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Decadent, gooey, and packed with a delicious mix of chocolate and hazelnuts, these brownies turn basic items into a mouthwatering treat. The mix of Nutella with toasted hazelnuts builds multiple layers of nutty goodness that works perfectly with the thick, dense texture you want in top-notch brownies.
I whipped these up for my family reunion last week, and my dessert-avoiding aunt begged me for the instructions. Everyone rushed to the kitchen when they smelled those hazelnuts toasting, way before the brownies were done.
Key Ingredients and Smart Shopping Advice
- Unsalted Butter: Go for European-style since it has less water and makes tastier brownies
- Nutella: Let it sit out until soft so it mixes into your batter without lumps
- Cocoa Powder: Dutch-processed gives you darker brownies with smoother chocolate taste
- Hazelnuts: Pick ones that feel heavy and full without any wrinkles
- Vanilla Extract: Real extract works way better than fake stuff to bring out chocolate flavors
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Step-by-Step Guide
- Toasting the Hazelnuts:
- Start by toasting your hazelnuts at just 275°F, which seems low but works better. This slow roast brings out amazing flavor without burning. When your kitchen starts smelling fantastic, you'll know they're getting good.
- Removing Hazelnut Skins:
- Be patient with the towel-rubbing method for skin removal. Try doing small batches while the nuts are still warm. Don't stress if some skins stay on - they'll add a bit of rustic charm to your brownies.
- Butter and Sugar Mixture:
- The butter-sugar mix should feel slightly warm when touched, not hot. This temperature trick stops your eggs from cooking when added and helps create that shiny top everyone loves.
- Egg Addition:
- Adding eggs one at a time isn't just being fussy - it actually makes an emulsion that's crucial for fudgy texture. Wait until each egg disappears into the batter before adding another, and watch how it gets shinier each time.
- Mixing in Dry Stuff:
- Stop folding right when you can't see flour anymore. Mix too much and you'll get cakey brownies instead of fudgy ones because of gluten forming.
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My grandma always told me "you can't rush good brownies." She taught me to wait until they're totally cool before cutting, no matter how good they smell. Now I hear her reminding me to be patient whenever I bake them.
Extraordinary Brownie Experience
I've learned texture makes these brownies special. The way the slightly crunchy top contrasts with the dense, fudgy middle creates something you won't forget. Your first bite breaks through that crackly surface before sinking into the rich chocolate-hazelnut center with bits of toasted nuts throughout.
Finding the Right Portion
I've figured out that cutting into 16 pieces rather than 12 gives you the perfect size. These brownies pack so much richness from the Nutella and toasted hazelnuts that smaller squares let people enjoy them without feeling stuffed.
Temperature Makes a Difference
These brownies change character depending on how you serve them. Cold from the fridge, they're almost like truffles. At room temp, they hit that perfect fudgy sweet spot. Slightly warmed, they turn wonderfully gooey and melty.
Smart Storage Tricks
I've found putting a slice of bread in the container with these brownies keeps them at just the right moisture level. The bread stops them from drying out or getting too dense. Just swap out the bread every couple days for a fresh slice.
After tons of brownie batches over the years, I've found these chocolate hazelnut ones nail the balance between fancy and comforting. Good ingredients handled with care make brownies that work for special events but are also perfect for everyday snacking.
Impressive Gift Ideas
These make fantastic presents - just wrap single squares in parchment and stack them in a nice tin. I've given these as Christmas gifts and people always ask when they'll get more.
Party Serving Suggestion
For get-togethers, try setting up a build-your-own brownie bar. Serve warm brownies with options like:
- Heated Nutella for drizzling
- Fresh whipped cream
- Crunchy toasted hazelnuts
- Flaky sea salt
- Rich chocolate sauce
Wrapping Up
These chocolate hazelnut brownies show what I love most about baking - how simple stuff handled with care turns into something amazing. Whether you're a pro or just starting out, these brownies prove that mixing classic methods with special touches creates truly memorable treats.
Always remember, the tastiest brownies come from taking your time and paying attention to details. Happy baking!
Adjusting for Different Results
Every oven works a bit differently, so knowing yours matters for brownie success. In my fan-forced oven, I lower the heat by 25°F and check about 5 minutes early. You're aiming for that slightly underbaked middle that turns perfectly fudgy once cooled.
Ideas for Every Season
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-infused whipped cream
Flavor Building Secrets
Creating distinct taste layers makes these brownies so good. The toasted hazelnuts add three separate flavor elements:
- The obvious crunch and nutty taste
- A gentle oil that soaks into the batter
- A roasted smell that boosts the chocolate flavor
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Quick Fixes
Even good bakers sometimes need rescue tactics:
- If they're a bit overcooked, brush some warm Nutella on top
- Too soft in the middle? Stick them in the fridge for 30 minutes before cutting
- Edges too crunchy? Cut them off and sprinkle them over ice cream
Giving as Gifts
When sharing these brownies as presents, presentation counts:
- Put parchment paper between layers
- Add a note with storage tips
- Use metal tins instead of plastic containers for better freshness
Expert Baking Insights
Listen to how the batter sounds when poured - you want a thick, slow-moving consistency
The top should look set but still have a tiny wobble in the middle
Letting the batter sit for 30 minutes before baking actually makes flavors stronger
These brownies aren't just food - they're proof of how everyday ingredients can become something special. Each batch teaches me something new about balancing flavors and textures for the ultimate brownie experience.
Frequently Asked Questions
- → Do I have to use hazelnuts?
- Nope, you can leave them out, but they do give a great crunch and up the nutty flavor.
- → How can I tell they’re ready?
- Pierce the center with a toothpick. It should come out almost clean, but a little chocolate smudge is fine for fudgy texture.
- → Can I put these in the freezer?
- Totally. Just wrap them tightly, and they’ll stay good in the freezer for up to 3 months. Defrost in the fridge overnight.
- → Why toast the hazelnuts first?
- It makes the nuts taste much better by bringing out their natural oils.
- → Where should I store them?
- Keep them in a sealed container at room temp. They’ll stay fresh for around 5 days.