No, for a "nutty" flavor, you'll want something like victory malt. Chocolate malt is pretty roasty.
Since one of my favorite styles is brown ale, I thought I'd mention that there are several kinds. There is an "American brown" which is like Moose Drool. Then there are Southern English browns, and Northern English browns.
The Southern English browns are described by the BJCP guidelines as: A luscious, malt-oriented brown ale, with a caramel, dark fruit complexity of malt flavor. May seem somewhat like a smaller version of a sweet stout or a sweet version of a dark mild. English brown ales are generally split into sub-styles along geographic lines. Southern English (or London-style) brown ales are darker, sweeter, and lower gravity than their Northern cousins. Developed as a bottled product in the early 20th century out of a reaction against vinous vatted porter and often unpalatable mild. Well suited to Londons water supply. Increasingly rare; Manns has over 90% market share in Britain. Some consider it a bottled version of dark mild, but this style is sweeter than virtually all modern examples of mild.
The Northern ones are the ones I think of as "nut browns". Here's the BJCP description: Drier and more hop-oriented that southern English brown ale, with a nutty character rather than caramel. English brown ales are generally split into sub-styles along geographic lines.
Profile: Aroma: Light, sweet malt aroma with toffee, nutty and/or caramel notes. A light but appealing fresh hop aroma (UK varieties) may also be noticed. A light fruity ester aroma may be evident in these beers, but should not dominate. Very low to no diacetyl.
Appearance: Dark amber to reddish-brown color. Clear. Low to moderate off-white to light tan head.
Flavor: Gentle to moderate malt sweetness, with a nutty, lightly caramelly character and a medium-dry to dry finish. Malt may also have a toasted, biscuity, or toffee-like character. Medium to medium-low bitterness. Malt-hop balance is nearly even, with hop flavor low to none (UK varieties). Some fruity esters can be present; low diacetyl (especially butterscotch) is optional but acceptable.
Mouthfeel: Medium-light to medium body. Medium to medium-high carbonation.
Now, all that to say that a nut brown will generally have English hops but German hops are ok, too. I really like some victory malt added, and/or some amber malt or biscuit malt.