These chocolate hazelnut brownies are dense, fudgy, and rich, with a shiny top and a creamy hazelnut flavor baked right into the batter. They start with melted butter and dark chocolate, so the base tastes deep and a little bittersweet.
The batter comes together in one saucepan, uses just nine ingredients, and bakes in about 28 minutes. Add a short cooling time and you have a pan of squares in just over an hour, which makes them an easy choice for parties, bake sales, or a late night craving.
Table of Contents
Why This Chocolate Hazelnut Brownies Recipe Works
Melting the butter and dark chocolate together builds a deep chocolate base, and the chocolate hazelnut spread melts in so the nutty flavor runs through every bite instead of sitting on top. The result is a soft, fudgy center with no cakey crumb.
Only a small amount of flour and cocoa holds the batter together, which keeps the texture dense and moist. Brown sugar adds a mild caramel note and extra moisture, so the squares stay soft for days.
Everything melts together in one pot, so cleanup is quick. The short bake time means you can have warm brownies on the table soon after the oven timer goes off, as long as you give the pan a short rest before slicing.
Ingredients for Chocolate Hazelnut Brownies
- 14 tablespoons (1 3/4 sticks) unsalted butter
- 14 ounces chocolate hazelnut spread
- 7 ounces dark chocolate chips (or semi sweet chips)
- 1 cup brown sugar, loosely packed
- 3 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1/2 cup plus 1 tablespoon all purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 pinch salt
Chocolate hazelnut spread. This is the star ingredient. It melts into the butter and chocolate, so the whole pan tastes like toasted hazelnuts. Use a standard creamy spread, not a natural nut butter.
Dark chocolate chips. Chips melt smoothly and keep the brownies from tasting too sweet. Semi sweet chips work too if you prefer a milder flavor.
Brown sugar. It brings moisture and a mild molasses taste. Pack it loosely so the batter does not turn overly sweet.
Eggs. Room temperature eggs blend in more smoothly and help create a shiny, crackly top.
Flour and cocoa. Spoon the flour into the measuring cup and level it off, then sift the cocoa to avoid dry lumps in the finished squares.
How to Make Chocolate Hazelnut Brownies
1. Heat the oven and line the pan. Set the rack in the middle and heat the oven to 350 degrees F. Line a 9 inch square pan with parchment paper, letting it hang over two sides.
2. Melt the butter and chocolate. Place the butter and dark chocolate chips in a large saucepan over low heat. Stir until the mixture is smooth, then take the pan off the heat.
3. Stir in the spread and sugar. Whisk in the chocolate hazelnut spread until no streaks remain, then stir in the brown sugar. Let the mixture cool for a few minutes so it will not scramble the eggs.
4. Add the eggs and vanilla. Beat in the eggs one at a time, mixing well after each, then stir in the vanilla until the batter looks glossy.
5. Fold in the dry ingredients. Sift the flour, cocoa, and salt over the batter. Fold with a spatula just until no dry streaks remain, since overmixing makes brownies tough.
6. Bake and cool. Spread the batter in the pan and bake for 25 to 30 minutes, until a toothpick comes out with a few moist crumbs. Cool completely in the pan before lifting out and cutting into squares.
How to Serve Chocolate Hazelnut Brownies
Serve these brownies at room temperature or slightly warm, with a scoop of vanilla ice cream on the side. For a full chocolate dessert board, add a few fudgy chocolate chunk brownies and a slice of red velvet brownies. They also sit well beside a wedge of gooey brownie pie or a stack of thick bakery chocolate chip cookies on a platter.
How to Store and Reheat Chocolate Hazelnut Brownies
Store the cooled brownies in an airtight container at room temperature for up to 4 days. For longer storage, wrap the squares individually and freeze for up to 3 months, then thaw on the counter. A few seconds in the microwave brings back the soft center.
Tips and Variations for Chocolate Hazelnut Brownies
Cool the base. Let the melted mixture cool for a few minutes before adding the eggs so they blend in without cooking.
Use room temperature eggs. They mix in smoothly and help the batter turn glossy.
Do not overmix. Fold the dry ingredients only until the streaks disappear for a fudgy crumb.
Check early. Ovens vary, so start testing at 25 minutes and look for a few moist crumbs on the toothpick.
Add crunch. Fold in a handful of chopped toasted hazelnuts for contrast with the soft squares.
Cut clean squares. Chill the cooled pan for one hour, then slice with a sharp knife wiped clean between cuts.
Swap the chocolate. Semi sweet chips make a slightly sweeter brownie, and either type melts smoothly.
Skip the batter taste. The batter contains raw eggs, so avoid sampling it before baking. This Ohio State guidance on raw dough and batter explains the general risk.
Frequently Asked Questions About Chocolate Hazelnut Brownies
How long do chocolate hazelnut brownies need to bake?
Bake them at 350 degrees F for 25 to 30 minutes. Start testing at 25 minutes, and pull the pan when a toothpick comes out with a few moist crumbs.
Can I freeze chocolate hazelnut brownies?
Yes. Wrap cooled squares individually and freeze them in a sealed container for up to 3 months, then thaw at room temperature.
How do I get a shiny top on chocolate hazelnut brownies?
Beat the eggs into the warm base until the batter looks glossy, and avoid overmixing after the flour goes in. A smooth, shiny batter bakes into a thin crackly crust.
Can I use milk chocolate instead of dark chocolate?
You can, but the brownies will taste sweeter and bake up a little softer. Semi sweet chips are a good middle ground.
Why are my brownies cakey?
Cakey brownies usually come from overmixing or too much flour. Spoon and level the flour, and fold only until the streaks disappear.
Fudgy Chocolate Hazelnut Brownies
Equipment
- 9 inch square baking pan
- Parchment paper
- Large saucepan
- Spatula
- Fine mesh sieve
Ingredients
Main Ingredients
- 14 tbsp unsalted butter 1 3/4 sticks, cut into pieces
- 14 oz chocolate hazelnut spread about 1 1/3 cups
- 7 oz dark chocolate chips semi sweet also works, about 1 1/4 cups
- 1 cup brown sugar loosely packed
- 3 large eggs room temperature
- 1 tsp vanilla extract
- ½ cup all purpose flour plus 1 tbsp, spooned and leveled
- ¼ cup unsweetened cocoa powder sifted
- 1 pinch salt
Instructions
Cooking
- Prepare the pan. Heat the oven to 350 degrees F and line a 9 inch square pan with parchment paper, leaving an overhang for lifting.
- Melt the base. Melt the butter and chocolate chips in a large pot over low heat for 3 to 4 minutes, stirring until glossy, then remove from the heat.
- Add the spread and sugar. Stir in the chocolate hazelnut spread until smooth, then mix in the brown sugar. Cool for 5 minutes.
- Add eggs and vanilla. Beat in the eggs one at a time, then the vanilla, until the batter is shiny and smooth.
- Fold in the dry mix. Sift the flour, cocoa, and salt over the pot and fold until no streaks remain.
- Bake and cool. Scrape the batter into the pan and bake 25 to 30 minutes, until a toothpick shows a few moist crumbs. Cool completely in the pan, about 30 minutes, then cut into 12 squares.
