Hazelnut Brownies
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The combination of rich chocolate flavor and the earthy, slightly sweet taste of hazelnuts makes hazelnut brownies a delightful treat for those who are a fan of brownies with a nutty twist.
These chocolate hazelnut brownies, aka nutella brownies, are ooey, and gooey, oh so fudgy, and a family favorite! I remembered the half empty jar of Justin’s chocolate hazelnut spread that was getting lonely in the pantry and the perfect gooey brownies recipe was created!
For even more brownie goodness, check out these fudgy Chocolate Cherry Brownies studded with sweet and juicy cherries from Anna Banana. Yum!
Ingredients
- Unsalted butter
- Unsweetened chocolate
- Granulated sugar
- Two large eggs
- All-purpose flour
- Sea salt
- Pure vanilla extract
- Chocolate hazelnut spread – such as Justin’s, Nutella, or Nocciolata
- Semisweet chocolate chips
- Chopped hazelnuts
Check out the printable recipe card below for the complete recipe and detailed instructions.
Tools used
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How to make Hazelnut Brownies
Preheat oven to 350°F oven. Line an 8 x 8 square baking pan with parchment paper or foil and spray with cooking spray.
In a small bowl, combine butter and unsweetened chocolate. Heat on HIGH in the microwave for 1 minute. Stir until chocolate is melted. I have a 1000 watt microwave, so you may need to adjust accordingly.
In a large bowl, beat chocolate mixture and sugar together with a hand mixer.
Add the eggs and egg yolk, beating until incorporated.
Add flour, salt, and vanilla. Beat just until combined.
Add the hazelnut spread and beat just until combined.
Stir in the chocolate chips.
Spread brownie batter in prepared pan and sprinkle the top of the brownies with chopped hazelnuts.
Bake for 30 to 40 minutes, until a toothpick inserted into the center comes out slightly sticky.
Cool brownies in the pan on a wire rack.
Slice and serve these fudgy brownies with a big glass of milk, or top warm brownies with a scoop of vanilla ice cream.
Expert Tips
- I used Justin’s to make these brownies lactose-free. Nutella and Nocciolata both contain dairy.
- This recipe can easily be doubled and baked in a 9 x 13-inch baking pan for 30 to 40 minutes.
- All ovens cook differently so baking time may vary. Check at the lowest time and adjust accordingly.
FAQ’s
Use a toothpick or a cake tester inserted into the center of the brownies. If it comes out slightly sticky with a few moist crumbs (not wet batter), the brownies are done. Overbaking can result in dry brownies.
Allow the hazelnut brownies to cool completely in the baking pan, then transfer to an airtight container. Place a piece of parchment paper or plastic wrap between layers of brownies to prevent them from sticking together.
Store at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Bring up to room temperature before serving.
More delicious hazelnut recipes
- Nocciolata Tea Cakes
- Chocolate Hazelnut Pizza
- Or you can make S’mores Brownies if you do not have any hazelnut spread!
Did you try this recipe? I’d love to see it!
Tag @cookingwithcurls on Instagram & Facebook and leave a ⭐️⭐⭐⭐⭐ review below!
Enjoy!!
Chocolate Hazelnut Brownies
Ingredients
- 0.5 cup unsalted butter
- 2.5 ounces unsweetened chocolate such as Baker's
- 1 cup granulated sugar
- 2 large eggs
- 1 large egg yolk
- 1 cup all-purpose flour
- .25 teaspoon fine sea salt or kosher salt
- 0.5 teaspoon pure vanilla extract
- 0.5 cup chocolate hazelnut spread Justin's, Nutella, or Noccialata
- 1 cup semi-sweet chocolate chips I used Ghirardelli
- .25 cup chopped hazelnuts
Instructions
- Preheat oven to 350°F oven. Line an 8 x 8 square baking pan with parchment paper or foil and spray with cooking spray.
- In a small bowl, combine butter and unsweetened chocolate. Heat on HIGH in the microwave for 1 minute.* Stir until chocolate is melted
- In a large bowl, beat chocolate mixture and sugar together with a hand mixer. Add the eggs and egg yolk, beating until incorporated.
- Add flour, salt, and vanilla. Beat just until combined. Add the hazelnut spread and beat just until combined.
- Stir in the chocolate chips.
- Spread brownie batter in prepared pan and sprinkle the top of the brownies with chopped hazelnuts.
- Bake for 30 to 40 minutes, until a toothpick inserted into the center comes out slightly sticky.
- Cool brownies in the pan on a wire rack.
- Slice and serve these fudgy brownies with a big glass of milk, or top warm brownies with a scoop of vanilla ice cream.
Notes
- I have a 1000 watt microwave* and one minute was perfect. Add additional 15 seconds increments and stir between until chocolate is melted.
- I used Justin’s to make these brownies lactose-free. Nutella and Nocciolata both contain dairy.
- This recipe can easily be doubled and baked in a 9 x 13-inch baking pan for 30 to 40 minutes.
- All ovens cook differently so baking time may vary. Check at the lowest time and adjust accordingly.
- Allow the hazelnut brownies to cool completely in the baking pan, then transfer to an airtight container. Place a piece of parchment paper or plastic wrap between layers of brownies to prevent them from sticking together.
Store at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Bring up to room temperature before serving.
Oh man, these looks so freaking good!! I need to make them.
Hello cute lady! I’m just stopping by to let you know that your yummy hazelnut brownies will be featured at our party that starts at 7 pm. Pinned and tweeted! Woo Hoo!!!! I hope to see you there! Lou Lou Girls
Thank you for adding this delicious recipe to last week’s Tasty Tuesday, we had another great turn out! I have pinned your recipes to the Tasty Tuesday Pinterest board. I hope you’ll join us again this weekend.