These easy, made from scratch, fudgy Nutella Hazelnut Brownies are a family favorite. They're super tasty, chocolatey, chewy and full of delicious toasted hazelnut pieces.
There are so many delicious treats you can bake with Nutella. One of my favourites are these Mini Nutella Swirl Cheesecakes. These cheesecakes are a fantastic treat but do take effort and time to make.
This Nutella brownie recipe is much quicker and easier to make and really satisfies that need for nutellaey (that's a word, right 😉), gooey, chewy and fudgy brownies.
This brownie recipe is always a hit, so if you're looking for a quick and easy fix to your comfort food craving, this easy homemade hazelnut brownie recipe is the one for you!
How to Make Hazelnut Brownies
This recipe for chocolate hazelnut brownies is adapted from Ricardo's Nutella Brownies recipe and only requires a few basic ingredients, most of which are probably already in your pantry.
You'll notice that we don't use any cocoa powder in this recipe, all of the chocolate flavor comes from the Nutella.
Here's an overview of the ingredients needed for these homemade brownies. You can find the amounts required in the recipe card below.
- All-purpose or whole wheat pastry flour. For gluten-free brownies, you could also make these with almond flour.
- Nutella or other chocolate hazelnut spread
- Brown sugar: Can be substituted with granulated sugar
- Large eggs
- Butter: I used unsalted, though semi-salted butter can be used.
- Vanilla extract: Adds extra flavor.
- Hazelnuts: If using raw hazelnuts, you'll need to toast them and remove the skins before using in the recipe. Since this can be time consuming, I like to roast big batches of hazelnuts, remove their skins and store them in the freezer for when I need them.
The toasted chopped hazelnuts give the brownies even more hazelnut flavor and great texture. If you don't have hazelnuts, you can substitute with toasted walnuts or pecans.
If you don't like your brownies studded with nuts you can substitute with dark or semi-sweet chocolate chips or chunks. I think you'll find these brownies are delicious with or without the nuts.
- You'll need an 8 by 8 baking pan to make these brownies. Line the pan with parchment paper, leaving a 2-inch overhang on two parallel sides. This makes it easier to lift the brownies out of the pan once they're baked.
- Start by preheating your oven and placing a rack in the middle of the oven.
- Melt the butter and let it cool slightly while you prepare the remainder of the ingredients.
- Combine the flour and salt in a small bowl and set aside.
- Using your hand mixer or in the bowl of your stand mixer, using the paddle attachment, combine the Nutella, eggs, sugar and vanilla. Blend until the mixture is creamy. On low speed, add the flour alternating with the melted butter and mix until no traces of flour remain. Add the chopped hazelnuts and mix just enough to incorporate the hazelnuts pieces into the batter.
- Spread the brownie batter into the prepared pan and bake for approximately 30 to 35 minutes. If you like gooey brownies then you will want to test them with a toothpick and make sure there are still some moist crumbs. If you know your oven runs hot check the brownies at the 30 minutes mark to be sure you don't over bake them.
- Once they are baked to your liking, remove the pan from the oven and let the hazelnut brownies cool at least 15 to 30 minutes on a wire rack before lifting them out and slicing.
These brownies are delicious served on their own at room temperature or still warm with a scoop of vanilla ice cream.
Store Nutella brownies in an airtight container at room temperature or in the refrigerator. Brownies can also be frozen in an airtight container with wax paper between layers or in a freezer bag for up to three months.
If freezing in a freezer bag, it's best to freeze the brownies on a tray until solid and then place them in the bag. This prevents them from sticking to each other and allows you to remove just what you need from the freezer.
If you're looking to indulge in some home baked goods but are not in the mood for spending a lot of time in the kitchen, try these fudgy Nutella brownies with hazelnuts, you'll be glad you did.
More Delicious Brownie Recipes
- Almond Flour Brownies
- Salted Caramel Chip Brownies
- Spicy Chocolate Brownies
- Triple Chocolate Brownies
Nutella Hazelnut Brownies
- ½ cup whole wheat pastry flour or all-purpose flour
- ¼ teaspoon salt
- 2 large eggs
- 1 cup Nutella or other chocolate hazelnut spread
- ½ cup brown sugar packed
- 1 teaspoon pure vanilla extract
- ½ cup melted unsalted butter cooled slightly
- ¾ cup coarsely chopped toasted* hazelnuts * see note below on how to toast hazelnuts
- Place a rack in the centre of your oven and preheat oven to 325ºF.
- Grease the bottom and sides of an 8-inch square pan or line with parchment paper, leaving a 2-inch overhang on all sides.
- In a small saucepan, melt the butter and set aside to cool slightly.
- In a small bowl combine the flour and salt.
- In the bowl of your mixer, combine the eggs, vanilla, Nutella and brown sugar. Mix on medium speed until the mixture is creamy.
- Beating on low speed, add the flour, alternating with the melted butter and beat until there are no traces of flour.
- Add the chopped hazelnuts and stir until they are well distributed in the batter.
- Spread the brownie batter in the baking pan and bake for approximately 30 to 35 minutes, or until a toothpick inserted in the centre comes out with some still wet and gooey crumbs.
- Let brownies cool for 15 to 30 minutes in the baking pan on wire rack, then slice with a sharp knife into 16 pieces.
- Toast the hazelnuts in a 350ºF oven for about 10 minutes or until they begin to colour. Wrap the hazelnuts in a kitchen towel and rub them in the towel to remove the loose skins. Let cool and chop coarsely either by hand or in a food processor.
- Using parchment paper to line the baking pan and leaving an overhang on opposite ends makes it easier to lift the bars out of the pan for cutting into even portions.
- There are approximately 235 calories in 1 serving of this recipe for Nutella Hazelnut Brownies.