Hazelnut Brownies Recipes

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HAZELNUT BROWNIES



Hazelnut Brownies image

I created these deep chocolate brownies by combining several recipes. After they cooled, I divided them up and put them in the freezer or we would have eaten the entire pan! They're now a family favorite.

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 2 dozen.

Number Of Ingredients 14

1 cup butter, melted
2 cups sugar
2 teaspoons vanilla extract
4 large eggs
1 cup all-purpose flour
3/4 cup baking cocoa
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped hazelnuts
FROSTING:
2 cups semisweet chocolate chips
1 cup heavy whipping cream or refrigerated hazelnut nondairy creamer
2 tablespoons butter
1/2 cup coarsely chopped hazelnuts

Steps:

  • In a large bowl, beat the butter, sugar and vanilla. Add eggs, one at a time, beating well after each addition. Combine the flour, cocoa, baking powder and salt; gradually add to butter mixture. Fold in hazelnuts. , Spread into a greased 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean (do not overbake). Cool on a wire rack., For frosting, in a microwave-safe bowl, heat chips and cream until chips are melted; stir until smooth. Stir in butter until melted. Cover and refrigerate for 30 minutes or until frosting achieves spreading consistency, stirring several times. Frost brownies. Sprinkle with hazelnuts.

Nutrition Facts : Calories 311 calories, Fat 20g fat (11g saturated fat), Cholesterol 72mg cholesterol, Sodium 136mg sodium, Carbohydrate 32g carbohydrate (25g sugars, Fiber 2g fiber), Protein 4g protein.

SALTED CHOCOLATE & HAZELNUT BROWNIES



Salted chocolate & hazelnut brownies image

Chocolate hazelnut spread ensures these moreish brownies have a fudgy centre. Flecked with pecans and sea salt - they'll be the new go-to brownie recipe

Provided by Tom Kerridge

Categories     Afternoon tea, Dessert

Time 55m

Yield 9-12 squares

Number Of Ingredients 8

100g slightly salted butter , cut into small pieces, plus extra for the tin
200g 70% dark chocolate , broken into chunks
150g chocolate and hazelnut spread
3 eggs , beaten
200g golden caster sugar
150g plain flour
100g toasted pecan nuts , roughly chopped
ice cream and caramel sauce, to serve

Steps:

  • Heat oven to 180C/160C fan/ gas 4. Butter and line the base and sides of a 20cm square tin. Put the butter, chocolate and chocolate spread in a heatproof bowl and melt over a pan of lightly simmering water. Once melted, stir and set aside to cool a little.
  • In another bowl, use an electric whisk to beat the eggs and sugar together for 5 mins until light and fluffy. Pour in the chocolate mixture and whisk briefly to combine. Sift in the flour and gently fold through the mixture, then add most of the pecans. Scrape the mixture into the tin and spread out with a spatula. Scatter over the last of the pecans and a good sprinkling of sea salt.
  • Bake for 30-35 mins until set but a little gooey in the middle. Cool, then cut into squares and serve with ice cream and caramel sauce.

Nutrition Facts : Calories 418 calories, Fat 25 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 28 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.2 milligram of sodium

HAZELNUT BROWNIES



Hazelnut brownies image

Ferrero Rocher chocolates make an indulgent finishing touch to these fudgy chocolate brownie squares studded with chopped nuts

Provided by Sarah Cook

Categories     Afternoon tea, Dessert, Treat

Time 1h

Yield Makes 16

Number Of Ingredients 9

box of 16 Ferrero Rocher chocolates
250g pack salted butter , plus extra for greasing
250g golden caster sugar
225g light muscovado sugar
100g cocoa powder
4 large eggs
100g self-raising flour
85g ready-chopped hazelnuts
4 tbsp Frangelico or Fratello hazelnut liqueur (or Disaronno)

Steps:

  • Unwrap the chocolates, place on a tray and pop in the freezer. Heat oven to 180C/160C fan/gas 4. Lightly grease and line the base and sides of a 21-22cm square tin with baking parchment.
  • Put the butter, sugars and cocoa into your largest saucepan and gently melt together, stirring regularly so the mixture doesn't catch. Once the sugar granules have just about disappeared, take off the heat, tip into a bowl and leave to cool for 5 mins.
  • Use a whisk or wooden spoon to beat the eggs, one by one, into the mixture. When they're completely incorporated and the mixture is smooth and shiny, stir in the flour, hazelnuts and liqueur. Tip the mixture into the prepared tin and bake for 35 mins.
  • Remove the tin from the oven and use a cutlery knife to mark the top of the brownies into 16 squares (don't cut through, it's just as a guide). Use a teaspoon to push a little dent in the centre of each portion and add a frozen Ferrero Rocher chocolate into each dip. Return to the oven for 3 mins, then remove and leave to cool completely.
  • Once cool, cut into 16 squares. Will keep for 3 days in an airtight container.

Nutrition Facts : Calories 424 calories, Fat 24 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 37 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.5 milligram of sodium

3-INGREDIENT HAZELNUT BROWNIES RECIPE BY TASTY



3-Ingredient Hazelnut Brownies Recipe by Tasty image

Here's what you need: chocolate hazelnut spread, eggs, flour

Provided by Merle O'Neal

Categories     Bakery Goods

Time 30m

Yield 8 servings

Number Of Ingredients 3

13 oz chocolate hazelnut spread
2 eggs
½ cup flour

Steps:

  • Preheat oven to 350ºF (175ºC).
  • In a large bowl, combine ingredients.
  • Transfer mix to square baking dish.
  • Bake for 15 minutes.
  • Allow to cool for 5 minutes and then carefully cut into squares.
  • Enjoy!

