Saturday, May 2, 2009

Chocolate Hazelnut Brownies

Chocolate lovers, are you ready for this? Generous amounts of deep, dark cocoa, hazelnut chocolate spread and espresso join forces to create a decadent, chewy and oh so chocolaty treat. Toasted hazelnuts are an unexpected addition, giving this brownie a sophisticated flavor.

Chocolate-Hazelnut Brownies
Preheat oven to 350 degrees

Wet ingredients:
2 sticks of organic unsweetened butter
2 eggs - slightly beaten
1 1/2 C white sugar
1/2 C packed light brown sugar
2 Tablespoons of hazelnut chocolate spread
2 teaspoons vanilla extract
2 Tablespoons water
Dry ingredients:
1 1/4 C all-purpose flour
1/4 C dark unsweetened cocoa powder
1 Tablespoon of instant espresso powder
1 teaspoon salt
1/4 C of chocolate chips
1/4 C of chopped hazelnuts - toast for 10 minutes at 350 degrees

In a medium bowl cream butter, eggs and sugars, along with the hazelnut chocolate spread, vanilla and water. In a larger bowl, combine dry ingredients adding chocolate chips and hazelnuts into the mixture. Making sure the chocolate chips and hazelnuts are dusted with the dry ingredients. This will keep them suspended in the batter when baked, instead of falling to the bottom of the pan. Mix wet and dry ingredients together with a wooden spoon until blended. Pour into 8X8 baking pan lined with wax paper and bake for 30 minutes.

Y ~ squarebakery


  1. Jen, these are beautiful! When you bake with chocolate hazelnut spread do you have a preference on brands? I must say I am terrible at brownies! haha. really though, there is something about them that I just don't get. I'll have to try yours and see if I can break this awful curse. thanks for the recipe!

  2. Hi,Christina. Thank you so much for your message! I love nutella, it's my fav, but I've tried some generics and they are just as good to bake with.

    Good luck with your brownies, let me know how it goes. BTW, your cheesecakes are GORGEOUS and look D-Lish!!! ~ Jen