Prepare to fall in love with these extraordinary hazelnut brownies, a symphony of rich chocolate and nutty crunch in every bite. Designed for the ultimate dessert experience, these brownies boast a perfectly dense and moist texture, infused with deep chocolate-hazelnut flavor, and crowned with a luxurious swirl of creamy Nutella. They are not just brownies; they are an irresistible indulgence that promises to satisfy every sweet craving.
- **Unmatched Fudgy Texture:** Experience a brownie that’s perfectly fudgy and moist, never cakey, and always adorned with that desirable crackly top.
- **Iconic Flavor Pairing:** The timeless combination of rich chocolate and fragrant hazelnuts creates a harmonious and unforgettable taste.
- **Signature Nutella Swirl:** A delicate, creamy swirl of Nutella on top elevates these brownies, adding an extra layer of chocolate-hazelnut decadence.
- **Sweet Satisfaction:** Indulge in a treat that’s perfectly balanced in sweetness, delivering pure comfort with every square.
- **Effortless One-Bowl Preparation:** Despite their gourmet appeal, these brownies are surprisingly simple to make, requiring minimal cleanup with a straightforward one-bowl batter.
These chocolate brownies with toasted hazelnuts redefine perfection. They deliver that coveted fudgy chewiness without being excessively gooey or disappointingly cake-like, all while featuring a gorgeous, perfectly crackled surface. Each bite is a testament to deep chocolate flavor, complemented by the delightful chew of the brownie and the tender crunch of hazelnuts, making them truly irresistible.
If you’re captivated by these decadent treats, you’ll undoubtedly adore my other sensational brownie creations, including the luxurious Ferrero Rocher brownies, brimming with hazelnut goodness, and the intensely rich chocolate ganache brownies, a true celebration of chocolate indulgence.
This recipe was first published March 31st, 2018. It has been updated with a slightly tweaked recipe (buttercream removed) and new photos and information to enhance your baking experience.
Table of contents
- Ingredients you’ll need
- Toast your nuts
- Tips and tricks
- Variations
- FAQs
- Yield and storage
- More recipes you’ll love
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Ingredients you’ll need
For precise measurements and detailed steps, please refer to the complete recipe card below.
- Unsalted Butter: The foundation of any great baked good, butter provides richness and contributes significantly to the brownies’ fudgy texture. While unsalted is generally recommended for better control over salinity, a touch of salted butter can enhance the chocolate flavor if you enjoy a sweet and salty contrast.
- Granulated & Brown Sugar: This recipe utilizes a blend of two sugars. White granulated sugar ensures a crisp, crackly top, while brown sugar adds essential moisture, depth of flavor, and that irresistible chewiness that defines a perfect brownie.
- Dark Chocolate: Opt for high-quality dark chocolate with a cocoa content between 45-60%. This range offers a complex, deep chocolate flavor without excessive sweetness, ensuring a rich and sophisticated taste profile that milk chocolate simply can’t match.
- Large Eggs: A crucial binding agent, eggs provide structure and moisture, contributing to the brownies’ dense and cohesive texture. Ensure they are at room temperature for optimal incorporation into the batter.
- Pure Vanilla Extract: A splash of pure vanilla extract is indispensable, lending warm, aromatic notes that enhance and deepen the overall chocolate flavor. Always choose pure extract over artificial essence for the best results.
- All-Purpose Flour: Just the right amount of plain flour is key to achieving that ideal fudgy consistency. Too much flour can lead to a cakey brownie, so accurate measurement is vital.
- Unsweetened Cocoa Powder: To amplify the chocolate intensity, unsweetened cocoa powder works in tandem with the dark chocolate. You can use regular unsweetened cocoa for a classic taste or Dutch-processed cocoa for a darker color and milder flavor.
- Salt: A small but mighty ingredient, salt is essential for balancing the sweetness and enhancing the chocolate notes, bringing all the flavors into perfect harmony.
- Hazelnuts: The star of these brownies, hazelnuts offer a unique, earthy flavor and a delightful crunch. Toasting them beforehand significantly intensifies their flavor. Feel free to experiment with other nuts like macadamias, cashews, or pecans if you wish.
- Nutella: This creamy, luscious chocolate-hazelnut spread is swirled generously over the top, adding another layer of intense hazelnut and chocolate flavor, alongside a beautiful visual appeal and an extra touch of indulgence.
How to make hazelnut brownies (step-by-step)
For detailed quantities and complete instructions, refer to the recipe card below.
