Delicious Hazelnut Brownie
A rich and fudgy hazelnut brownie perfect for any occasion. Easy to make and irresistibly delicious.
Equipment
- 1 9x13 inch baking pan greased
- 1 Mixing Bowl large
- 1 Whisk
- 1 Spatula
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter melted
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
Mix-ins
- 1 cup chopped hazelnuts
- 1/2 cup chocolate chips optional
Instructions
Preparation
- Preheat your oven to 350°F. Grease a 9x13 inch baking pan with butter or non-stick spray, and set aside.
- In a large mixing bowl, whisk together the melted butter and granulated sugar until well combined. Add the eggs one at a time, whisking thoroughly after each addition. Stir in the vanilla extract.
- In a separate bowl, sift together the flour, cocoa powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Gently fold in the chopped hazelnuts and chocolate chips if using, ensuring they are evenly distributed throughout the batter.
Baking
- Pour the brownie batter into the prepared baking pan. Use a spatula to spread the batter evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with only a few crumbs attached.
- Allow the brownies to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
Serving
- Once cooled, cut the brownies into squares and serve on their own or with a scoop of vanilla ice cream for an indulgent dessert.
Storage
- Store leftover brownies in an airtight container at room temperature for up to 4 days. For longer storage, wrap them tightly and freeze for up to 3 months.
Notes
Pro Tips: Use high-quality chocolate for the best flavor. Ingredient Substitutions: Walnuts or almonds can be used in place of hazelnuts. How to Serve: Pair with vanilla ice cream or whipped cream. Storage & Freshness: Store in an airtight container to maintain freshness. Make-Ahead Tips: Prepare the batter in advance and refrigerate for up to 24 hours before baking.