My Nutella Swirled Brownies (or any chocolate hazelnut spread really) are a serious chocolate-lover’s dream, perfect for Valentine’s Day and everyday! I’ve used my Flourless Brownie recipe, tweaked a bit, and swirled it with my favorite chocolate spread (you’ll be shocked by which one it is). You’ll be hooked after one bite. This recipe is gluten-free and small batch.
True love is receiving flowers in the morning, breakfast in bed, a drawn bath surrounded by candles, a filet mignon cooked medium-rare, a private helicopter ride to…
Ok let’s get real here. True love is: forgetting it’s Valentine’s day but realizing you bought and ate Reese’s hearts the week before, so that still counts; celebrating your that your baby is 5 weeks old; watching the Olympics and eating brownies out of the freezer after the kids go to bed. Cheers to that.
So let’s talk brownies!
I’ve been a strange brownie fiend lately. This is so not typical of me because brownies are usually something I could take or leave. Usually leave.
BUT I remembered around the Super Bowl my flourless brownies…and then everything snowballed from there. I made a batch. I made a double chocolate batch and tweaked them based on what was in my pantry. I squished heart-shaped York Peppermint Patties into a batch…I swirled some with my favorite cocoa almond spread. I die.
So, here’s my point: get creative here! Love double chocolate? Chop up some of your favorite chocolate bar (I love the chocolove bars) and toss some in so you get chocolate chunks in your bites. Love peanut butter but not Nutella? Use peanut butter!
I actually am not a Nutella fan. GASP! I know.
Here’s the deal: I love Trader Joe’s cocoa almond spread…which happens to contain hazelnuts too, so it’s basically glorified Nutella. I just named these Nutella Swirled Brownies because Nutella is more easily identified, name-wise. But feel free to sub in the Trader Joe’s version, the Justin’s version or the Nutiva version. They all work the same way. Got it? Good.
Oh, let’s talk brownie base! I used my flourless brownies from THIS post, but I changed it because I ran out of blanched almond flour. You can use either version, they’ll both work great! These are super fudgy too, so they actually taste amazing freezing cold or hot! And topped with ice cream, duh.
Now let’s make some (non) Nutella Swirled Brownies! And Happy Valentine’s Day! Love ya!
Nutella Swirled Brownies
Recipe by Melissa @ Treats With A Twist
Makes 2 awesome portions, 4 sensible portions
1 cup semisweet or dark chocolate chips, or chopped chocolate bar
½ cup coconut sugar
2 large eggs
¼ cup + 2 Tbs brown rice flour
½ tsp. baking powder
½ tsp. vanilla extract
2 heaping Tbs. chocolate hazelnut spread*
Preheat your oven to 350 degrees F. Line a loaf pan with parchment and lightly grease the exposed sides.
In a microwave-safe bowl, melt the chocolate chips (mine takes 2-3 minutes, stirring every 40 seconds or so).
In a separate bowl, whisk the eggs together. Then add all of the ingredients (except the chocolate hazelnut spread) to the eggs and slowly add the melted chocolate as you stir (so you don’t cook the eggs). Stir the batter until smooth. Pour the batter into your prepared loaf pan and smooth the top.
In a small bowl, microwave the chocolate hazelnut spread for 30 seconds to make it soft and easy to use. Spoon it onto the brownie batter, distributing it in spots over the top (I evenly spaced 8 dots of it). Use a knife or toothpick to drag through the spread and swirl it into the batter.
Bake for 15-18 minutes. They may not appear set in the middle, but they’ll set as they cool, so don’t over-bake them. Let the brownies cool completely before slicing (I like to even let mine sit in the fridge for awhile). Enjoy!
*It’s no secret I don’t actually like “Nutella.” I much prefer the Justin’s version, the Nutiva version or the Trader Joe’s cocoa almond spread. This is actually the Trader Joe’s cocoa almond spread, which happens to contain hazelnuts too, so that get’s the job done.
You can keep baked brownies on the counter for a day or in the fridge for 5 days. Or you can keep them in the freezer for as long as you need to.
To Print this recipe, copy and paste the text into a separate document on your computer and hit print. I know it’s old school, but that’s just how we roll now! xoxo
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