Nigella Lawson’s Torta alla Gianduia was such a hit that I couldn’t resist experimenting further with Nutella. The combination of hazelnuts and chocolate is one of my absolute favourites, and these brownies truly deliver. Rich, dense and wonderfully fudgy, they’re best enjoyed slightly warm. A perfect treat for cooler autumn evenings – highly recommended.
Ingredients for Nutella brownies with hazelnuts:
- 115 g dark chocolate, chopped
- 85 g milk chocolate, chopped
- 115 g butter
- ¼ cup Nutella
- 2 large eggs
- ½ cup plain flour
- a pinch of salt
- ½ cup caster sugar
- 1 teaspoon vanilla extract
- 1¼ cups blanched hazelnuts, roughly chopped and lightly toasted
All ingredients should be at room temperature. Mix the flour with the salt, sift, and set aside.
Melt the butter in a saucepan, then remove from the heat. Add both chocolates and leave for 2 minutes, then stir until smooth and glossy (you can strain if needed). Leave to cool slightly.
In a separate bowl, lightly whisk the eggs with the sugar and vanilla using a balloon whisk. Add the cooled chocolate mixture and whisk until combined. Stir in the Nutella, then add the sifted flour and mix until just incorporated. Finally, fold in the chopped hazelnuts. Pour the batter into a 23 cm square tin lined with baking parchment.
Bake at 175°C for about 20–25 minutes. The top should be set, while the centre remains moist and fudgy. A skewer inserted should not show raw batter, but it shouldn’t come out completely dry either.
Enjoy!
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