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Dense, gooey, and packed with chocolate-hazelnut goodness, these brownies turn basic pantry staples into a decadent treat. The mix of creamy Nutella and crunchy toasted hazelnuts creates multiple flavor dimensions that perfectly match the soft, dense texture of these incredible brownies.
I brought these to my cousin's birthday last month and even my dessert-avoiding uncle came back for seconds. The amazing smell of hazelnuts toasting had everyone hanging around the kitchen waiting impatiently.
Key Ingredients and Smart Selection
- Unsalted Butter: Try to get European butter since it's got less moisture and makes richer brownies
- Nutella: Let it sit out before using so it mixes in more easily
- Cocoa Powder: Dutch-processed gives you darker color and smoother chocolate taste
- Hazelnuts: Pick ones that feel heavy and don't look wrinkled
- Vanilla Extract: Real extract works way better than the fake stuff for boosting chocolate flavor
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Step-by-Step Guide
- Toasting the Hazelnuts:
- Use a lower temp than you might think - just 275°F lets them toast slowly and evenly. You'll know they're ready when your kitchen smells amazing. That scent means good things are happening.
- Getting the Skins Off:
- Don't try to do all the nuts at once when rubbing them in the towel. Work with small batches while they're still warm. Don't stress if some skins stick - they won't hurt anything.
- Combining Butter and Sugar:
- The mix should feel slightly warm but not hot when you touch it. This keeps your eggs from cooking when added and helps create that shiny top everyone loves.
- Working with Eggs:
- There's a reason to add them one at a time - it's not just being fussy. This creates a smooth mix that makes your brownies fudgy. Each egg should disappear completely before adding the next one.
- Mixing in Dry Stuff:
- Stop stirring the moment you can't see flour anymore. Mix too much and you'll get cakey brownies instead of fudgy ones.
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My nana always told me "good brownies need patience." She'd make me wait until they cooled completely before cutting them, no matter how good they smelled. Now I hear her words in my head whenever I bake these, reminding me not to rush.
Exploring Brownie Excellence
I've learned that texture makes these brownies stand out. The contrast between the slightly crisp surface and the soft, dense middle creates something truly amazing. When you take a bite, you first hit that crackly top layer before sinking into the rich chocolate-hazelnut center full of crunchy nuts.
Finding the Right Portions
I've found cutting them into 16 pieces works better than the usual 12. These brownies are pretty rich with all that Nutella and those toasted hazelnuts, so smaller squares let people enjoy them without feeling stuffed.
Temperature Magic
These brownies change character depending on how you serve them. Cold from the fridge, they feel almost like eating a truffle. At room temp, they're perfectly fudgy. Slightly warmed up, they turn deliciously gooey.
Smart Storage Tricks
I've found a neat trick - put a slice of bread in the container with your brownies. The bread keeps the moisture level just right so they don't dry out or get too dense. Just swap out the bread every couple days.
After countless batches over the years, I've found these chocolate hazelnut brownies hit that perfect balance between fancy and comforting. Using good ingredients and taking your time creates brownies good enough for special events but simple enough for everyday treats.
Impressive Gift Ideas
These make wonderful presents - just wrap single squares in parchment and stack them in a nice tin. I've given them as Christmas gifts and people always ask when they'll get more.
Party Serving Suggestion
For gatherings, try setting up a make-your-own brownie sundae station. Serve warm brownies with toppings like:
- Heated Nutella for drizzling
- Homemade whipped cream
- Crunchy hazelnuts
- Flaky sea salt
- Rich chocolate sauce
Closing Thoughts
These chocolate hazelnut brownies show what I love most about baking - how simple stuff, handled with care, turns into something unforgettable. Whether you're new to baking or do it all the time, these brownies prove that the best recipes often just add a twist to the classics.
Remember, the tastiest brownies come from being patient and paying attention to details. Enjoy your baking!
Adjusting for Different Results
Every oven works differently, so knowing your equipment matters. In my fan-forced oven, I drop the temp by 25°F and check 5 minutes early. You want that slightly underbaked middle that turns perfectly fudgy after cooling.
Ideas for Every Season
Summer: Serve them cold with fresh raspberries and mint
Fall: Enjoy with warm spiced apple cider
Winter: Pair with orange-flavored hot chocolate
Spring: Top with lavender-infused whipped cream
Flavor Building Secrets
Creating multiple flavor levels makes these brownies extra special. The toasted hazelnuts add three different taste elements:
- The obvious crunch and nutty flavor
- A gentle oil that spreads through the batter
- A roasted smell that makes the chocolate taste better
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Quick Fixes
Even good bakers sometimes need rescue techniques:
- If you overbake them a bit, brush some warm Nutella on top
- Too soft in the middle? Stick them in the fridge for 30 minutes before cutting
- Edges too crunchy? Cut them off and sprinkle over ice cream
Packaging for Gifts
When giving these as presents, presentation counts:
- Put parchment paper between layers
- Add a note with storage tips
- Use a tin box instead of plastic for better keeping
Notes for Serious Bakers
Listen to how the batter sounds when poured - you want a thick, slow-moving consistency
The top should look set but still wobble slightly in the middle
Letting the batter sit for 30 minutes before baking makes flavors deeper
These brownies aren't just food - they're a celebration of turning simple ingredients into something special. Each time I make them, I learn something new about balancing flavors and textures for the ultimate brownie experience.
Frequently Asked Questions
- → Can I leave out the hazelnuts?
- Sure, you can skip them, but they give a nice crunch and extra flavor.
- → When should I take the brownies out of the oven?
- Pull them out when a toothpick comes out mostly clean but with a bit of fudginess.
- → Is it okay to freeze these brownies?
- Absolutely. Wrap them up tight and freeze for three months. Pop them in the fridge to thaw overnight.
- → Why toast the hazelnuts first?
- It makes their flavor bolder and brings out their oils for better taste.
- → How should I keep these stored?
- Use an airtight box and keep them on the counter for up to five days.