These hazelnut brownies are gooey, deeply chocolatey, and packed with the toasty flavor of ground hazelnuts. They're made in one bowl with dark chocolate and a little rice flour, which makes them gluten-free (nobody will notice, promise). Easy, incredibly rich, and one of the best brownies I've ever made (and I've made a LOT of brownies!). They keep for days and freeze beautifully, so make a double batch for the holidays.
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Why these chocolate hazelnut brownies are worth making
I strongly believe there's no such thing as too many brownie recipes. So, I keep adding new ones I deem worthy of my amazing readers. That's you btw.
These fudgy nut brownies are my way of not feeling guilty for throwing away a very large amount of vodka-infused hazelnuts from this homemade hazelnut liqueur.
It calls for straining the final liquid and discarding the nuts. Yeah, like that was going to happen. The hazelnuts tasted amazing after months of infusing, and I didn't want to waste them. Making a boozy version of this hazelnut loaf cake or infusing them into this chocolate hazelnut bundt came to mind.
But I ended up concocting a new brownie recipe with the ground hazelnuts, dark chocolate, and some rice flour instead. Lucky you. Really. They're wonderful. They are some of the best brownies I have ever made, a thought reinforced by dozens of party guests and my family every time I bake them.
And don't worry, you don't need infused hazelnuts to make them. Regular hazelnuts, toasted or straight from the bag, work beautifully together with hazelnut liquor, homemade or store-bought.
Testing notes
Paula's baking tips that make a difference.
Flour: I tried it with other types, from all-purpose to buckwheat flour. I still prefer rice flour for the consistency it brings. I still use it, even if I'm not looking to specifically make gluten-free brownies with hazelnuts.
Don't overbake them. This is especially important when using rice flour, as they go from perfectly fudgy to crumbly. They should jiggle in the center and will continue to bake and set as they cool down.
Chilling: I like to refrigerate them for a few hours before eating at room temperature, as I find the flavor is better. And if they're very fudgy, I put them in the freezer and eat them directly.
Ingredients
Quantities are listed on the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.
- Hazelnuts: raw or toasted, ground finely. You can also use store-bought hazelnut flour.
- Chocolate: use your favorite dark semisweet chocolate.
- White or brown rice flour; both work. It gives a tender, fudgy crumb and keeps these brownies gluten-free.
- Baking powder: make sure it isn't expired.
How to toast and grind hazelnuts
Toasting is optional, but it deepens the nutty flavor.
Spread the hazelnuts on a baking sheet and toast at 350ºF (180ºC) for 10 to 12 minutes, until fragrant and the skins start to crack. Wrap them in a kitchen towel while still warm and rub to remove most of the skins. Don't worry about the stubborn bits.
Let them cool completely before grinding. This is important, or they will be pasty. Pulse them in a food processor with a tablespoon of the sugar from the recipe, which keeps them from turning into hazelnut butter. Stop when they look like coarse sand.
Steps to make hazelnut brownies
These are one-bowl brownies, so there's no need for fancy equipment. Just a large mixing bowl and a whisk.
Sugar is added before the eggs to help reduce the temperature and avoid the risk of curdling them.
- The eggs are added all at once and mixed thoroughly. Make sure they are very well integrated, but there's no need to beat them.
- The rest of the dry ingredients are added together. The ground hazelnuts add texture. The ingredients are stirred until no dry spots remain.
Baking brownies
Preparing the pan: It should be buttered or sprayed with baking spray (containing flour). I also line it with a strip of parchment paper as wide as the pan, covering the bottom and two sides. The other two will remain greased but not lined. This will help remove the block of brownies from the pan.
- Pour the brownie batter into the greased and lined pan and even out the surface. It's a rather thick mixture.
- Don't overbake them! It's key for a fudgy texture. Let them cool completely on a wire rack before removing from the pan.
Paula's tip
Don't overbake them, so you have fudgy brownies instead of dry, cakey ones. Take them out while they still jiggle in the center. The residual heat will keep firming them up as they cool.
Variations
The combination of hazelnuts and chocolate is unparalleled, but you can vary this hazelnut brownie recipe and get fantastic results.
- Spiced: add ½ teaspoon cinnamon or a large pinch of nutmeg or mace. All pair well.
- Other nuts: use ground almonds, cashews, walnuts, or pecans. They all bring a unique flavor to these chocolate bars.
- Kid-friendly: omit the liqueur and increase the vanilla extract, or use hazelnut extract for an extra punch.
- Chocolate chips: milk or white chocolate chips (about ⅓ cup) can be added to the batter for sweeter brownies.
Make-ahead hazelnut brownies for the holidays
These are my go-to brownies for holiday baking because they're even better the next day and they're not plain; people are not expecting them. They're also part of my Christmas potluck recipe ideas.
Bake them up to 3 days ahead and keep them well covered, or freeze them for up to a month. They're sturdy enough to stack in a cookie tin, so they make a lovely homemade gift, and since they're gluten-free, most guests at the table can enjoy them. If gifting them to baking enthusiasts, add the printed recipe for an even better, more thoughtful gift.
Storing brownies
- Room temperature: even if you keep them on the counter, chill them first so they firm up. They keep for 3 days well covered.
- Refrigerator: keep them for a week, always well covered (plastic wrap or airtight container) to avoid dryness.
- Freezer: They keep for a month. I wrap them in plastic first, then foil and label them. It's a great brownie to have frozen for last-minute desserts or cravings.
