Hazelnut Brownies
These rich and fudgy hazelnut brownies are made with dark chocolate and toasted hazelnuts for a perfect blend of nutty crunch and deep chocolate flavor. Ideal for dessert or a sweet indulgence!
Equipment
- Mixing bowls
- 8x8-inch baking pan lined with parchment paper
- Whisk
- Spatula
- Double boiler or microwave-safe bowl for melting chocolate
Ingredients
- 6 oz dark chocolate 70% cocoa or higher, chopped
- 0.5 cup unsalted butter cut into pieces
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 0.75 cup all-purpose flour sifted
- 2 tbsp unsweetened cocoa powder sifted
- 0.5 tsp salt
- 0.75 cup hazelnuts whole or chopped, lightly toasted
Instructions
- Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper.
- In a double boiler or microwave-safe bowl, melt the dark chocolate and butter together. Stir until smooth and set aside to cool slightly.
- In a mixing bowl, whisk together the sugar, eggs, and vanilla extract until pale and frothy.
- Gradually mix the melted chocolate into the egg mixture, stirring until well combined.
- Sift the flour, cocoa powder, and salt into the wet ingredients. Fold gently until just combined.
- Fold in the hazelnuts, reserving a few for sprinkling on top if desired.
- Pour the batter into the prepared pan, spreading it evenly. Sprinkle reserved hazelnuts on top.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Let the brownies cool completely in the pan before slicing into squares and serving.
Notes
- Customization: Add a swirl of hazelnut spread to the batter before baking for extra richness.
- Storage: Store brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.
- Serving Tip: Pair with a scoop of vanilla ice cream for a decadent dessert.