Nutella Brownies with Hazelnuts
These fudgy brownies are studded with hazelnuts and topped with a Nutella swirl!
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!
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
- 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.
Recipe originally published April 2012.
29 Comments on “Nutella Brownies with Hazelnuts”
I’m thrilled about the double dose of hazelnut in these!
Why haven’t I made brownies with Nutella yet. Sounds fantastic.
looks delicious! ♥ favoriting the recipe!
I love dense and fudgy brownies!
Never underestimate the power of Nutella, this post just got a good 50 repins. Keep em coming!
Cant take my eyes from those delectable slices,irresistible brownies..
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.
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:)
Genius! Who doesn’t love Nutella and these brownies look so ooey, gooey!
I am sooo obsessed with Nutella these days. This brownies are just what I need, right now! Pinned on my Nutella board 🙂
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!
I’ve put nutella in so much (milk shakes, french toast, etc) but never brownies. I will have to try this and soon!
I am on a Nutella kick and these are on my list! I hope I will see you at EVO this summer
I’ll be there, looking forward to seeing you again!
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: http://lexalbrecht.blogspot.com/2011/08/team-nutella-taste-test.html
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!
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!
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!
So glad you liked them!
Should the hazelnuts be roasted?
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 :)*
Thank you so much for the kind comment! I’m glad you hear you enjoyed the brownies. They are one of my favorite!
Thanks for sharing this beautiful recipe. Made a batch and it was very well received by my family and friends.
So happy to hear you enjoyed the brownies. Thank you for the comment!
these look really good! i think i have a seriously-needs-help addiction to nutella, so this might hide the nutella!! haha:)
Can I ask what cocoa percentage is unsweetened chocolate? In the UK is it called something else?
May I know the substitute of eggs here?
I made lots of brownie recipes but this is definitely the best. I didn’t have unsweetened chocolate so I used dark chocolate bar but reduced the amount of sugar. I usually share what I baked with my neighbors and friends but this one I didn’t want to except with my family haha. Thanks so much for sharing with us your talent in baking. Regards and keep safe!