[this post is in partnership with my favorites, DeLallo Foods! I’ve created some delicious recipes and videos that you’ll see over the next few months. xo]
These are what my Nutella dreams are made of.
Look at that fudginess. Check out that crunch. And trust me—there’s coffee in these, too. Nutella coffee crunch brownies sound like a must, so let’s make them a reality.
This recipe is inspired by my old crunchy-topped brownies—one of the earliest and most-requested recipes on the site for good reason. I wanted something fudgy, intensely chocolatey and with a clear coffee boost. Naturally, Nutella had to be part of it; I’ve been obsessed ever since pregnancy days and the craving stuck around.
These brownies use DeLallo instant espresso powder for a bold coffee note that complements and enhances the chocolate. A small amount deepens the chocolate flavor, while a generous teaspoon or two gives unmistakable coffee presence—exactly what you want here. I keep jars of it on hand because it’s that good in chocolate desserts.
The batter includes Nutella mixed in, and the topping is a crunchy layer of melted chocolate, Nutella and crisped rice cereal. Once chilled, it becomes satisfyingly crisp—perfect for anyone who loves texture contrast. The result is fudgy, rich brownies with a crackly, crunchy finish.
Nutella Coffee Crunch Brownies
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Ingredients
Brownies
- 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 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
Instructions
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Preheat the oven to 350°F. Grease an 8×8-inch baking pan with butter or nonstick spray.
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In a large bowl, whisk melted butter with sugar and vanilla until mostly smooth. Whisk in eggs one at a time until the batter is smooth. Stir in flour, cocoa powder, espresso powder, baking soda and salt until combined. Fold in the melted Nutella.
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Spread the batter in the prepared pan and bake 25–30 minutes, until set. Remove from the oven and let cool completely.
Nutella Crunch Topping
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Melt chocolate chips and Nutella together—either in short bursts in the microwave, stirring frequently, or gently over a double boiler—until smooth. Fold in the crisped rice cereal to coat, then spread the mixture evenly over the cooled brownies. Refrigerate for 1–2 hours, until the topping is set. Slice and serve.
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Optional: sprinkle a little sea salt on top before the topping sets for a lovely balance. Juuust a bit.