These fudgy brownies are studded with hazelnuts and topped with a Nutella swirl!

Nutella brownies with hazelnuts

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 and I always have a jar on hand. Though I’m doing a lot more with Nutella these days than just spreading it on toast. For example, these nutella rice krispie treats, nutella truffles, chocolate cupcakes with nutella buttercream, and nutella-stuffed chocolate cookies. And now these rich fudge brownies swirled with nutella and packed with hazelnuts!

Nutella brownies with hazelnuts

Nutella brownies with hazelnuts

baking tip:Slicing cookie bars and brownies

Take these simple steps to get neat, pretty slices of cookie bars or brownies every time.

  • Line baking pan with greased foil or parchment paper with overhanging sides to use as handles to easily lift bars out of the pan for slicing.
  • Cool baked bars or brownies completely to room temperature before removing them from the pan. For softer bars, chill in the fridge for at least 30 minutes before slicing.
  • Slice with a sharp serrated knife, wiping it clean between each cut.

Nutella brownies with hazelnuts

Nutella brownies with hazelnuts
5 from 1 review

Nutella Brownies with Hazelnuts

Servings: 24 brownies
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
These fudgy brownies are studded with hazelnuts and topped with a Nutella swirl!


  • 8 ounces unsweetened chocolate (225 grams), chopped
  • 3/4 cup unsalted butter (170 grams), cubed
  • 1 1/4 cup sugar (250 grams)
  • 2 teaspoons vanilla extract
  • 4 large eggs
  • 3/4 teaspoon salt
  • 1 cup all-purpose flour (125 grams)
  • 1 cup hazelnuts (120 grams), roughly chopped
  • Approximately 1/2 cup chocolate hazelnut spread , such as Nutella


  • Preheat oven to 350 degrees F. Line a 9-inch square baking dish with parchment paper.
  • 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.
  • 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.
  • 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.
  • 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.
Calories: 200kcal, Carbohydrates: 18g, Protein: 3g, Fat: 14g, Saturated Fat: 7g, Cholesterol: 43mg, Sodium: 86mg, Potassium: 130mg, Fiber: 2g, Sugar: 11g, Vitamin A: 217IU, Vitamin C: 1mg, Calcium: 22mg, Iron: 2mg
Cuisine: American
Course: Dessert
Author: Annalise Sandberg
Have you tried this recipe?I’d love to hear about it! Leave a rating and review below, or take a photo and tag it on Instagram @completelydelicious with #completelydelicious.

Recipe originally published April 2012.