Chocolate Hazelnut Brownies

Name: Chocolate Hazelnut Brownies
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 16 brownies
Ingredients: 1 cup (200g) dark chocolate, chopped; 1/2 cup (115g) unsalted butter; 1 cup (200g) granulated sugar; 1/2 cup (100g) brown sugar; 3 large eggs; 1 teaspoon vanilla extract; 1 cup (125g) all-purpose flour; 1/2 cup (60g) cocoa powder; 1/2 teaspoon salt; 1 cup (150g) chopped hazelnuts

Highlighted under: Baking & Desserts

I absolutely adore these Chocolate Hazelnut Brownies! Each bite is a heavenly blend of rich chocolate and crunchy hazelnuts that keeps me coming back for more. The gooey texture is perfectly complemented by the nutty flavor, making it a delightful treat whether served warm or at room temperature. I love making these for gatherings, and they’re always a crowd-pleaser. Seriously, if you haven't tried adding hazelnuts to your brownies yet, you’re in for a delicious surprise!

Created by

Keira Thompson

Last updated on 2026-01-13T03:16:16.098Z

I'll never forget the first time I made these Chocolate Hazelnut Brownies. The aroma of melting chocolate filled my kitchen, and I was instantly transported to my favorite pastry shop. The combination of ingredients I used—dark chocolate and freshly ground hazelnuts—made all the difference in flavor and texture.

As I mixed in the hazelnuts, I was reminded of how they create that satisfying crunch in every bite. I found that using a mix of both brown and white sugar not only adds sweetness but enhances the fudginess of the brownies. It’s a small tip that elevates the whole experience!

        Why You'll Love These Brownies
        Delectable chocolate richness perfectly balanced with crunchy hazelnuts
Fudgy texture that satisfies every sweet tooth
Simple recipe that yields impressive results, perfect for sharing

      

Mastering the Balance of Flavors

The key to these Chocolate Hazelnut Brownies lies in the balance of rich chocolate and the nutty flavor of hazelnuts. Using high-quality dark chocolate will not only enhance the fudge-like texture but also add a depth of flavor that elevates the overall experience. I recommend choosing chocolate with at least 70% cocoa content for maximum richness. The combination of granulated and brown sugars in the recipe contributes to a chewy crust while maintaining a moist interior, creating that perfect contrast in texture.

Consider the role of eggs in this recipe: they are crucial for binding and providing structure. Make sure to incorporate them at room temperature for smoother blending. Additionally, whisking in the eggs one at a time allows for greater air incorporation, leading to a lighter brownie while retaining that decadently fudgy feel. If you’re looking for a slight twist, you could substitute one egg with applesauce for a slightly denser yet moist texture.

Perfecting the Baking Process

When it comes to baking these brownies, the time in the oven is pivotal. For a fudgier brownie, keep an eye on the baking time and start checking for doneness at the 20-minute mark. Insert a toothpick into the center; it should come out with moist crumbs, not clean. If you prefer a more cake-like brownie, extend the baking time by a few minutes until the toothpick has only a few dry crumbs. Remember, they will continue to cook slightly as they cool in the pan.

Cooling is as vital as baking. Allow the brownies to cool in the pan for at least 20 minutes before slicing. This helps them set and makes it easier to achieve clean, square cuts. If you’re finding it difficult to slice through, try warming your knife in hot water and wiping it dry before cutting. This simple trick helps ensure you achieve those perfect brownie squares without crumbling.

Ingredients

For the Brownies

1 cup (200g) dark chocolate, chopped
1/2 cup (115g) unsalted butter
1 cup (200g) granulated sugar
1/2 cup (100g) brown sugar
3 large eggs
1 teaspoon vanilla extract
1 cup (125g) all-purpose flour
1/2 cup (60g) cocoa powder
1/2 teaspoon salt
1 cup (150g) chopped hazelnuts

Instructions

Directions

Prepare the Baking Dish

Preheat your oven to 350°F (175°C) and grease a 9x9-inch baking pan.

Melt the Chocolate and Butter

In a medium saucepan, combine dark chocolate and butter. Heat over low, stirring until completely melted and smooth.

Mix Sugars and Eggs

Remove the saucepan from heat and whisk in granulated sugar and brown sugar until combined. Let the mixture cool slightly, then add eggs one at a time, mixing well after each addition. Stir in vanilla extract.

Combine Dry Ingredients

In a separate bowl, whisk together flour, cocoa powder, and salt. Gradually fold the dry ingredients into the chocolate mixture until just combined.

Add Hazelnuts

Gently fold in the chopped hazelnuts until evenly distributed.

Bake

Pour the brownie batter into the prepared baking pan and spread evenly. Bake for 25 minutes or until a toothpick comes out with a few moist crumbs.

Cool and Serve

Allow the brownies to cool in the pan before slicing into squares. Enjoy warm or at room temperature.

Enjoy!

Pro Tips

For an added touch, sprinkle some sea salt on top before baking to enhance the chocolate flavor.

Storage and Make-Ahead Options

These brownies can be made ahead of time and stored for later enjoyment. Once completely cooled, you can wrap them tightly in plastic wrap and store them in an airtight container at room temperature for up to 3 days. For longer storage, consider freezing the brownies—separate layers with parchment paper to prevent sticking. They can last in the freezer for up to 3 months. To thaw, simply leave them out at room temperature for about 1 hour or microwave for a few seconds until just warmed.

If you're planning a gathering, you might want to double the recipe. Simply increase the ingredients proportionally, and bake in a 9x13-inch pan for a thicker batch. Adjust your baking time accordingly—start checking for doneness at around 30 minutes, but keep an eye out for that perfect brownie texture.

Serving Suggestions

For an extra indulgent treat, consider serving these brownies with a scoop of vanilla ice cream or a dollop of whipped cream. Drizzling with a bit of chocolate or caramel sauce adds flair and luxury to your dessert presentation. I love serving them warm; when paired with cold ice cream, it creates a delightful contrast that everyone enjoys.

You could also enhance the flavor further by sprinkling a pinch of sea salt on top just before serving. This will highlight the sweetness and rich chocolate flavor beautifully. A few toasted hazelnuts on top as garnish can make for an appealing presentation while reinforcing the nutty aspect of the recipe.

Questions About Recipes

→ Can I use milk chocolate instead of dark chocolate?

Yes, you can use milk chocolate, but it will make the brownies sweeter and less rich.

→ How do I store leftovers?

Store the brownies in an airtight container at room temperature for up to 3 days.

→ Can I freeze these brownies?

Absolutely! Wrap the brownies tightly in plastic wrap and place them in a freezer bag. They can be frozen for up to 3 months.

→ What can I substitute for eggs?

You can use 1/4 cup of unsweetened applesauce or a flaxseed meal substitute (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water) for each egg.