These gooey brownies with hazelnuts have a deeply nutty chocolate flavor. They're easy to make and incredibly rich, one of the best brownies I've ever made. And they happen to be gluten-free. They keep well and can be frozen. I hope you make them soon because they are fabulous!
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's a very old recipe I still have to update.
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 the chocolate hazelnut bundt came to mind.
But I concocted a new brownie recipe with ground hazelnuts, dark chocolate, and some rice flour. Lucky you. Really. It's wonderful.
They are some of the best brownies I have ever made, a thought later reinforced by dozens of guests at a party and my family for whom I made these two nights ago.
Ingredient list
- Raw hazelnuts.
- Unsalted butter.
- Chocolate: use your favorite dark semisweet chocolate for this recipe. I like Callebaut 54% chocolate wafers or Ghirardelli Premium baking bar.
- Eggs: fresh, large.
- White granulated sugar.
- Rice flour:
- Salt.
- Baking powder: make sure it isn't expired.
- Vanilla extract.
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.
Kitchen notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, utensils and equipment needed, and enough workspace. This will make the process so much easier.
- Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
- 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.
- 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.
- Chocolate dessert: serve warm brownies with a scoop of vanilla ice cream. We microwave them for about 15 seconds. Drizzle a little chocolate hazelnut spread for an unforgettable experience.
- Hazelnuts: you can also sprinkle some chopped hazelnuts on top before baking. I find that the amount in the batter is more than enough, but hey, it's you eating them.
Steps to make hazelnut brownies
No need for fancy equipment, like with most brownie recipes. Just a large mixing bowl and a whisk.
Sugar is added before the eggs: this helps 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
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.
Bake according to the instructions in the recipe card and let cool completely on a wire rack before removing from the pan.
Top 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.
Storage
- 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 and then foil and label it. It's a great brownie to have frozen for last-minute desserts or cravings.
Related recipes you might like:
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Hazelnut Brownies (fudgy and easy)
Ingredients
- ½ cup 110g unsalted butter
- 8.5 oz 240g semi-sweet chocolate, chopped
- 3 eggs, at room temperature
- ¾ cup 150g sugar
- ¼ cup rice flour
- ¼ teaspoon salt
- ½ teaspoon baking powder
- 1 cup hazelnuts, ground
- 1 teaspoon vanilla extract
- 1 tablespoon hazelnut liqueur, optional
Instructions
- Preheat oven to 350ºF (180ºC).
- Line an 8-inch square baking pan with aluminum foil or parchment paper hanging over two sides for easier removal. Or simply spray or butter it.
- Melt butter and chocolate in a large bowl. I use the microwave, 20-30 seconds at a time, stirring well in between.
- Add sugar and eggs, one at a time, mixing very well but not beating.
- Add ground hazelnuts, rice flour, salt, and baking powder to the chocolate mixture and mix well.
- Add vanilla, and 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 30 minutes in the fridge. Make sure the unlined sides of the pan are not stuck, and lift the whole block with the help of the paper.
- Cut into squares.
- You can keep them at room temperature for a few days, in the fridge for a week, or freeze them for a month.
madscar says
Love it! Thanks for recipe 🙂
laurasmess.me says
Oh wow. These look INCREDIBLE Paula! Hope that you're feeling a bit more rested today. Great idea to use the infused/soaked nuts for these brownies. I can imagine how incredible they must be (I need to make that homemade liqueur! Double goodness!) xx
yummychunklet says
How fudgy! These brownies look great!
Guru Uru says
These brownies are jam packed full of everything good 😀
Cheers
CCU
Rosie @ Blueberry Kitchen says
These look and sound incredible! I absolutely love the sound of your homemade hazelnut liqueur too, I really want to give that a go!
mividaenundulce says
I like the texture of your brownies, so fudgy, and I guess hazelnuts gave a lot of moist. Good idea to use rice flour...!!!
Liz Berg says
Yes, you have my attention. These brownies sound incredible...and I think if I ground the hazelnuts fine enough, picky Bill would give them two thumbs up. I know I would!
Alice @ Hip Foodie Mom says
Paula,
uh, hello?! these look amazing! so in 24 years, I will be able to understand pastry better and have the ability to change recipes or come up with new FABULOUS ones like this?! 🙂 😛
In the short time I have been baking, I have learned so much. . I love that our learning and knowledge can only grow and get better!
LOVE LOVE LOVE these brownies!
dentistvschef says
I think i just found the correct recipes for my vaccum frozen hazelnut....
I would made this with my niece for sure !
thelittleloaf says
I was sold on the name alone - looking at the pictures I'm 100% in!
Helene Dsouza says
Yes lucky us! =D
You won't believe me but I have 1 packet of hazelnuts left that my mother had send me from europe and I was already planning what to make of them. Your recipe is going into the lot! =)
Patty Price says
Boozy brownies-doesn't get better than this! I like your re-purposing of the hazelnuts and they do look amazing! Off to check out the liqueur;-)
Angie Schneider says
These brownies look so fudgy and irresistible!
Natalie G says
holy crap these look amazing!
Renee Dobbs says
I usually don't care for nuts in brownies however these are a total exception. And 25 years plus 15 minutes is so true. Your experience and skills shine through with every one of your incredible recipes.
Christine @ 24 Carrot Kitchen says
I am a brownie lover and these look super!
Cher Rockwell says
I like your 25 year brownies 🙂
The Ninja Baker says
Oh my goodness, Paula. Maybe your brownies are what the angel at the pearly gates of heaven delivers to newcomers. Seriously delish! And a recipe (another one!) that goes in my want to make file =)
Medeja says
Omg! Now I would trade anything for such brownie! 🙂
Anne ~ Uni Homemaker says
Chocolate and hazelnut are so perfect together and this looks absolutely AH-MAZING! Happy Friday!