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Decadent, chewy, and packed with chocolate-hazelnut goodness, these brownies turn basic ingredients into a mouthwatering treat. The mix of Nutella with crunchy hazelnuts creates multiple layers of nutty goodness that perfectly matches the dense, fudgy texture you'll love.
I whipped these up for my family last week, and my dessert-avoiding aunt grabbed the recipe before leaving. Everyone rushed to the kitchen when they smelled those toasting hazelnuts even before the brownies were done.
Key Ingredients and Smart Picks
- Unsalted Butter: Go for European butter if you can—it's got less water and makes richer brownies
- Nutella: Let it sit out before using so it mixes in more easily
- Cocoa Powder: Dutch-processed gives you darker brownies with smoother chocolate taste
- Hazelnuts: Pick ones that feel heavy and don't look shriveled
- Vanilla Extract: Real extract works way better than fake stuff for bringing out chocolate flavors
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Step-by-Step Guide
- Roasting the Hazelnuts:
- Start by slowly roasting your hazelnuts at just 275°F. This lower temp helps them toast evenly without burning. Your kitchen will smell amazing—that's how you know they're getting good.
- Skinning the Hazelnuts:
- When you rub them in a towel, work with small batches while they're still warm. Don't stress if some skins stay on—they just add character to your brownies.
- Melting Butter and Sugar:
- Your butter-sugar mix should feel warm but not hot when you touch it. This stops your eggs from cooking when added and helps create that shiny top crust everyone loves.
- Adding the Eggs:
- There's a reason to add eggs one at a time—it creates a smooth mix that makes brownies fudgy. Make sure each egg blends in completely before adding another. You'll notice the batter gets shinier each time.
- Folding Dry Ingredients:
- Stop mixing as soon as you can't see any flour. Mix too much and you'll get cakey brownies instead of fudgy ones.
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My grandma always told me "good brownies need waiting time." She taught me to let them cool fully before cutting, no matter how good they smell. I still hear her voice reminding me to be patient whenever I bake these.
Taking Brownies Further
I've learned texture makes all the difference with these treats. The contrast between the slightly crunchy top and soft, fudgy middle creates something truly special. When you bite in, you first hit that crackly surface before sinking into the rich chocolate-hazelnut center with bits of crunchy nuts.
Sizing Them Right
I've found cutting them into 16 squares works better than the usual 12. They're pretty rich with all that Nutella and those toasted hazelnuts, so smaller pieces let people enjoy them without feeling stuffed.
Temperature Magic
These brownies change depending on how you serve them. Cold from the fridge, they're almost like truffles. At room temp, they hit that perfect fudgy spot. Slightly warmed, they turn deliciously gooey.
Storage Tricks
Here's a cool tip I stumbled on: put a slice of bread in the container with your brownies. The bread keeps moisture levels just right so they won't dry out or get too dense. Just swap out the bread every couple days.
After baking tons of brownies over the years, I think these hit the sweet spot between fancy and comforting. Using good ingredients and taking your time creates brownies that work for special events but are cozy enough for everyday snacking.
Impressive Homemade Gifts
These make awesome presents—wrap single squares in parchment and stack them in a nice tin. I've given these during holidays, and people always ask when they'll get more.
Party Brownie Setup
For get-togethers, try making a brownie sundae station. Serve warm brownies with toppings like:
- Warmed Nutella for drizzling
- Homemade whipped cream
- Extra toasted hazelnuts
- Sprinkles of sea salt
- Drizzles of chocolate sauce
Closing Thoughts
These chocolate hazelnut brownies show what I love most about baking—how simple stuff carefully handled can become something amazing. Whether you're new to baking or an old pro, these brownies prove that sometimes the tastiest treats combine classic methods with a simple twist.
Just remember, the best brownies come from patience and paying attention to details. Enjoy your baking!
Changing Textures and Tweaks
Every oven works differently, so knowing yours matters for perfect brownies. In my fan oven, I drop the temperature by 25°F and check them 5 minutes early. You want that slightly underbaked middle that turns fudgy when cooled.
Matching with Seasons
Summer: Serve them cold with fresh raspberries and mint leaves
Fall: Enjoy with hot spiced apple cider
Winter: Pair with orange-flavored hot chocolate
Spring: Top with lavender-infused whipped cream
Flavor Building
Creating different flavor levels makes these brownies extra special. The toasted hazelnuts add three things:
- That obvious crunch and nutty taste
- A gentle oil that seeps into the batter
- A roasted smell that boosts the chocolate flavor
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Quick Fixes
Even good bakers sometimes need rescue moves:
- If they're a bit overdone, brush some warm Nutella on top
- Too soft? Stick them in the fridge for 30 minutes before cutting
- Edges too crunchy? Cut them off and sprinkle them over ice cream
Wrapping for Gifts
These brownies make great gifts, but packaging matters:
- Put parchment paper between layers
- Add a note with storage tips
- Use metal tins instead of plastic for better storage
Tips for Serious Bakers
Listen to how the batter sounds when poured—you want a thick, slow sound
The top should look set but still wiggle slightly in the middle
Letting the batter sit for 30 minutes before baking creates deeper flavors
These aren't just brownies—they're proof that everyday ingredients can become something special. Each batch teaches me something new about balancing flavors and textures to make the ultimate brownie.
Frequently Asked Questions
- → Is it okay to skip the hazelnuts?
- Sure, you can leave them out, but the crunch and nutty taste really add a lot!
- → When should I take them out of the oven?
- A toothpick should mostly come out clean, but a bit of chocolate is fine since they're fudgy.
- → Can I freeze leftover bars?
- Absolutely! Wrap them tightly and freeze for up to three months. Let them thaw overnight in the fridge.
- → What’s the point of toasting hazelnuts?
- It brings out their oils and makes their nutty flavor stand out even more.
- → How do I store these bars?
- Keep them in a sealed container at room temperature. They'll stay fresh for up to 5 days.