Nutella-Salted Shortbread Brownies

As is often the case, I came across this recipe while I was browsing the internet looking for something else entirely. Regardless of any focused search, spying “Nutella” in the name of a recipe will pretty much guarantee that my search will get derailed.

I’m sure I’m not the only one here who always, always keeps Nutella in the pantry. It’s a rare occasion when I run out. You never know when you’re going to require it with an unrivaled intensity.

Nutella-Salted Shortbread Brownies combine rich brownies, sweet chocolate-hazelnut spread, and a slightly salty shortbread for an irresistible treat! - Bake or Break

So, my hijacked search leads us to brownies amped up with the addition of Nutella and hazelnuts. While that might be seriously rich, that gets offset by a bottom layer of salty shortbread. The combination is quite amazing.

Nutella-Salted Shortbread Brownies are deliciously sweet and salty. The salty shortbread is the perfect complement to rich brownies! - Bake or Break

The brownies are that magical combination of shiny, crackly top and fudgy middle. I opted to chop the hazelnuts, but you can certainly go with whole ones for a little variety.

I love the saltiness of the shortbread. It isn’t over-the-top salty, so you could opt to bump the salt up by 1/4-1/2 teaspoon if you are a big proponent of the sweet & salty thing. Or, sprinkle a little bit of coarse salt on top of the brownies before baking them.

Find more brownie recipes here!

Nutella-Salted Shortbread Brownies

Prep Time: 25 minutes

Cook Time: 60 minutes

Nutella-Salted Shortbread Brownies


    For the shortbread:
  • 2 cups all-purpose flour
  • 1/2 cup packed light brown sugar
  • 3/4 teaspoon salt
  • 12 tablespoons unsalted butter, cold and cut into small pieces
  • For the brownies:
  • 1 cup unsalted butter
  • 8 ounces bittersweet chocolate (I used 72%)
  • 1 cup granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup Nutella
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup chopped roasted hazelnuts


To make the shortbread:

Preheat oven to 350°. Combine flour, brown sugar, and salt. Mix in butter using a pastry blender, a fork, or your hands.

Press mixture evenly into the bottom of an ungreased 9"x 13"x 2"baking pan. Bake for 20 minutes, or until edges are lightly browned. Set aside.

To make the brownies:

Place butter and chocolate in a microwave-safe bowl. Melt at half-power in microwave in 30-second intervals until butter is melted and chocolate melts when stirred. Stir until smooth. Allow to cool slightly.

Pour chocolate/butter mixture into a large bowl. Add sugar. Beat until combined. Add eggs, one at a time, mixing well after each addition. Mix in vanilla and Nutella.

Add flour and salt, mixing just until combined. Stir in hazelnuts.

Pour brownie batter over shortbread and spread evenly. Bake 35-40 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Cool completely in pan on wire rack before cutting into bars.


Recipe adapted from The Yellow Table.

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  1. kelly bakes August 8, 2012 Reply

    ooh now these just sound unfair! I try *not* to keep Nutella around, because I somehow always find my way to the silverware drawer and pretty soon it’s me, the jar and a spoon hanging out having ourselves a hazelnutty good time (and then later I wind up with a tummyache :x) I recently made peanut butter bacon nutella cookies with smoked salt, so I am all about the nutella/salt combo. I’ll have to give these a try!

  2. robyn August 8, 2012 Reply

    oh my gosh-bookmarked! they look amazing!

  3. Melanie August 8, 2012 Reply

    Thank you, thank you! You had me at Nutella and brownie and shortbread and your lead photo and I didn’t even need to see the rest. Bookmarked:)

    p.s. I just recently ran out of Nutella–something that seems to creep up on me quite unexpectedly–and now I have a real reason to buy more (I know, I don’t really need one…)

  4. sara August 8, 2012 Reply

    Wow, these look amazing! Love that little crust on the bottom, and the brownies look insanely tasty.

  5. Salted chocolate is one thing, but salted nutella? yum!

  6. FreeSpiritEater August 8, 2012 Reply

    This is unreal. Wow. I HAVE to make this. Thank you sooo much for sharing. You’ve brought the brownie to a whole new level =]

  7. Kimberley August 8, 2012 Reply

    Brownies and shortbread sound amazing!!!! I HAVE to try this one day!

  8. Now these are just fabulous! Love that crust!

  9. Oh yes! That crust!

  10. Jenny @ BAKE August 9, 2012 Reply

    the combination of textures here sounds amazing!

  11. Lawrence August 9, 2012 Reply

    Oh wow. You’re definitely not alone with always having nutella in the pantry! Going to have my girlfriend try and bake these because she loves nutella and brownies, so it only makes sense. Awesome recipe! Thanks so much :)

  12. Meg @ Sweet Twist August 9, 2012 Reply

    These look heavenly!!

  13. Blair August 16, 2012 Reply

    Just baked these– didn’t have hazelnuts, but they seemed to turn out pretty darn good anyway. Never thought I would bake my first ever shortcake as part of a crust for those gorgeous brownies.

    Greeting my boyfriend with these when he gets back from Europe tonight… I think he’ll love them. Thanks a million

  14. Rebecca August 16, 2012 Reply


    Easily the most delicious thing I have ever baked. Will send this page to just about everyone I know… I can’t even do these justice with mere words! Mmmmm

  15. Tracy {Pale Yellow} August 17, 2012 Reply

    These brownies look heavenly! I love the idea of a crispy, salty bottom layer to the sweet brownie!

  16. The Food Hunter August 17, 2012 Reply

    making these!

  17. Kelly September 10, 2012 Reply

    OMG these are amazing, I just *HAPPENED* to double the batch and am sooo glad, the family is eating the heck out of these, Im eating the heck out of these and this morning my co-workers will get to experience the awesomeness.. THANKS FOR THE RECIPIE!

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