Bakeless European Hazelnut Brownies

A burst of sweetness for the tastebuds that is simple and quick to prepare.
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Total Time 30 minutes
Servings 1


  • 1½ sleeve chocolate graham crackers
  • 36 vanilla wafers
  • Nature's Eats Hazelnuts
  • 1 cup jarred dulce de leche
  • 12 ounces melted bitter semi-sweet chocolate
  • 1 cup toasted hazelnuts


  • Line the bottom of an 8 inch square baking pan or baking sheet with foil or parchment paper and smooth with butter.
  • Place chocolate in a heatproof bowl. Place bowl in a medium sauce pot with a couple inches of water and bring 2-3 inches of water to simmer. Place the bowl on top and gently stir with a spoon or spatula until everything is completely smooth and melted.
  • Crush vanilla wafers and graham crackers in a food processor.
  • Chop ½ cup toasted hazelnuts and add to food processor.
  • Add jarred Dulce de Leche and melted bittersweet chocolate and pulse until smooth.
  • Press into square pan and then add ½ cup more hazelnuts on top.
  • Put baking sheet or pan aside until cooled to room temperature and then plan it in the refrigerator for 2-3. hours.
  • Once fully set break cut into brownie pieces and place in an air tight container.