Recipe for Hazelnut Brownies. Brownies are delicious chocolate treats, renowned for their crunchy, tasty crust and their soft, creamy center that few can resist. In many ways they recall the less famous but equally delightful Kladdkaka cake, but the international success of this snack has led me to present this recipe in various versions on our blog, as it is extremely versatile and suitable for breakfast as well as for an afternoon snack. My kids love brownies, from the more classic dark chocolate brownies to more particular ones like peanut butter-filled brownies and pecan chocolate brownies, and today another version joins my collection: hazelnut brownies. Whether you prefer the soft edge pieces or the creamy center ones, I’m sure you’ll find this recipe irresistible. Let’s go to the kitchen — I’ll tell you how to make hazelnut brownies. If you’d like to stay updated on all my recipes you can follow my Facebook page (here) and my Instagram profile (here).
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Difficulty: Very easy
Cost: Budget-friendly
Preparation time: 20 Minutes
Portions: 8-10
Cooking methods: Oven
Cuisine: Italian
Seasonality: All seasons

Ingredients for making Hazelnut Brownies

4 eggs
3/4 cup + 2 tbsp granulated sugar
10 tbsp (about 5/8 cup) butter
10.6 oz (about 1 3/4 cups chopped) dark chocolate
1 1/4 cups all-purpose flour
1/2 tsp baking powder
1 packet vanillin (or vanilla sugar)
1/3 cup (about 1.8 oz) hazelnuts (chopped)
to taste salt
2 tbsp (about 1 oz) hazelnut paste (homemade or store-bought)

Tools

Bowl
Mixer
Oven
Baking pan 8×10 in

Preparation of Hazelnut Brownies

To make Hazelnut Brownies, whisk the eggs with the sugar in a large bowl (you won’t need to beat them until fluffy). In a separate bowl, melt the chocolate in a bain-marie or in the microwave at 350 watts, stirring frequently to avoid burning. Once melted, add the butter and mix well, making sure it fully melts into the chocolate.
Add the chocolate mixture to the eggs and stir everything together. The chocolate, being heavier, will tend to sink to the bottom, so be sure to mix the batter thoroughly. Add the flour, salt and vanilla.
Blend 30 grams of hazelnuts until you obtain a cream—the classic hazelnut paste—I provided a link to make it at home among the ingredients; just click the blue text. Add it to the batter along with most of the remaining chopped hazelnuts.
Mix and pour the batter into a small square or rectangular pan lined with parchment paper; ours measured 20×25 cm (about 8×10 in).
Bake at 338°F (170°C) for 20-25 minutes; do the toothpick test and when the cake is dry at the edges but still soft inside, you can remove it from the oven. Remove from the pan, let cool at room temperature for a few hours and enjoy.