Nutella Brownies with Hazelnuts

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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!

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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

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

Ingredients:

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

Directions:

  1. Preheat oven to 350 degrees F. Line a 9-inch square 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.

Have you tried this recipe?

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Recipe originally published April 2012.