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Decadent, chewy, and brimming with chocolate-hazelnut goodness, these brownies turn basic ingredients into a mouthwatering treat. Nutella paired with toasted hazelnuts creates multiple layers of nutty goodness that perfectly matches the dense, fudgy texture you want in a proper brownie.
I whipped these up for my family get-together last week, and even my dessert-avoiding aunt wanted my recipe. Everyone rushed to the kitchen when they caught a whiff of those hazelnuts toasting in the oven.
Key Ingredients and Smart Choices
- Unsalted Butter: Pick European butter for its lower water content and richer results
- Nutella: Let it warm up before using so it mixes into the batter smoothly
- Cocoa Powder: Go with Dutch-processed for deeper color and smoother chocolate taste
- Hazelnuts: Choose full, weighty nuts without any wrinkles
- Vanilla Extract: Real extract works better than artificial to boost chocolate flavors
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Step-by-Step Process
- Toasting Your Hazelnuts:
- Toast hazelnuts at just 275°F for a slow, even cook that brings out their flavor without burning. You'll know they're ready when your kitchen fills with that amazing nutty smell.
- Getting the Skins Off:
- Work with smaller batches when rubbing nuts in a towel. Keep them warm for easier peeling. Don't stress if some skins stay on—they'll add a bit of rustic charm.
- Butter and Sugar Mixture:
- Your butter-sugar mix should feel slightly warm to touch, not hot. This temp control stops your eggs from cooking when added and helps create that shiny top crust.
- Egg Addition:
- There's a reason for adding eggs one at a time—it creates a smooth mixture that gives brownies their fudgy texture. Mix each egg completely before adding another, watching the batter get shinier each time.
- Mixing in Dry Stuff:
- Stop folding as soon as you can't see flour anymore. Too much mixing creates gluten, turning your fudgy brownies into cakey ones.
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My grandma always told me "good brownies need waiting time." She taught me to let them cool all the way before cutting, no matter how good they smell. I still hear her voice reminding me to be patient whenever I bake these.
Taking Brownies to New Heights
I've learned texture makes all the difference in these treats. The contrast between the soft, fudgy middle and slightly crisp top creates something really special. When you take a bite, you first hit that crackly crust before sinking into the rich chocolate-hazelnut center filled with crunchy toasted nuts.
Finding the Right Cut
I've found that cutting into 16 squares instead of the usual 12 works best. These brownies pack so much richness from the Nutella and hazelnuts that smaller portions let people enjoy them without feeling stuffed.
Temperature Changing Magic
These brownies change personality depending on how you serve them. Cold from the fridge, they become almost like truffles. At room temp, they're perfectly fudgy. Slightly warmed, they turn wonderfully gooey.
Smart Storage Tricks
I've found a cool trick—keep a slice of bread in your brownie container. The bread maintains perfect moisture in the brownies so they won't dry out or get too dense. Just swap the bread every couple days.
Over years of brownie making, I've found these chocolate hazelnut treats hit the sweet spot between fancy and familiar. Using good ingredients with careful methods makes brownies that work for special events but are comfy enough for everyday snacking.
Amazing Gift Brownies
These make wonderful presents—just wrap single squares in parchment and stack them in a nice tin. I give these during holidays, and people always ask when their next batch is coming.
Hosting a Brownie Party
For gatherings, try setting up a brownie sundae station. Serve warm brownies with toppings like:
- Heated Nutella drizzle
- Homemade whipped cream
- Crunchy hazelnuts
- Sprinkles of sea salt
- Rich chocolate sauce
Wrapping Up
These chocolate hazelnut brownies show what I love most about baking—how simple stuff, handled with care, turns into something unforgettable. Whether you're a pro or just starting out, these brownies prove that the best treats often combine classic methods with a unique twist.
Don't rush the process. The tastiest brownies come from taking your time and paying attention to details. Enjoy your baking!
Playing with Texture
Every oven works differently, so knowing your equipment matters. In my fan-forced oven, I drop the temp by 25°F and check them 5 minutes early. You're aiming for that slightly gooey middle that sets into perfect fudginess as it cools.
Serving Ideas Through the Year
Summer: Enjoy them cold with fresh raspberries and mint leaves
Fall: Serve alongside spiced apple cider
Winter: Pair with orange-flavored hot chocolate
Spring: Top with lavender-infused whipped cream
Flavor Building Techniques
What makes these brownies stand out is how the flavors stack up. The toasted hazelnuts give you:
- That satisfying crunch and nutty taste
- A light oiliness that seeps into the batter
- A roasted scent that makes the chocolate taste even better
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Quick Fixes
Even good bakers need rescue plans sometimes:
- For slightly overdone brownies, brush some warm Nutella on top
- Too soft in the middle? Stick them in the fridge for half an hour before cutting
- Edges too crunchy? Cut them off and sprinkle them over ice cream
Giving Brownies as Gifts
When sharing these brownies as presents, remember:
- Put parchment between layers so they don't stick together
- Add a handwritten note with storage tips
- Use metal tins instead of plastic containers to keep them fresher
Baker's Secret Notes
Listen to how the batter sounds when poured—you want a thick, slow sound
The top should look set but still wobble slightly in the middle
Letting the batter rest 30 minutes before baking creates deeper flavors
These aren't just brownies—they're proof of how everyday ingredients can become something amazing. Each batch teaches me something new about balancing flavors and textures in the quest for brownie perfection.
Frequently Asked Questions
- → Can I leave out the hazelnuts?
- Sure, but the hazelnuts bring a nice crunch and enhance the nutty flavor.
- → When should I take them out of the oven?
- Pull them out when a toothpick has some gooey crumbs, not fully clean—it gives them that fudgy texture.
- → Are these brownies freezer-friendly?
- Totally! Wrap them tightly and freeze for up to 3 months. Let them thaw in the fridge overnight.
- → What’s the point of toasting hazelnuts?
- It makes the flavor pop by releasing their natural oils.
- → How do I store leftover brownies?
- Keep them fresh in a sealed container at room temp for up to 5 days.