Nutella Shortbread Brownies

By • October 26, 2011 • 17 Comments



Author Notes: These sinfully rich little confections were inspired by a recipe I found years ago on Epicurious.com for Fudgy Brownie Bars. I've made this for years, with the addition of Nutella, vanilla, and whole hazelnuts to the batter, and for the shortbread base I use salted butter to give a sweet-salty contrast. These are always the first thing to go at holiday parties!The Yellow Table

Food52 Review: The Yellow Table’s Nutella Shortbread Brownies are as decadent as they are delicious. This is an example of the-best-of-both-worlds kind of confection. It's hard to go wrong pairing a dark chocolate hazelnut brownie with salted butter shortbread—the result is a rich amalgam that starts out chewy chocolaty, sings of hazelnut in the middle, and ends with a crisp toffee like cookie. One note: I could not find vanilla in the ingredient list but the teaspoon I added was sufficient. Be sure to use a sharp knife when cutting to ensure that stubborn hazelnuts slice in half – otherwise you can lose a whole chunk out of the next brownie. gingerroot

Makes 24 brownies

Salted Butter Shortbread

  • 2 cups flour
  • 1/2 cup light brown sugar
  • 1/2 teaspoon salt
  • 12 tablespoons salted butter, cut into small pieces
  1. Preheat the oven to 350°F. Combine the flour, sugar, and salt in the bowl of a food processor and pulse several times to combine. Add the butter and pulse until the mixture is full of pea-sized lumps.
  2. Sprinkle the mixture into a 13"x9"x2" baking pan and press the mixture evenly into the pan with your hands (or a metal spatula).
  3. Bake on the middle rack for 20 minutes, or until golden. Remove from the oven and let cool slightly before adding the brownie layer.

Hazelnut Nutella Brownies

  • 1 cup (2 sticks) unsalted butter
  • 8 ounces bittersweet chocolate
  • 1 cup sugar
  • 4 eggs
  • 1 teaspoon vanilla
  • 1/4 cup Nutella
  • 3/4 cups flour
  • 1/2 teaspoon salt
  • 1/2 cup whole roasted hazelnuts, skins removed
  1. Keep the oven preset at 350°F. Melt the butter and the chocolate in a medium saucepan over low heat, stirring constantly. Remove from the heat and let cool slightly.
  2. Pour the mixture into a large mixing bowl. Add the sugar and beat well with electric beaters (or a whisk). Add the eggs, one at a time, beating until thoroughly combined. Add the vanilla and the Nutella and continue beating.
  3. Stir in the flour and the salt, until no streaks remain. Stir in the hazelnuts. Pour the mixture over the shortbread base and smooth the surface with a spatula.
  4. Bake on the middle rack for 35 to 40 minutes or until a tester comes out with moist crumbs attached. (The middle may crack a bit–this is normal.) Cool completely before slicing. Cut into 24 bars and keep in an airtight container at room temperature (or freeze).
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4 months ago BABblingBeth

Could not find roasted hazelnuts. Instead purchased raw, peeled hazelnuts and roasted in the oven for approx. 20 minutes at 275 degrees (until slightly browned & glistening with their oil). This recipe is definitely a home run!

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12 months ago calangus

A pregnant friend of mine has requested brownies. She is also a nutella nut. This is going to be perfect.

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over 2 years ago RoundLake Cook

I am about to make my second batch of these brownies. They are crazy good!

Me

over 2 years ago wssmom

Really really nice, congratulations on the CP. My son has a severe peanut/nut allergy, so I will be trying a nut-free version ....

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over 2 years ago Ms. T

YUM! I would kill for some right now. Congrats on the CP :)

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over 2 years ago gingerroot

Hi! I tested these this weekend and noticed you don't have vanilla listed in your ingredient list. I emailed you through the site but maybe it did not go through. I ended up adding 1 t. They were delicious!

Anna

over 2 years ago The Yellow Table

Hi! I never got your email (and I'm not on this site much so I didn't see your comment until now!) Thanks for testing these–I just added 1 tsp vanilla to the ingredient list. That is exactly how much I normally use, so thanks for noticing it was missing!

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over 2 years ago RoundLake Cook

I made these for a bake sale on Saturday and they were gone in a flash! Wish I had made 2 pans! Thanks!

Anna

over 2 years ago The Yellow Table

Wow that's great! This is one of my all-time favorite holiday baked goods!

Anna

almost 3 years ago The Yellow Table

Thanks for all the comments :) These are pretty yummy I must say, but dangerous to keep in the house!!!

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almost 3 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Oh, this is too funny. Brilliant minds obviously think alike! I make something similar, using a bit of salted peanut butter in the shortbread, and putting a layer of Reese's peanut butter cups (leftover from Halloween) between the shortbread and the brownie . . . . and a gingerbread variation, too, with lemon and anise in the shortbread. Not sure if I'll have time to post those recipes, given everything else going on right now. Love the nutella and hazelnuts, though!! ;o)

Nog

almost 3 years ago Niknud

Oh, please post them! If not this week, later. BTW, apologies for the somewhat sappy message last night but it was late and I had had a really wretched day (I'll post about my Emergency Room Roast Duck later) and it just seemed like the only good thing that had happened that day! Your message really helped cheer me up!

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almost 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Amazing, these sound really delicious!

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almost 3 years ago aargersi

Abbie is a trusted source on General Cooking.

Holy cow. These look amazing

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almost 3 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Mama mia! Over the top! (In a good way.)

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almost 3 years ago EmilyC

Oh yum -- these look divine!

Nog

almost 3 years ago Niknud

These sound (and look) fantastic. Anything with nutella has my vote!