Ingredients
Makes 16 brownies
Step 1
Preheat oven to 350° F. and butter and flour a 9-inch square baking pan, knocking out excess flour.
Step 2
Toast and skin hazelnuts (procedure this page). In a food processor pulse hazelnuts until coarsely ground (bits should be about 1/8 inch).
Step 3
Chop chocolates into small pieces and in a double boiler or a metal bowl set over a saucepan of barely simmering water melt chocolates with butter and Nutella, stirring occasionally until smooth. Remove top of double boiler or bowl from heat.
Step 4
While chocolates are melting, into a bowl sift together flour, baking powder, and a pinch salt. Whisk sugar into chocolate mixture until combined well. Add eggs, whisking until mixture is glossy and smooth. Stir in flour mixture and hazelnuts until just combined.
Step 5
Pour batter into baking pan and bake in middle of oven 35 to 40 minutes, or until a tester comes out with moist crumbs adhering to it. Cool brownies completely in pan on a rack and cut into 16 squares. Brownies keep, layered between sheets of wax paper in an airtight container at cool room temperature, 5 days.
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Reviews (21)
Back to TopI thought this was hands down the best brownies I have ever made and I bake constantly. I followed it to the letter and pulled at the minimum time and they were perfect. My number one tip would be to remove the skins of the hazelnuts in a clean dry sink with the towel because I spent more time cleaning up the mess from the skins than making these brownies. The only thing I may change is to lessen the amount of hazelnuts but that's only a personal preference to wanting more of the rich, chocolate flavor. Perfect as it is though!
Eatinginoregon
Medford Oregon
9/29/2014
for the Cook from Brooklyn review. He/She must have overcooked them because mine were very moist. Did you add the butter? anyway I would make these AGAIN.
Anonymous
2/4/2013
These are Extremely good from scratch homemade brownies. Made them last night and could NOT stop eating them. Best I have made.
tippy50girl
2/4/2013
I wish I would have listened to the reviewers who said these didn't come out well. I bake a lot, I used high-quality chocolate and butter, and followed the recipe to a T, and they came out dry, crumbly, and not even that tasty considering all the great ingredients.
Anonymous
Brooklyn, NY
11/2/2011
我喜欢这道菜。我使用额外的能多益(因为you can never have too much nutella) and less hazelnuts. The first time I made this recipe, I forgot to add the hazelnuts until the brownies were in the pan, so I just sprinkled the hazelnuts on top, and they got nicely toasted and crunchy. The second time I made the brownies, I stirred the nuts into the batter, the nuts came out soft and with little flavor. In the future, I will be sprinkling the nuts only on the top.
dmbjewel
Sacramento, CA
4/27/2008
I LOVE hazelnuts and chocolate and especially Nutella spread so I couldn't wait to bake these brownies. I used Valrona chocolate! Unfortunately, I was disappointed in this recipe. My brownies came out dry and crumbly. Excellent when mixed in with vanilla ice cream, but not in brownie form. I would suggest using less hazelnuts and watch your baking time carefully. 35 minutes was too long. I think the oil from the nuts combined with the suggested cooking time may have been the culprit.
Anonymous
亚特兰大,乔治亚州
6/25/2004
These are (almost) the yummiest brownies I have ever made! Love the hazelnut/chocolate combo!
Anonymous
Cranford, NJ
2/21/2004
I made these for a baby shower where the guest of honor loves hazelnuts. I iced them with nutella --they were a HUGE hit! Very time consuming, but worth it for a special occasion.
Anonymous
Northern California
11/2/2003
These brownies tasted good, and were not too difficult to make, but I have so many other brownie recipes that are better than this that I would not make these again. Also, there is a whole stick of butter in these, so they are very high in fat and just don't taste good enough to justify all those calories. To make things easier I bought hazelnuts that were already skinned, and just toasted them in the oven before grinding them in the food processor. I also melted the chocolate in a pyrex cup in the microwave instead of using a double boiler.
Anonymous
Hamtramck, MI
6/16/2003
A very pleasant version of the ubiquitous brownie :) I added a little avellanas (hazelnut liquor) to the mixture. Good stuff!
Anonymous
Singapore
5/31/2003
I've never made brownies from scratch before, and this was so easy, and so yummy! I didn't use as many hazlenuts as they called for (so call me stingy) and the effect was still really nice. I LOVED them, and I don't even really like brownies. I couldn't stop eating these!
Jnet
New Orleans
10/26/2002
these brownies were very easy to make (less than ten minutes)- i didn't dehull the hazelnuts- and they still tasted delicious. the combination of hazelnuts and chocolate is great. Icecream and a fruit sause make this the perfect easy pretty dessert. I am definitely making them again.
Anonymous
New Haven,CT
7/19/2002
Here is a secret to skining hazelnuts. Bring to boil 3 cups of water, slowly add 1/4 cup of baking soda and then add 2 cups of hazelnuts. Let it boil for 3 minutes. Drain and rinse. Under running water the pinch off the skins of the hazelnuts. Then dry and toast at 350 degrees for 10 - 15 minutes. This works very well and especially for the Gianduia Truffles.
Marybeth Sullivan
Norfolk, VA
3/30/2001
I added white chocolate chunks and kalhua to the recipe.MmmmmH!+
Karin
NY
2/24/2001
I had an easier time skinning the hazelnuts in this recipe than I've had before. I think it was because I let the nuts toast in the oven for a good 10 minutes before I took them out. The skins were already falling off on many when I took them out of the oven.
Anonymous
Chicago
2/12/2001
