NUTELLA BROWNIES WITH HAZELNUTS

I love these gooey Nutella Brownies with Hazelnuts, they’re so scrumptious. The combination of chocolate and hazelnut flavor is amazing. I discovered Nutella from Giada De Laurentiis’ cooking show years ago. I remember her putting it in some cookies. My oh my… I was drooling over this ooey gooey chocolate hazelnut spread. Since then, it is always present in my pantry. I think last time I made it was last football season when the Seahawks lost in the playoff to go to the Super Bowl. What to do when your team loses? You make brownies! 🙂

Here are a couple recipes with Nutella that I posted and I hope you also give them a try.

2- ingredient Nutella Cake

Nutella and Banana Crepes inspired by our trip to France.

If you’re wondering why there are only 2 other Nutella recipes on letscooksomefood.com, there’s an excuse. I sometimes forget how great it is to be used in a recipe because very often, we just eat them out of the jar. This morning I saw my friend Phon, who is the chef and owner of a creative catering company Monkeycanfly in Bangkok Thailand, posted an Ovaltine Brownie recipe on Facebook. That’s all it took to kick in the brownie craving.

I couldn’t wait to make these Nutella Brownies with Hazelnuts after work today. I like to add hazelnuts in my Nutella Brownies to enhance the hazelnut flavor but you can leave them out if you don’t like nuts in your brownies. It’s your brownies, your call. 🙂

Let’s make some brownies!

Preheat oven to 350°F. Grease and line the bottom and sides of an 8-inch or 9-inch square baking pan with parchment or aluminum foil, leaving an overhang on all sides to easily lift the brownies out of the pan when cool. Set aside.

Add butter into the mixing bowl.

With a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed in a large bowl until smooth and creamy, about 1 minute.

Add the brown sugar and beat on high speed for 1-2 minutes until creamed.

Scrape down the sides and up the bottom of the bowl as needed.

With the mixer running on low speed, add the eggs.

Add vanilla extract.

Beat on medium-high speed until combined, then beat in 1 cup Nutella.

Add salt. Mix until smooth and fluffy.

Scrape down the sides and up the bottom of the bowl as needed. Add the flour.

Mix just until combined. Do not over-mix.

Gently fold the chopped hazelnuts in.

Pour the batter into prepared baking pan.

Drop the remaining 1/4 cup Nutella on top.

Use a knife, swirl the Nutella into the batter.

Top with whole hazelnuts.

Bake the brownies for 32-36 minutes (If using a 9-inch pan, the bake time will be a few minutes less.). If the toothpick comes out with only a couple moist crumbs, the brownies are done. Mine took 35 minutes.

Allow them to cool completely in the pan set on a wire rack. Once cool, lift them out of the pan using the overhang on the sides and cut into squares.

Serve with some vanilla ice cream or by itself. Enjoy!

You can store in an airtight container at room temperature or in the refrigerator for 3-4 days. But I promise you, they won’t last that long.

Hope you give these Nutella Brownies with Hazelnuts a try. The recipe card is below and if you want to share any comments, please feel free to enter them in the comment box.