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.
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!
May I know the substitute of eggs here?
Can I ask what cocoa percentage is unsweetened chocolate? In the UK is it called something else?
these look really good! i think i have a seriously-needs-help addiction to nutella, so this might hide the nutella!! haha:)
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!
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!
Should the hazelnuts be roasted?
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!
Annanlise,
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!
Thank you,
Ashley
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!