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Sink your teeth into these delightful 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 on earth. It is a quick, easy way to bring a smile to the breakfast table, whether it’s spread over some toast, served with fresh strawberries for a sweet treat, or swirled into a baked good for dessert.
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 it. That’s why I was so excited to develop these brownies that feature the rich and nutty spread.
Nutella is just a brand of sweetened hazelnut chocolate spread, but if you have a brand of hazelnut chocolate spread that you love, it should work just fine in this recipe (just make sure it’s very smooth and creamy). The result is Grain-Free Nutella Brownies that are chewy, fudgy, and a little bit cakey. Thanks to the Nutella, the cocoa powder, and the chocolate chips, they are quite chocolatey — but that’s what makes them so good!
ingredients:
- Nutella
- Creamy Cashew or Almond Butter
- Large Eggs
- Pure Maple Syrup
- Avocado Oil
- Pure Vanilla Extract
- Cocoa Powder
- Baking Powder
- Kosher Salt
- Almond Flour
- Arrowroot Flour
- Dark Chocolate Chips
- Hazelnuts (Optional)
step-by-step:
step one: preheat the oven and prep the baking dish
Preheat the oven to 350℉ and line a 9-inch square pan with parchment paper.
step two: combine the wet ingredients
In a large bowl, add the Nutella, cashew butter, eggs, maple syrup, avocado oil, and vanilla extract. Whisk until smooth.
step three: add the dry ingredients
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).
step four: bake the brownies
Pour the batter into the prepared baking dish. Bake for 20 minutes or until a toothpick comes out clean.
step five: cool and serve
Allow brownies to cool for at least 20 minutes before slicing for best results. Enjoy!
recipe faqs:
Peanut butter, tahini, or another type of nut butter will work great!
Tapioca flour/starch works great!
The next time you’re craving a nostalgic sweet treat, I hope you’ll try these Grain-Free Nutella Brownies! Comment below and let me know what you think of the recipe!
looking for more sweet recipes? try these!
Grain-Free Nutella Brownies
Ingredients
- 3/4 cup Nutella
- 1/4 cup creamy cashew or almond butter
- 2 large eggs
- 1/2 cup pure maple syrup
- 1 tablespoon avocado oil
- 1 teaspoon pure vanilla extract
- 2 tablespoons cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1 tablespoon almond flour
- 1 tablespoon arrowroot flour
- 1/2 cup dark chocolate chips
- 1/2 cup coarsely chopped hazelnuts (optional)
Instructions
- Preheat the oven to 350℉ and line a 9-inch square 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
Nutrition information is automatically calculated, so should only be used as an approximation.
I love the flavor of these brownies! Amazing! The top of my brownies don’t come out pretty like yours though and they have lots of air bubbles. Any idea what I may be doing wrong?
Well these are the best things ever! I made these to accommodate a GF relative for Easter dinner, and they were a hit. They are magical too… like I can’t for the life of me figure out how those ingredients can turn into a brownie 🤣!
I have major gluten sensitivity, so I was excited to try these. Let me tell you, they didn’t disappoint. Delicious! One question.
My daughter didn’t like the almond butter flavor (very mild to me). Is there anything else to substitute for the nut butters?
I find that Cashew Butter is more neutral in flavor! Try that next time.
Fantastic! I eat paleo; what a treat! My husband who doesn’t limit his food in any way loves them also. Thank you!
I made a double batch of these for family dinner. Omg so good and easy too. Everyone loved them. I will be making these again and again!!!
So yummy! I made these yesterday and can’t stop eating them!
yay!
Made these today- YUM!!!
But I did have to bake them for twice as long. I used a glass 9×9 with parchment paper, only thing I can think made a difference?
Maybe so– I used a metal baking pan.
Yes, I had this same issue. It took a lot longer and I also am using a glass pan w/ parchment paper.
A few things in case this helps someone:
-I used olive oil since I had no avocado oil.
-Forgot the cocoa powder. I realized after they had been in the oven.
-Used tapioca flour.
-Used almond butter.
-Halved the maple syrup. This is just a personal preference since I find nutella pretty sweet and was also using semi sweet chocolate chunks instead of dark chocolate chips.
Overall, these are so good and very easy!
Definitely trying these! Can I sub regular AP flour for all flours in the recipe?
These look amazing! I don’t have arrowroot flour, what would be a good substitute?
Tapioca would be a good sub!
Wondering if I can sub out the egg for a vegan substitute? Possibly apple sauce or is there something else you might recommend? TIA
I haven’t yet tried this yet– but I typically prefer a ‘flax egg’ as a substitute in recipes like this.
Delicious
So moist and chewy
Ran out of maple syrup so did half maple syrup half honey
Also had to bake for 30 min !