Chocolate Hazelnut Brownies

These brownies use cocoa and melted chocolate for a dense base, then fold in chopped hazelnuts for crunch. A short bake and careful cooling keep the center fudgy rather than cakey. The optional topping is handled as one finish: melted chocolate chips drizzled over the cooled brownies.

By Julienne

Chocolate Hazelnut Brownies

Cook time: 28 minutes

Servings: 12

Ingredients

  • 170 g unsalted butter cut into pieces
  • 170 g dark chocolate chopped
  • 200 g granulated sugar
  • 50 g light brown sugar packed
  • 3 count large eggs
  • 10 ml vanilla extract
  • 95 g all-purpose flour
  • 35 g unsweetened cocoa powder
  • 3 g fine salt
  • 90 g hazelnuts toasted and chopped
  • 60 g dark chocolate chips for optional drizzle

Instructions

  1. Heat the oven to 175°C. Line an 8-inch square baking pan with parchment, leaving overhang on two sides for lifting. The oven is fully preheated and the pan is lined.
  2. In a medium saucepan over low heat, melt the butter with the chopped dark chocolate, stirring until smooth. Remove from the heat and cool for 5 minutes. The chocolate mixture is glossy and warm, not hot.
  3. Whisk the granulated sugar, brown sugar, eggs, and vanilla into the chocolate mixture until evenly combined and slightly thicker. The batter looks smooth and shiny.
  4. Add the flour, cocoa powder, and salt, then fold just until no dry streaks remain. Fold in the chopped hazelnuts. Do not overmix. The batter is uniform and very thick.
  5. Spread the batter evenly in the prepared pan. The surface is level and the batter reaches the corners.
  6. Bake for 26 to 30 minutes, until the edges are set and the center still has a slight wobble. A toothpick inserted near the center should come out with a few moist crumbs, not wet batter. The brownies are set at the edges and fudgy in the middle.
  7. Cool in the pan on a rack for at least 20 minutes, then lift out and cool completely before slicing into 12 pieces. The brownies are cool enough to cut cleanly.
  8. Optional: melt the dark chocolate chips and drizzle over the cooled brownies before serving. The drizzle has set enough to slice without smearing.
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