Hazelnut Brownies

by Jacob
9 Servings
50 min

Fudgey Hazelnut Brownies

Not quite cake, not quite fudge but somewhere in between – chocolatey goodness. These hazelnut brownies are decadent, rich, and designed to be fudgy and delicious! Plus, who doesn’t love the combination of chocolate and hazelnuts? Let’s face it, it’s a match made in heaven. Sure, you could go ahead and just make the boxed stuff and yes, they will still be good. But for equally as much work, you can make these hazelnut brownies from scratch. Trust me you will not regret it; they are infinitesimally better.

What kind of chocolate to use?

The chocolate you use in this hazelnut brownie recipe is really up to you. Personally, I recommend using a chocolate that is 60%-70% cocoa because it results in a very well-balanced brownie. But that is just my personal preference. By all means use milk, dark or even white chocolate. Regardless of what kind of chocolate you choose you will end up with a seriously delicious brownie.

Nutella vs. homemade hazelnut butter

To make these hazelnut brownies I prepare a homemade Nutella or hazelnut butter which you can find below or click the link HERE for a more in-depth recipe for my homemade Nutella. If you don’t have a lot of time on your hands you can just use regular Nutella. However, like all things the homemade version is so much better. So, I highly recommend making your own gianduja to really enhance these brownies and make them even tastier.

What makes hazelnut brownies so fudgy?

The key factor that separates a cakey brownie to a fudgy brownie is the fat to flour ratio. Brownies that have a higher fat content and lower amounts of flower will result in a fudgier brownie. Whereas brownies with lower fat content and higher amounts of flour will yield cakier brownies. These hazelnut brownies were designed to be fudgy.

The methods I used to increase the fat content in these brownies is by adding a ½ cup of butter and using a significant amount of chocolate and hazelnuts. This not only makes the hazelnut brownie fudgier but also makes chocolatier and tastier. I also only used a ½ cup of flour, which is relatively low. Lastly, I folded chocolate chips into the batter prior to cooking the brownies. I mean who doesn’t love taking a bite into something with molten chocolate?

Recipe details
  • 9  Servings
  • Prep time: 20 Minutes Cook time: 30 Minutes Total time: 50 min
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For the Hazelnut Butter
  • 1.5 cups whole unsalted hazelnuts
  • 2 oz melted chocolate
  • 1 tsp vanilla extract
  • 3 tbsp confectioners sugar
  • 1 tbsp cocoa powder
  • salt to taste
For the Hazelnut Brownies
  • 1/2 cup butter
  • 6 oz hazelnut butter
  • 2 oz chocolate
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 3 eggs
  • 1/2 tsp vanilla extract
  • 2 tbsp cocoa powder
  • 1 tsp espresso powder
  • 1/2 cup flour
  • 3/4 cup chocolate chips

First make the hazelnut butter. To start, preheat the oven to 400 degrees. Dry toast the hazelnuts for 10 minutes, then remove the skin. Then process in a food processor for three minutes. While the motor is running slowly drizzle the olive oil and vanilla. Next, add the confectioners sugar, cocoa powder, melted chocolate, and salt to taste and process. Then reserve until needed.
Next make the brownie batter and set the oven to 350. Set a pan to low heat and melt butter and chocolate. Once melted turn off the heat and let cool for 5-10 minutes. Once cooled whisk in the hazelnut butter and sugar. Then own by one whisk in the eggs until smooth and add the vanilla. Then sift the cocoa powder, espresso powder, and flour into to batter and gently mix until just combined. Then optionally fold in the chocolate chips into the batter.
Then place 2 sheets of parchment paper of a 9 x 9 sheet pan leaving overhang on all sides. Pour the batter evenly into the sheet pan and bake in the oven for 24-30 minutes or until a toothpick comes out clean. Make sure to check on the brownies after at least after 25 minutes as every oven is different. Once cooked remove from the oven and allow the brownies to cool completely.
Then serve immediately. Optionally top it off with drizzled chocolate, drizzled hazelnut butter, or ice cream!
  • While It is not required to use parchment paper for baking the brownies, I highly recommend it because it makes it a lot easier to remove the brownie from the pan.
  • Everyone’s ovens are a little different. That is why I highly recommend you check on your brownies around the 20-25 minute mark just in case. The last thing you want to do is burn your hazelnut brownies.
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  • Indre Koch Indre Koch on Sep 03, 2020

    It sounds delicious, and I'd love to try it, but I have a question. In the directions you mention drizzling olive oil with vanilla for the spread, but the recipe doesn't call for olive oil. How much does one use?

  • M. M.. M. M.. on Sep 09, 2020

    Seems like olive oil would add a strange taste to this recipe. As noted by another reviewer, the amount doesn't appear in the recipe!! Whoops! I think I'd use almond oil to blend better with the taste of the hazelnuts...