Nana Beth's Chocolate Hazelnut Swirl Brownies
Oh my, these Chocolate Hazelnut Swirl Brownies are the sort of thing that brings everyone running to the kitchen. I first made them when my two little ones were small and wanted a special after school treat that felt more grown up than a cookie but still soft and comforting. I swirled a jar of chocolate hazelnut spread into the warm batter on a whim, and the room filled with a smell that felt like a hug. From that day on they became our secret celebration dessert. I've baked these for birthdays, for late night homework rescue missions, and for cold winter afternoons when someone needed a little cheer. The combination of deeply chocolatey brownie and the warm, nutty hug of hazelnut spread always seemed to quiet little worries and start heartfelt conversations. There is history in these pans, my dear. I can see sticky-fingered children and laughing adults gathered around, plates warmed by hands and hearts. What makes this the recipe I turn to again and again is its ease and its generosity. It feels like a rich, edible letter to those we love. The brownies are fudgy yet tender, and the hazelnut swirl gives a playful, glossy ribbon of flavor that makes each bite a small surprise. You do not need fancy tools, just a willing heart and a warm oven. If you are feeling nervous, please do not fret one bit. This is a forgiving recipe. Whether this is your first pan of brownies or your thousandth, you are making more than dessert. You are making memory. You can do this, my dear. I know you can.
Ingredients
- 3/4 cup unsalted butter, melted
- 1 1/4 cups granulated sugar
- 1/4 cup light brown sugar, packed
- 1/3 cup cocoa powder, unsweetened
- 4 ounces semisweet chocolate, chopped
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup all purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon espresso powder, optional
- 3/4 cup chocolate hazelnut spread
- 1/3 cup toasted hazelnuts, chopped
- 1 pinch flaky sea salt
Instructions
Preheat your oven to 350 F and gently grease an 8 by 8 inch baking pan, or line it with parchment so the brownies lift out like a warm gift. Set it aside while we make the batter.
In a small saucepan over low heat, melt the butter with the chopped semisweet chocolate, stirring slowly. Keep your hand steady and stir until it is smooth and glossy. The smell will be so comforting you might close your eyes for a moment and breathe it in.
Pour that warm chocolate butter into a mixing bowl and stir in the granulated sugar and brown sugar. Use a wooden spoon if you like. Stir until the mixture looks shiny and the sugars are mostly dissolved. It will feel thick and inviting.
Now, add the eggs one at a time, stirring gently after each one. See how the batter lightens a touch and becomes silkier. Add the vanilla and, if you are using it, the espresso powder. Keep stirring with calm, steady movements.
Sift in the cocoa powder, flour, and salt. Fold them in with slow, patient strokes. You are not rushing. Fold until you can no longer see dry streaks of flour. The batter should be glossy and thick, and when you lift the spoon it will fall back slowly.
Spoon about two thirds of the batter into your prepared pan and smooth it with a spatula until it is even. This first layer will be the base for the swirl and will hold the hazelnut ribbons.
Warm the chocolate hazelnut spread for 10 to 15 seconds in the microwave or by placing the jar in a bowl of hot water so it becomes easily spreadable. Dollop spoonfuls of hazelnut spread over the brownie batter in the pan, then sprinkle the toasted chopped hazelnuts on top of the dollops.
Drop the remaining brownie batter by spoonfuls on top of the hazelnut spread. Now take a butter knife or skewer and gently swirl through the batter a few times to create pretty ribbons. Do not overmix. You want those lovely marbled pockets of hazelnut to remain visible.
Place the pan in the oven and bake for 22 to 28 minutes. Keep a gentle eye on them. You are looking for the surface to be set but a toothpick in the center to come out with a few moist crumbs attached. The brownies will continue to set as they cool.
When they are done, remove the pan to a wire rack and let the brownies cool completely if you can bear to wait. Patience pays off. Once cooled, sprinkle with a tiny pinch of flaky sea salt for contrast. If you are in a hurry, slightly warm brownies are delicious, but cooled slices will slice more cleanly.
Lift the brownies from the pan with the parchment, if used, and slice into 12 squares. Each piece will be a ribboned, chocolatey treasure. Serve with a glass of milk or a small cup of tea and watch faces light up.
If you have leftovers, store them in an airtight container at room temperature for up to three days, or refrigerate for up to five days. Bring chilled brownies to room temperature or warm gently before serving for the best experience.
Cooking Tips
- 💡Nana's Little Note One: If your hazelnut spread looks very thick, warm it just until it loosens. Too hot and it will melt into the batter completely. We want pretty ribbons.
- 💡Nana's Little Note Two: Not sure if they are done? A toothpick with a few moist crumbs is perfect. If it comes out wet with batter, give them a couple more minutes.
- 💡Nana's Little Note Three: Toasting the hazelnuts brings out their fragrance. Put them in a skillet over medium heat and shake until fragrant and lightly browned. Cool and chop.
- 💡Nana's Little Note Four: For extra shine, stir a teaspoon of corn syrup into the hazelnut spread before dolloping. It is a small trick my children adored.
- 💡Nana's Little Note Five: Do not worry if your swirl is not perfect. Imperfect swirls are charming and tell the story of a hand that loved while making them.
Nutritional Information
Per serving
May these brownies sit at the heart of your gatherings and quiet evenings alike. When you pass a warm plate around, you are passing comfort and a little piece of tradition. Be gentle with yourself while you bake and generous with the love you fold into each pan. Enjoy every moment and wrap your family in warmth.
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