Dense, chewy, and rich in chocolate flavor – these brownies are packed with white chocolate chunks, crushed Oreos, and whole hazelnuts for the perfect bite. Because of this trio of flavors, this isn’t your average brownie. Take your regular brownie batter, throw the precision out of the window and the trio of cookies, nuts and chocolate spread into it and et voila you have an amazingly indulgent brownie recipe. This recipe leans fully into the bolder flavor side with a sweet-and-salty contrast, combining the creaminess of chocolate spread with the crunch of toasted hazelnuts and the familiar bite of Oreo cookies. The batter is quite simple, no electric mixer is required, and what sets this recipe apart is the peek-a-boo of the cookies and nuts with pockets of melted white chocolate hiding in the soft, fudgy crumb of the brownie.
Oreo Nutella Brownies with Whole Hazelnuts
Servings: 9
Ingredients
- ¾ cup granulated sugar
- ½ cup Cadbury Cocoa Powder
- ⅔ cup all-purpose flour
- 1 tsp baking powder
- ⅓ cup butter, melted
- 2 large eggs, room temperature
- ½ cup chocolate spread
- 12 Oreo cookies
- ½ cup white chocolate block, chopped into chunks (or white chocolate chips)
- ½ cup whole hazelnuts (raw or toasted – see note below)
Instructions
- Preheat the oven to 180°C.
- Take a big mixing bowl, add the sugar, cocoa powder, flour, and baking powder. Stir with a whisk or fork until everything is blended.
- To this bowl, add the melted butter and eggs. Then use a rubber spatula or a wooden spoon to mix until you have a thick batter. Just mix until the batter has formed, and do not overmix; otherwise, your brownies won’t be soft.
- If your chocolate spread is too firm, microwave it for 10-15 seconds to loosen it. Add the softened spread to the batter and mix until smooth. The batter will loosen a bit post this.
- Break 10 of the Oreo cookies into coarse chunks with your hands. You need them to be able to hold some shape and not be too fine.
- Add the crushed Oreos, the chopped white chocolate, and the whole hazelnuts into the batter. Fold them in until evenly distributed. If the Oreos, chocolate, and hazelnuts feel like they are too much, keep some aside.
- Pour into pan: Transfer the batter into a greased and parchment-lined 8x8-inch baking pan. Smooth the top with a spatula.
- Break the remaining 2 Oreo cookies into smaller pieces and sprinkle them over the surface of the batter.
- Bake in the preheated oven for 30-35 minutes.
- The edges of the brownies should be slightly set with a center that’s just cooked through. To test doneness, insert a toothpick in the center: it should come out with moist crumbs attached but no raw batter. Do not overbake, otherwise you will not have fudgy brownies.
- Let the brownies cool in the pan, preferably on a wire rack, until nearly at room temperature. This step is important, for cutting them too early can cause them to fall apart.
- Once cool, use a sharp knife to slice into squares. Wipe the blade clean between cuts.
- Refrigerate leftovers in an airtight container for up to 5 days. Freeze for up to 2 months, wrapped tightly in foil or freezer-safe bags.
- If freezing or refrigerating, microwave individual slices on low power for 10-15 seconds.
Notes
Toasting hazelnuts is optional but recommended for the best flavor
Spread the hazelnuts on a baking sheet and toast in a preheated oven at 180°C for 8-10 minutes, until fragrant. Let them cool before adding them to the recipe, as whole.
Use high-fat cocoa (over 20% cocoa butter) if possible. It gives a deeper chocolate flavor and more moisture retention in the crumb.
White chocolate tip: If you prefer pools of melted chocolate, chop a bar into irregular chunks instead of using chips – bars melt better.
Avoid overbaking: These brownies are best when slightly underdone. The center should be set but fudgy. Overbaking will dry out the inside of the brownies and harden the edges too much. If your oven runs hot, start checking around 28 minutes.
If you're using unsalted butter, consider adding a small pinch (1/8 tsp) of fine sea salt to the dry mixture to subtly enhance the sweetness and balance the richness.