We love Nutella just about as much as we love brownies. Our loves collide in these rich chocolate squares that look like ordinary brownies but bloom, when you take a bite, with hazelnut goodness of everybody’s favorite crêpe spread. What’s also sweet about this recipe is how easy it is: no chopping chocolate into little pieces, no melting over double boilers—just whisking eggs into Nutella straight out of the jar, before folding in flour, baking powder, and a pinch of salt.
For more, check out our Nutella Chocolate Cheesecake, Hazelnut Truffle Fudge, and Roasted Banana–Nutella Quick Bread.
- Yields: 9 (2½-inch) squares
- Difficulty: Easy
- Total: 40 mins
- Active: 10 mins
- ½ cup all-purpose flour
- ½ teaspoon baking powder
- Pinch of fine salt
- 1 (13-ounce) jar chocolate-hazelnut spread, such as Nutella
- 2 large eggs
- ½ cup toasted and peeled hazelnuts, coarsely chopped (optional)
- Set your oven to 350*F and arrange a rack in the middle. Coat an 8-by-8-inch baking pan with no-stick baking spray.
- In a large mixing bowl, combine the flour, baking powder, and salt, using a whisk to make sure they’re evenly combined.
- Scrape the chocolate-hazelnut spread into a separate mixing bowl. Stir in the eggs, making sure they’re smoothly incorporated. Add the flour mixture to the chocolate mixture, using a spatula or large wooden spoon to mix to a smooth batter (be careful not to overmix or your brownies will end up tough). Fold in the optional hazelnuts.
- Pour the mixture into the prepared pan and smooth the top with a spatula.
- Bake until the edges of the brownies are puffed and set and the centers look slightly undercooked (but not raw), about 25 minutes. Check the brownies after 15 minutes—it’s very important not to overbake the brownies or they’ll end up dry.
- Set the pan on a wire rack to cool for at least 10 minutes, then remove from the pan to finish cooling on the rack. Cut into squares when cool.