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Nutella Coffee Crunch Brownies

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  • 1/2 cup unsalted butter melted
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1/2 cup all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 2 tablespoons DeLallo instant espresso powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 2/3 cup Nutella melted and cooled

Nutella crunch topping

  • 1 cup chocolate chips
  • ¾ cup Nutella
  • 1 ½ cups crisped rice cereal


  • Preheat oven to 350 degrees F. Grease an 8×8 baking pan with butter or nonstick spray.
  • In a large bowl, combine melted butter with sugar and vanilla extract, whisking until combined and almost smooth. Whisk in each egg one at a time, stirring until a smooth batter forms. Add in flour, cocoa powder, espresso powder, baking soda and salt, stirring until combined. Stir in the Nutella.
  • Spread batter in the 8×8 baking dish and bake for 25-30 minutes until set. Remove and let cool.

Nutella crunch topping

  • In a bowl, melt together the chocolate chips and Nutella. I do this at 50% power for 30 seconds in the microwave and repeat, stirring after each, until melted. Fold in the cereal until it’s coated. Spread the topping on the brownies and refrigerate them for 1 to 2 hours, until set. Slice and serve!

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