Nutella Brownies

I remember the first time I tried Nutella. I was in college, and spending the summer in London on a study abroad. In addition to all sorts of delicious treats I enjoyed that summer like Hob Nobs and Aero bars, I fell in love with toast and Nutella. Not that I couldn’t have gotten nutella back at home if I wanted to, I was just oblivious to it before.

Well, I’m exactly the opposite of oblivious now. I always have a jar on hand. Still, I’d never tried baking with Nutella until now, and once again, I’m wondering what took me so long.

Nutella Brownies

Whoever first thought of putting Nutella into brownies deserves some sort of award. Because it’s genius. Chocolate and hazelnut is a winning combination anyway, put those flavors into a brownie and you’ve got yourself a blue ribbon winner. Add some hazelnuts and you may discover that you’ll never need another brownie recipe again.

Nutella Brownies

These brownies are among my favorite recent creations. They’re dense and fudgy, even more so if you let them chill completely in the fridge before slicing and serving. That’s how I do brownies now, serving them directly from the fridge or freezer. If you haven’t tried it, you should, it takes the brownies to a whole new level.

If you are a fan of brownies, and a fan of Nutella (and really, who doesn’t love both?), here’s a recipe you’ve got to try!

Nutella Brownies

Nutella Brownies with Hazelnuts
Brownies studded with hazelnuts and with Nutella swirled into the batter before baking.
Yield: 24 brownies
  • 8 ounces (225 grams) bittersweet chocolate, chopped
  • ¾ cup (170 grams) unsalted butter, cubed
  • 1¼ cup (250 grams) sugar
  • 2 teaspoons vanilla extract
  • 4 large eggs
  • ¾ teaspoon (3 grams) salt
  • 1 cup (125 grams) all-purpose flour
  • 1 cup (120 grams) hazelnuts, chopped
  • Approximately ½ cup chocolate hazelnut spread, such as Nutella
  1. Preheat oven to 350 degrees F. Line a 9×13 inch baking dish with parchment paper.
  2. Melt the chocolate and butter together in a heat proof bowl set over a saucepan of simmering water, stirring often. When chocolate is melted and smooth, remove from heat and let cool for a few minutes. Add the sugar and vanilla extract and combine with a wooden spoon. Add the eggs one at a time, mixing after each. Add the salt and flour and stir until combined. Fold in the hazelnuts.
  3. Pour the batter into the prepared baking dish and use a spatula to spread it evenly. Drop the chocolate hazelnut spread by the tablespoon onto the brownie batter, about 1 inch apart. Use a toothpick or knife to swirl the chocolate hazelnut spread into the brownie batter. Do not completely combine them, you want visible swirls of the spread in the batter.
  4. Bake for 25 to 30 minutes, or until the edges appear crispy but a toothpick inserted into the center comes out with moist crumbs. Let the brownies cool to room temperature. For best results, chill completely before slicing and serving.
  5. Store the brownies in an airtight container at room temperature for several days, in the fridge for 1 week, or tightly wrapped in the freezer for a few months.
Adapted from The Gourmet Cookbook.

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26 Responses to Nutella Brownies with Hazelnuts

  1. I’m thrilled about the double dose of hazelnut in these!

  2. Why haven’t I made brownies with Nutella yet. Sounds fantastic.

  3. Lynna says:

    looks delicious! ♥ favoriting the recipe!

  4. Jenn says:

    I love dense and fudgy brownies!

  5. Ellen says:

    Never underestimate the power of Nutella, this post just got a good 50 repins. Keep em coming!

  6. Priya says:

    Cant take my eyes from those delectable slices,irresistible brownies..

  7. These look amazing! I’m a brownie girl for sure. Brownies and ice cream over cake or cupcakes for me any day. I also discovered nutella while abroad… apparently they eat it like we eat peanut butter here. They are so wise.

  8. Denise says:

    I want my brownies fudgy, dense and with nuts. And these pictures make me crave a good one immediately! I think this recipe might be just perfect, I’ve got it bookmarked:)

  9. Mercedes says:

    Genius! Who doesn’t love Nutella and these brownies look so ooey, gooey!

  10. I am sooo obsessed with Nutella these days. This brownies are just what I need, right now! Pinned on my Nutella board :-)

  11. Sarah says:

    This Iook delicious! Thank you so much for the metric conversions they certainly make it easier to make the recipe …any chance of a table in your baking tips giving general conversions? I have googled metric conversion rates and they differ widely. Delia for instance says 1 US Cup of all- purpose flour is 150g, while others say as little as 100g! When I used your method for flour, it weighed 130g. Perhaps our UK cups are a different size? Any help would be greatly appreciated!

  12. Erika Beth says:

    I’ve put nutella in so much (milk shakes, french toast, etc) but never brownies. I will have to try this and soon!

  13. Alison Lewis says:

    I am on a Nutella kick and these are on my list! I hope I will see you at EVO this summer

  14. Lex says:

    This looks like a killer recipe, awesome!
    Did you know that Nutellas from around the world taste different? It’s because they’re not made the same way or with the same ingredients. I am a cyclist and did a taste-test with my teammates once, after a month of collecting Nutella from various countries. Here’s what we found:

  15. ashley says:


    YESSSS! yes! yes! I love brownies and I love Nutella and was hoping to come across a recipe that had both of those together! Just so happens you had a link to them on your side bar. Woohoo! Will be trying this recipe next week.

    I was wondering if you have any recipes that include biscoff spread? That’s another love of mine. I don’t mind if it’s brownies or something like cookies. Please let me know!

    Thank you,

    • Annalise says:

      I actually haven’t done any baking with Biscoff, at least not yet, but I know plenty others have. A simple google search just now brought up tons of results. Good luck!

  16. Shonali says:

    I used the recipe last night! Birthday brownies for my boyfriend. I had a jar of Nutella sitting in the cabinet waiting to be used. Yummy!! We had the brownies topped w vanilla ice cream. Much better than cake and DIVINE. Thanks!

  17. Brittany says:

    Should the hazelnuts be roasted?

  18. Saira says:

    Just wanted to say that I made these brownies for my significant the month/year this was posted. These were HANDS DOWN the best brownies anyone in my house has ever had. At the time I was living with a chef too. Seriously, thank you so much for posting this. It was so simple to make, and the results were AWESOME. I can’t believe I ever used a box for brownies when it’s so much better by hand. I’ve made them for various holidays since and they are always a hit. *Making them next week as a dish to pass at a Thanksgiving dinner :)*

  19. Veronica says:

    Thanks for sharing this beautiful recipe. Made a batch and it was very well received by my family and friends.

  20. Merlot says:

    these look really good! i think i have a seriously-needs-help addiction to nutella, so this might hide the nutella!! haha:)

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