Sometimes a little bite of chocolate is all you need, especially when that bite is rich, fudgy, and filled with chocolate hazelnut goodness. These brownies deliver exactly that—a dense, decadent brownie with just the right balance of deep chocolate and nutty hazelnut flavor.

I used 70% dark chocolate for the brownie base, which provides a wonderful richness without making them overly sweet. The chocolate hazelnut spread adds another layer of chocolate flavor along with that distinctive nuttiness. There are no whole hazelnuts in these brownies—all of that delicious hazelnut flavor comes from the spread itself.

While Nutella works beautifully in this recipe, I used Nocciolata, an Italian chocolate hazelnut spread made with organic ingredients and no palm oil. I find that it has a more pronounced hazelnut flavor, which I particularly enjoy. Any chocolate hazelnut spread will work, so use your favorite. I don’t typically include measurements in grams, but I’ve made an exception for the chocolate hazelnut spread in this recipe. Knowing the exact amount in grams makes it easier to determine how many jars you’ll need to purchase, especially since jar sizes vary.

One of my favorite parts of making these brownies was creating the swirls on top. After spreading the brownie batter into the pan, simply add dollops of chocolate hazelnut spread and gently swirl them through the surface. It’s an easy step that makes the finished brownies look as wonderful as they taste.

Don’t skip the finishing touch of flaky sea salt. Just a little sprinkled over the top enhances the chocolate and provides a lovely contrast to the sweetness.

These brownies are exceptionally rich, so I prefer cutting them into small squares. They’re almost fudge-like in texture, making a little bite surprisingly satisfying. And if you’re looking for a serious chocolate fix, I think you’ll find these rather irresistible.

Fudgy Chocolate Hazelnut Swirl Brownies

Decadent chocolate hazelnut bites

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Course Dessert

Servings 16 to 32 pieces

Ingredients

8 tablespoons (1 stick) unsalted butter cut into pieces
4 ounces bittersweet 60–70% chocolate, chopped
1 cup (296 grams) chocolate-hazelnut spread, such as Nutella or Nocciolata, divided see Notes
2/3 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon kosher salt
1/8 teaspoon flaky sea salt such as Maldon
Cooking spray for preparing the pan

Instructions

Preheat the oven to 350°F. Lightly coat an 8×8-inch baking pan with cooking spray. Line with parchment paper, leaving an overhang on two sides to make removing the brownies easier. Lightly spray the parchment paper.
Place the chopped bittersweet chocolate and butter in a microwave-safe bowl. Microwave at 50% power for 30 seconds. Stir, then continue microwaving in 15–20-second intervals at 50% power, stirring between each interval, until almost completely melted. Stir until smooth and set aside to cool slightly.
In the bowl of a stand mixer fitted with the paddle attachment, combine 3/4 cup (222 grams) chocolate-hazelnut spread, sugar, and eggs. Beat on medium-high speed for 5 minutes, scraping down the sides of the bowl a couple of times.
Add the vanilla extract and mix briefly to combine.
Reduce the mixer speed to low and slowly pour in the melted chocolate-butter mixture. Mix until combined.
Gently fold in the flour and kosher salt with a rubber spatula until just incorporated. Do not overmix.
Transfer the batter to the prepared pan and spread evenly with an offset spatula.
Drop small dollops of the remaining 1/4 cup (74 grams) chocolate-hazelnut spread evenly over the surface. Using a toothpick, skewer, or butter knife, gently swirl the spread into the brownie batter, leaving distinct ribbons of chocolate-hazelnut spread visible on top.
Sprinkle evenly with flaky sea salt.
Bake for 25–30 minutes, or until the center is just set. A toothpick inserted into the center should come out with a few moist crumbs. Avoid overbaking to maintain the fudgy texture.
Allow the brownies to cool completely in the pan on a wire rack, approximately 1-1/2–2 hours.
Once completely cool, if time allows, place the pan in the refrigerator for 20–30 minutes.
Using the parchment paper overhang, lift the brownies out of the pan and transfer them to a cutting board. Cut into 16 to 32 squares, wiping the knife clean between cuts for neat edges.
Store brownies in an airtight container at room temperature for up to 4 days, refrigerate for up to 1 week, or freeze for up to 3 months.