Nutella Brownies

Nutella brownies actually don’t call for the luscious jarred Italian stuff we go crazy for but rather the ingredients with which its made. Namely, hazelnuts and chocolate. No complaints here. Quite the contrary.

Eight triangle shaped pieces of nutella brownie.

“In the early nineteenth century,” wrote author Carole Bloom in Gourmet magazine in 1998, “naval blockades imposed by the English against Napoleon sharply curtailed the cacao supplies arriving to continental Europe from the Americas. To avoid using too much of the now-scarce ingredient, the confectioners of Piedmont (then under French occupation) added finely ground hazelnuts to their chocolate.” What resulted was gianduia (zhahn-doo-yah) and the world has been a vastly lovelier place ever since. Gourmet went on to assert that these are the best brownies you’ll ever taste. Suffice it to say, we can’t imagine anyone turning away one of these moist, nutty, fudgy brownies.–Renee Schettler

Nutella Brownies

  • Quick Glance
  • (2)
  • 25 M
  • 1 H, 15 M
  • Makes 16
5/5 - 2 reviews
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Ingredients


Directions

Preheat the oven to 350°F (176°C). Butter a 9-inch square baking pan and line it with 2 crisscrossed sheets of aluminum foil, allowing the excess to hang out over the edges. Butter the foil and dust the pan with flour, tapping out any excess flour.

Bake the hazelnuts on a rimmed baking sheet for 10 to 15 minutes, or until the nuts are lightly colored and the skins are blistered. Immediately dump the nuts in a kitchen towel, fold the towel over the top, and let them sit and steam for 1 minute. Then rub them in the towel to remove the loose skins. Cool completely.

In a food processor, pulse the cooled hazelnuts until coarsely ground (the bits should be about 1/8 inch in diameter).

Chop the different types of chocolate into small pieces. In a double boiler or a metal bowl set over a saucepan of barely simmering water, melt the chocolate with the butter and Nutella, stirring occasionally, until smooth. Remove from the heat.

While the chocolate is melting, sift together the flour, baking powder, and salt in a bowl.

Whisk the sugar into the chocolate mixture until well combined. Add the eggs, whisking until the mixture is glossy and smooth. Stir in the flour mixture and the hazelnuts until just combined.

Scrape the batter into the prepared pan and bake for 35 to 40 minutes, or until a tester comes out with moist crumbs adhering to it. 

Tester tip: Be careful to not overbake the brownies or they’ll be a little on the crumbly side of things.

Cool the brownies completely in the pan on a rack and cut into 16 squares. The brownies will keep, layered between sheets of wax paper in an airtight container at cool room temperature, for up to 5 days. Originally published February 6, 2018.

Print RecipeBuy the The Gourmet Cookie Book cookbook

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Recipe Testers' Reviews

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.

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Comments

  1. These 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.

  2. I made these as a pre-Christmas treat for a gluten-intolerant friend, subbing potato starch for the flour. They came out simply glorious–dense and so rich that I felt the need to cut them much smaller than usual. The only other change I made was using “gianduia” instead of milk chocolate. Yes, living in Piemonte like I do does have its advantages. So I guess they were even more hazelnut-y (if there could ever be such a thing. ; )

    A real keeper. And my friend has already requested a second batch.

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