- Melt Butter & Sugars: Begin by melting the butter in a large saucepan over low-medium heat. Once fully melted, add both granulated and brown sugars. Stir continuously for approximately 5 minutes until the sugars are partially dissolved. This step helps create the coveted crackly top. (photo 1)
- Infuse with Chocolate: Remove the saucepan from the heat and immediately stir in the finely chopped dark chocolate. Continue stirring gently until the chocolate has completely melted and no lumps remain. Don’t be alarmed if the mixture appears slightly grainy at this stage; it will smooth out later. Set this mixture aside to cool for about 10 minutes. (photo 2)
- Prepare the Batter: Once the chocolate mixture has cooled slightly, whisk in the room-temperature eggs and vanilla extract until they are fully combined and the mixture becomes smooth and silky. (photo 3) Next, sift in the plain flour, cocoa powder, and salt. Switch to a silicone spatula and gently fold the ingredients until just combined. Overmixing will develop the gluten, leading to a cakey texture instead of fudgy. (photo 4) Finally, carefully fold in the majority of the chopped hazelnuts, reserving a small handful for sprinkling on top.
- Bake to Perfection: Pour the rich hazelnut brownie batter evenly into your prepared 8×8 inch baking pan. (photo 5) Dollop spoonfuls of Nutella over the batter, then use a knife or skewer to create elegant swirls. Sprinkle the reserved toasted hazelnuts over the top for an extra layer of crunch and flavor. (photo 6) Bake in the preheated oven until a toothpick inserted into the center comes out with moist crumbs, indicating they are perfectly fudgy. Be careful not to overbake!
- Cool and Serve: Allow the brownies to cool in the pan for at least 10-15 minutes before carefully lifting them out using the parchment paper. Transfer them to a wire cooling rack and let them cool completely, or at least to room temperature, before slicing. This patience ensures clean cuts and the best fudgy texture.
While this updated recipe simplifies the decadence, in earlier versions, I used to crown these brownies with a rich hazelnut buttercream for an even more indulgent treat. If you desire that extra layer of sweetness and richness, you are absolutely welcome to add it. You can find a fantastic hazelnut buttercream recipe from this delightful cake, which pairs wonderfully with these brownies for an unforgettable dessert.
Toast your nuts
Toasting hazelnuts is a simple yet crucial step that dramatically enhances their flavor, making them more mellow, sweet, and aromatic. While I often purchase pre-toasted hazelnuts for convenience, the process is easy to do at home and yields superior results you won’t want to skip.
- **Preheat and Spread:** Preheat your oven to 180°C (160°C fan) / 350°F. Spread your raw hazelnuts in a single layer on a baking tray.
- **Roast:** Toast the hazelnuts for about 10 minutes, keeping a close eye on them to prevent burning. If your hazelnuts still have their skins on, you’ll notice them beginning to crack and loosen, which is a good sign they’re ready. The kitchen will fill with a wonderful nutty aroma.
- **Remove Skins (if necessary):** Hazelnut skins can sometimes be slightly bitter. If your toasted hazelnuts still have their skins, transfer them while warm to a clean tea towel. Fold the towel over and vigorously rub the nuts together. The friction will help most of the skins peel away easily.
- **Cool:** Allow the toasted and de-skinned hazelnuts to cool completely before chopping and incorporating them into your brownie batter. Cooling ensures they maintain their crisp texture and full flavor.
Tips and tricks for the perfect fudgy brownies
- **Avoid Overmixing:** This is perhaps the most crucial tip for fudgy brownies. Once you add the flour and cocoa, mix just until no streaks of dry ingredients remain. Overmixing develops gluten, resulting in a tough, cake-like texture rather than the desired dense, moist, and fudgy consistency.
- **Proper Hazelnut Chopping:** Hazelnuts are relatively soft and will easily crack in half with light pressure from a knife. Halved hazelnuts are the perfect size for these brownies, offering a pleasant crunch without being too overwhelming. For finer pieces, a few quick pulses in a food processor will do the trick.
- **Always Line Your Pan:** Even if your baking pan is non-stick, lining it with parchment paper is highly recommended. Ensure the parchment paper extends beyond the edges of the pan to create “handles.” This makes it incredibly easy to lift the entire batch of cooled brownies out for neat slicing. An 8×8 inch square baking pan is ideal for this recipe; altering the size will change the thickness and baking time.
- **Embrace Salty Sweetness:** For those who adore the contrasting flavors, a generous sprinkle of flaky sea salt over the brownies immediately after they come out of the oven can elevate the experience, intensifying the chocolate notes and adding a delightful textural pop.
- **Room Temperature Eggs are a Must:** Cold eggs can seize up the melted butter and chocolate mixture, leading to a lumpy batter. Ensure your eggs are at room temperature (you can quickly warm them in a bowl of warm water for 5-10 minutes if you forgot to take them out) so they emulsify smoothly into the batter.
