Nutella Hazelnut Brownies

Single hazelnut brownie on a white plate.

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5 from 1 vote

These Nutella Hazelnut Brownies are deliciously fudgy, rich, and so easy-to-make.

Prep Time15

Cook Time25

Total Time40

Course: Dessert

Cuisine: American

Servings: Brownies

Calories: 209kcal

Author: Erica Schramek

Equipment

Ingredients

⅓ cup unsalted butter
¼ cup brown sugar
¼ cup granulated white sugar
2 large eggs
1 egg yolk
2 tablespoons hazelnut liquor
1 cup Nutella
½ cup all-purpose flour
½ teaspoon kosher salt
½ cup hazelnuts chopped

US Customary - Metric

Instructions

Line a 9 x 9-inch baking pan with parchment paper allowing the ends to extend over two of the sides. Grease pan with cooking spray. Preheat the oven to 350 degrees Fahrenheit and position an oven rack in the middle of the oven.
Slice the ⅓ cup unsalted butter into pieces and melt it in a light-colored skillet over medium heat stirring or whisking constantly. Once melted, the butter will begin to foam. Continue stirring/whisking for about 5-7 minutes, the butter will become a deep amber color. Remove the browned butter from the heat, and pour it into a bowl. Allow the butter to cool for 30 minutes.
In a large bowl, mix the butter, ¼ cup brown sugar, ¼ cup granulated white sugar, 2 large eggs, 1 egg yolk, 2 tablespoons hazelnut liquor, and 1 cup Nutella until combined.
Add the ½ cup all-purpose flour and ½ teaspoon kosher salt and stir until just combined.
Pour the batter into the prepared baking dish. Top with the ½ cup hazelnuts. Bake at 350 degrees Fahrenheit for 25-30 minutes or until a toothpick inserted in the center comes out with very moist crumbs clinging to it. Remember the brownies will continue to bake as they cool.
Cool completely before using the parchment paper to lift the brownies from the pan and cut them into squares.

Notes

For accuracy, use a kitchen scale and measure ingredients in grams. Weight measurements are more accurate than volume measurements and will give you the most consistent results. This is my favorite kitchen scale because the display pulls out so that is easy to view when measuring in large bowls.

Use room temperature ingredients. They are easier to incorporate.

Do not overbeat the batter once the flour has been added. Over-mixing traps more air creating a lighter less fudgy brownie.

Chop the hazelnuts with a knife or a food processor. A few pulses will do. You don't want the hazelnut pieces to be too fine.

Bake the brownies on the middle rack.

Err on the side of underbaked brownies rather than overbaked brownies. Brownies will continue to bake even after they have been pulled out of the oven. After they have cooled for about 15 minutes use the ends of the parchment paper to lift them out of the pan and place them on a cooling rack to continue cooling down.

Do not slice the brownies until they have cooled completely. These brownies can be sticky so allowing them to cool before cutting will create neater slices.

Storage: Brownies should be stored at room temperature and will stay fresh for at least 3-4 days. If you must store them for longer place them in the refrigerator for up to two weeks. The brownie will have a better flavor if you allow it to come back to room temperature before eating it.

Nutrition