I’ve been wanting to make Nutella brownies for a while now. It seemed like such a good idea. What would be better than adding that delicious, chocolate-hazelnut confection to fudgy brownies?
I found this recipe from Gourmet magazine and knew it was the one to try. I bookmarked it, and even went so far as to print it. Somehow, I let it sit there for weeks without making them. Now, having made them, I’m sad I didn’t get to know these brownies sooner.
Most people describe brownies as either being cakey or fudgy. In my head, I understand the distinction, but in practice it seems that sometimes they can have characteristics of both.
To me, these brownies have a wonderful texture. They are dense (fudgy) but still a bit crumbly (cakey). Really, the best of both brownie worlds. As for the flavor, it’s chocolate and hazelnuts. Do I really need to elaborate?
Gianduia Brownies
These hazelnut brownies are chewy and fudgy, with a delightful nutty crunch!
Ingredients
- 1 & 1/4 cups hazelnuts (about 6 & 1/4 ounces)
- 4 ounces bittersweet chocolate
- 3 ounces milk chocolate
- 1/2 cup unsalted butter
- 1/4 cup Nutella
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- pinch of salt
- 1/2 cup granulated sugar
- 2 large eggs
Instructions
- Preheat oven to 350°. Butter and flour a 9-inch square baking pan. Tap out excess flour. Set pan aside.
- Place hazelnuts on a single layer on a baking sheet. Place in oven for 8-10 minutes, or until toasted and fragrant. Remove from oven and cool slightly. Rub hazelnuts with a towel to remove skins.
- Chop hazelnuts in a food processor until coarsely ground. Hazelnut pieces should be about 1/8-inch.
- Coarsely chop chocolates and place in the top of a double boiler. Melt with butter and Nutella over simmering water. Stir occasionally until smooth. Remove top bowl from heat for mixture to cool.
- Sift together flour, baking powder, and salt. Set aside.
- Whisk sugar into chocolate mixture, mixing well. Whisk in eggs until mixture is glossy and smooth. Stir in flour mixture and hazelnuts, stirring just until combined.
- Pour batter into prepared pan. Bake for about 35 minutes, or until a tester comes out with moist crumbs. Cool brownies completely in pan on a wire rack.
Notes
Recipe adapted from Epicurious.
35 Comments on “Gianduia Brownies”
Good morning darling! Your photos are stunning as ever..:-D and also these brownies look delicious. they are perfect.
Good job indeed! 😀
Have a fantastic day
Silvia
OMG! These look really great! I think it’s time for my first brownies…
Mmmm… nutella brownies! You can’t beat a fudgy brownie with some crumb. We’re on the same baking/blogging wavelength as I made cocoa brownies recently.
Brownies sound really good for breakfast right now…those look delicious!
Don’t you dare not save me one of these! These look absolutely delicious!!!
Mmmm! And I just bought a jar of crunchy generic nutella at World Market yesterday! Plus, I have a boatload of hazelnuts that I bought while I was in Oregon… can’t wait to give this recipe a try.
Glad to hear a good review on this recipe. I remember seeing it sometime ago…Honestly, I don’t need much persuasion for recipe with either Nutella or Gianduja in it. 🙂
These look really yummy!! Will have to give these a try!
Those look *so* good.
nutella borwnies…how creative! They look fabulous!
I love nutella! Great looking brownies!
no need to say more… the photos say it all!
i will gladly scarf massive amounts of anything gianduja flavored. brownies, chocolates, gelato, pizza, chicken, knishes, whatever. i REALLY love gianduja.
come to think of it, a gianduja knishe could be really good…
pure chocolate bliss these brownies 🙂 nutella in brownies , cant get better than this.
Ah…I see you found the Nutella Brownie recipe you were looking for (well, maybe not THE one, but certainly a keeper! These brownies look delicious!)
Thanks, Silvia!
Morgana, they are very, very good.
Chuck, I’m pretty much always on the brownie baking wavelength. 😉
Andrea, I did manage enough self-control not to eat these for breakfast.
Nan, I’ll see what I can do. There may not be any left.
Amy, I think you’ll like them!
Mandy, these pretty much had me at “Nutella.”
Cindy, I hope you like them!
brozy, they *so* are! 🙂
Elizabeth, we think they’re pretty fabulous!
Sweet & Saucy, I’m a Nutella fan, for sure. Love, love, love it!
Thanks, Aran!
michelle, I agree – I’ll take gianduja desserts over just about any other.
kate, thanks so much!
Sandie, I think this one is definitely a keeper.
Yummo!
Those nutella and hazelnut brownies look so good!
Mmm, I suppose I could use peanut butter instead =). I’m actually not a Nutella fan, I’m not sure if it’s the hazelnut butter or the incredible sweetness, but it’s definitely an acquired taste.
It’s odd coming to this page considering I JUST put a batch of brownies in the oven. Mine are more of an experiment though – black bean brownies. I’ve been seeing them for months around the internet and I tried a homemade version once but through them out. Hopefully this will come out with a better texture. The batter sure is drinkable!
But either way, nut butter + chocolate = holy.
They look delicious, just the right mix of cakey and fudgey
leslie, exactly!
Thanks, Kevin!
Nick, I’m sure peanut butter would work just fine. More than fine. Maybe with some roasted peanuts instead of hazelnuts? I’m a little scared of the black bean brownie thing. I’ll be sure to see how yours turn out.
Thanks, Katie!
These look fantastic! I think I will give these a try but substituting choc. chips for the nuts – I am a severe chocoholic and if there is any way to swueeze in more chocolate…I will do it!!!
It looks really great. I’ve never made brownies with nutella, but I think it’s time to do it. Thank you for this recipe. Sonia
Delish lookin’ brownies you got there. It’s about time I research another brownie to make.
Sugary Chic, I’m sure the added chocolate would be wonderful!
Sonia, let me know what you think if you try them.
Thanks, RecipeGirl!
Thank you for saving us some of these!!! They are absolutely sinful they are so good! Of course we made them more sinful by heating them and adding a big dollop of vanilla ice cream.
These sound good, but (until you reviewed them) I was worried the hazelnut flavor might not be strong enough. Nutella is good stuff, but it’s sugary and not very strong in hazelnut flavor. I might try these with a bit of Nutella and a bit of Hazelnut butter just for fun.
Nan, I’m glad y’all liked them.
Anna, there are a ton of hazelnuts in these. Definitely lots of flavor.
Hello! One or two of these would be perfect right now at 9:30 pm! Delicious!
I bet the brownies were delicious because the pcitures alone are worth their weight in gold!!
Thanks, Elle & Helen!
Hi there,
I made those yummy brownies yesterday. What can I say, they are too good to be true. 😉 And it was so easy to make them. Thanks for that great recipe!
Tara, I’m glad you liked them! I wish I had one right now. 🙂
Nice pics, nice comments BUT WHERE IS THE RECIPE?????
Miguel, look right above the first picture for the link that says “view printable recipe.”