Nutella Chocolate Brownies with Hazelnut Lindt Balls

by April@MyFoodTrail on July 27, 2017

in Baking, Recipes, Slices

I love Nutella. I love chocolate. I love brownies. What happens when you combine all three? Yep, I LOVEEEEE it 🙂 Plus add in extra hazelnut Lindts balls and it’s decadence in slice form! I made these Nutella chocolate brownies when my brother Brian was in town as he’s not around often and loves my homemade treats. He’s trying to be healthy so quite often only has a very small slice of a sweet dessert. He ate 7 of these!! That’s a 10/10 review right there!

I originally saw this recipe on but they used Ferrero Rocher. You can basically use any type of balls that you like. I tried making them another time with chopped up hazelnut chocolate and it didn’t taste as good. Definitely try to use either Ferrero Rocher or Lindt balls. Remember not to overcook your brownies if you like them gooey. Once they’re overcooked, there’s no turning back. At least if they are a bit under, you can still cook them a bit longer and they will cook a bit further as they cool in the pan.

Nutella Chocolate Brownies with Hazelnut Lindt Balls

Nutella chocolate brownies

3 eggs
130g brown sugar
300g Nutella
120g plain flour, sifted
1 tablespoon cocoa powder, sifted
100g dark chocolate, finely chopped or dark chocolate chips
12-16 Hazelnut Lindt balls

1. Preheat oven to 180C (160C fan forced).

2. Lightly grease and line a square 20cm tin with baking paper, allowing the paper to overhang on the sides.

3. Using an electric beater, beat the eggs and sugar together until pale, thick and doubled in volume (at least 3 minutes).

4. Melt the Nutella in the microwave initially for 30 seconds, and then continuing with 15 second bursts and stirring in between until warm and just starting to melt (needs to be quite liquidy).

5. Fold the melted Nutella into the egg mixture with a spatula until just combined.

6. Fold the sifted flour, cocoa and dark chocolate until just combined.

7. Pour 3/4 of the batter into the tin and keeping 1/4 aside for later. Smooth the surface then press the Lindt balls into the batter.

8. Pour in the remaining batter to cover the Lindt balls. Make sure they are covered with the batter or else they will form craters in the finished brownie.

9. Bake for 30-35 minutes or until almost cooked. Brownie should still be a bit undercooked in the middle.

10. Set aside to cool completely in the tin. Lift out once cooled and cut into 16 pieces.

Store brownies in an air tight container for up to 4 days (probably longer but they will get eaten before then!) Brownies do not need to be kept in the fridge.

Nutella chocolate brownies

Over & Out, April xx

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{ 1 comment… read it below or add one }

Sarah August 7, 2017 at 7:24 pm

Holy moly these look incredible!


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