Hazelnut Brownies
These fudgy hazelnut brownies are my go-to dessert when I want something rich, decadent, and impressively simple. With deep chocolate flavor from cocoa powder and dark chocolate chips, combined with crunchy roasted hazelnuts, they're the perfect treat that comes together in just 25 minutes.
Ingredients
- ½ cup unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup all-purpose flour
- ¼ cup cocoa powder
- ¼ tsp salt
- ½ tsp baking powder
- 1 cup chopped hazelnuts (plus extra for topping)
- ½ cup dark chocolate chips (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease and line an 8x8-inch baking pan with parchment paper.
- In a medium saucepan, melt the butter over low heat. Once melted, remove from heat and stir in sugar, eggs, and vanilla extract.
- In a separate bowl, whisk together the flour, cocoa powder, salt, and baking powder. Add to the wet ingredients and stir until well combined.
- Fold in the chopped hazelnuts and chocolate chips (if using).
- Pour the batter into the prepared pan and smooth the top. Sprinkle with extra hazelnuts.
- Bake for 20-25 minutes or until a toothpick inserted comes out with a few moist crumbs. Let cool before slicing into squares.
Notes
- Make Ahead: These hazelnut brownies can be made ahead and stored in an airtight container at room temperature for up to 3 days.
- Customizing the Flavor: Add a bit of espresso powder for a mocha twist or swirl in some Nutella for an extra hazelnut flavor.
- Serving Suggestions: Serve warm with a scoop of vanilla ice cream or whipped cream for a decadent dessert.
- Allergy-Friendly Options: For a gluten-free version, use a gluten-free all-purpose flour blend. If dairy-free, swap the butter with a dairy-free alternative.
- Storage Tips: Store in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.