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.
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!