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Decadent, melt-in-your-mouth, and packed with chocolate-hazelnut goodness, these brownies turn basic pantry items into a luxurious treat. The magical mix of Nutella with crunchy toasted hazelnuts delivers multiple layers of nutty goodness that perfectly matches the dense, gooey texture you want in an amazing brownie.
I whipped these up for my family get-together last Sunday, and my dessert-avoiding aunt couldn't stop asking about how I made them. Everyone came running to the kitchen when they smelled those hazelnuts toasting in the oven.
Key Ingredients and Smart Picking Advice
- Unsalted Butter: Go for European-style with lower water content for extra richness
- Nutella: Let it sit out until soft for easier mixing into your batter
- Cocoa Powder: Dutch-processed gives you darker, smoother chocolate flavor without bitterness
- Hazelnuts: Choose ones that feel heavy and full without any wrinkles
- Vanilla Extract: The real stuff works way better than artificial to bring out chocolate flavors
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Step-by-Step Cooking Guide
- Toasting Your Hazelnuts:
- Start by slowly toasting the hazelnuts at just 275°F instead of higher heat. This slow approach lets them warm up evenly, bringing out amazing flavors without any burnt spots. Your kitchen will smell heavenly – that's your sign things are going right.
- Getting the Skins Off:
- When you rub the nuts in a towel, work with small handfuls while they're still warm. Don't stress if some skins stay on – they add a bit of character to your finished brownies.
- Mixing Butter and Sugar:
- Your butter-sugar mix should feel slightly warm but not hot when you touch it. Getting this temperature right stops your eggs from cooking when added and helps create that shiny top everyone loves.
- Handling the Eggs:
- Adding eggs one by one isn't just fussy baking talk – it makes a smooth mixture that gives you super fudgy brownies. Make sure each egg gets fully mixed in before adding another, watching how the batter gets shinier each time.
- Mixing in Dry Stuff:
- Stop folding right when you can't see flour anymore. Too much mixing builds up gluten and makes your brownies cakey instead of fudgy.
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My grandma always told me "good brownies need waiting time." She showed me how letting them cool all the way makes the difference between messy brownies and perfect ones. I still hear her reminding me to be patient whenever that brownie smell fills my kitchen.
Taking Your Brownie Game Further
I've learned that with these brownies, it's all about that contrast between textures. When you bite in, you first hit that slightly crisp top layer before sinking into the rich, chocolatey middle dotted with crunchy toasted hazelnuts. It's that play between textures that makes them unforgettable.
Finding the Right Cut Size
I've found that cutting the pan into 16 pieces instead of 12 works perfectly. The rich combo of Nutella and hazelnuts makes these pretty intense, and smaller squares let people enjoy them without feeling stuffed. Plus, you can always grab a second piece!
How Temperature Changes Everything
These brownies transform depending on how you serve them. Cold from the fridge, they're almost like eating fudge. At room temp, they hit that perfect chewy spot. Warm them slightly and they turn deliciously gooey. It's like having three different desserts in one recipe.
Smart Storage Tricks
Here's a cool tip I stumbled upon: put a slice of bread in your brownie container. The bread keeps moisture levels just right so your brownies don't dry out or get too dense. Just swap out the bread every couple days if you haven't eaten all the brownies yet.
After countless batches over the years, I've found these chocolate hazelnut brownies hit that perfect balance between fancy and comforting. Using top-notch ingredients and paying attention to the little details gives you brownies good enough for special events but still perfect for everyday snacking.
Impressive Gift Ideas
These make fantastic presents – just wrap individual pieces in parchment and stack them in a pretty tin. I've given these during the holidays and people always start hinting when they'll get their next batch.
Party Serving Ideas
For fun gatherings, try setting up a make-your-own brownie sundae station. Offer warm brownie squares alongside:
- Melted Nutella drizzle
- Soft whipped cream
- Crunchy hazelnuts
- Sprinkles of sea salt
- Rich chocolate sauce
Wrapping Up
What I love most about these chocolate hazelnut brownies is how they show that simple stuff, handled with care, can turn into something amazing. Whether you're an old pro or new to baking, these brownies prove that mixing classic methods with a special twist creates truly memorable treats.
Just remember, the tastiest brownies come from taking your time and watching the details. Happy baking!
Playing With Texture Options
Every oven works differently, so getting to know yours matters for perfect brownies. In my fan-forced oven, I drop the heat by 25°F and check them 5 minutes early. You're aiming for that slightly underdone middle that turns perfectly fudgy once cooled.
Ways to Serve Through the Year
Summer: Enjoy them cold with fresh raspberries and mint leaves
Fall: Serve alongside warm spiced apple cider
Winter: Pair with orange-flavored hot chocolate
Spring: Top with lavender-scented whipped cream
Flavor Layering Know-How
What makes these brownies stand out is how the flavors build on each other. The toasted hazelnuts add three different taste experiences:
- The obvious crunch and nutty flavor
- A gentle oil that soaks into the batter
- A toasty smell that makes the chocolate taste even better
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Quick Fixes for Problems
Even longtime bakers sometimes need rescue moves:
- Brownies came out too dry? Brush some warm Nutella on top
- Too soft in the middle? Cool them in the fridge for 30 minutes before cutting
- Got hard edges? Trim them off and sprinkle them over ice cream
How to Give as Gifts
When sharing these brownies as presents, presentation counts:
- Put parchment paper between layers
- Add a note with tips on storing them
- Use metal tins instead of plastic containers to keep them fresher
Expert Baker Insights
Listen to how the batter sounds when you pour it - you want a thick, slow-pouring consistency
The top should look set but still have a tiny wiggle in the middle
Letting the batter rest for 30 minutes before baking makes flavors deeper
These aren't just brownies - they're a celebration of how everyday ingredients can transform into something truly special. Each batch teaches me something new about balancing flavors and textures in the quest for brownie perfection.
Frequently Asked Questions
- → What if I don’t want to use hazelnuts?
- No problem! Leave them out, but they do add great crunch and flavor.
- → When are the brownies ready to take out?
- Stick a toothpick in; it should have just a little chocolate on it for that fudgy texture.
- → How can I store these brownies long-term?
- Wrap them up tightly and freeze. They’ll stay fresh for up to 3 months—just thaw them overnight in the fridge.
- → Why is toasting hazelnuts important?
- It makes them extra crunchy and boosts their nutty taste.
- → How long will they keep at room temperature?
- They’ll stay tasty for about 5 days in a container with a tight lid.