I think this fudgy Nutella brownie pie is my spirit animal! It is the ultimate dessert for chocolate, brownie and pie lovers. It is a rich and fudgy brownie baked in a pie crust with a layer of gooey Nutella in the middle. It is decadent, delicious, and dangerously addictive.
It’s easy to make as we are only going to make the brownie filling from scratch. We are going to use a pre-made shortcrust pastry for the pie crust which saves a lot of time.
This Nutella brownie pie has a very special place in my heart (and tummy). It’s just so delicious and is the perfect cosy treat to celebrate the weekend arriving. It’s currently Friday and I’ve got a very big fork ready to dive right in!

Why should I make this Fudgy Nutella brownie pie?
Why should you make a Nutella brownie pie? Well, let me tell you, there are many reasons to whip up this decadent dessert. Here are just a few:
- It’s easy to make. All you need are some basic ingredients like flour, eggs, butter, sugar, cocoa powder, chocolate and of course, Nutella. You don’t even need a mixer or a fancy pan.
- To save time you can use pre made shortcrust pastry, like me! I definitely did not make mine from scratch…
- It’s delicious. Imagine a rich and fudgy brownie with a gooey nutella filling. It’s like heaven on a plate. You can serve it warm with some ice cream or whipped cream, or enjoy it at room temperature. Either way, it’s a treat for your taste buds.
- It’s fun to share. A nutella brownie pie is perfect for any occasion. Whether it’s a birthday date night, a movie night or a cosy Friday evening. You can impress your friends and family with this amazing dessert, they will love you for it. Trust me.
So what are you waiting for? Grab your apron and get baking. You won’t regret it. A Nutella brownie pie is the best thing that ever happened to you. You’re welcome.

What ingredients do I need to make this Fudgy Nutella brownie pie?
What I love about this recipe is that you most likely have the majority of the ingredients in your kitchen already. Depending on how much time you have you can either make the pie crust from scratch or buy a pre made crust from the supermarket.
Brownie ingredients:
- Unsalted butter: Does not have to be room temperature because you will melt it in the microwave with the chocolate. Also unsalted means you can control the amount of salt added.
- Plain flour: Also called all purpose flour.
- Cocoa powder:To enhance the chocolate flavour in these brownies.
- Eggs:Three medium size eggs.
- Caster/granulated sugar: Caster sugar is best as it is superfine, but if you can’t get this granulated is fine.
- Soft light brown sugar:To give the brownies a slightly caramel flavour and fudgy texture.
- Vanilla extract: Vanilla enhances the flavour of chocolate, I always add vanilla in my chocolate bakes.
- Salt:Enhances the chocolate flavour and balances the sweetness.
- Nutella/chocolate: Feel free to use your choice of chocolate spread.
Pastry pie crust:
- Plain flour:Also called all purpose flour.
- Unsalted butter: Needs to be cold to make shortcrust pastry.
- Salt: Enhance the flavour of the pastry.
- Cold water: To help bind the flour and butter together.
It is up to you if you want to make the pie crust from scratch or use store bought shortcrust pastry. Most supermarkets sell pre made shortcrust pastry but I think home made always tastes better.

How do I make this Fudgy Nutella brownie pie?
This Nutella brownie pie is easy to make but is made in two stages. The shortcrust pie shell and the brownie filling. To make this pie easier to make you can use a pre made shortcrust pastry so you only have to make the brownie filling from scratch. Trust me you want to make it from scratch because box brownies do not taste as good… But if you do make the shortcrust pastry from scratch here’s the method below, and in my opinion homemade is best.
Shortcrust pastry shell
- To make the shortcrust pastry cut the cold butter into cubes, add the flour.
- Using your finger tips rub the flour into the butter to create a breadcrumb texture.
- Start to add the water 1tbsp at a time and use your hands to bring the pastry together.
- Once it is the right consistency (do not make it too wet)
- Knead it on a flour dusted counter until everything is just combined.
- Wrap the pastry in cling film and let it rest for 10 minutes.
- Roll out the pastry into a large circle then place it in a 23cm pie dish.
- Crimp the edge of the pastry.
- Loosely cover with cling film and chill in the fridge for 2 hours but preferably overnight to stop shrinkage when you bake it in the oven.
- Blind bake for 10 minutes at 180c fan. (Blind bake: Add baking paper on top of the pastry then pour baking beans or rice on top)
- Remove the beans/rice, piece the bottom with a fork and bake for another 5 minutes.
Scroll down to get the ingredients and full method…

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Ingredients
Brownie
- 170g butter
- 300g dark chocolate
- 160g plain flour
- 50g cocoa powder
- 3 eggs
- 200g caster sugar
- 60g light brown sugar
- 1tbsp vanilla extract
- 1/2 tsp salt
- 5tbsp Nutella
Pie shell
- 10oz plain flour
- 50z butter
- pinch of salt
- 10-12tbsp cold water
Make it from scratch or use store bought shortcrust pastry
Instructions
Shortcrust pastry pie shell
- To make the shortcrust pastry cut the cold butter in to cubes, add the flour.
- Using your finger tips rub the flour into the butter to create a breadcrumb texture.
- Start to add the water 1tbsp at a time and use your hands to bring the pastry together.
- Once it is the right consistency (do not make it too wet)
- Knead it on a flour dusted counter until everything is just combined.
- Wrap the pastry in cling film and let it rest for 10 minutes.
- Roll out the pastry into a large circle then place it in a 23cm pie dish.
- Crimp the edge of the pastry.
- Loosely cover with cling film and chill in the fridge for 2 hours but preferably overnight to stop shrinkage when you bake the it.
- Blind bake for 10 minutes at 180c fan.
- Remove the beans/rice , piece the bottom with a fork and bake for another 5 minutes.
- Egg wash the pie crust then set asides whilst you make the brownies.
Chocolate Brownies
- Chop 300g of dark chocolate into chunks.
- Melt the 200g of the chopped dark chocolate and butter in the microwave, 20 secs at a time. Set aside to cool.
- Mix the eggs, sugar & vanilla extract with an electric beater/stand mixer for 4 mins until creamy, fold in the cooled chocolate butter mix with a spatula.
- Sieve the flour and cocoa together, add to the egg mix, fold in with spatula.
- Fold 100g chopped dark chocolate in the brownie batter, Set aside.
- Pour half the brownie mix into the pie shell.
- Gently spread the Nutella on top, then the remaining brownie mix.
- Bake in the oven for 25mins at 170c fan.
- If the edges of the pie are getting too dark, cover them with foil.
6 comments
Hi there,
Recipe looks great … What size pie tin do you use for this quantity of ingredients?
B.
This really answered my problem, thank you!
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