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+ servings

Nutella Brownies with Hazelnuts

These fudgy brownies are studded with hazelnuts and topped with a Nutella swirl!
Nutella brownies with hazelnuts
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5 from 1 vote


  • 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.
Adapted from The Gourmet Cookbook.


Calories: 200kcal, Carbohydrates: 18g, Protein: 3g, Fat: 14g, Saturated Fat: 7g, Cholesterol: 43mg, Sodium: 86mg, Potassium: 130mg, Fiber: 2g, Sugar: 11g, Vitamin A: 217IU, Vitamin C: 1mg, Calcium: 22mg, Iron: 2mg
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