Easy Chocolate Hazelnut Swirl Brownies

As if one new product discovery wasn’t enough, yesterday I found two more – JIF’s new chocolate hazelnut spread and McCormick’s new hazelnut extract. Talk about a banner week at the grocery store!

JIF chocolate hazelnut spread

I put both items in the cart without a second thought as to how I’d use them, but I knew I would. And as it happened, I used them much sooner than expected. Last night, after browsing Pinterest and seeing a bunch of brownies, Fuzz and I headed to the kitchen for some late night baking. I did all the work while Fuzz pretended to be interested in order to avoid going to bed.

Chocolate Hazelnut Cream Cheese Brownies

Being impromptu brownies, these were made with ingredients on hand – the new JIF spread, some hazelnut extract and a pouch of Betty Crocker brownie mix. I may take them to the school and see if I can bribe the ladies in the office to sell me a yearbook, even though yearbooks are sold out and there’s a waiting list. I didn’t order one for Fuzz because we buy one every year and she’s not in it. The year I don’t buy one, she’s in it 11 times. Ack. Anyway.


Easy Chocolate Hazelnut Swirl Brownies
Prep time
Cook time
Total time
Brownie made with cream cheese and JIF's new chocolate hazelnut spread .
Recipe type: Dessert
Serves: 12
  • 1 pouch brownie mix (Betty Crocker) for an 8 inch square pan
  • Oil, egg and water as indicated on package
  • 8 ounces cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 3 tablespoons of new Jif chocolate hazelnut spread (or another brand)
  • 1/8 teaspoon hazelnut extract (optional)
  1. Preheat the oven to 350 degrees F. Line an 8 inch square metal pan with foil and spray foil with cooking spray.
  2. Prepare brownie batter as directed on package and spread batter in the pan.
  3. In a mixing bowl, beat the cream cheese and sugar until smooth. Beat in the egg and vanilla. Put about 2/3 of the cream cheese mixture over the brownie batter. To the remaining cream cheese mixture, add the hazelnut spread, remaining cream and hazelnut extract (if using). Drop spoonfuls of hazelnut mixture over the cream cheese mixture and marble gently with a knife.
  4. Bake on center rack of the oven for about 28 to 30 minutes. Mine were still quite jiggly when I took them out, but like most cheesecakes, they set as they cool. Remove from the oven and cool completely on a cooling rack. Refrigerate for at least 3 hours (I chilled mine overnight).
  5. When ready to serve, lift the bars out of the pan by lifting up the foil. Cut into 12 or 16 squares, depending on the occasion.
Don't skip the chill time!

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  1. says

    Not having any Nutella in front of me and going only by the JIF, it seems to have a slightly creamier texture than Nutella. And I’m perceiving it as a bit less sweet, but I’d have to have both in front of me to do a good job comparing.

    Also, I’m going to lower the amount of hazelnut extract from 1/4 to 1/8. The 1/4 is pretty strong.

  2. Martha in KS says

    I wondered the same thing as Fallon. Nutella lost a lawsuit about falsely advertising their product as “nutritious, etc”. I went online & filled out a form to get $$ from the settlement since I’ve bought several jars. You can do the same – no proof of purchase required.

  3. says

    I’ve been wondering about this, and their chocolate peanut butter – not sure if the latter is available in Jars yet though.

  4. Louise says

    The Jif product is not available at our Wegmans, so I can’t do a side-by-side taste test. 🙁 Wegmans is probably waiting to introduce a store brand. 🙁 They have way too much of their own stuff and I don’t buy it to see how it compares.

  5. says

    OMG – I just added these to my grocery list!

  6. Upstate NY Native says

    Martha – I buy a ton of Nutella – what’s the website?

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