You guys, I am so jealous of Europeans. They have figured out the ultimate work/life balance, they get months of vacation, and—most importantly—they eat Nutella for breakfast. Seriously. It’s a totally acceptable thing over there. Meanwhile, here in the U.S., if you try to start your day with a pile of chocolate on toast, people will look at you like you’ve made a series of questionable life choices. Unless you’re under the age of eight, in which case, go wild, kid.

So, fine. I’ll be socially acceptable (as far as you know) and bake Nutella into brownies instead of eating it straight from the jar first thing in the morning. But let’s be real—I might still eat these for breakfast. You can’t judge me if you don’t catch me in the act.

The Magic of Nutella

Nutella is one of those things that just makes everything better. Sad? Nutella. Celebrating? Nutella. Existential crisis at 3 AM? Nutella. The combination of creamy chocolate and hazelnuts is basically therapy in a jar. It’s so perfect that I’m convinced there’s some kind of wizardry involved.

Now, while I fully support eating it straight off the spoon (or, if you’re like me, with a ladle), sometimes we like to pretend we’re fancy and put in a little effort. Enter: Nutella Brownies. They’re fudgy, rich, and dangerously easy to make.

The Recipe: Nutella Brownies

Ingredients:

• 1 cup Nutella (or slightly more if your hand accidentally slips while measuring)
• 2 large eggs
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract (optional, but let’s be extra)
• 1/4 teaspoon baking powder (because science)
• 1/2 cup chocolate chips (because we’re already here, might as well go all in)

Instructions:

1. Preheat the oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper. You could skip the parchment paper, but then you’ll have to chisel brownies out of the pan later, and nobody wants that kind of struggle.
2. Mix the Nutella and eggs in a bowl until smooth. This will take some arm strength, but consider it your workout for the day.
3. Add the flour, salt, baking powder, and vanilla (if using), and mix until everything is just combined. We’re not making artisan bread, no need to overmix.
4. Fold in the chocolate chips like the generous human being you are.
5. Pour the batter into the prepared pan and spread it out evenly. Resist the urge to eat it straight from the bowl. Or don’t. I’m not here to tell you how to live your life.
6. Bake for 20-25 minutes until the edges look set and a toothpick inserted in the center comes out with moist crumbs (but not raw batter). If you like your brownies super fudgy, err on the lower end of the baking time.
7. Let them cool for at least 10 minutes before cutting. Or just grab a spoon and go for it. Again, I’m not here to judge.

Final Thoughts: Breakfast or Nah?

These brownies are ridiculously good. Like, hide-them-from-your-family good. Like, I-just-ate-half-the-pan-and-I-regret-nothing good.

And if you happen to eat one (or three) with your morning coffee? I won’t tell. After all, Nutella for breakfast is a thing somewhere in the world, and I’m just out here trying to live my best European-inspired life.

Now, if you need me, I’ll be over here trying to convince myself that brownies made with Nutella somehow count as a balanced meal. I mean, they do have eggs. That’s protein, right? Right.