- **Don’t Fear a Grainy Batter (Initially):** After combining the melted chocolate with the butter and sugar, the mixture might appear slightly grainy. This is perfectly normal and no cause for concern! Resist the urge to keep stirring. Once you incorporate the room-temperature eggs, the batter will magically transform into a beautifully smooth and silky consistency.
- **Precision is Key: Weigh Your Dry Ingredients:** For the absolute best and most consistent results in baking, especially with brownies, please, please, please weigh your flour and cocoa powder. Even a slight excess of these dry ingredients can shift your brownies from wonderfully fudgy to disappointingly cakey. If you don’t own kitchen scales, they are a worthwhile and inexpensive investment for any baker. As a temporary measure, if measuring by cups, fluff the flour in its container, then spoon it into your measuring cup, and level it off with the back of a knife. Never pack the flour into the cup.
- **Prioritize Undercooking (Slightly):** When it comes to brownies, it’s always better to slightly undercook them than to overbake. An underbaked brownie will be gooey and fudgy, while an overbaked one will be dry and tough. A skewer inserted into the center should come out with moist crumbs, not wet batter.
- **Patience in Cooling:** Resisting the urge to cut into warm brownies is perhaps the hardest part! Allow them to cool, at least to room temperature or just slightly warm, before slicing. This allows the brownies to set properly, firming up to their perfect fudgy texture and ensuring clean, beautiful cuts.
- **Quality Ingredients Matter:** Using high-quality dark chocolate, fresh butter, and fragrant vanilla extract will make a noticeable difference in the final flavor of your hazelnut brownies. Invest in good ingredients for an exceptional result.
Delicious variations for your hazelnut brownies
This tried-and-true brownie recipe is incredibly versatile, far surpassing any box mix in flavor and adaptability. It serves as an excellent base for countless delicious variations beyond the classic hazelnut combination:
- **Alternate Nut Varieties:** While hazelnuts are divine, feel free to substitute them with other nuts to create different flavor profiles. Walnuts offer a robust, earthy taste; pecans add a buttery, slightly sweet note; and almonds provide a delicate, almost floral crunch. For an exotic twist, try macadamia nuts.
- **Flavor Boosters:**
- **Coffee/Espresso:** A teaspoon of instant espresso powder or a tablespoon of strong brewed coffee can dramatically intensify the chocolate flavor without making the brownies taste like coffee.
- **Citrus Zest:** For a bright contrast, add 1-2 teaspoons of orange zest or even a hint of lemon zest to the batter. The citrus brightens the chocolate and hazelnut notes beautifully.
- **Spices:** A pinch of cinnamon, a tiny grating of nutmeg, or even a touch of cardamom can add warmth and complexity to the overall flavor profile.
- **Other Extracts:** Consider almond extract for an additional nutty dimension, or a hint of mint extract for a refreshing twist.
- **Exciting Mix-Ins:**
- **More Chocolate:** Stir in white chocolate chips, milk chocolate chunks, or peanut butter chips for varied texture and flavor.
- **Caramel or Toffee Bits:** Fold in soft caramel bits or crunchy toffee pieces for an added layer of sweetness and chewiness.
- **Dried Fruits:** Dried cherries, cranberries, or chopped apricots can add a lovely tartness that cuts through the richness.
- **Pretzels or Potato Chips:** For a truly unique sweet-and-salty crunch, crush pretzels or plain potato chips and fold them into the batter.
- **Decadent Frosting Options:** While these brownies are incredible on their own, a frosting can take them to an even higher level of indulgence.
- **Chocolate Fudge Frosting:** A classic choice, a rich and glossy chocolate fudge frosting adds intense chocolate flavor and a smooth finish.
- **Swiss Meringue Buttercream:** For a light, airy, and silky smooth topping that’s not overly sweet, try a Swiss meringue buttercream. You can easily flavor it with hazelnut paste or more Nutella.
- **Cream Cheese Frosting:** A tangy cream cheese frosting can offer a wonderful balance to the rich chocolate.
Frequently asked questions about brownies
Achieving wonderfully moist brownies hinges on a few key factors. Firstly, a high fat content from ingredients like butter and dark chocolate is essential. Secondly, the strategic use of both white and brown sugars contributes not only sweetness but also moisture retention. Lastly, and perhaps most critically, avoiding overbaking is paramount. My recipe, with its careful balance of butter, two sugars, and rich dark chocolate, consistently delivers dense and incredibly moist hazelnut brownies without needing additional milk or water.
The primary difference between fudgy and cakey brownies lies in the ingredient ratios, particularly the balance of flour to fat and chocolate. Fudgy brownies contain a higher proportion of butter and chocolate and less flour, leading to a dense, chewy, and rich texture. Cakey brownies, conversely, have more flour and often a higher egg content, giving them a lighter, more aerated, and cake-like crumb. This recipe intentionally uses a precise 95 grams (¾ cup) of flour, combined with ample butter and chocolate, to ensure your brownies with hazelnuts emerge perfectly fudgy every single time.
