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:How to cut brownies and bars cleanly
If you’re looking for pretty brownies and bar slices with clean edges, follow these tips!
- Prepare your baking pan with parchment paper with enough overhang on the sides to use as a handle to lift them out after baking.
- Let them cool completely to room temperature, which let’s them finish setting up. Bars hot from the oven are very soft and will make for messy slices.
- Remove bars from the pan using the parchment paper and transfer them to a cutting board.
- Use a large chef’s knife to slice the bars. Run it under hot water briefly to heat up the metal, then wipe dry before slicing. For the cleanest slices, heat and dry between each cut.
- (Optional) Use a ruler as a guide to make sure bars are cut to equal size.
Nutella Brownies with Hazelnuts
Ingredients
- 8 ounces unsweetened chocolate (225 grams), chopped
- ¾ cup unsalted butter (170 grams), cubed
- 1 ¼ cup sugar (250 grams)
- 2 teaspoons vanilla extract
- 4 large eggs
- ¾ 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
Instructions
- 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.
Notes
Recipe originally published April 2012.
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: https://lexalbrecht.blogspot.com/2011/08/team-nutella-taste-test.html
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!
I’ve put nutella in so much (milk shakes, french toast, etc) but never brownies. I will have to try this and soon!
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 am sooo obsessed with Nutella these days. This brownies are just what I need, right now! Pinned on my Nutella board 🙂
Genius! Who doesn’t love Nutella and these brownies look so ooey, gooey!
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:)
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.
Cant take my eyes from those delectable slices,irresistible brownies..
Never underestimate the power of Nutella, this post just got a good 50 repins. Keep em coming!
I love dense and fudgy brownies!
looks delicious! ♥ favoriting the recipe!
LOVE!
Why haven’t I made brownies with Nutella yet. Sounds fantastic.
I’m thrilled about the double dose of hazelnut in these!