Nutella Brownies Recipe with Hazelnuts
These decadent soft & fudgy Nutella brownies are SO good! With layers of hazelnuts and swirls of Nutella, it’s the perfect sweet treat.
Nutella Brownies
Nutella is my favorite guilty pleasure. Raise your hand if you’ve eaten it straight out of the jar? Yep, guilty! This brownie recipe is perfect for all Nutella lovers!
♡ And if you love Nutella as much as I do, you’ll want to try these yummy Nutella Cupcakes with Strawberry Buttercream Frosting!
Be sure to check out the full recipe and ingredient list in the recipe card below.
Substitutions
- You can skip the hazelnuts of swap them with other nuts like walnuts, almonds, or pecans. You can also opt for chocolate chips or leave the nuts out for a smoother texture.
- These brownies can be made gluten-free by swapping the all-purpose flour with a gluten-free flour blend. Also be sure to check the chocolate chips and if you use a generic chocolate hazelnut spread, for gluten. The true Nutella brand does not contain gluten, but others may.
Instructions
In a medium saucepan, melt the butter and semi-sweet chocolate chips together over medium heat, stirring constantly. Once melted and smooth, remove from heat.
Whisk in the brown sugar and allow to cool slightly.
In a large bowl, whisk together the melted chocolate mixture, eggs, and vanilla extract until well combined. Mix in 1 cup of Nutella until fully incorporated.
In a large bowl, whisk together the melted chocolate mixture, eggs, and vanilla extract until well combined. Mix in 1 cup of Nutella until fully incorporated.
Whisk in the flour, cocoa powder, and salt gradually, mixing until just combined.
Stir in the chopped hazelnuts.
Pour the brownie batter into the prepared pan and spread it evenly.
In a small bowl, microwave the remaining ½ cup of Nutella until just melted (about 20-30 seconds). Drizzle the melted Nutella over the top of the brownie batter. Use a knife or a skewer to gently swirl the Nutella into the batter.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Some tips for making this recipe
- Chopping the hazelnuts into smaller pieces helps them distribute more evenly throughout the brownies. You can toast them lightly for added flavor, but make sure they cool before adding to the batter.
- The key to fudgy brownies is underbaking slightly. Start checking at 25 minutes to ensure they’re not overdone. The brownies will firm up as they cool.
- If you’re baking for a large crowd, you can double the recipe and bake in a 9×13-inch pan. Just remember to adjust the baking time (about 10-15 minutes longer), and check doneness by inserting a toothpick.
- When combining the dry ingredients with the wet mixture, mix just until incorporated. Over mixing can result in dense, tough brownies rather than soft and fudgy ones.
Be sure to check out the full recipe and ingredient list below
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Dessert Recipes
How to store + reheat leftovers
These brownies can be stored at room temperature in an airtight container for up to 3-4 days. If you want them to stay fresh longer, refrigerate them for up to a week. You can also freeze them for up to a month.
FAQ (frequently asked questions)
Yes! You can make these brownies gluten-free by swapping the all-purpose flour with a gluten-free flour blend. Be sure to check that the chocolate chips and Nutella you’re using are gluten-free, as some brands may contain gluten.
Absolutely! You can skip them entirely or substitute them with other nuts like walnuts, almonds, or pecans. You can also opt for chocolate chips or leave the nuts out for a smoother texture.
To prevent the Nutella from sinking, make sure the brownie batter is thick enough before you add the swirl. Don’t add too much melted Nutella at once; drizzle it lightly over the surface and swirl gently.
Did you make this recipe?
Let us know your thoughts on this Nutella Brownies Recipe by leaving a star rating below or sharing it on Pinterest!
Thank you! ~ Mary
Nutella Brownies
Ingredients
- ½ cup butter
- ½ cup semi-sweet chocolate chips
- ½ cup brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 ½ cups Nutella
- 1 cup flour
- ¼ cup dark cocoa powder
- 1 teaspoon salt
- ½ cup hazelnuts, chopped
Instructions
- Preheat the oven to 350°F. Grease a 8×8-inch baking pan or line it with parchment paper.
- In a medium saucepan, melt the butter and semi-sweet chocolate chips together over medium heat, stirring constantly. Once melted and smooth, remove from heat.
- Whisk in the brown sugar and allow to cool slightly.
- In a large bowl, whisk together the melted chocolate mixture, eggs, and vanilla extract until well combined. Mix in 1 cup of Nutella until fully incorporated.
- Whisk in the flour, cocoa powder, and salt gradually, mixing until just combined.
- Stir in the chopped hazelnuts.
- Pour the brownie batter into the prepared pan and spread it evenly.
- In a small bowl, microwave the remaining ½ cup of Nutella until just melted (about 20-30 seconds). Drizzle the melted Nutella over the top of the brownie batter. Use a knife or a skewer to gently swirl the Nutella into the batter.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Notes
- These brownies can be stored at room temperature in an airtight container for up to 3-4 days. If you want them to stay fresh longer, refrigerate them for up to a week. You can also freeze them for up to a month.
- Chopping the hazelnuts into smaller pieces helps them distribute more evenly throughout the brownies. You can toast them lightly for added flavor, but make sure they cool before adding to the batter.
- The key to fudgy brownies is underbaking slightly. Start checking at 25 minutes to ensure they’re not overdone. The brownies will firm up as they cool.
- If you’re baking for a large crowd, you can double the recipe and bake in a 9×13-inch pan. Just remember to adjust the baking time (about 10-15 minutes longer), and check doneness by inserting a toothpick.
- When combining the dry ingredients with the wet mixture, mix just until incorporated. Over mixing can result in dense, tough brownies rather than soft and fudgy ones.
FAQs
Can I make these brownies gluten-free? Yes! You can make these brownies gluten-free by swapping the all-purpose flour with a gluten-free flour blend. Be sure to check that the chocolate chips and Nutella you’re using are gluten-free, as some brands may contain gluten. Can I skip the hazelnuts? Absolutely! You can skip them entirely or substitute them with other nuts like walnuts, almonds, or pecans. You can also opt for chocolate chips or leave the nuts out for a smoother texture. How do I prevent the Nutella swirl from sinking to the bottom? To prevent the Nutella from sinking, make sure the brownie batter is thick enough before you add the swirl. Don’t add too much melted Nutella at once; drizzle it lightly over the surface and swirl gently.want more recipes?
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