To truly elevate your brownies, consider several enhancements. Adding nuts, such as toasted hazelnuts, introduces a fantastic textural contrast and a delightful crunch, along with a deeper, earthy flavor. A small splash of espresso or strong brewed coffee can dramatically intensify the chocolate notes without imparting a coffee flavor. Furthermore, using real, high-quality dark chocolate in the batter, rather than relying solely on cocoa powder, provides a richer, more complex chocolate profile. Finally, don’t underestimate the power of a pinch of sea salt to balance the sweetness and brighten all the flavors.
The coveted crackly top on brownies is often achieved by combining melted butter with sugar and eggs, and sometimes by adding an extra egg yolk. The process of melting the butter with sugar until it’s partially dissolved, as detailed in this recipe, creates a sugary crust that crackles beautifully during baking. Whisking the eggs thoroughly into this warm sugar-butter mixture also helps to create a stable emulsion that forms this delicate, crisp layer on top.
Yield and storage for your hazelnut brownies
This fantastic recipe for chocolate hazelnut brownies generously yields 16 perfectly portioned 2-inch brownies, or if you prefer a more substantial treat, you can cut them into 9 larger squares. The best part? They store beautifully, allowing you to enjoy their deliciousness for days!
To maintain their optimal freshness and fudgy texture, store your hazelnut brownies in an airtight container at room temperature. They will remain wonderfully delicious for 4-5 days. If you’d like to extend their shelf life even further, storing them in the refrigerator will keep them fresh for approximately a week. You can enjoy them straight from the fridge for a firmer chew, at room temperature for maximum fudginess, or even warmed gently in the microwave for 20-30 seconds for a truly gooey, melt-in-your-mouth experience.
For longer-term storage, these versatile hazelnut brownies freeze exceptionally well. Simply wrap individual brownies tightly in plastic wrap, then place them in a freezer-safe airtight container or bag. They will keep perfectly in the freezer for up to 3 months. When ready to enjoy, thaw them at room temperature or warm them gently.
Now that you’re equipped with all the secrets, it’s time to whip up your own batch of these incredible chocolate hazelnut brownies. Serve them as a simple, elegant treat, or transform them into an extra decadent dessert by pairing them with a scoop of creamy vanilla ice cream, a dollop of freshly whipped cream, or a drizzle of warm chocolate sauce. Pure bliss awaits!
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If you can’t get enough of fudgy, delectable brownies, you’ll absolutely love exploring these other easy and delicious brownie recipes that are perfect for any occasion.
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Hazelnut Brownies
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Ingredients
- 115 g unsalted butter (1 stick / ½ cup / 4oz)
- ¾ cup white granulated sugar (150g / 5.3oz)
- ½ cup packed brown sugar (100g / 3.5oz)
- 115 g dark chocolate (45-60% cocoa), finely chopped (4oz)
- 3 large eggs, room temp
- 1 ½ teaspoons vanilla extract
- 95 g plain flour (all purpose flour) (¾ cup / 3.4oz)
- 25 g unsweetened cocoa powder (¼ cup / 0.9oz)
- ½ teaspoon table salt
- ¾ cup toasted hazelnuts, chopped in half (95g / 3.4oz)
- ¼ cup Nutella (or other chocolate hazelnut spread)
For best results, always weigh ingredients where a weight is provided
Equipment
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Large saucepan
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Ballon whisk & silicone spatula
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8 inch square baking pan
Instructions
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Preheat the oven to 180C (160C fan) / 350F. Grease and line an 8×8 inch square baking tin with baking paper.
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In a large saucepan, melt the butter over low-medium heat.
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Add both sugars and stir over the heat for 5 minutes until the sugar is partially dissolved.
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Take the pan off the heat and stir in the finely chopped chocolate, just until there are no lumps left. It may look grainy but don’t worry, it’s fine.
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Set aside for 10 minutes to cool a little.
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Add eggs and vanilla to the chocolate butter mixutre and whisk in until fully combined and smooth.
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Sift in flour, cocoa and salt. Swap to a spatula and stir until combined.
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Now gently stir in all but a handful of the hazelnuts.
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Pour the batter into your prepared pan. Dollop the Nutella over the top and swirl it around with a knife. Scatter over reserved hazelnuts.
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Bake for around 40 minutes until skewer or toothpick comes out with moist crumbs attached. Don’t overbake them.
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Leave brownie in pan to cool for 10 minutes, then use the baking paper to lift it out and transfer to a wire cooling rack. Wait until it’s room temperature or just above to slice.
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Please take a moment to leave a comment & rating. It’s appreciated and so helpful.
Notes
- For best results you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
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Calories from Fat 135