Nutella Brownies

If you love Nutella, then these gianduia brownies are for you. I’ve been making these brownies since I first saw them in Gourmet magazine. These are my go-to brownie when I want something special without spending a lot of time in the kitchen. It takes a little time between toasting the nuts and melting the chocolate, but these are well worth the effort.

I always take one brownie and hide it so I can make a special one for myself the next day—I like to spread it with more Nutella, some chopped hazelnuts, and a few mini chocolate chips and pop it back in the oven for a few minutes to melt the chocolate. Then I put it in the refrigerator for a little bit to harden. It’s over the top and so decadent, but well worth the little extra time.

These gianduia brownies have a nice, almost crisp-like exterior and soft cake-y interior when fresh out of the oven and just cooled. Mine were almost a cross between a dense cake and a brownie without being too sweet. They have a great chocolate-y flavor that’s nicely complemented by the hazelnuts and Nutella.

If you want to dress these up for a sweet tooth, you can spread extra Nutella over the brownies, either individually or before cutting. My designated taster took these to work, and they received great reviews.

All of the skins didn’t come off of the hazelnuts after toasting, but the brownies still turned out fine. Next time, I’ll avoid going too far past the maximum bake time. I went 42 minutes, and unless you know your oven (I’m still getting used to mine), they can get a little dry-ish and soft-crumbly if overbaked.

We’re fans of Nutella here. I always have a jar on-hand, so I knew I had to try this recipe. Nothing complicated here, and you end up with delicious results. The only issue I had with this recipe is that I don’t see the need to butter the pan when you’re going to line it with aluminum foil. Anyhow, we couldn’t wait for the pan to completely cool since we’re all fans of warm brownies, and these didn’t disappoint. They’re delicious both warm and cooled.

These gianduia brownies taste like they have Ferrero Rocher in them. They’re quite delicious, with the perfect blend of hazelnut and chocolate. They were quick and easy to make, and we loved the bits of hazelnut throughout the brownie.

They were a little on the dry and crumbly side. (Perhaps I blitzed the hazelnuts a bit too long.) In making these again, I might use only 1/4 cup of flour to see if that makes a difference in the moistness of the finished product. Otherwise, delicious.

I was lucky to have found some new-on-the-market packages of coarse-chopped toasted hazelnuts in my grocery store, which made it much easier to make these gianduia brownies.  I liked the combination of chocolates and Nutella, and they had just the right amount of sweetness—they weren’t overly sweet as some brownies can be. The results were delicious and right up there in the top few best brownies I’ve ever had.

This was a nice twist on a basic saucepan brownie and, aside from skinning the nuts, not much harder. Although subtle, the hazelnut flavor is very nice with the chocolate, and the brownies came out well enough that I felt I could serve them to company.

Perhaps they could have been baked a few minutes less. I baked them for the minimum time in a metal 8-inch pan, so I was surprised to find them done at the minimum time. I feel like I could have taken them out a few minutes earlier. Skinning the nuts is really a nuisance, so I recommend buying pre-skinned hazelnuts and just toasting them before chopping. Having to peel them would definitely prevent me from making this recipe again.

These gianduia brownies are full of hazelnut flavor, giving the satisfaction of eating Nutella straight from the jar. It’s important not to overbake them—I gave them 45 minutes and they came out a little dry, so err on the side of underbaking. I also found that steaming the hazelnuts for a little longer made it easier to remove the skins—just two minutes instead of one made a difference.

Moist, delicious, not too sweet, different—this is what my testers said about these unusual and tasty brownies. Everyone loved them because they were made with hazelnuts as opposed to the often-called-for walnuts. After so much praise, I’ll be making another batch for my next holiday party.

If you love Nutella (and who doesn’t?), you’re bound to love these brownies. I made a couple of slight changes to the procedure (I melted the chocolate mixture in the microwave and lined the pan with parchment paper instead of aluminum foil), and I only had an 8-inch pan. These brownies are rich and chocolate-y, with that hazelnut-y depth. Yum. One caveat: When kept at room temperature, they’re a bit crumbly. Stored in the refrigerator they’re cold, fudgy, and hold their shape.

These Nutella brownies were incredibly easy to make, and they came out buttery and full of complex flavor from the combination of the hazelnuts and chocolate. I served them at a small party, and everyone loved them. The one suggestion I’d make would be to cut the stick of butter into pieces before melting it with the chocolate, so it will melt more evenly. All of my chocolate had melted, but I still had a big block of butter in the pan. Also, the brownies only took 25 minutes to bake, not 35 to 40.