cream evenly over the cooled brownie base.
Dust generously with unsweetened cocoa powder.
Cut into squares and serve.
Tips & Tricks
For an extra Nutella swirl, drop spoonfuls of Nutella over the brownie batter before baking and swirl with a knife.
Warm the brownies in the microwave for 10–15 seconds before serving to make them even gooier and stringier.
If you prefer less sweetness, reduce the sugar in the brownie batter by 2 Tbsp (25 g) since Nutella adds natural sweetness.
Use pasteurized eggs in the cream if you plan to store the dessert for more than one day.
Nutritional Facts (per serving, about 1 square out of 16)
Calories: 275
Carbohydrates: 24 g
Protein: 4 g
Fat: 19 g
Saturated Fat: 11 g
Cholesterol: 70 mg
Sodium: 30 mg
Fiber: 2 g
Sugar: 18 g
NUTELLA TIRAMISU BROWNIES
Notes
Ingredients
For the Nutella Brownie (8-inch square pan)
- 7 oz (200 g) dark chocolate (70%)
- ½ cup + 2 Tbsp (120 g) unsalted butter
- ½ cup (150 g) Nutella
- ¾ cup + 2 Tbsp (160 g) granulated sugar
- 3 large eggs
- ⅔ cup (80 g) all-purpose flour
- ½ cup (50 g) unsweetened cocoa powder
For the Nutella Tiramisu Cream
- 12 oz (350 g) mascarpone cheese
- ⅓ cup + 1 Tbsp (80 g) granulated sugar
- 2 large eggs, separated
- 3 Tbsp Nutella
- 1 tsp instant coffee granules
For Dusting
- Unsweetened cocoa powder, as needed
Instructions
- Make the Nutella brownie base
- Chop the dark chocolate and melt it together with the butter in a saucepan over very low heat, stirring until smooth.
- Remove from heat and stir in the Nutella until fully blended and glossy. Let cool slightly.
- In a separate bowl, beat the eggs with the sugar until pale and fluffy.
- Add the chocolate–Nutella mixture and whisk to combine.
- Sift in the flour and cocoa powder, then gently fold until just incorporated (do not overmix).
- Pour the batter into a parchment-lined 8x8-inch baking pan.
- Bake in a preheated oven at 375°F (190°C) for about 25 minutes, until the edges are set but the center remains slightly soft for maximum gooeyness. Allow to cool completely.
- Prepare the Nutella tiramisu cream
- Separate the egg yolks and whites into two bowls.
- Beat the yolks with the sugar until creamy, then add mascarpone and Nutella. Mix until smooth.
- In another bowl, whip the egg whites until stiff peaks form. Gently fold them into the mascarpone-Nutella mixture.
- Dissolve the instant coffee in 1 teaspoon hot water and stir into the cream.
- Assemble
- Spread the Nutella tiramisu cream evenly over the cooled brownie base.
- Dust generously with unsweetened cocoa powder.
- Cut into squares and serve.
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