Nutella Brownies With Hazelnut Flour

So you’re craving something ridiculously delicious but too lazy to spend forever in the kitchen, huh? Same. And when that craving hits, there’s only one thing that can truly save the day: Nutella. But we’re not just making *any* Nutella brownies, oh no. We’re leveling up with hazelnut flour because, let’s be honest, more hazelnuts are always a good idea. Get ready for some serious fudgy, nutty goodness that’s surprisingly simple.

Why This Recipe is Awesome

Seriously, why is this recipe awesome? Because it’s basically a cheat code for dessert perfection. We’re talking a rich, fudgy brownie studded with that iconic Nutella flavor, all thanks to the magic of hazelnut flour. It adds this incredible depth and texture that’s *chef’s kiss* without requiring you to be a pastry chef. Even if your baking experience is limited to microwaving ramen, you can nail this. It’s practically idiot-proof, and that’s saying something!

Ingredients You’ll Need

• 1 cup (2 sticks) unsalted butter, melted (because who has time to soften butter?)
• 1 1/2 cups granulated sugar (the sweet stuff, duh)
• 1 cup Nutella (obvs, the star of the show!)
• 2 large eggs, room temperature (don’t skip this, room temp is key for… reasons)
• 1 teaspoon vanilla extract (the flavor enhancer, don’t be shy)
• 1/2 cup all-purpose flour (the regular stuff)
• 1/2 cup hazelnut flour (for that extra nutty oomph)
• 1/4 teaspoon salt (just a pinch to balance the sweetness)
• 1/2 cup chopped hazelnuts, optional (for extra crunch and to be extra fancy)

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C). Butter and flour an 8×8 inch baking pan. Or, if you’re feeling wild, line it with parchment paper for easy removal. Your oven NEEDS to be hot before the batter goes in.
2. In a large bowl, whisk together the melted butter and sugar until they’re best buds.
3. Stir in the Nutella until it’s all smooth and gorgeous. No lumps allowed!
4. Beat in the eggs, one at a time, then stir in the vanilla extract. It should look glossy and inviting.
5. In a separate, *clean* bowl (or just, you know, carefully on top of your wet ingredients if you’re feeling adventurous), whisk together the all-purpose flour, hazelnut flour, and salt.
6. Gently fold the dry ingredients into the wet ingredients. Don’t overmix! We’re going for fudgy, not tough.
7. If you’re using chopped hazelnuts, fold them in now.
8. Pour the batter into your prepared pan and spread it evenly. It’ll be thick, that’s a good sign!
9. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached. Don’t overbake these bad boys!
10. Let them cool completely in the pan before cutting. Patience, grasshopper. This is the hardest part, I know.

Common Mistakes to Avoid

Let’s talk about the epic fails we’re steering clear of. First off, thinking you don’t need to preheat the oven. Rookie mistake! Your brownies will be sad and undercooked. Secondly, overmixing the batter. This is what turns fudgy goodness into chewy sadness. Be gentle! And the biggest one: cutting into them while they’re still hot. Seriously, resist the urge. They need to set, or you’ll have a delicious, gooey mess. Patience is a virtue, especially when Nutella is involved.

Alternatives & Substitutions

Don’t have hazelnut flour? Bummer, but we can work with it. You can totally just use 1 cup of all-purpose flour instead. It won’t have that extra nutty depth, but it’ll still be delicious. If you’re not a massive Nutella fan (who are you?!), you can use another chocolate-hazelnut spread, or even just your favorite chocolate chips melted into a paste. For the butter, vegan butter works fine, but honestly, for brownies this good, I’d stick to the real deal if you can.

FAQ (Frequently Asked Questions)

Can I make these dairy-free? Technically, yes! Use a dairy-free butter alternative and a dairy-free chocolate-hazelnut spread. But OMG, the butter is so good here. Just saying.
What if I don’t have hazelnuts to chop? No worries! The brownies will still be amazing. The chopped nuts are just a little bonus for texture and visual appeal.
Can I freeze these? Absolutely! Wrap them tightly in plastic wrap, then foil. They’ll last for a couple of months, and thawing is a delicious treat.
My brownies look a little dry. Did I overbake them? Probably! Next time, keep a closer eye on them. The toothpick test is your best friend here.
Can I add anything else to these? Go wild! Mini chocolate chips, a sprinkle of sea salt on top before baking, or even a swirl of extra Nutella on top before they cool. It’s your brownie, your rules!
Why hazelnut flour specifically? Is it *that* different? IMO, YES! It adds this wonderful, subtle richness and a finer crumb that’s just divine. It takes a good brownie to a GREAT brownie.

Final Thoughts

And there you have it! Your ticket to brownie nirvana. These Nutella Hazelnut Brownies are the perfect way to satisfy that sweet tooth without any fuss. They’re rich, decadent, and surprisingly easy to whip up. Now go impress someone—or yourself—with your new culinary skills. You’ve earned it!