Double Chocolate Nutella Brownies

While we didn't grow up eating Nutella, we're very aware of the dreamy chocolate-hazelnut combo. To be honest, traditional Nutella tastes like mostly sugar to us and we prefer our local hazelnuts and pure cacao that allow the REAL flavors to stand out. That being said, these Double Chocolate Nutella Brownies are extremely fudgy, perfectly sweet, and so decadent you'll definitely need a glass of milk with these (non-dairy milk, of course).


We created these Double Chocolate Nutella Brownies with two layers - because two is better than one and it means double the chocolate, double the hazelnuts, and double the fudge. The brownie base is cakey with chopped hazelnuts throughout while the "nutella" layer is frosting-like and creamy. We can't guarantee you won't get chocolate everywhere but at least it will be an edible mess;)


If you did happen to grow up eating Nutella, you will love this healthy version and feel way better when eating it. Despite being filled with processed sugar and cocoa, traditional Nutella got something right when it combined chocolate and hazelnuts... we just made it more delicious and better for you.



Brownie Base

2 flax eggs (2 Tbsp. flax meal + 6 Tbsp. water)

1/2 cup + 2 Tbsp. maple syrup

1/2 cup melted cacao paste (1 cup chopped cacao paste)*

1/4 cup coconut oil, melted

3 Tbsp. non-dairy milk

1 tsp. vanilla extract

1 1/2 cup almond flour

1/4 cup coconut flour

1/4 cup cacao powder

1/2 tsp. baking powder

1/4 tsp. salt

1/2 cup chopped hazelnuts

"Nutella" Layer

1 cup hazelnut butter (made with 2 cups hazelnuts, or use store bought)

1/2 cup melted cacao paste (1 cup chopped cacao paste)*

6 Tbsp. maple syrup

1/4 cup non-dairy milk

Dash of salt


Brownie Base

  1. Preheat your oven to 350˚ and line an 8X8 baking dish with parchment paper.
  2. Prepare your flax eggs and set aside.
  3. In a small bowl, combine maple syrup, melted cacao paste, coconut oil, non-dairy milk, and vanilla. Add the flax eggs and stir well.
  4. In a medium bowl, combine all of the dry ingredients.
  5. Pour the wet into the dry and stir well to combine.
  6. Stir in chopped hazelnuts.
  7. Press the batter into your lined pan and bake for 25-30 minutes, until a knife inserted comes out clean.
  8. Remove from the oven and let cool while you make the "Nutella" Layer.

"Nutella" Layer

  1. If you're making your own hazelnut butter, process 2 cups of hazelnuts until they form butter.
  2. Add remaining ingredients and process until super smooth.
  3. Spread the "Nutella" over the brownie base.
  4. Place in your fridge or freezer to cool (about 30 minutes) before cutting into 16 squares.
  5. Store in an airtight container at room temperature and enjoy with a tall glass of milk!