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Nutella Brownies

These Nutella brownies are rich and fudgy, and the hazelnut liqueur gives them an even more nutty flavor. This recipe started as an impromptu experiment when I realized I was out of baking chocolate. Now, it's my favorite brownie recipe!
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 2 hours 40 minutes
Course Snack
Cuisine French
Servings 16 people
Calories 2002.8 kcal

Equipment

  • 1 8-inch-square baking pan Preferably metal for even heat distribution
  • 1 Small Saucepan
  • 1 Large Mixing Bowl
  • 1 Electric Mixer Handheld or stand mixer
  • 1 Whisk

Ingredients
  

Main

  • ½ cup butter
  • ¼ cup hazelnut liqueur such as Frangelico
  • ¼ cup chocolate-hazelnut spread such as Nutella, or more to taste
  • 1 cup all-purpose flour sifted
  • ½ cup unsweetened cocoa powder
  • ¼ teaspoon salt
  • ⅔ cup white sugar
  • ⅓ cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup semisweet chocolate chips Optional

Instructions
 

  • Preheat oven to 375 degrees F (190 degrees C). Grease an 8-inch square baking pan or line with parchment paper.
  • Melt butter, hazelnut liqueur, and chocolate-hazelnut spread together in a small saucepan over medium heat, stirring occasionally, until starting to bubble, about 5 minutes. Remove saucepan from heat and cool slightly.
  • Whisk flour, cocoa powder, and salt together in a bowl.
  • Beat white sugar, brown sugar, eggs, and vanilla extract together in a large bowl using an electric mixer until smooth and creamy; slowly mix in butter mixture until smooth. Stir flour mixture into butter-sugar mixture just until batter is combined; fold in chocolate chips, if using. Pour batter into the prepared pan.
  • Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, 20 to 25 minutes. Cool brownies in pan for at least 2 hours before cutting.

Notes

Achieving the perfect fudgy texture hinges on not overbaking; the center should appear slightly underdone, as residual heat will continue to cook the brownies as they cool. The two-hour cooling time is critical—it allows the brownies to set fully, resulting in a dense, chewy crumb. For an extra layer of flavor, consider using a high-quality Dutch-processed cocoa for a richer chocolate profile. If you prefer a less pronounced liqueur flavor, you can slightly reduce the hazelnut liqueur and substitute with an equal amount of whole milk or cream, or even a shot of strong espresso for depth. Do not overmix the dry ingredients into the wet, as this develops gluten, leading to a tougher brownie rather than a tender, fudgy one. A final sprinkle of sea salt flakes before baking can elevate the flavor significantly.