Gooey brownies with a deep hazelnut and chocolate flavor. They're easy to make and incredibly rich; one of the best brownies I 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 gonna 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 mini bundts 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: I like to use kosher salt when baking. But regular table salt works just fine.
- Baking powder: make sure it isn't expired.
- Vanilla: I use pure vanilla extract or pure vanilla paste when available, but a good vanilla essence (artificially flavored) also works and is infinitely cheaper.
See the recipe card at the end of this post for quantities.
How to make chocolate hazelnut brownies
No need for fancy equipment, like with most brownie recipes. Just a large mixing bowl and a whisk.
Add the sugar to the chocolate and butter that have been melted together. This helps reduce the temperature and avoid the risk of curdling the eggs.
The eggs are added all at once and mixed thoroughly. There's no need to beat, but make sure they are very well integrated.
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 wide as the pan, covering the bottom and two sides. The other two will remain greased but not lined (images below). 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.
Vintage Kitchen tip: don't overbake them so you'll have fudgy and not dry, cakey brownies. Take them out while they still jiggle in the center. They will keep firming up with the residual heat as they cool down.
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 will all bring a unique flavor.
- Kid-friendly - omit the liqueur and increase the vanilla extract, or use hazelnut extract for an extra punch.
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.
Kitchen notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperatures, equipment, 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.
- Hazelnuts: you can also sprinkle some chopped hazelnuts on top before baking. I find that the amount in the batter is more than enough.
- Chocolate chips: milk or white chocolate chips (about â…“ cup) can be added to the batter for sweeter brownies.
- 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 don't care to make them gluten-free.
- Chocolate dessert: serve warm brownies with a scoop of vanilla ice cream. We use the microwave for about 15 seconds. Drizzle a little chocolate hazelnut spread for an unforgettable experience.
Related recipes you might like:
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Hazelnut Brownies (fudgy and easy)
This is an easy recipe for fudgy brownies with hazelnuts that are incredibly rich. One of the best brownies I ever made. And they happen to be gluten-free. They keep well and can be frozen. If you're a fan of brownies and hazelnuts, I hope you make them soon because they're fabulous!
- Total Time: 40 minutes
- Yield: 12 squares
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.
Notes
- 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.
- Hazelnuts: they're used ground and add texture. If using hazelnut meal or flour for a smoother batter. You can sprinkle some chopped hazelnuts on top of the brownies before baking. I find that the amount in the batter is more than enough.
- Semisweet chocolate chips: if using them instead of a chocolate bar, make sure they're a good brand that easily melts. I use Callebaut 54% chocolate wafers.
- 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 don't care to make them gluten-free.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Brownies & Bars
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/12
- Calories: 313
- Sugar: 25 g
- Sodium: 67.8 mg
- Fat: 20.5 g
- Carbohydrates: 30.5 g
- Fiber: 2.5 g
- Protein: 4.7 g
- Cholesterol: 66.8 mg
Keywords: hazelnut brownies
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!