Description
Rich, fudgy hazelnut brownies with deep chocolate flavor and a delightful nutty crunch. Easy to make and perfect for any occasion.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, melted
- 2 cups granulated sugar
- 1 cup unsweetened cocoa powder
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 tablespoon vanilla extract
- 4 large eggs
- 1 cup all-purpose flour
- 1 cup chopped hazelnuts, toasted
- ½ cup semi-sweet chocolate chips (optional)
Instructions
- In a large, microwave-safe bowl, melt the butter. You can do this in 30-second intervals, stirring in between, until completely melted. Alternatively, melt the butter in a saucepan over low heat. Be careful not to burn it!
- Once the butter is melted, remove it from the heat (or microwave) and stir in the granulated sugar until well combined. The mixture should be smooth and slightly glossy. Don’t worry if it looks a little grainy at this point; it will come together as we add the other ingredients.
- Add the unsweetened cocoa powder, salt, and baking powder to the butter and sugar mixture. Stir until everything is thoroughly combined. It’s important to make sure there are no lumps of cocoa powder remaining. This step is crucial for achieving that rich, chocolatey flavor and perfect brownie texture.
- Stir in the vanilla extract. The vanilla enhances the chocolate flavor and adds a lovely aroma to the brownies. Use a good quality vanilla extract for the best results.
- Add the eggs one at a time, mixing well after each addition. This is a key step for creating a fudgy texture. Make sure each egg is fully incorporated before adding the next. Overmixing at this stage can lead to tougher brownies, so mix until just combined.
- Gradually add the all-purpose flour to the wet ingredients, mixing until just combined. Be careful not to overmix the batter, as this can develop the gluten in the flour and result in tough brownies. A few streaks of flour are okay at this point.
- Gently fold in the chopped toasted hazelnuts and chocolate chips (if using). Make sure the hazelnuts are evenly distributed throughout the batter. The toasted hazelnuts add a wonderful nutty flavor and a delightful crunch to the brownies. The chocolate chips add an extra layer of chocolatey goodness.
- Preheat your oven to 350°F (175°C). Make sure your oven rack is in the center position.
- Grease and flour an 8×8 inch baking pan. You can also line the pan with parchment paper, leaving an overhang on the sides. This will make it easier to lift the brownies out of the pan after baking. Alternatively, use baking spray with flour.
- Pour the brownie batter into the prepared baking pan and spread it evenly. Use a spatula to ensure the batter reaches all corners of the pan.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached. The baking time may vary depending on your oven, so start checking for doneness around 25 minutes. Be careful not to overbake the brownies, as this will make them dry. You want them to be fudgy and moist in the center.
- Once the brownies are baked, remove them from the oven and let them cool completely in the pan before cutting. This is important because the brownies will continue to set as they cool. Cooling them completely will also make them easier to cut into clean squares. If you lined the pan with parchment paper, you can lift the brownies out of the pan and place them on a cutting board to cool.
- Once the brownies are completely cool, cut them into squares. Use a sharp knife to cut clean lines. You can wipe the knife clean between cuts to prevent the brownies from sticking.
- Serve the hazelnut brownies as is, or with a scoop of vanilla ice cream, a dusting of powdered sugar, or a drizzle of chocolate sauce. They are also delicious with a cup of coffee or tea.
- Store the leftover brownies in an airtight container at room temperature for up to 3 days. You can also store them in the refrigerator for up to a week. For longer storage, you can freeze the brownies for up to 2 months. Wrap them tightly in plastic wrap and then place them in a freezer-safe bag or container. Thaw the brownies at room temperature before serving.
Notes
- Toast the hazelnuts: Toasting the hazelnuts before adding them to the batter enhances their flavor and adds a delightful crunch. To toast the hazelnuts, spread them in a single layer on a baking sheet and bake at 350°F (175°C) for 8-10 minutes, or until they are lightly golden and fragrant. Let them cool slightly before chopping.
- Use high-quality cocoa powder: Using a good quality unsweetened cocoa powder will make a big difference in the flavor of your brownies. Look for a cocoa powder that is rich and dark in color.
- Don’t overmix the batter: Overmixing the batter can develop the gluten in the flour and result in tough brownies. Mix the batter until just combined. A few streaks of flour are okay.
- Adjust baking time: The baking time may vary depending on your oven. Start checking for doneness around 25 minutes. The brownies are done when a toothpick inserted into the center comes out with moist crumbs attached.
- Add a swirl of Nutella: For an extra hazelnut flavor, swirl a few tablespoons of Nutella into the batter before baking.
- Add espresso powder: A teaspoon of espresso powder can enhance the chocolate flavor of the brownies.
- Use different nuts: If you don’t have hazelnuts, you can use other nuts such as walnuts, pecans, or almonds.
- Make them gluten-free: To make these brownies gluten-free, substitute the all-purpose flour with a gluten-free all-purpose flour blend.
- Add a frosting: For an extra decadent treat, frost the brownies with your favorite frosting. Chocolate frosting, cream cheese frosting, or peanut butter frosting would all be delicious.
- Experiment with different chocolate: Try using different types of chocolate chips, such as dark chocolate, milk chocolate, or white chocolate. You can also add chunks of your favorite chocolate bar to the batter.
- Prep Time: 15 minutes
- Cook Time: 30 minutes