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Sink your teeth into these delightful Grain-Free Nutella Brownies — wow!

Grain-Free Nutella Brownies

When I pull Nutella out of a grocery bag in front of my kids, they actually jump up and down and cheer. I do feel similarly, as I think Nutella is just one of the greatest gifts to earth. It is a quick, easy way to bring a smile to the breakfast table spread over some toast, or with fresh strawberries for a sweet treat, and it’s also delightful for baking. 

I’ll never forget the first time I tried Nutella. It was never something my mom had in our pantry growing up, but one of my best friends from college introduced it to me when studying abroad and I couldn’t believe I went my whole life without Nutella.  Nutella is just a brand of sweetened hazelnut cocoa spread, but if you have a brand of hazelnut cocoa spread that you love, it should work just fine in this recipe (just make sure it’s very smooth and creamy). 

These Grain-Free Nutella Brownies are just oh-so-good. They are chewy, fudgy and a little bit cakey. Thanks to the Nutella, the cocoa, and the chocolate chips, they are quite chocolatey but just perfect in my opinion. You don’t want to miss this recipe!!

5 from 6 votes

Grain-Free Nutella Brownies

0 minutes
Total: 30 minutes
Servings: 16 bars


  • ¾ cup Nutella or any creamy hazelnut chocolate butter
  • ¼ cup creamy cashew or almond butter
  • 2 large eggs
  • ½ cup pure maple syrup
  • 1 tablespoon avocado oil
  • 1 teaspoon vanilla extract
  • 2 tablespoons cocoa powder
  • ½ teaspoon baking powder
  • ¼ teaspoon kosher salt
  • 1 tablespoon almond flour
  • 1 tablespoon arrowroot flour
  • 1/2 cup dark chocolate chips
  • 1/2 cup coarsely chopped hazelnuts optional. For the record, my kids hate when I add this part, ha!


  • Preheat the oven to 350 degrees and line a 9 x 9 pan with parchment paper.
  • In a large bowl, add the Nutella, cashew butter, eggs, maple syrup, avocado oil and vanilla extract. Whisk until smooth.
  • Add the cocoa powder, baking powder, kosher salt, almond flour and arrowroot flour. Whisk until well combined and very smooth. Fold in the chocolate chips and chopped hazelnuts (if using).
  • Pour the batter into the prepared baking dish. Bake for 20 minutes or until a toothpick comes out clean.
  • Allow brownies to cool for at least 20 minutes before slicing for best results. Enjoy!

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Servings: 16 bars

Welcome! I’m Alex.

I’m a food lover sharing healthy, simple, delicious, recipes from my kitchen to yours. Here you’ll find lots of Whole30, lots of healthy, and a little indulgence here and there because…it’s all about balance y’all!

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Recipe Rating


    1. I haven’t tried it yet, but typically arrowroot and almond flour is not a 1:1 swap with all purpose flour so I am not certain it would work.

    1. While I have not tried it this recipe yet, I have been loving Deux’s Drip Hazlenut Spread and want to give it a try myself in this recipe. It could be a great option for you here! You can also use code ‘DEFINEDDISH’ for 20% off your order.

  1. I’m excited to try these, but I’m severely allergic to cashews and most store-bought almond butter say they may have cross contamination with other tree nuts so I avoid those as well. do you recommend anything in place of cashew or almond butter? more Nutella, or peanut butter or tahini?

  2. I used a 9” round metal cake pan and I cooked for 30 minutes. The toothpick came out clean but the middle could have cooked longer. But they do taste delicious!!

  3. 5 stars
    So unbelievably good! Someone got into my Nutella beforehand and I didn’t quite have the full amount but added a little extra cashew butter and they turned out great! I love to bake and have had to transition to gluten free so finding gems like this renew my love for baking and make me miss gluten a little bit less!