![['Close-up of rich chocolate hazelnut espresso brownies with a glossy top.', 'Side view of decadent brownies topped with flaky sea salt, showcasing chocolate and hazelnut layers.', 'Juicy chocolate hazelnut espresso brownies with a dark, fudgy exterior and a hint of espresso.', 'A mouthwatering slice of brownies featuring chocolate chunks and a drizzle of hazelnut spread.']](https://snacknova.com/wp-content/uploads/2026/06/chocolate-hazelnut-espresso-brownies_1_U1.webp)
Chocolate Hazelnut Espresso Brownies
Indulge in rich, fudgy brownies infused with espresso and swirled with Nutella for a decadent treat.
Ingredients
Dairy & Chocolate
- 0.5 cup unsalted butter
- 6 ounces bitter sweet or semisweet chocolate, rough chopped
- 0.666 cup granulated sugar
- 0.5 cup dark brown sugar
- 2 eggs eggs, room temperature
- 1 egg yolk egg yolk
- 0.5 teaspoon vanilla extract
- 1 tablespoon strong coffee or espresso (or ½ teaspoon instant espresso powder)
- 0.5 cup all purpose flour
- 0.5 teaspoon salt
- 0.25 teaspoon baking powder
- 0.25 cup Nutella or hazelnut spread
- 1 teaspoon flaky sea salt (optional, to sprinkle after baking)
Instructions
- Preheat oven to 350°F (175°C). Line an 8x8 pan with parchment and grease.
- Melt butter and chocolate over low heat, then whisk in sugars, eggs, vanilla, and coffee.
- Stir in dry ingredients, then pour batter into the pan. Swirl Nutella on top and create a marbled effect.
- Bake for 25-30 minutes until edges are crisp and a toothpick comes out with moist crumbs. Cool before slicing.
Notes
For best results, refrigerate the brownies for an hour before slicing to enhance firmness.