Hazelnut Chocolate Brownies
Indulge in rich, fudgy decadence with these Hazelnut Chocolate Brownies—a dessert that perfectly balances velvety chocolate with the irresistible crunch of roasted hazelnuts. Made with a blend of semisweet chocolate chips, unsalted butter, and a touch of cocoa powder, these brownies boast a deep, luxurious flavor that chocolate lovers crave. Each bite is enhanced by the nutty aroma of toasted hazelnuts, while an optional swirl of creamy hazelnut spread on top adds even more indulgence. Simple to prepare in just 15 minutes, these brownies are baked to gooey perfection in under half an hour. Whether served warm with a dollop of ice cream or enjoyed on their own, they’re the ultimate treat for any occasion. Perfect for parties, potlucks, or a cozy night in, these hazelnut brownies are sure to become a go-to favorite!
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Recipe Information
Ingredients
- 170 grams Unsalted butter
- 200 grams Semisweet chocolate chips
- 200 grams Granulated sugar
- 100 grams Brown sugar
- 3 pieces Large eggs
- 2 teaspoons Vanilla extract
- 130 grams All-purpose flour
- 30 grams Unsweetened cocoa powder
- 0.5 teaspoons Salt
- 100 grams Roasted hazelnuts (chopped)
- 100 grams Hazelnut spread (optional, for topping)
Instructions
Preheat your oven to 175°C (350°F) and line a 9x9-inch (23x23 cm) baking pan with parchment paper, leaving a slight overhang for easy removal.
In a heatproof bowl, melt the unsalted butter and semisweet chocolate chips together using a microwave or double boiler. Stir until smooth and let the mixture cool slightly.
Whisk in the granulated sugar and brown sugar until well combined.
Add the eggs one at a time, whisking well after each addition, followed by the vanilla extract.
Sift the all-purpose flour, unsweetened cocoa powder, and salt into the mixture. Gently fold with a spatula until just combined, being careful not to overmix.
Fold in the chopped roasted hazelnuts evenly throughout the batter.
Pour the batter into the prepared baking pan, spreading it out evenly.
If using, warm the hazelnut spread slightly to make it easier to drizzle, and swirl it over the top of the brownie batter using a spoon or skewer.
Bake in the preheated oven for 28-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (do not overbake!).
Let the brownies cool completely in the pan before lifting them out using the parchment overhang. Slice into 12 squares or rectangles and serve.
Nutrition Facts
Calories |
442 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.4 g | 33% | |
| Saturated Fat | 11.9 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 77 mg | 26% | |
| Sodium | 105 mg | 5% | |
| Total Carbohydrate | 50.7 g | 18% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 38.2 g | ||
| Protein | 6.1 g | 12% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 52 mg | 4% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 219 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
