Indulge in the ultimate chocolatey delight with my Fudgy Nutella Swirl & Hazelnut Brownie! These decadent treats combine Nutella with crunchy hazelnuts and dark chocolate, creating a heavenly fusion of flavour and texture. Perfectly moist and fudgy, these brownies are an irresistible treat for any chocolate lover. Get ready to satisfy your sweet cravings with this easy-to-follow recipe!
Imagine sinking your teeth into a warm, gooey brownie, where every bite is full of chocolate and hazelnut goodness. With just a few simple ingredients and easy to follow steps, you can bring this heavenly dessert to life right in your own kitchen.
Whether you’re baking for a special occasion or simply craving a sweet indulgence, these Nutella Swirl & Hazelnut Brownies are sure to impress. So preheat your oven, gather your ingredients, and let’s get cooking!
Below in the recipe card are some other options instead of using Nutella and hazelnuts. Think regular fudgy chocolate brownies, peanut brownies or perhaps a cheesecake and cookie brownie! This is your brownie so you make it to suit your tastes.
Fudgy Nutella Swirl & Hazelnut Brownie
The brownies will keep for up to 1 week but they never last that long in our household!
❄️ Storage
ROOM TEMPERATURE:
Store any leftover brownies in an airtight container at room temperature for up to 1 week. If desired, place a layer of baking paper between layers to keep them separated.
FREEZE:
To freeze any leftover brownies, wrap individual squares in plastic wrap then place them into a zip-lock bag. Label, date and freeze for up to 2 months. Thaw portions, as required, in the fridge or at room temperature before consuming. Gently reheat in the microwave for hot fudge brownies.
Fudgy Nutella Swirl & Hazelnut Brownie
Equipment
- 20cm square cake pan
Ingredients
- 1 cup plain flour
- ⅔ cup Dutch cocoa powder
- ¾ cup brown sugar
- 1 ¼ cups white sugar
- 180g butter, melted and cooled to room temperature
- 1 teaspoon vanilla extract or vanilla bean paste
- 3 eggs
- 150g dark chocolate, roughly chopped
- ½ cup Nutella
- ¼ cup whole roasted hazelnuts
Instructions
- Preheat oven to 180℃ (160℃ fan forced). Lightly grease and line a 20cm square cake pan with baking paper. Whisk together flour, cocoa, brown sugar and white sugar in a bowl. Make a well in the centre.
- Whisk together the cooled butter, vanilla and eggs in a seperate bowl. Add to the well in the dry ingredients and stir well to combine. Add the chocolate and fold through.
- Spoon the mixture into the prepared pan and smooth the surface. Dollop small spoonfuls of the Nutella over the surface of the brownie, then using a butter knife, lightly swirl through. Sprinkle with the hazelnuts, gently pushing in to secure.
- Bake the brownie for 40-45 minutes or until just set in the centre (it will continue cooking once removed from oven). Allow to cool in the pan for 10 minutes before cutting into 16 squares if serving hot or warm. Alternately allow to cool in the pan until completely cool then remove and cut into squares to serve.
Notes
- COOKS NOTES:
Oven Temps: Oven temperatures are for conventional, if using fan-forced (convection), reduce the temperature by 20˚C.
Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml & 1 cup = 250 ml.
Herbs: All herbs are fresh (unless specified) and cups are lightly packed.
Vegetables: All vegetables are medium size and peeled, unless specified.
Eggs: We use extra-large size and eggs are 55-60 g each, unless specified. - OTHER OPTIONS:
* Regular Fudgy Brownie: omit Nutella and hazelnuts
* Other Nut Swirls: Replace Nutella with peanut butter or other nut butter of your choice and use nuts of your chosen butter to top with.
* Cheesecake Cookie Brownie: Use softened cream cheese instead of Nutella and lightly broken Oreo cookies over the top. - BROWN AND WHITE SUGAR
The white sugar gives sweetness, crispy top and a chewy consistency whilst the brown sugar adds a depth of flavour and keeps it moist.
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