These moist, fudgy brownies started out as an impromptu experiment when I realized too late I was out of baking chocolate. Now it's one of my favorite brownie recipes! The Nutella® and Frangelico® give them a distinctly nutty flavor without interrupting the smooth texture. I love these brownies with cold milk or hot coffee.

Recipe Summary

prep:
15 mins
cook:
25 mins
additional:
2 hrs
total:
2 hrs 40 mins
Servings:
16
Yield:
16 servings
Advertisement

Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Grease an 8-inch square baking pan or line with parchment paper.

    Advertisement
  • 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.

Nutrition Facts

204 calories; protein 2.7g 5% DV; carbohydrates 27.8g 9% DV; fat 9.5g 15% DV; cholesterol 38.5mg 13% DV; sodium 92.6mg 4% DV. Full Nutrition

Reviews (20)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/12/2016
I made the Nutella Brownies. I did not have any hazelnut liqueur, so I added 1/3 cup water in its place. This made a delicious brownie. Very thick and fudgelike. I would definitely make this again. Read More
(7)
32 Ratings
  • 5 star values: 23
  • 4 star values: 7
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
05/12/2016
I made the Nutella Brownies. I did not have any hazelnut liqueur, so I added 1/3 cup water in its place. This made a delicious brownie. Very thick and fudgelike. I would definitely make this again. Read More
(7)
Rating: 5 stars
10/15/2015
I didn't have any hazelnut liquor on hand so I substituted with Kahlua. Still very good and moist! By far one of my favorite brownie recipe to date. Read More
(6)
Rating: 5 stars
04/23/2017
OMG. These are by far the best brownies I have ever made, and probably in the top 5 of brownies I've tasted. I omitted the liquor. I may have thrown in a shade more butter than is called for and I also like to put a pinch of salt in all my desserts, even ice cream. Anyway, the consistency of these is ABSOLUTELY PERFECT. They have the nice shell on top and are the perfect consistency throughout, even after a couple of days. (They only lasted that long because I portioned them up in the week's meal prepping.) Do yourself a huge favor and make these. You won't regret it. Read More
(3)
Advertisement
Rating: 5 stars
04/28/2016
I have substituted Chocolate liquor and it has turned out great many times! Yummy! Read More
(2)
Rating: 5 stars
02/05/2015
These brownies were the talk of the party! Read More
(2)
Rating: 5 stars
02/23/2015
Great recipe. Kids and adults alike enjoy. Reduced the sugar a bit but then again it is all about personal preference. Read More
(2)
Advertisement
Rating: 5 stars
04/10/2016
Delicious! Just a small change: I did not have Frangelico liqueur so I substituted it for freshly brewed espresso. I typically don't like very sweet things and always cut back on the sugar in recipes. However because the espresso is very bitter I used the full amount of sugar plus a few tablespoons more and the brownies came out perfect. I added mini semisweet chocolate chips too. Cooled for two hours (very important) and sprinkled with powdered sugar. Note: I doubled the recipe and baked it in a 9x11 pan for approximately 25-27 minutes. Read More
(2)
Rating: 5 stars
04/28/2017
I love this recipe. I have made it several times and it is always great. This time I added chopped hazelnuts for a twist. I also sent these in for a bake sale so I baked them in cupcake wrappers for 16 minutes. Read More
(2)
Rating: 5 stars
03/07/2017
Very fudgy delicious and decadent. Everyone who had them was drooling! Absolutely will make again. Read More
(2)