Valentine's Day Nutella Brownies Full of Heart! {Gluten-Free}

Valentine’s Day Nutella Brownies {Gluten-Free}

Valentine's Day Nutella Brownies are over-the-top rich, creamy and dreamy! There's chocolate, hazelnut and a little love in every mouth-watering morsel!

*WARNING: This is a bizarre batter -- it won't look or have the texture of a regular brownie batter. DON'T WORRY! It should be like this.

*Makes approximately 2 dozen

Course Dessert
Cuisine American
Keyword gluten-free desserts, great for Valentine's Day
Prep Time 40 minutes
Cook Time 12 minutes
Total Time 52 minutes
Servings 12
Calories 262 kcal
Author Valentina K. Wein


  • about 1 teaspoon unsalted butter for the pan, melted
  • 3 large eggs, separated
  • 1 1/2 cups plus 3 tablespoons Nutella
  • 1/3 cup cocoa powder, sifted


  1. Heat the oven to 350°F and grease one or two non-stick mini-muffin pans with the butter, or use small cupcake papers. (My mini-muffin pan has 2 dozen spaces, and each is about 3/4-inch deep with a 2-inch diameter.)

  2. Separate the eggs placing the whites in a medium-sized mixing bowl, and the yolks in another.

  3. Add the 1 1/2 cups of Nutella and cocoa powder to the egg yolks and mix until it's evenly blended. Set aside.

  4. Now, use the whisk attachment on an electric mixer, on a medium-high speed to whip the egg whites until stiff peaks form, about 3 minutes. (You can also use a hand whisk -- it will just take a bit more time and energy.)

  5. Fold the whipped whites into the Nutella mixture until they are fully incorporated.  This will seem difficult at first because the Nutella batter is quite thick.  Keep mixing and it will incorporate.  You can also use the electric mixer here to make it smooth, but for as little time as possible.
  6. Then add the batter into the prepared pans, filling each space about 3/4 full. This is easily accomplished with a small cookie scoop (a 1-1/4-inch scoop is the perfect size.)
  7. Bake in the preheated oven until they have risen, are solid and have a crackled surface, about 10 minutes. They will fall down a bit in the center after they are out of the oven. Let them cool in the pan for at least 15 minutes.

  8. If you haven't used cupcake papers, use a small knife to go along the edges of each brownie to loosen it. Then they should pop out easily. Let them cool to room temperature.

  9. Use a small heart shaped cookie cutter, or a paring knife to cut out a small heart on top of each brownie. (I use a heart cutter that's 3/4-inch wide at the top.) DO NOT push the cutter all the way to the bottom of the brownie -- about half way is perfect. Once the cutter is in the brownie, gently wiggle it as you pull it up. This will pull out a bit of the brownie in a little heart shape, and will only work if the brownies are not too warm. If you use a knife, once you shape the heart, use the tip of the knife to remove a bit of the brownie. (Save these cute brownie hearts and they served as part of this treat!)

  10. Add the remaining 3 tablespoons of Nutella to a small zip-lock bag and cut a tiny bit off of one of its bottom corners. Then, holding the tip close to the bottom of each hollowed out heart, squeeze gently to fill it up.

  11. Serve with the tiny heart cut-outs.