Irresistible Chocolate Hazelnut Brownies Recipe in 30 Minute

Oh my gosh, have you ever bitten into a chocolate hazelnut brownie so fudgy it practically melts on your tongue? That’s exactly what you’ll get with this recipe! I’ve been making these chocolate hazelnut brownies for years—they’re the first thing to disappear at family potlucks. My cousin actually hides a couple in her purse every time I bring them (I’ve caught her red-handed!). The secret? A perfect balance of rich dark chocolate and crunchy toasted hazelnuts baked into that dreamy, dense texture we all crave. Trust me, once you try this chocolate hazelnut brownies recipe, you’ll never go back to boxed mixes again.

Why You’ll Love This Chocolate Hazelnut Brownies Recipe

These brownies are my go-to for so many reasons—here’s why you’ll adore them too:

• Insanely easy: One bowl, no fancy techniques—just melt, mix, and bake!
• That fudgy texture: Crackly top with a center so soft, it’s almost like chocolate pudding.
• Hazelnut magic: Toasty, crunchy bits in every bite make these way better than plain brownies.
• Crowd-proof: I’ve never met anyone (even picky eaters!) who could resist them.
• Better than bakery: Cheaper, fresher, and honestly more delicious than anything store-bought.

Seriously—these disappear faster than I can make them. You’ve been warned!

Ingredients for Chocolate Hazelnut Brownies

Gather these simple ingredients—I promise you probably have most in your pantry already! The key is quality here, especially for the chocolate. (Pro tip: Splurge on the good stuff—it makes all the difference.) Here’s what you’ll need:

• 200g dark chocolate (70% cocoa) – chopped roughly so it melts evenly
• 150g unsalted butter – cut into cubes (plus extra for greasing)
• 200g granulated sugar – regular white sugar works perfectly
• 3 large eggs – at room temperature (they incorporate better!)
• 100g all-purpose flour – spoon and level it, don’t pack it down
• 50g unsweetened cocoa powder – the darker, the richer
• 100g hazelnuts – lightly toasted and roughly chopped (trust me, toasting is worth it!)

See? Nothing weird or complicated—just real ingredients that create magic together. Now let’s make some brownies!

Equipment You’ll Need

Don’t worry—you won’t need any fancy gadgets for these brownies! Just grab:

• A medium saucepan (or microwave-safe bowl) for melting chocolate
• A sturdy whisk and mixing bowl
• 8×8 inch baking pan (or 9×9 if you like thinner brownies)
• Parchment paper (lifesaver for easy removal!)
• Rubber spatula for scraping every last bit of batter

That’s it! Now let’s get to the fun part—making those irresistible brownies.

How to Make Chocolate Hazelnut Brownies

Alright, let’s dive into the good stuff! Making these brownies is so simple—just follow these steps, and you’ll have a pan of chocolate hazelnut heaven in no time. I’ve made this recipe dozens of times, and these little tricks ensure perfect results every single batch.

Step 1: Prep and Melt

First things first—preheat your oven to 180°C (350°F) and line your baking pan with parchment paper. Now, let’s melt our chocolate and butter together. I like using a saucepan over very low heat—stir constantly so nothing burns! (Microwave works too: 30-second bursts, stirring between each.) You want it smooth and glossy, not scorched. Remove from heat the moment it’s melted—those last bits will dissolve as you stir.

Step 2: Mix Wet Ingredients

Let the chocolate mixture cool slightly (you don’t want scrambled eggs!), then whisk in the sugar until it’s fully dissolved. Next, add eggs one at a time, whisking well after each. This is where the magic starts—you’ll see the batter turn thick, shiny, and almost pudding-like. Don’t rush this step; proper mixing here gives you that signature crackly top!

Step 3: Fold in Dry Ingredients

Time to add the dry team! Sift your flour and cocoa powder directly into the bowl—this prevents lumps. Then, gently fold everything together with a spatula. Key tip: Stop mixing when you just barely see no more streaks of flour. Overmixing = tough brownies. Finally, stir in those glorious toasted hazelnuts—save a handful to sprinkle on top for extra crunch!

