Brownies with Nutella Frosting (GF)

The combination of chocolate and hazelnuts creates the classic spread, Nutella. The flavor combination is enticing and hard to resist. When you blend luscious brownies with Nutella frosting, you have a winner! These delicious brownies are topped with pillowy Nutella frosting for a fun, yummy, and easy dessert you can make in advance. Perfect for dinner parties or children’s birthday parties, these brownies will become a family favorite.

With only eggs as leaveners, these are more fudgy brownies than cakey. Be sure you beat the eggs long enough to get as much lift from them as possible.

You can make these brownies by hand making them a great option for your kids to help you out. Your littles will love helping create something the whole family loves! I recommend an electric mixer for the frosting. 

This recipe makes an 8-inch (20cm) square pan of brownies for about 16 pieces, perfect to take to parties, potlucks, and picnics in these final days before the chill of fall and winter arrives.

The Nutella frosting is a winner and one you will be left craving! Rich, indulgent, and absolutely delicious, it is the perfect accompaniment for the dark brownies. The two together are a luscious pairing.

I really like the crunch the hazelnuts added to the brownies. A very nice textural component if you can find them. You could also use a different nut if you prefer, but hazelnuts really complement the Nutella the best.

If you’ve had a long day or week and want to pamper yourself even more, add a scoop of ice cream alongside the brownies. You can thank me later, LOL.

Brownies are always a popular dessert and these Brownies with Nutella Frosting are no exception. If you have a lot of people coming over you may want to make two batches because folks often want more than one! Making two batches is always safer than doubling the recipe.

These are some of my favorite brownies, the perfect texture and deep, rich chocolate flavor. They are enhanced by the Nutella frosting, adding beautiful nutty notes in every bite.

You will want to cut fairly small squares because these are very rich brownies. One will usually satisfy all but the most diehard chocoholics in your crowd.

I hope you make these luscious Nutella frosted brownies and enjoy every bite! Have a wonderful week ahead and I’ll see you back here on Friday for another savory recipe!

If you try this recipe, let me know! Please leave a star rating in the recipe card, comment below, and don’t forget to snap a pic and tag it @theheritagecook on Instagram! Seeing your creations makes my day and I love hearing from you!

Ingredients needed for Brownies with Nutella Frosting:

• Brownies: hazelnuts, unsweetened chocolate, butter, sugar, eggs, vanilla, flour, xanthan gum (if using), baking soda (only with GF flour), salt
• Frosting: unsalted butter, powdered sugar, Nutella, cream or whole milk, vanilla, salt

PRO Tip:

You will need to beat the batter for a couple of minutes to cool it down before adding the eggs. If the eggs go in too soon, you risk them scrambling and having a lumpy batter!

PRO Tip:

Be sure to butter both the baking dish and the parchment you lined it with. These brownies tend to stick badly even to parchment!

PRO Tip:

Be sure to use unsweetened cocoa powder and Not a hot chocolate mix! Generally, the higher quality cocoa powder you use, the more intense the chocolate flavor.  One common brand of unsweetened cocoa you can look for is Hershey’s Cocoa.

How to make Brownies with Nutella Frosting:

1. Prepare the Brownies: Butter and line the 8×8-inch (20cm) baking pan with parchment to create a sling and butter the parchment. Toast the hazelnuts if using to garnish the finished brownies, optional.
2. Melt the butter and chocolate together, stirring until smooth, then transfer to a bowl and let cool a bit.
3. Beat in the sugar and eggs, then add the GF flour, cocoa, and salt, beating until just combined. Pour into the prepared baking pan.
4. Bake at 350°F (180°C) for 30 to 35 minutes or until a toothpick comes out clean. Cool completely in the pan on a wire rack. When cool lift the brownies out using the parchment sling, and place on a cutting board.
5. Make the Frosting: Beat the butter until smooth, about 2 minutes. Add the sugar, Nutella, cream, vanilla, and salt, beating on low for 30 seconds then increase speed to medium-high and beat for 2 full minutes. Add up to 1/2 cup (57g) more sugar if too thin or another tablespoon of cream if too thick. Mix until smooth. Spread over the cooled brownies, and sprinkle with the hazelnuts if using. Then cut into squares and serve.

PRO Tip:

In order to get the cleanest slices, use a long, sharp knife to cut a thin slice off of each edge – these are great for nibbling on! Then you can easily cut the remaining brownie bar into equal-sized squares. For perfect cuts, rinse the knife under hot water each time you make a cut, wipe dry and make your next cut. You will get picture perfect slices each time!

PRO Tip:

When you have to add a lot of eggs in a recipe, it is easiest to break them into a measuring cup with a spout. Then you can easily pour them into the mixing bowl, one yolk (and accompanying whites) at a time. If more than one comes out while you are pouring, that is ok, don’t panic.

