Nutella-Salted Shortbread Brownies

As is often the case, I came across this recipe while I was browsing the internet looking for something else entirely. Regardless of any focused search, spying “Nutella” in the name of a recipe will pretty much guarantee that my search will get derailed.

I’m sure I’m not the only one here who always, always keeps Nutella in the pantry. It’s a rare occasion when I run out. You never know when you’re going to require it with an unrivaled intensity.

Nutella-Salted Shortbread Brownies combine rich brownies, sweet chocolate-hazelnut spread, and a slightly salty shortbread for an irresistible treat! - Bake or Break

So, my hijacked search leads us to brownies amped up with the addition of Nutella and hazelnuts. While that might be seriously rich, that gets offset by a bottom layer of salty shortbread. The combination is quite amazing.

Nutella-Salted Shortbread Brownies are deliciously sweet and salty. The salty shortbread is the perfect complement to rich brownies! - Bake or Break

The brownies are that magical combination of shiny, crackly top and fudgy middle. I opted to chop the hazelnuts, but you can certainly go with whole ones for a little variety.

I love the saltiness of the shortbread. It isn’t over-the-top salty, so you could opt to bump the salt up by 1/4-1/2 teaspoon if you are a big proponent of the sweet & salty thing. Or, sprinkle a little bit of coarse salt on top of the brownies before baking them.

Find more brownie recipes in the Recipe Index!

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Yield: 24 2-inch brownies

Nutella-Salted Shortbread Brownies

Prep Time 25 minutes
Cook Time 1 hour

Nutella-Salted Shortbread Brownies are deliciously sweet and salty. The salty shortbread is the perfect complement to rich brownies!

Nutella-Salted Shortbread Brownies


For the shortbread:

  • 2 cups all-purpose flour
  • 1/2 cup packed light brown sugar
  • 3/4 teaspoon salt
  • 12 tablespoons unsalted butter, cold and cut into small pieces

For the brownies:

  • 1 cup unsalted butter
  • 8 ounces bittersweet chocolate (I used 72% cacao)
  • 1 cup granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup Nutella
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup chopped roasted hazelnuts


To make the shortbread:

  1. Preheat oven to 350°F. Combine the flour, brown sugar, and salt. Mix in the butter using a pastry blender, a fork, or your hands.
  2. Press the mixture evenly into the bottom of an ungreased 9"x 13"x 2"baking pan. Bake for 20 minutes, or until the edges are lightly browned. Set aside.

To make the brownies:

  1. Place the butter and chocolate in a microwave-safe bowl. Melt at half-power in the microwave in 30-second intervals until the butter is melted and chocolate melts when stirred. Stir until smooth. Allow to cool slightly.
  2. Pour the chocolate/butter mixture into a large bowl. Add the sugar, and beat until combined. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla and Nutella.
  3. Add the flour and salt, mixing just until combined. Stir in the hazelnuts.
  4. Pour the brownie batter over the shortbread and spread evenly. Bake 35-40 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Cool completely in the pan on a wire rack before cutting into bars.

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