Step 4: Bake to Perfection

Pour the batter into your prepared pan (it’ll be thick—that’s good!) and smooth the top. Bake for 25-30 minutes. Here’s how to know they’re done: The edges will pull slightly away from the pan, and a toothpick inserted near (not in) the center should come out with moist crumbs, not wet batter. Let them cool completely in the pan—I know it’s hard to wait, but cutting too soon makes messy squares!

Tips for the Best Chocolate Hazelnut Brownies

Okay, here are my absolute can’t-skip tips for brownie perfection:

• Room temp eggs are non-negotiable—cold ones make the batter seize up. If you forgot, just soak them in warm water for 5 minutes!
• Splurge on the chocolate—it’s the star! I use 70% dark, but even a good chocolate bar chopped fine works better than cheap chips.
• Toast those hazelnuts! 5 minutes in a dry pan transforms them from “meh” to “WOW.” The nutty aroma alone is worth it.
• Undermix the batter—a few flour streaks are better than overworked gluten. Your brownies will stay fudgy, not cakey.

Ingredient Notes and Substitutions

Life happens—sometimes you’re out of hazelnuts or need a dairy-free version. No worries! Here are my tried-and-true swaps that still deliver amazing brownies:

• No hazelnuts? Almonds or walnuts work beautifully (toast them first!). For nut-free, try sunflower seeds or just leave them out.
• Butter alternatives: Coconut oil (refined for neutral taste) or vegan butter both melt perfectly. I’ve even used olive oil in a pinch—just expect a fruitier note.
• Gluten-free? Swap the flour 1:1 with your favorite GF blend. The brownies might be slightly denser, but still delicious.
• Out of dark chocolate? Semi-sweet works, but reduce sugar by 25g. Milk chocolate makes them sweeter—perfect for kids!

See? Flexible and foolproof—just how baking should be!

Serving and Storing Chocolate Hazelnut Brownies

Oh, the joy of serving these brownies still slightly warm—the chocolate practically oozes! My favorite way? A big square topped with vanilla ice cream (the melty contrast is heavenly). For storage, pop cooled brownies in an airtight container—they stay fresh 3 days at room temp. Freeze for up to a month (just thaw and reheat for that fresh-baked feel). Pro tip: Hide a few in the back of the freezer for emergency chocolate cravings!

Chocolate Hazelnut Brownies Nutrition

Just so you know—nutrition varies based on exact ingredients, but here’s the gist per brownie (if you cut 12 pieces): roughly 250 calories with 15g of fat. Not health food, but so worth every bite!

FAQs About Chocolate Hazelnut Brownies

I get asked these questions all the time—here are quick answers to help you bake with confidence!

Can I use milk chocolate instead of dark?
Absolutely! Just reduce the sugar by 25g since milk chocolate is sweeter. The brownies will be less intense but still delicious—kids especially love this version.

How do I make these gluten-free?
Easy swap! Use your favorite gluten-free flour blend 1:1 for the all-purpose flour. The texture might be slightly denser, but you’ll still get that fudgy goodness.

Why did my brownies turn out cakey?
You probably overmixed the batter or baked too long. Remember—stop stirring when you barely see flour streaks, and pull them out when the toothpick has moist crumbs, not clean.

Can I skip the hazelnuts?
Of course! They add crunch, but the brownies are still amazing without. Try swapping in chocolate chips or leaving them plain for pure chocolate bliss.

How do I fix underbaked brownies?
No worries—just pop them back in the oven for 5-minute intervals until they pass the toothpick test. They’ll firm up as they cool too!

Share Your Chocolate Hazelnut Brownies

I’d love to see your brownie creations! Snap a photo of your chocolate hazelnut masterpiece and tag me—I might just feature your bake on my page. Now go enjoy those fudgy squares (and try not to eat them all in one sitting!).

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