Nocciolata Brownies

I first posted this recipe for Nocciolata Brownies on Things That Make People Go Aww when I reviewed a few of the products from Rigoni di Asiago. These brownies are absolutely delicious and could be made with Nutella in a pinch, although Nutella is much sweeter than Nocciolata, so you may have to play around with your measurements a bit if you choose to use Nutella.

Nocciolata Brownies




1 cup all-purpose flour

1 cup sugar

1 cup brown sugar

3/4 cup cocoa

1/2 teaspoon baking powder

4 large eggs

1 cup melted butter

2 teaspoons vanilla extract

1 cup + 3 TBSP (one full jar) of Nocciolata

*optional for marbled brownies*

Raspberry Fruit Spread


In a large bowl, combine the melted butter, sugar, brown sugar, and vanilla extract; mix well.

In a second bowl combine the flour, baking powder, and cocoa; mix well.

Slowly add the dry ingredients to the wet, making sure to scrape down the sides, and mix well.

Stir the Nocciolata into the batter, then distribute between two greased 8×8 in pans. If you are making a batch of the marbled, add your Fiordifrutta in dollops, then sweep through the batter with a knife to get the marbled look.

Bake the brownies at 350* for 30-35 minutes (or until a toothpick entered into the center comes out clean) Let cool, then cut and enjoy!!

*The plain brownies are delicious with a sprinkling of powdered sugar over the top!

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