Hazelnut Brownies Recipe
Rich, fudgy hazelnut brownies recipe with a crunchy nutty bite, simple to make and bakery-quality.
Print Pin Servings: 16 squares
Calories: 280kcal
Cost: $8
Equipment
- 1 9x13 inch baking pan lined with parchment
- 1 Microwave-safe bowl for melting chocolate & butter
- 1 Wooden spoon for folding batter
- 1 Digital kitchen scale for accurate measurements
- 1 Offset spatula for spreading batter evenly
- 1 Sharp knife for cutting brownies
- 1 Parchment paper for lining the pan
Ingredients
- 1 cup Unsalted butter melted with chocolate
- 8 oz Dark chocolate (70% cocoa) chopped
- 1 ½ cups Granulated sugar
- 4 large Eggs room temperature
- 1 teaspoon Vanilla extract
- ¾ cup All-purpose flour
- ¼ cup Unsweetened cocoa powder
- ½ teaspoon Salt
- 1 ½ cups Raw hazelnuts roughly chopped & toasted
- ½ cup Nutella optional, swirl into batter
- 2 tablespoon Hazelnut oil or butter melted
- 1 teaspoon Espresso powder optional, enhances chocolate flavor
- ½ cup Mini chocolate chips optional
- Flaky sea salt optional, for topping
Instructions
- Preheat oven to 350°F (175°C)
- Line pan with parchment, grease lightly
- Toast hazelnuts until fragrant
- Melt butter & chocolate in intervals, stir smooth
- Whisk in sugar until glossy
- Beat in eggs one at a time
- Add vanilla & espresso powder
- Fold in flour, cocoa & salt
- Add toasted hazelnuts & chocolate chips
- Swirl Nutella if using
- Pour batter, spread evenly
- Sprinkle hazelnuts on top
- Bake 25–30 min, toothpick test
- Cool completely before cutting
Notes
- Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 65g | Calories: 280kcal | Carbohydrates: 30g | Protein: 4g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 55mg | Sodium: 90mg | Potassium: 220mg | Fiber: 3g | Sugar: 22g | Vitamin A: 300IU | Calcium: 25mg | Iron: 2mg