Warm Coffee Nutella Brownies

Duration: 40 mins

Serves: 12

Today is World Nutella Day and that is a perfect excuse to get my fix for this jar of utter delight.
The warm coffee Nutella brownies with walnuts and sea salt is pure indulgence, so I wouldn’t blame you if you didn’t want to share these irresistible chocolatey, gooey goodness :P.
Fun Fact: Back in 1806, Napoleon tried to take over the world by freezing British commerce, leading to a disastrous continental blockade which resulted in chocolate prices skyrocketing. The Piedmontese chocolatiers then tried to stretch the supply by adding chopped hazelnuts & called it the “gianduja”. Over a century later, the chocolates again became expensive during WWII & an Italian pastry maker Pietro Ferrero invented “Giandujot” in 1946 – a loaf made with sweet hazelnut dough, cocoa & sugar. Three years later he altered the recipe to make it spreadable & in 1964 his son Michele tweaked the recipe slightly and renamed it “Nutella”, that we all know and love. 


  • 1 cup unsalted butter
  • 1 cup brown sugar
  • 3 eggs
  • 1 tsp vanilla essence
  • 1/2 cup Nutella
  • 1 cup flour
  • 1 tsp baking powder
  • 1/2 tsp sea salt
  • 1 cup cocoa powder
  • 1 tsp instant coffee powder
  • 14-15 chopped walnuts


  • Preheat oven to 180ºC.
  • Line a square baking pan with parchment paper.
  • Beat the butter until smooth and creamy.
  • Add the sugar and beat for couple of minutes more.
  • Slowly add the eggs and vanilla essence. 
  • Mix the Nutella until well combined and fluffy.
  • Add the flour, baking powder, sea salt, cocoa powder, instant coffee powder and walnuts. Fold them well, but do not overmix.
  • Pour the batter into the prepared baking pan and spread a thin layer of Nutella on top.
  • Bake for 25-30 mins until a skewer comes out clean.
  • Let it cool on a wire rack before cutting them into squares.
  • Enjoy with your morning or afternoon cuppa.