The smell of brownies baking in the oven instantly makes a house feel like a home, luring everyone into the kitchen with the promise of warm, chocolatey indulgence. Now, imagine that same scene, but with the nutty, toasty scent of roasted hazelnuts drifting through the air. That’s the magic of Hazelnut Brownies — a treat that takes the classic brownie and adds a luxurious, nutty crunch that makes every bite feel just that little bit more special.
These hazelnut brownies are soft, rich, and unapologetically chocolatey. The kind of texture where your teeth sink in easily, the crumb is moist, and the chocolate flavour hits deep, thanks to good-quality cocoa or melted dark chocolate. But it’s the roasted hazelnuts that elevate them from “just brownies” to something far more sophisticated. Chopped into rustic little pieces, they’re sprinkled generously over the top before baking, so they get that perfect golden toast as the brownies cook. The result? A gorgeous contrast between the velvety softness of the brownie and the satisfying crunch of the nuts.
Hazelnuts have a naturally sweet, buttery flavour that pairs beautifully with chocolate. They’re one of those ingredients that feel indulgent without being fussy. And when roasted, their flavour intensifies, becoming richer and warmer — almost caramel-like. You could toast them yourself in a dry pan or oven before chopping, but I find letting them roast directly on top of the brownie batter during baking works just as well, plus it’s less washing up. And we all know fewer dishes equals a happier baker.
What I love about Hazelnut Brownies is their versatility. They’re just as welcome as a casual afternoon snack with a cup of coffee as they are at the centre of a dessert plate at a dinner party. Serve them warm with a scoop of vanilla ice cream for that hot-and-cold contrast, or simply enjoy them on their own, letting the chocolate and hazelnuts do all the talking. They also make wonderful edible gifts — wrapped in parchment and tied with string, they look charmingly rustic, and the recipient will know immediately they’ve been given something homemade and heartfelt.
The best part is that hazelnuts don’t just add flavour and crunch — they also bring a little nutritional bonus to the mix. They’re packed with healthy fats, vitamins, and antioxidants. Of course, we’re still talking about brownies here, so let’s not pretend they suddenly become a health food, but there is something satisfying about knowing your indulgence comes with a few extra perks.
If you’re a home baker like me, you might find yourself making these more often than you expect. Hazelnut Brownies are simple enough to throw together on a whim yet special enough to impress without much effort. That combination is rare in baking, and it’s exactly why Hazelnut Brownies have become one of my go-to recipes when I want something delicious without too much fuss.
One bite of hazelnut brownies and you get it all — the smooth, chocolatey richness, the light crunch of roasted hazelnuts, and that blissful feeling of having baked something that makes people’s eyes light up. And really, isn’t that what baking at home is all about?
Hazelnut Brownies
Ingredients
- 200 g dark chocolate 70% cocoa chopped
- 150 g unsalted butter
- 250 g caster sugar
- 3 large eggs free range
- 1 tsp vanilla extract
- 125 g plain flour
- 30 g cocoa powder
- ½ tsp salt
- 100 g roasted hazelnuts chopped plus extra for garnish
Instructions
- Preheat your oven to 180°C (160°C fan) / 350°F.
- Line a 20cm (8-inch) square baking tin with baking paper.
- In a heatproof bowl set over a pan of gently simmering water, melt the dark chocolate and butter together, stirring until smooth.200 g dark chocolate, 150 g unsalted butter
- Remove from heat and allow to cool slightly.
- Stir the sugar into the melted chocolate mixture, followed by the eggs, one at a time, mixing well after each addition. Add the vanilla extract and mix until glossy.250 g caster sugar, 3 large eggs, 1 tsp vanilla extract
- Sift in the plain flour, cocoa powder and salt.125 g plain flour, 30 g cocoa powder, ½ tsp salt
- Fold gently with a spatula until just combined — don’t overmix.
- Fold in half of the chopped hazelnuts into the batter, then pour the mixture into the prepared tin.100 g roasted hazelnuts
- Sprinkle the remaining hazelnuts evenly over the top.
- Bake for 25–30 minutes, or until the top is set and a skewer inserted into the centre comes out with a few moist crumbs (not wet batter).
- Allow the brownies to cool completely in the tin before lifting out and cutting into 16 squares.
16 comments
I made a batch for my family, and they disappeared in minutes.
I was raised on brownies but these hazelnut one are a cut above the rest. The crunch adds a perfect partner.
The hazelnuts made them taste a little like Nutella but with more texture — delicious!
The hazelnuts on top add such a lovely crunch that balances the fudgy centre perfectly. I’ll definitely be making them again.
These brownies are dangerously good!
I loved how rich and chocolatey these were. The roasted hazelnuts give them a really elegant touch, like something you’d find in a café.
I’ve tried many brownie recipes, but this one with hazelnuts is now my favourite.
The combination of dark chocolate and hazelnuts is heavenly.
It’s simple, reliable, and delivers every time.
They tasted indulgent but not too sweet, which I loved.
Soft, chewy, and crunchy all in one bite — absolutely perfect. I had mine warm with a scoop of vanilla ice cream and it was pure bliss.
These brownies came out so soft and gooey in the middle, just the way I like them.
They’re indulgent without being heavy, which is rare for brownies.
They’d make a great gift wrapped in parchment and ribbon.
These brownies slice beautifully and look so pretty with the roasted hazelnuts scattered over the top.
My friends thought I’d bought these from a bakery because they looked and tasted so professional. That’s always a win for a home baker!