These are the BEST fudgy hazelnut Nutella brownies I have ever made. Each bite is rich, dense, and indulgent, balanced by the toasty crunch of whole hazelnuts folded throughout the batter. You can really taste the nuttiness from the Nutella paired with a perfect chocolatey delight. Surprisingly, these are not too sweet which means you will never get sick of eating these!
If you are a brownie lover, Nutella lover, hazelnut lover; this is the recipe for you!
Watch the recipe video here!
INGREDIENTS:
Tin size: 20.5cm/8inch square tin
- 120g Unsalted Butter
- 100g Dark Chocolate
- 70g Milk Chocolate
- 100g Nutella
- 20g Cocoa Powder
- 1tsp Ground Coffee
- 1tsp Salt
- 100g Caster Sugar
- 70g Light Brown Sugar
- 2 Medium/Large Eggs, room temp
- 70g AP/Plain Flour
- 100g Hazelnuts
STEPS:
- Pre-heat oven to 170°C and line a 20.5cm/8inch square tin with parchment paper
- In a microwave or over a double boiler, melt together butter and both milk and dark chocolate in a large bowl. Make sure to stir regularly until homogenous
- Add Nutella and allow the residual heat slowly melt the Nutella into the chocolate mixture
- Sift in cocoa power, add ground coffee and salt. Whisk to combine well
- In a separate bowl, add both eggs, caster sugar, and light brown sugar. Using an electronic mixer, whip the mixture until all the sugar has melted into the eggs and it becomes light and fluffy. This is a really important step so take your time to beat it as long as you can. It should double in volume, the mixture should not feel grainy, it should be filled with air bubbles, and become a very light beige color
- Pour this mixture into the chocolate mixture and whisk to combine. It should now be very glossy and smooth
- Sift in flour and fold the mixture until all the flour is incorporated
- Fold in the hazelnuts
- Pour the batter into the lined tin and using a spatula spread the batter evenly to fill all the edges
- Pop it into the oven to bake at 170°C for ~25min
- Once baked, leave it at room temp to cool then pop it into the fridge to chill overnight (or at least 2hrs)
- Slide them out of your tin and cut into 9 equal square pieces and enjoy!