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Nutella brownie leaning against a white plate with hazelnuts, a jar of Nutella and several Nutella brownies in the background
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5 from 3 votes

Nutella Brownies

Nutella Brownies are swirled with Nutella and hazelnuts for extra flavor! 
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Dessert
Cuisine: American
Servings: 9

Ingredients

  • ½ cup all-purpose flour
  • 1 Tbsp Dutch-process cocoa powder or unsweetened cocoa powder
  • ¼ tsp salt
  • ¼ tsp baking powder
  • 2 eggs room temperature
  • 1 ⅓ cup Nutella divided, room temperature
  • ½ cup brown sugar
  • 2 tsp vanilla extract
  • ½ cup unsalted butter melted and cooled
  • ½ cup hazelnuts roughly chopped

Instructions

  • Preheat oven to 350F (180C). Line the bottom of an 8-inch square baking pan with parchment paper, letting the paper hang over the sides. Set aside.
  • In a bowl combine flour, cocoa powder, salt, and baking powder.
  • In the bowl of a stand mixer or using a hand mixer, combine eggs, 1 cup Nutella, brown sugar, and vanilla extract. Beat for about 2 minutes until smooth.
  • With the mixer running on low speed, add the flour mixture alternating with the melted butter. Stir in 2/3 of the chopped hazelnuts.
  • Spread batter into the pan, then drop remaining Nutella by the tablespoon onto the batter and use a knife to swirl it into the batter. Sprinkle remaining hazelnuts over the brownies and slightly press them into the batter.
  • Bake in the middle of the oven for 30-35 minutes or until a toothpick inserted into the center comes out with only a few moist crumbs attached.
  • Set baking pan on a cooling rack and let brownies cool in the pan to room temperature. Then lift out the brownies using the parchment paper and transfer to a cutting board. Cut into squares.

Notes

  • Room temperature: For the best results make sure the eggs and Nutella have room temperature. Nutella should always be stored at room temperature! Never store it in the fridge, it will get hard and difficult to spread.
  • Cool down: Let the butter cool for about 10 minutes before adding it!
  • Swirl: Just lightly swirl the Nutella into the batter in the step before they go into the oven, you don’t want it mixed in completely
  • Hazelnuts: You can chop the hazelnuts with a knife or use a food processor and pulse them a few times until you have coarse pieces, they should not be too fine.
  • Mixing: Alternating adding the flour and butter makes it easier to incorporate the fat into the batter.
  • Baking: Don’t over-bake the brownies! Test with a skewer after 30 minutes. Brownies will cook more quickly in metal pans than in glass pans.
  • Sweetness: Nutella already has a lot of sugar in it so I keep the amount of sugar on the lower end compared to other recipes. Adding too much sugar would overpower the hazelnut flavor!

Nutrition

Calories: 462kcal | Carbohydrates: 46g | Protein: 5g | Fat: 28g | Saturated Fat: 19g | Cholesterol: 63mg | Sodium: 101mg | Potassium: 286mg | Fiber: 3g | Sugar: 36g | Vitamin A: 370IU | Vitamin C: 0.4mg | Calcium: 80mg | Iron: 2.9mg