When I realized too late that I was out of baking chocolate, I improvised a recipe for these delicious, fudgy brownies. It’s now among my all-time favorite brownie recipes! They have a distinct nutty flavor without changing the silky texture thanks to the Nutella® and Frangelico®. These brownies go great with hot coffee or cold milk.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 40 mins |
| Servings: | 16 |
| Yield: | 16 servings |
Ingredients
- ½ cup butter
- ¼ cup hazelnut liqueur (such as Frangelico®)
- ¼ cup chocolate-hazelnut spread (such as Nutella®), or more to taste
- 1 cup all-purpose flour, sifted
- ½ cup unsweetened cocoa powder
- ¼ teaspoon salt
- ⅔ cup white sugar
- ⅓ cup brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- ½ cup semisweet chocolate chips (Optional)
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Grease an 8-inch square baking pan or line with parchment paper.
- 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
| Calories | 204 kcal |
| Carbohydrate | 28 g |
| Cholesterol | 39 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 5 g |
| Sodium | 93 mg |
| Sugars | 20 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
it is the Bast
Overall they were good and not too rich. I used half the white sugar and opted out of chocolate chips, but would use them next time. Did not have the liqueur .
Followed the recipe exactly. Good, rich brownies. a little caky for my tastes. Next time, I’d up the hazelnut liqueur or try Baileys.
I did not have hazelnut liqueur, so I added water in that place. it was so fudgy and mushy! stick to the recipe but add in more Nutella.
These brownies are delightful! The only thing is that even for me (someone being known for having a sweet tooth) these were quiet sugary. Other than that these were probably one of the best brownies I’ve made!
These are by far the best and fugiest brownies I’ve ever had. Absolutely delicious. That said, I was juuuust a tad disappointed that you really don’t taste the Nutella or Frangelico per se, but still awesome brownies that will definitely be my go-to brownie recipe from now on.
Awesome Brownie Recipe. I didn’t have any Frangelico and substituted with Kahlua and that made it even better I think. Definitely my go to brownie recipe.
Best homemade brownie recipe I have ever made. Made double batch; used 5 small eggs. Next time should sub hazelnut extract for the vanilla & add chopped hazelnuts. Excellent fudgy, chewy texture.
OMG – these are so good! My son and I made these brownies. We stayed true to the recipe. These were delicious. We topped them with the Chocolate Hazelnut Frosting recipe also found on this site.
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.
Very fudgy, delicious and decadent. Everyone who had them was drooling! Absolutely will make again.
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.
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.
I have substituted Chocolate liquor and it has turned out great many times! Yummy!
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 9×11 pan for approximately 25-27 minutes.
Great brownies. I tripled the recipe (used the converter to change it to 48 servings). I baked in a large sheet pan and cut it into 36 bars for decent sized servings. We like brownies around here!
I didn’t have any hazelnut liquor, so I used Corolans. It didn’t taste at all like Nutella, but it was delicious nonetheless. I also added white chocolate chips. They didn’t last an hour.
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.
These were very delectable brownies. I will make these again soon! Enjoy bakers!
I made this recipe and it came out perfect after I tweaked one little thing. Instead of 2/3 cups of white sugar I upped it to 1 full cup and they were marvelous.
Great recipe. Kids and adults alike enjoy. Reduced the sugar a bit, but then again it is all about personal preference.