Easy Hazelnut Brownies (fudgy, gluten-free)
Ingredients
- ½ cup unsalted butter
- 8 ½ ounces semisweet chocolate, chopped
- 3 eggs, at room temperature
- ¾ cup sugar
- ¼ cup rice flour
- ¼ teaspoon salt
- ½ teaspoon baking powder
- 1 cup ground hazelnuts
- 1 teaspoon vanilla extract
- 1 tablespoon hazelnut liqueur, optional
Instructions
- Preheat oven to 350ºF (180ºC).
- Butter or spray an 8-inch square baking pan. Line it with parchment paper for easier removal. See Notes below.
- Melt ½ cup unsalted butter and 8 ½ ounces semisweet chocolate in a large bowl. I use the microwave, 20-30 seconds at a time, stirring well in between.
- Add ¾ cup sugar and 3 eggs, integrating very well but not beating.
- Add 1 cup ground hazelnuts, ground, ¼ cup rice flour, ¼ teaspoon salt and ½ teaspoon baking powder to the chocolate mixture and mix well.
- Add 1 teaspoon vanilla extract and 1 tablespoon hazelnut liqueur and mix just until blended.
- Spread the brownie mixture on the prepared pan and even out the top.
- Bake for about 25 minutes, until it is slightly puffed and the center still jiggles a little. Don't overbake for the best results. A cake tester or toothpick should come out with moist crumbs.
- Cool completely on a wire rack.
- For easier cutting, put the pan in the fridge for 30 minutes. Make sure the unlined sides of the pan are not stuck, and lift the whole block with the help of the paper. Cut into 12 squares, or 9 if you want bigger brownies.
- You can keep them at room temperature for a few days, in the fridge for a week, or freeze them for a month.
Eliz says
Hi Vintage kitchen
Just wondering would
1/2 chocolate and 1/2 cocoa powder equivalent to total of 8 ozs work for this recipe
thank you
Paula Montenegro says
Hi Elizabeth! I never tried them with cocoa powder and it might be a good idea to increase the butter a few tablespoons. And probably a few more tablespoons of sugar also, 2 tablespoons of each or so. Cocoa is very astringent and these brownies are already not too sweet.
Carol g. says
What kind of rice flour should be used? I’m so looking forward to making these, thanks for sharing!
Paula Montenegro says
Hi Carol, I made them with white and brown rice flour and both work well.
David Scott Allen says
The brownies sound wonderful — chocolate and hazelnut is a wonderful combination.l also checked out the hazelnut liqueur recipe — I have to make that this winter for sure!
Billa Schleicher says
Hi! My hazelnut liquor is currently brewing and I am going to make the brownies next weekend. Just looked to make a shopping list and the instructions talk about "melting the butter and the chocolate" - but those two ingredients are not on the ingredients list!!! So, how much butter and how much chocolate, please?
Paula Montenegro says
Hi Billa! I updated the recipe. Thanks for letting me know!
Billa Schleicher says
Thank you! Merry Christmas!
Paula Montenegro says
Happy holidays Billa!
plasterer bristol says
mm these sound so good, thanks for posting up this recipe. Will give these a try.
Simon
Anonymous says
Hi,
You can call me Liz,
I'm a newbie,
I don't understand this "Add sugar and eggs, one at a time, mixing very well but not beating." What do you mean with "...but not beating"?
Thank's in advance!
wp_vknotes_admin says
Hi Liz! It means you don't want to incorporate air into them or as little as possible. So you need to mix it very well, no streaks of whites showing, but don't beat it because the batter will rise while cooking, and that will take a lot of the fudge-like consistency of the brownies. Hope it helps!
Andrea_TheKitchenLioness says
Paula, these brownies look like a wonderful "adult" kind of treat, you already know that I love to bake with hazelnuts and I would certainly love to have a good big taste of these brownies, the recipe sounds fabulous!
Laura Dembowski says
I love hazelnuts and don't blame you for not wanting to waste them, especially when they turned into such a decadent dessert! Unfortunately I find myself wasting food sometimes but I try so hard not to. Things just get away from me on ocassion.
Marissa | Pinch and Swirl says
Oh hazelnut fudgy boozy deliciousness! Yummy!
Carla says
I spent a ridiculous amount of time (and money) to hunt down hazelnuts, so I totally hear you on not throwing them away. I probably won't infuse them in vodka BUT that won't stop me from making these brownies!
Nancy @ gottagetbaked says
Ahhhh, Paula, you had me at boozy. And at fudgy. And at dark chocolate. In other words, I love everything about these brownies! And girl, I spend way more time thinking critically about my blog and celebrity gossip than my job, hands down. I can tell you what the hottest thing in food blogging is and what Angelina Jolie had for breakfast, but I don't give the greatest legal advice. Oh well!
Cocoa and Lavender says
Hah! I was wondering if there was any use for the macerated hazelnuts! This is brilliant, Paula... and I do love a fudgy brownie... Again, so sad I need to wait 4 weeks to make these! ~ David
LV says
you had me at fudgy. You really did. And then you said chocolate in the same sentence. You are a girl after my own heart. These look absolutely delicious. I can only imagine the depth of flavor the liquor gives these. I am so intrigued and would love to try to make these.
Jennie Phaneuf says
I'm in love with these brownies! All of those delicious nuts folded into dark, fudgy chocolate--yum!