Salty meets sweet in these Nutella Pretzel Brownies — a perfectly fudgy Nutella brownie studded with roasted hazelnuts and crunchy salty pretzels. This decadent treat satisfies both sweet and savory cravings.

If you love the contrast of salty and sweet, these Nutella Pretzel Brownies are for you. The batter is rich and fudgy, made creamy with Nutella and a touch of butter, then elevated with roasted hazelnuts and chopped pretzels for texture and flavor.

The inspiration came from a salted pretzel and Nutella combination that pairs the chocolate-hazelnut richness of Nutella with the crunchy, salty bite of pretzels. The result is irresistible: gooey, chocolatey, and perfectly balanced.

I have a soft spot for Nutella and often use it in other desserts. For these brownies I adapted a simple one-bowl brownie method: melt butter with Nutella, whisk in sugars, add eggs and vanilla, then fold in the dry ingredients. The batter stays dense and fudgy, with the Nutella lending that unmistakable hazelnut-chocolate flavor.

To add crunch and a nutty note, I roasted whole hazelnuts at 350°F for about 10 minutes, then rubbed them in a towel to remove the skins. Chopped pretzels and these roasted hazelnuts are folded into the batter so every bite has a mix of chewy brownie and crisp pieces.

For presentation and extra crunch I like to press whole pretzels into the top of the brownie before baking. It’s optional but adds a nice finishing touch.

These bars cut cleanly when fully cooled. I often slice smaller pieces to stretch the batch, but you can cut them larger if you prefer. Stored in an airtight container at room temperature, they keep well for several days.

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Stainless steel bowl | Saucepan | 9×9 square pan

Let’s get baking!

Nutella Pretzel Brownies

Yield:
12-15 brownies

Prep Time:
10 minutes

Cook Time:
40 minutes

Total Time:
50 minutes

Salty meets sweet in these Nutella Pretzel Brownies — fudgy, nutty, and studded with crisp pretzels for the ultimate contrast in texture and flavor.

Ingredients

Nutella Brownies:

1 cup Nutella
¾ cup unsalted butter, cubed
¾ cup granulated sugar
½ cup light brown sugar, packed
2 large eggs, room temperature
1 large egg yolk
1 teaspoon pure vanilla extract
¾ cup all-purpose flour
2 tablespoons unsweetened cocoa powder, sifted
¼ teaspoon salt
¾ cup whole roasted hazelnuts
½ cup pretzels, roughly chopped + whole pretzels for topping

Instructions

Preheat oven to 350°F (325°F for dark pans / 180°C). Line a 9×9-inch or 8×8-inch square pan with parchment or foil, leaving about 2 inches overhang. Spray with non-stick spray and set aside.
Place Nutella and cubed butter in a heatproof bowl set over a saucepan of simmering water. Stir until melted and smooth, about 3–4 minutes.
Remove from heat and whisk in both sugars until dissolved and the mixture is smooth.
Add eggs, egg yolk, and vanilla; whisk slowly until combined. Do not overmix. Fold in flour, cocoa, and salt with a rubber spatula until blended. Stir in roasted hazelnuts and chopped pretzels.
Pour batter into the prepared pan and spread evenly. Press whole pretzels on top if desired. Bake 35–40 minutes, until a toothpick inserted comes out with a few moist crumbs but no wet batter. Cool completely in the pan on a wire rack.
Use the overhang to lift brownies from the pan, slice into squares, and enjoy.

Notes

Store brownies in an airtight container at room temperature for up to 4 days.

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USA Pan Bakeware Square Cake Pan, 9 inch

Nutrition Information:

Yield: 15
Serving Size: 1

Amount Per Serving:
Calories: 369
Total Fat: 20g
Saturated Fat: 13g
Trans Fat: 0g
Unsaturated Fat: 6g
Cholesterol: 92mg
Sodium: 129mg
Carbohydrates: 42g
Fiber: 2g
Sugar: 30g
Protein: 5g

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Love, Dedra ❤️