DISCLAIMER: THIS PAGE MAY CONTAIN AFFILIATE LINKS.
If you’ve come here from my Instagram, you possibly know by now how much I love a good brownie, and these Nutella and Hazelnut Brownies are like no other. Packed with Nutella, hazelnuts and chocolate chunks to give Ferrero Rocher vibes.
These are dense and fudgy with a little texture contrast from the nuts and chocolate. They make a fabulous warm dessert, served with ice cream. Alternatively, I do recommend eating from the pan with a spoon. Or you could always let them cool, slice and serve as normal. All are good options.
Of course, feel free to add different chocolate/nuts to the batter at the final stage, or add in some Ferrero Rocher. These are pretty versatile. As long as you go for a bake time in the range of 25-30 minutes, and take care not to put too much chocolate on top (as it may burn) you’ll get a great brownie. These keep for about 3 days in an airtight container, although they tend to all disappear long before that in my home.
For these Nutella and Hazelnut Brownies, I use a basic 8′ square pan (I like this one). I also recommend a good stand mixer or high speed mixer (like this one) to make the brownie mixture. If you want more wild brownie recipe ideas, check out my Millionaire’s Brownie Bites or these Caramel Cornflake Brownies. For videos and baking inspiration, head on over to my Instagram.
Nutella and Hazelnut Brownies
Ingredients
- 100 g Dark Chocolate Melted
- 170 g Butter Melted
- 100 g Granulated Sugar
- 100 g Light Brown Soft Sugar
- 2 Medium Eggs
- 1 tsp Vanilla Extract
- 85 g Plain Flour
- 30 g Cocoa Powder
- 100 g Hazelnuts Chopped
- 200 g Milk Chocolate Chopped
- 3 tbsp Nutella
Instructions
- Preheat the oven to 200C/180C Fan/Gas 6. Line an 8" Square Pan.
- Start by melting the dark chocolate: break up the dark chocolate and melt in the microwave in 20 second intervals, stirring in between to make sure it doesn’t burn.
- Combine the melted butter, granulated sugar and light brown sugar in a large bowl/bowl of a stand mixer – on a medium speed for 3-5 minutes.
- Add in the eggs and vanilla and mix again. Then, checking first that the chocolate isn't so hot as to cook the eggs, add it in and keep mixing.
- Add the flour and cocoa powder, as well as the nuts (reserve some to scatter at the end) and chocolate, and fold in gently.Â
- Pour the batter into the prepared tin. Loosen the Nutella by placing in a microwavable bowl and heating for about 20 seconds. Drizzle this over the brownie batter and swirl in using a spoon. Scatter over any remaining hazelnuts.
- Bake for 30 minutes. Let cool before slicing and serving.
