These Nutella Pretzel Fudge Brownies feature 2 incredibly indulgent layers of fudgy brownies and Nutella fudge both loaded with roasted hazelnuts and salty pretzels! No mixer needed!
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Nutella Pretzel Fudge Brownies
This past Sunday was National Pretzel Day, and I didn’t realize until it was too late! Luckily, I already had some pretzels on hand, so all I had to do was brainstorm some recipe ideas featuring the salty snack.
One of my favourite pretzel recipes on the site are these Nutella Pretzel Brownies — a Nutella brownie loaded with roasted hazelnuts and pretzels! Sounds delicious, right?
But wait! That’s one of the rare one layer brownie recipes on this blog! Since the main type of brownie I like to make are Fudge Brownies, I decided to combine that fantastic salty and sweet combo in my classic double trouble bars!
2 Layers in These Brownies
These bars feature 2 equally decadent layers:
- Brownie Base: we’ll be making my super rich and fudgy go-to brownie recipe and loading it with whole roasted hazelnuts and chopped pretzels. There’s no Nutella in the brownies, BUT I will include instructions on how to make them Nutella flavoured if you want.
- Nutella Pretzel Fudge: this delicious fudge made it’s debut in these Ferrero Rocher Fudge Brownies. It’s the exact same recipe, except we throw in some chopped pretzels with the hazelnuts.
Rich Brownie Base/Alternate Nutella Brownie Base
I’ve gone into detail about this brownie recipe time and time again, so I won’t bore you with paragraph after paragraph about how it’s made.
What I will say is that I used real chocolate in the base of these brownies, but if you want, you can replace the chocolate with 1 cup of Nutella. I recommend it 1000%!
You won’t need to add any cocoa powder since that deliciously thick chocolate hazelnut spread provides all the flavour we need. Unless you want EXTRA chocolatey goodness in these brownies, then go right ahead!
Once the brownie batter has been made, whether you choose to go with the chocolate or Nutella base, I highly recommend you add in some chopped pretzels and whole roasted hazelnuts. They add such a nice crunch that works so well with the moist and fudgy texture of the brownies!
Now unless you can get your hands on skinned/roasted whole hazelnuts, you’ll have to do it yourself. Don’t worry, though, roasting and skinning hazelnuts is super easy.
I’ll include detailed instructions on how to do this in the notes below the recipe. To sum things up, roast the hazelnuts on a baking sheet in the oven, stirring it around every few minutes. The skin will be dark and cracked when it’s done. From there, pour the hazelnuts into a clean dish towel and use the towel to rub the skin off.
You can do this a few days ahead of time so the hazelnuts are ready to use once you start the brownies.
Nutella Pretzel Fudge Topping
Great news! This isn’t one of those 7-ingredients, candy thermometer fudge recipes. All you truly need to make fudge is sweetened condensed milk and chocolate!
Though this is a Nutella fudge recipe, so we’ll be replacing some of that chocolate with Nutella. When I tell you making this fudge is EASY I mean it! Just add those 3 ingredients to a glass or stainless steel bowl and place it over a pot of simmering water on the stove (this is a double boiler). Stir slowly until everything is melted and combined.
The best part is, if you have a big enough heat-safe bowl, you can totally get away with just throwing it in the microwave and heating in 30 second intervals until it’s melted. I know, because I’ve done it a few times before. Works like a charm!
Once the fudge is made, add the roasted hazelnuts and chopped pretzels, then spread onto the brownies. Since this fudge is super thick, it’ll be kind of difficult to spread the fudge into an even layer. What I like to do is place a sheet of plastic wrap onto the fudge and press it down flat with my palms.
As a final decoration, place some whole pretzels on top of the fudge. Make sure you press them in or else they’ll fall off once the fudge is set.
These sweet and salty bars definitely hit the spot when you’re looking to indulge. I sliced them into 9 bars, but I recommend cutting them up into smaller pieces since, between the brownie and the fudge, they’re pretty rich. Now grab a big jar of Nutella and get started!
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Tip: always read through the entire recipe before beginning.
Let’s get baking!
- 6 oz dark chocolate, chopped
- ¾ cup unsalted butter, cubed
- ¾ cup granulated sugar
- ½ cup light brown sugar
- 2 large eggs
- 1 large egg yolk
- 1 teaspoon pure vanilla extract
- ¾ cup all-purpose flour
- 2 tablespoon unsweetened cocoa powder
- ¼ teaspoon salt
- ¾ cup whole roasted hazelnuts
- ½ cup pretzels, roughly chopped + whole pretzels, for topping
Nutella Pretzel Fudge:
- 14 oz can sweetened condensed milk
- 1 and ½ cups semisweet chocolate chips
- 1 cup Nutella
- ¾ cup whole roasted hazelnuts, skinned
- ½ cup pretzels, roughly chopped + whole pretzels, for topping
For the Brownies:
- Preheat the oven to 350°F (325°F for dark non-stick pans) (180°C). Line a 9x9-inch square baking pan with aluminum foil or parchment paper, leaving about 2-inches hanging over the sides and spray with non-stick spray. Set aside.
- Place chopped chocolate and cubed butter in a large bowl over a saucepan of simmering water. Stir constantly until the butter and chocolate are both melted and combined, about 3-4 minutes.
- Remove bowl from heat and immediately add both sugars, whisk until sugar is dissolved and mixture is smooth.
- Add eggs, egg yolk and vanilla extract and slowly whisk until combined. Do not overmix. Add flour, cocoa, and salt and stir with a rubber spatula until well blended. Fold in hazelnuts and chopped pretzels.
- Pour the batter into the prepared pan and spread into an even layer. Bake for 25-30 minutes or until a toothpick inserted into the brownie comes out with a few moist crumbs. Allow to cool completely in the pan on a wire rack.
For the Nutella Pretzel Fudge:
- Add the condensed milk, chocolate chips and Nutella to a large heat-proof bowl and melt over a saucepan of simmering water stirring constantly until fully melted and smooth.
- Fold in whole roasted hazelnuts and chopped pretzels and spread over cooled brownies. Place whole pretzels on top, make sure to press them down so they can stick. Place in the refrigerator to set, 2 hours.
- Once everything is set, lift the brownies out of the pan and cut into even squares. Enjoy!
- Brownies: Want Nutella brownies instead? Substitute the 6oz. of chocolate with 1 cup of Nutella and melt it with the butter per recipe instructions.
- Hazelnuts: Follow this tutorial on how to roast and skin hazelnuts yourself. I recommend doing this a day before beginning this recipe, that way they’re ready to go when you start.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:Yield: 9 Serving Size: 1
Amount Per Serving: Calories: 875Total Fat: 43gSaturated Fat: 26gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 145mgSodium: 333mgCarbohydrates: 112gFiber: 5gSugar: 87gProtein: 13g
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