Recommended Tools (affiliate links; no extra cost to you):

• Kitchen scale
• Chef’s knife
• 8×8-inch baking pan
• Parchment paper
• Small saucepan 
• Hand mixer or whisk
• Sharp slicing knife

Gluten-Free Tips:

* You can adjust any recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. If you are using another brand of gluten-free flour, whisk the mix, spoon it lightly into a measuring cup until mounded, level off the top with a straight edge, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Do this for each flour blend you use. Commercial blends such as Pamela’s All-Purpose Artisan Blend, Bob’s Red Mill 1-to-1, or King Arthur Measure for Measure are all good choices.

You will get the best and most consistent results by using a digital kitchen scale and weighing your ingredients, especially when you are baking. And use grams, they are much more accurate than pounds and ounces.

All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.

Continue to Content

Yield: about 16 pieces

Brownies with Nutella Frosting (GF)

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Luscious brownies topped with pillowy Nutella frosting for a fun, delicious, and easy dessert you can make in advance. Perfect for dinner parties or children’s birthday parties, these Brownies with Nutella Frosting will become a family favorite.

Prep Time 20 minutes

Cook Time 35 minutes

Additional Time 30 minutes

Total Time 1 hour 25 minutes

Ingredients

Brownies

• 1/4 cup (36g) hazelnuts, chopped or whole, optional
• 4 oz (113g) unsweetened chocolate, chopped
• 3/4 cup (1-1/2 sticks; 170g) butter
• 2 cups (400g) granulated sugar
• 3 large eggs
• 1 tsp vanilla
• 1 cup (120g*) gluten-free flour blend* or regular all-purpose flour such as Gold Medal brand
• 1/4 tsp xanthan gum if your GF blend does not already contain it
• 1 tsp baking soda, only if using gluten-free flour
• 1/2 tsp kosher salt

Nutella Frosting

• 1 cup (2 sticks; 227g) unsalted butter at cool room temperature
• 4 cups (452g) confectioners’ sugar
• 3/4 cup (224g) Nutella or chocolate hazelnut spread
• 1/3 cup (80ml) heavy cream or whole milk
• 1 tsp pure vanilla extract or vanilla paste
• Pinch kosher salt

Topping (optional)

• Whole or chopped hazelnuts, for garnishing, optional

Instructions

1. Preheat the oven to 350°F (180°C). Butter an 8x8-inch (20cm) square baking pan then line with parchment paper, leaving it hanging over two opposite edges to create a sling.
2. Toast the Hazelnuts: If garnishing with hazelnuts, place the whole or chopped nuts on a baking sheet and toast until lightly golden and fragrant, about 7 to 10 minutes. Remove from the oven and set aside to cool and leave for garnishing the finished brownies. Keep the oven on.
3. Prepare the Brownies: In a saucepan, melt the butter and chopped chocolate together until mostly melted, stirring often. Then remove from the heat and let the residual heat finish melting the chocolate, whisking until smooth. Transfer to a mixing bowl or the bowl of your stand mixer and let cool a bit.
4. Whisk or beat in the sugar then the eggs until lightened and creamy. Add the flour, cocoa powder, salt, and xanthan gum (if using), and whisk until just combined.
5. Pour into the prepared pan. Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Transfer the pan to a wire rack and cool completely. Remember that the carry-over heat will finish baking the brownies, so don’t leave them in the oven too long!
6. When cool, use a knife or offset spatula to loosen the edges not covered by the parchment, then use the sling to lift the brownies out of the pan and set on a cutting board.
7. Make the Frosting: In a large bowl beat the butter on medium speed until smooth, about 2 minutes. Stop the mixer and add confectioners’ sugar, Nutella, heavy cream, vanilla, and salt. Beat on low speed for 30 seconds, then increase to medium-high speed and beat for 2 full minutes. Add up to 1/2 cup (57g) more confectioners’ sugar if frosting is too thin or another tablespoon of cream if frosting is too thick.
8. Spread frosting over the cooled brownies. Sprinkle the top with whole or chopped toasted hazelnuts if using. Cut into squares and serve.
Recipe found at www.theheritagecook.com

Notes

* You can adjust any recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. If you are using another brand of gluten-free flour, whisk the mix, spoon it lightly into a measuring cup without a spout until mounded, level off the top with the back of a knife, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Do this for each flour blend you use. Commercial blends such as Pamela's, Bob's Red Mill 1-to-1, or King Arthur Measure for Measure are all good gluten-free choices.

You will get the best results by using a digital kitchen scale and weighing your ingredients, especially when you are baking. And use grams, they are much more accurate than pounds and ounces.

All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.

Brownies inspired by a recipe from Julie of Table for Two blog

Frosting adapted from a Baked by an Introvert recipe

Nutrition Information:

Yield:

16

Serving Size:

1
Amount Per Serving: Calories: 190Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 39mgSodium: 151mgCarbohydrates: 24gFiber: 1gSugar: 5gProtein: 5g

The nutritional information for recipes on this site is calculated by online tools and is merely an estimate. If you need nutritional calculations for medical reasons, please use a source that you trust.

 

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