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.
- Quick Glance
- 25 M
- 1 H, 15 M
- Makes 16
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.
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.
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.