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 (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
- 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.
Have you tried this recipe?
Recipe originally published April 2012.