These are seriously my dream brownies: ultra-fudgy, tender, deeply chocolatey, and ribboned with Nutella. These Toasted Hazelnut Nutella Brownies incorporate both toasted hazelnut flour and chopped toasted hazelnuts in the batter for an irresistible hazelnut-chocolate pairing that’s perfect for the holidays or any time of year.
Toasting the Hazelnut Flour
Start by toasting the hazelnut flour and the whole hazelnuts. Spread the hazelnut flour in an even layer on one baking sheet and the whole hazelnuts on another. Place both sheets in a preheated oven and stir every 5 minutes to ensure even browning. The flour will take roughly 10 minutes and the whole hazelnuts about 15 minutes, or until they turn golden. Remove from the oven and let both cool for about 30 minutes before using.
Removing the Skins from the Hazelnuts
Hazelnut skins can be bitter, so it’s best to remove them. Place the hot, toasted hazelnuts into a kitchen towel and wrap them tightly for a few minutes to let the steam loosen the skins. Then rub the nuts together in the towel to remove the skins—it’s fine if a few pieces remain. Once cooled, roughly chop the hazelnuts for the batter.
How to Properly Melt Chocolate
This recipe uses melted chocolate in the batter. Chocolate is sensitive to moisture and high heat: even a small amount of water or steam can cause it to seize and become grainy. For best results, finely chop the chocolate and melt it slowly.
The safest method is a bain-marie: place the chopped chocolate in a heatproof metal or glass bowl set over a pot of simmering water. The water should not boil and the bowl should fit snugly over the pot to limit steam. Stir until the chocolate is completely melted and smooth—this usually takes one to two minutes, depending on quantity. Alternatively, you can melt chocolate in the microwave in short bursts: microwave for one minute, stir, then heat in 30-second intervals, stirring between each, until fully melted.
How to Make the Hazelnut Nutella Brownies
1. Prepare the hazelnuts: Toast and peel the whole hazelnuts, then toast the hazelnut flour until golden. Roughly chop the cooled hazelnuts and set aside.
2. Melt the chocolate: Finely chop semi-sweet chocolate and melt it in a heatproof bowl over simmering water or in the microwave. Allow it to cool slightly until warm but still fluid.
3. Combine sugar and eggs: In a large bowl, whisk white and brown sugar with the eggs until the mixture looks creamy and well blended.
4. Add butter and chocolate: Stir in melted butter, vanilla, and the warm melted chocolate until smooth.
5. Mix dry ingredients: Whisk together all-purpose flour, sifted Dutch-processed cocoa powder, toasted hazelnut flour, and salt in a separate bowl.
6. Combine: Fold the dry ingredients into the wet mixture with a rubber spatula until the batter is smooth and thick. Fold in the chopped toasted hazelnuts.
7. Bake: Pour the batter into a prepared 9×9-inch pan. Dollop Nutella across the top and use a skewer or knife to swirl it into the batter. Bake at 350°F for about 40–45 minutes.
8. Cool: Let the brownies cool completely in the pan before slicing to allow the centers to set.
When Are the Toasted Hazelnut Nutella Brownies Done?
For fudgy brownies, avoid overbaking. Remove them from the oven when the center still has a slight jiggle—similar to a just-set pumpkin pie. The brownies will continue to firm up as they cool, producing a dense, fudgy center rather than a cakey texture.
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Toasted Hazelnut Nutella Brownies
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Ingredients
- 1/4 cup (25g) Hazelnut Flour/Meal
- 1/2 cup Whole Hazelnuts
- 10 oz (280g) Semi-Sweet Chocolate, finely chopped
- 2 cups White Sugar
- 1 cup Dark Brown Sugar
- 4 Large Eggs
- 1 cup Unsalted Butter, melted
- 1 ½ tsp Vanilla
- 120 g (8.5oz) All-Purpose Flour
- 75 g Dutch-processed Cocoa Powder, sifted
- 1/2 tsp Salt
- 6 tbsp Nutella
Instructions
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Preheat the oven to 350°F (175°C). Line two baking sheets with parchment. Spread hazelnut flour on one sheet and whole hazelnuts on the other and place both in the oven to toast.
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Toast the hazelnut flour for about 10 minutes, stirring every 5 minutes for even color. Remove and let cool about 30 minutes.
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Toast whole hazelnuts for about 15 minutes. Transfer them immediately to a kitchen towel, wrap tightly, and let them steam for 1–2 minutes. Rub the nuts in the towel to remove skins, then cool and chop roughly.
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Prepare a 9×9-inch pan with cooking spray and parchment.
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Melt the chopped chocolate in a heatproof bowl set over simmering water, making sure the bowl does not touch the water. Stir until smooth and set aside to cool until just warm.
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In a large bowl, whisk white and brown sugar with the eggs for about one minute until creamy. Add melted butter, vanilla, and the melted chocolate and whisk to combine.
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In a separate bowl, whisk together flour, sifted cocoa powder, salt, and toasted hazelnut flour. Fold the dry ingredients into the wet mixture with a rubber spatula until the batter is smooth and thick, then fold in chopped hazelnuts.
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Transfer the batter to the prepared pan and smooth the top. Drop spoonfuls of Nutella over the batter and swirl with a skewer or knife. Bake for 40–45 minutes; the center should still jiggle slightly when you remove it. Cool completely before slicing.