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Rich, fudgy, and loaded with the perfect blend of chocolate and hazelnuts, these brownies transform simple ingredients into an indulgent masterpiece. The combination of Nutella and roasted hazelnuts creates layers of nutty flavor that complement the dense, chewy texture of classic brownies.
Last weekend, I made these for a family gathering, and my aunt, who usually passes on desserts, asked for the recipe. The smell of roasting hazelnuts brought everyone to the kitchen before they were even done baking.
Essential Ingredients and Selection Tips
- Unsalted Butter: European-style butter contains less water, resulting in richer brownies
- Nutella: Room temperature Nutella blends more smoothly into the batter
- Cocoa Powder: Dutch-processed cocoa creates darker, richer brownies with a smoother chocolate flavor
- Hazelnuts: Look for plump, heavy nuts without any signs of shriveling
- Vanilla Extract: Pure extract enhances the chocolate notes better than artificial varieties
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Detailed Instructions
- Roasting the Hazelnuts:
- Begin with roasting the hazelnuts at a lower temperature than you might expect. At 275°F, the nuts roast slowly and evenly, developing a deeper flavor without risking burnt spots. The kitchen will fill with an incredible aroma - that's when you know magic is happening.
- Skinning the Hazelnuts:
- The towel-rubbing technique for skinning hazelnuts takes patience. Work in smaller batches, keeping the nuts warm as you go. Don't worry if some skins remain - they add character to the final brownies.
- Melting Butter and Sugar:
- When melting the butter and sugar together, the mixture should feel warm but not hot to the touch. This temperature control prevents the eggs from scrambling when added and ensures a shiny top crust.
- Adding the Eggs:
- Adding eggs one at a time isn't just baker's fussiness - it creates an emulsion that gives the brownies their fudgy texture. Each egg should be fully incorporated before adding the next, making the batter glossier with each addition.
- Folding Dry Ingredients:
- The final folding of dry ingredients is crucial - stop as soon as the last streak of flour disappears. Overmixing develops gluten, leading to cake-like rather than fudgy brownies.
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Growing up, my grandmother would always say "patience makes perfect brownies." She taught me to let them cool completely before cutting, no matter how tempting they smell. Now, every time I bake these, I hear her voice reminding me to wait.
Beyond the Basic Brownie
Creating these brownies has taught me that texture is everything. The contrast between the dense, fudgy interior and the slightly crisp top creates an unforgettable eating experience. When you bite into a piece, you first encounter the crackly top, then sink into the rich, chocolate-hazelnut center studded with perfectly roasted nuts.
The Perfect Size Matters
I've discovered that cutting these brownies into 16 squares (instead of the traditional 12) creates the ideal portion size. The richness of Nutella combined with the roasted hazelnuts makes these brownies quite decadent, and smaller squares allow people to savor them without feeling overwhelmed.
Temperature Transform
While delicious at room temperature, these brownies develop different personalities at various temperatures. Straight from the fridge, they become almost truffle-like in consistency. At room temperature, they're perfectly fudgy. And slightly warmed, they become gloriously gooey.
Science of Storage
An interesting trick I've learned is to store these with a slice of bread in the container. The bread keeps the brownies at the perfect moisture level, preventing them from drying out or becoming too dense. Just remember to replace the bread every couple of days.
After years of brownie baking, I've found that these chocolate hazelnut brownies hit the sweet spot between sophisticated and comforting. The combination of premium ingredients with careful technique creates brownies that are both impressive enough for special occasions and comforting enough for casual snacking.
Special Occasion Success
These brownies make excellent gifts - wrap individual squares in parchment paper and stack them in a beautiful tin. I've given these as holiday presents, and recipients always ask when they can expect their next batch.
Creating a Brownie Bar
For parties, consider setting up a brownie sundae bar. Offer warm brownies with various toppings:
- Warm Nutella sauce
- Freshly whipped cream
- Toasted hazelnuts
- Sea salt flakes
- Chocolate sauce
Final Thoughts
These chocolate hazelnut brownies represent everything I love about baking - how simple ingredients, treated with care and attention to detail, can create something truly memorable. Whether you're an experienced baker or just starting out, these brownies prove that sometimes the most beloved recipes are the ones that combine classic techniques with a special twist.
Remember, the best brownies are the ones made with patience and attention to detail. Happy baking!
Texture Variations and Adaptations
Every oven behaves differently, and understanding your equipment is key to brownie perfection. In my convection oven, I reduce the temperature by 25°F and check them 5 minutes earlier. The goal is that slightly underdone center that creates the perfect fudgy texture after cooling.
Seasonal Serving Suggestions
Summer: Serve chilled with fresh raspberries and mint
Fall: Pair with warm spiced apple cider
Winter: Accompany with orange-infused hot chocolate
Spring: Top with lavender whipped cream
The Art of Layering
Creating distinct layers of flavor makes these brownies truly special. The roasted hazelnuts contribute three different taste experiences:
- The obvious crunch and nuttiness
- A subtle oil that infuses the batter
- A toasted aroma that enhances the chocolate
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Emergency Fixes
Even experienced bakers sometimes need rescue techniques:
- If brownies are slightly overbaked, brush the top with warm Nutella
- Too gooey? Pop them in the fridge for 30 minutes before cutting
- Edge pieces too hard? Trim them off and crumble over ice cream
Gift-Giving Guidelines
These brownies make perfect gifts, but presentation matters:
- Layer pieces between parchment paper
- Include a handwritten note with storage instructions
- Package in a tin rather thanplastic for better preservation
Advanced Baker's Notes
The sound of the batter being poured can indicate its consistency - listen for a thick, slow pour
The surface should look set but still have a slight jiggle in the center
Aging the batter for 30 minutes before baking develops deeper flavors
These brownies aren't just a recipe - they're a testament to the joy of creating something extraordinary from ordinary ingredients. Each batch teaches something new about the delicate balance of flavors and textures that make the perfect brownie.
Frequently Asked Questions
- → Can I skip the hazelnuts in this recipe?
- Yes, you can omit the hazelnuts, but they add nice texture and enhance the nutty flavor.
- → How do I know when the brownies are done?
- A toothpick should come out mostly clean, but still have some chocolate due to the fudgy texture.
- → Can I freeze these brownies?
- Yes, wrap them well and freeze for up to 3 months. Thaw overnight in the fridge.
- → Why do I need to toast the hazelnuts?
- Toasting brings out their natural oils and enhances their flavor significantly.
- → How should I store these brownies?
- Store in an airtight container at room temperature for up to 5 days.