Grain-Free Nutella Brownies

Sink your teeth into these delightful grain-free Nutella brownies — chewy, fudgy, and studded with melty dark chocolate chips and optional toasted hazelnuts. They’re simple to make, naturally grain-free, and rely on creamy Nutella (or your favorite smooth hazelnut-chocolate spread) for rich flavor and a satisfyingly fudgy texture. Whether you’re baking for family, a weekend treat, or a small gathering, these bars are quick to pull together and impossible to resist.

Why you’ll love these brownies

These grain-free Nutella brownies balance intense chocolate and hazelnut flavor with a tender texture that’s both fudgy and slightly cake-like. The recipe uses almond or cashew butter alongside Nutella to help with structure and moisture, while a small amount of almond and arrowroot flours keeps the bars grain-free without drying them out. They bake fast and require just one bowl — perfect when you want a chocolate fix with minimal fuss.

Ingredients

• 3/4 cup Nutella (or very smooth hazelnut chocolate spread)
• 1/4 cup creamy cashew or almond butter (see substitutions below)
• 2 large eggs
• 1/2 cup pure maple syrup
• 1 tablespoon avocado oil
• 1 teaspoon pure vanilla extract
• 2 tablespoons unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1/4 teaspoon kosher salt
• 1 tablespoon almond flour
• 1 tablespoon arrowroot flour (or tapioca starch)
• 1/2 cup dark chocolate chips
• 1/2 cup coarsely chopped hazelnuts (optional)

Step-by-step

Step one: Preheat and prepare

Preheat the oven to 350°F (175°C). Line a 9-inch square baking pan with parchment paper, leaving an overhang to lift the brownies out easily after baking.

Step two: Combine the wet ingredients

In a large mixing bowl, whisk together the Nutella, creamy cashew or almond butter, eggs, maple syrup, avocado oil, and vanilla extract until the mixture is smooth and glossy.

Step three: Add the dry ingredients

Sift or whisk in the cocoa powder, baking powder, kosher salt, almond flour, and arrowroot flour. Stir until the batter is uniform and very smooth. Gently fold in the dark chocolate chips and the chopped hazelnuts if you’re using them.

Step four: Bake

Pour the batter into the prepared pan and spread it evenly. Bake for about 20 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs (a completely dry toothpick can mean the bars are overbaked). The goal is a fudgy center.

Step five: Cool and serve

Allow the brownies to cool in the pan for at least 20 minutes before lifting them out and slicing. Cooling helps the bars set and makes clean slices easier. Serve at room temperature or slightly warm for melty pockets of chocolate.

Recipe FAQs

Tips for best results

• Use a very smooth Nutella or hazelnut spread for the creamiest batter. Chunky spreads will affect texture.
• Measure almond flour accurately by spooning it into the measuring cup and leveling off; packing can add too much and dry the batter.
• If you prefer extra fudgy brownies, remove them from the oven as soon as a few moist crumbs cling to a toothpick. They’ll continue to set while cooling.
• Store cooled bars in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Warm briefly before serving if chilled.

Nutrition (per bar)

Approximate values per serving (one of 16 bars): Calories 202; Carbohydrates 21 g; Protein 3 g; Fat 12 g; Sugar 16 g. Nutrition is automatically calculated and should be used as an estimate only.

Additional info

Prep time: 20 minutes • Cook time: 20 minutes • Cooling time: 20 minutes • Total time: ~1 hour • Servings: 16 bars

Author: Alex Snodgrass

These grain-free Nutella brownies are a quick route to a comforting, chocolate-forward dessert. If you try them, leave a comment with your favorite variation — extra nuts, a sprinkle of flaky sea salt, or a swirl of additional Nutella on top all work beautifully.