Chocolate and hazelnut brownies
These chocolate and hazelnut brownies combine rich dark chocolate with crunchy hazelnuts for a deliciously fudgy treat. This simple recipe is perfect for sharing at any gathering.
Cook time 40 min
Prep time 15 min
Ingredients:
2/3 cup butter1 cup all-purpose white wheat flour
1 cup hazelnuts
1 cup dark chocolate
3 eggs
1 cup sugar
1 tsp vanilla extract
1 tsp baking powder
1 tsp salt
Indulge yourself with these rich and delicious chocolate and hazelnut brownies. This easy-to-follow recipe combines the delightful flavors of dark chocolate and hazelnuts to create a crowd-pleasing dessert that's perfect for any occasion.
Instructions:
- Preheat your oven to 350°F (175°C). Grease and line an 8x8 inch (20x20 cm) baking pan with parchment paper, leaving some overhang for easy removal.
- In a heatproof bowl, melt the butter and dark chocolate together. You can do this either by microwaving in 30-second increments, stirring in between, or by using a double boiler. Once melted and smooth, set aside to cool slightly.
- Roughly chop the hazelnuts and set aside. You can toast them lightly for extra flavor if you prefer (about 5-7 minutes in the preheating oven).
- In another bowl, whisk together the all-purpose flour, baking powder, and salt.
- In a large mixing bowl, beat the eggs and sugar together until light and fluffy, about 2-3 minutes. Add the vanilla extract and mix well.
- Slowly pour the slightly cooled chocolate and butter mixture into the egg mixture, stirring constantly until well blended.
- Gradually add the dry ingredient mixture to the wet mixture, stirring just until combined. Avoid over-mixing.
- Gently fold in the chopped hazelnuts until evenly distributed throughout the batter.
- Pour the batter into the prepared baking pan, spreading it evenly. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs (be careful not to overbake; brownies should be fudgy).
- Allow the brownies to cool completely in the pan on a wire rack. Once cooled, lift them out using the parchment overhang, cut into squares, and enjoy!
There you have it — delectable chocolate and hazelnut brownies that are sure to satisfy your sweet tooth. Serve them warm with a scoop of vanilla ice cream or enjoy them on their own. Happy baking!
Chocolate and hazelnut brownies FAQ:
Bake the brownies in a preheated oven at 350°F (175°C) for 25-30 minutes. A toothpick inserted into the center should come out with a few moist crumbs; avoid overbaking to maintain their fudgy texture.
Store the cooled brownies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. For longer storage, you can freeze them for up to 3 months.
While you can use cocoa powder instead of dark chocolate, the texture and flavor will differ. Use about 1/3 cup of unsweetened cocoa powder mixed with 3 tablespoons of butter to achieve a similar fat content.
The recipe calls for an 8x8 inch (20x20 cm) baking pan. Using a different size may affect the baking time and the final texture of the brownies.
If you need a substitution, you can use walnuts, pecans, or almonds in place of hazelnuts. Keep in mind that this will change the flavor profile slightly.
Tips:
- Use high-quality dark chocolate for a more intense chocolate flavor.
- You can toast the hazelnuts beforehand to enhance their nutty taste.
- Let the brownies cool completely before cutting them to ensure clean slices.
- Store the brownies in an airtight container to keep them fresh for longer.
- Feel free to add a handful of chocolate chips or chunks for extra gooeyness.
Nutrition per serving
6 ServingsCalories 550kcal
Protein 12g
Carbohydrates 70g
Fiber 7g
Sugar 44g
Fat 50g
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