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Chocolate Hazelnut Brownies are a delicious treat for anyone who loves the irresistible combination of rich chocolate and toasted hazelnuts.
These indulgent brownies feature a cocoa-rich base blended with hazelnut paste, creating a deep chocolate flavor complemented by the distinctive nuttiness of hazelnuts.
]Their soft, dense texture makes every bite satisfying, while a smooth chocolate ganache adds an extra layer of richness.
The brownie batter comes together with simple ingredients, including sugar, flour, unsweetened cocoa powder, melted butter, eggs, vanilla, and creamy hazelnut paste.
Once baked, the brownies develop a rich chocolate flavor and a tender texture that pairs beautifully with the nutty undertones.
The hazelnut paste helps bring the two main flavors together, making these brownies especially appealing to chocolate-hazelnut lovers.
The finishing touch is a silky ganache made from bittersweet or semisweet chocolate, cream, and additional hazelnut paste.
Spread over the cooled brownies, it creates a smooth, decadent topping that firms up beautifully before slicing.
Coarsely chopped hazelnuts toasted in butter add a delightful crunch, while a light sprinkle of flaky sea salt balances the sweetness and enhances the chocolate flavor.
These brownies are well suited to dessert tables, holiday gatherings, celebrations, or a homemade afternoon treat.
Their layered textures and rich flavors make them feel special without requiring complicated preparation.
Cut them into small squares for sharing, or serve a piece as a satisfying dessert whenever a chocolate craving strikes.
If you enjoy the pairing of chocolate, creamy ganache, and buttery toasted nuts, these Hazelnut Chocolate Brownies are a wonderful addition to your baking collection.
Hazelnut Chocolate Fudge Brownies
Ingredients
Equipment
Method
- Prepare the Baking Pan: Preheat the oven to 350°F (175°C). Line a 9 × 13-inch baking pan with parchment paper and set aside.
- Combine the Dry Ingredients: In a large mixing bowl, whisk or sift together the sugar, flour, unsweetened cocoa powder, and salt until evenly blended.
- Mix the Butter and Hazelnut Paste: Stir the melted butter and hazelnut paste together until combined. Pour the mixture over the dry ingredients and stir to incorporate.
- Add the Eggs and Vanilla: Add the eggs and vanilla to the bowl. Mix until the ingredients are combined into a uniform brownie batter.
- Spread the Batter: Transfer the batter to the prepared baking pan. Use a spatula to spread it evenly across the pan.
- Bake the Brownies: Bake at 350°F (175°C) for 30 minutes. Remove the pan from the oven and allow the brownies to cool completely before adding the ganache.
- Melt the Butter: Place the butter in a small skillet over heat and let it melt.
- Toast the Hazelnuts: Add the coarsely chopped hazelnuts to the melted butter. Sprinkle with a pinch of flaky sea salt and stir until the nuts begin to brown.
- Cool the Hazelnuts: Remove the skillet from the heat and set the hazelnuts aside to cool.
- Prepare the Double Boiler: Place a medium heatproof bowl over a small saucepan of simmering water, ensuring the bowl sits above the water.
- Warm the Chocolate and Cream: Add the chocolate and cream to the bowl. Let them warm over the steam for a few minutes, until the chocolate begins to melt.
- Stir the Ganache: Stir the chocolate and cream until the mixture becomes smooth.
- Add the Hazelnut Paste: Remove the bowl from the heat. Stir in the hazelnut paste until the ganache is smooth and fully combined.
- Top the Brownies: Pour the ganache over the completely cooled brownies and spread it evenly across the surface.
- Add the Buttered Hazelnuts: Sprinkle the cooled buttered hazelnuts over the ganache, followed by a little flaky sea salt, such as Maldon.
- Let the Ganache Set: Allow the ganache to firm up before cutting the brownies into squares.
- Serve the Brownies: Slice the set brownies into portions and serve, enjoying the rich chocolate base, smooth hazelnut ganache, and crunchy toasted hazelnut topping.
Notes
- Hazelnut Paste: Hazelnut praline paste is preferred for its creamy texture and rich flavor. Hazelnut butter or spread can also be used, but choose the smoothest option available.
- Alternative Ingredient: If hazelnut praline paste is unavailable, the source notes that it can be replaced with an additional 1/2 cup of butter.
- Cool Before Topping: Allow the brownies to cool completely before spreading the ganache over them to help maintain a smooth, even topping.
- Toast Carefully: Stir the chopped hazelnuts in melted butter until they begin to brown. Remove them from the heat promptly to prevent burning.
- Chocolate Options: Use either bittersweet or semisweet chocolate for the ganache, depending on your preference.
- Flaky Sea Salt: A light sprinkle of flaky sea salt, such as Maldon, complements the chocolate and hazelnut flavors.
- Allow Time to Set: Let the ganache firm up before slicing so the topping stays neat and the brownies are easier to portion.
- Yield: The original recipe lists 30 brownies. The final number of portions may vary depending on how you cut them.
Chef’s Secret
For a smooth, luxurious hazelnut ganache, pay close attention to how you combine the chocolate, cream, and hazelnut paste.
Warm the chocolate and cream gently over simmering water, allowing the chocolate to begin melting before stirring.
Keep the bowl above the water rather than letting its base touch the simmering water.
Once the chocolate and cream form a smooth mixture, remove the bowl from the heat before adding the hazelnut paste.
Stir until the paste is fully incorporated and no streaks remain.
This gradual approach helps create an even topping without overheating the chocolate.
Most importantly, spread the ganache only after the brownies have cooled completely.
This helps the topping remain distinct from the brownie base and gives the finished dessert its appealing layered texture.
Serving Suggestions
Serve these Hazelnut Chocolate Brownies in small squares as a rich after-dinner dessert or an indulgent afternoon treat with coffee, espresso, or black tea.
For a more elaborate dessert, pair a brownie with a scoop of vanilla ice cream, allowing the cool, creamy texture to complement the dense chocolate base and smooth hazelnut ganache.
You can also add a little whipped cream alongside each portion for a lighter contrast.
For presentation, finish the brownies with a few extra toasted hazelnut pieces or a delicate sprinkle of flaky sea salt just before serving.
If you’re preparing a dessert platter for a gathering, arrange the squares on a serving plate with fresh strawberries or raspberries to introduce a bright, fruity contrast to the rich chocolate flavor.
Conclusion
These Hazelnut Chocolate Brownies combine a rich cocoa base, creamy hazelnut flavor, silky chocolate ganache, and crunchy buttered hazelnuts in one irresistible dessert.
The finishing touch of flaky sea salt balances the richness and brings the flavors together beautifully.
Whether served at a celebration, shared with friends, or enjoyed as a homemade treat, these brownies offer a satisfying combination of textures and flavors.
Follow the simple preparation steps, let the ganache set properly, and slice into squares for a delicious chocolate-hazelnut dessert worth making again.
