There are probably one hundred different recipes for brownies. However, one thing remains the same, brownies require chocolate. The question is, what kind of chocolate makes the best brownies?

Having made several different kinds in my time in the kitchen, I have to say my favorite by far are the ones that I just made. They are made with Nocciolata, a cocoa hazelnut spread from Rigoni di Asiago.

These sensational brownies came out moist, chocolatey, and absolutely delicious. I split the recipe, making a batch of regular, and a batch of raspberry marbled brownies. For the Raspberry marbled batch, I used the Fiordifrutta organic raspberry fruit spread, also from Rigoni di Asiago.

I am so impressed by both the Nocciolata, and the Fiordifrutta. They were both delicious and were used on toast in the morning, much to the pleasure of my children. The Nocciolata has a rich chocolatey flavor with a hint of hazelnut. I liked that it wasn't overly sweet, which made it all the more appetizing.

The Fiordifrutta has a fantastic raspberry flavor, more tart than sweet which was very pleasant. Both are also organic, which and NON-GMO certified. The Nocciolata is palm oil free, and gluten-free, and you also have the option of choosing either a dairy or dairy-free version.

So, now for the recipe, which I know is what you came for!

Sensational 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


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!

If you enjoyed this recipe please be sure and comment below, and don't forget to follow Rigoni di Asiago on social media to stay up to date with new recipes and flavors!

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