Nutrition Facts : Calories 300 calories, Carbohydrate 35 grams, Fat 15 grams, Fiber 2 grams, Protein 5 grams, Sugar 24 grams

CHOCOLATE-HAZELNUT BROWNIES



Chocolate-Hazelnut Brownies image

No chocolate, no problem! You can still make fudgy, rich brownies without one of the most important ingredients. Just use chocolate-hazelnut spread in its place.

Provided by Food Network Kitchen

Categories     dessert

Time 2h

Yield 16 brownies

Number Of Ingredients 7

2 sticks (16 tablespoons) unsalted butter, plus more for greasing the foil
1 3/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon fine salt
1/2 cup chocolate-hazelnut spread, such as Nutella
2 cups sugar
4 large eggs, slightly beaten

Steps:

  • Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with foil, leaving a 2-inch overhang on at least 2 sides. Butter the foil (not including the overhang).
  • Whisk together the flour, cocoa powder and salt in a medium bowl. Melt the butter and chocolate-hazelnut spread in a medium saucepan over medium heat, stirring frequently. Let cool slightly. Stir in the sugar and eggs. Add the flour mixture, and stir to combine. Pour the batter into the prepared pan, and bake until a toothpick comes out with just a few crumbs, 30 to 35 minutes.
  • Let the brownies cool completely in the pan on a cooling rack. Use the foil overhang to help lift them out of the pan. Cut into 16 squares. Store in an airtight container at room temperature for up to 3 days.

CHOCOLATE HAZELNUT BROWNIES WITH MILK CHOCOLATE FROSTING



Chocolate Hazelnut Brownies with Milk Chocolate Frosting image

Provided by Bobby Flay

Categories     dessert

Time 4h20m

Yield 9 brownies

Number Of Ingredients 21

1 stick unsalted butter
3 ounces bittersweet chocolate, coarsely chopped
2 large eggs
3/4 cups plus 2 tablespoons granulated sugar
2 tablespoons Italian hazelnut liqueur, such as Frangelico
1/2 cup all-purpose flour
1 cup skinless hazelnuts, toasted and chopped
Milk chocolate frosting, recipe follows
White chocolate whipped cream, for garnish, recipe follows
Polka dot triangle, for garnish, recipe follows
Hersheys chocolate sauce in squeeze bottles
Toasted hazelnuts, finely chopped
Bittersweet Polka Dot Triangle
Sprig of mint
5 ounces Lindt milk chocolate, finely chopped
1 tablespoon unsweetened alkalized cocoa powder
1/3 cup heavy cream
1 tablespoon Italian hazelnut liqueur, such as Frangelico
4 ounces Lindt white chocolate, coarsely chopped
1 1/4 cups heavy cream, divided
3 ounces bittersweet chocolate, tempered

Steps:

  • Preheat oven to 350 degrees F. Butter the bottom and sides of an 8-inch square baking pan. Line the bottom of the pan with parchment or waxed paper and coat the paper with butter.
  • Place the butter and the chocolate in the top of a double boiler over hot, not simmering water. Stir the mixture until it is completely melted and smooth. Remove the top part of the double boiler from the bottom and allow the mixture to cool.
  • In a medium bowl, whisk together the eggs and sugar. Whisk in the hazelnut liqueur and the cooled chocolate mixture. With a rubber spatula, stir in the flour just until blended. Stir in the hazelnuts. Scrape the batter the prepared pan. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs clinging to it. Cool the brownies. Run a paring knife around the edges of the pan and carefully invert the brownies onto a flat surface. Peel off the paper and then re-invert the brownies onto a cooling rack. Cool completely.
  • Place the chocolate in a medium bowl. Sift the cocoa powder over the chocolate. In a small saucepan bring the cream to a boil. Pour the hot cream over the chocolate and gently whisk until smooth. Stir in the hazelnut liqueur, and allow the mixture to cool at room temperature until it is spreadable, about 1 hour. Using a metal spatula, spread the frosting over the top of the brownies. Using a long serrated knife, trim approximately 1/4 to 1/2-inch off each side. Cut the brownies into 9 squares. Store in an airtight container.
  • In the top of a double boiler over hot, not simmering water, melt the chocolate with 1/4-cup heavy cream, stirring frequently. Let cool to room temperature, stirring once or twice.
  • In an electric mixer, using the whisk attachment beat the remaining 1-cup cream just until soft mounds barely start to form. Stir 2 tablespoons of the cooled white chocolate mixture into the whipped cream to lighten it. Gently fold in the remaining white chocolate mixture, just until combined. Scrape the cream into a pastry bag fitted with a large star tip (Ateco #7). Use to garnish brownies when plating.
  • Spread the tempered bittersweet chocolate over a polka-dot transfer sheet cut into a triangle (3 inches high). Allow to set up and cool. Remove chocolate and transfer from triangle. Use to garnish brownies and white chocolate whipped cream when plating.

CHOCOLATE HAZELNUT BROWNIES



Chocolate Hazelnut Brownies image

Toasted nuts, Nutella and liqueur transform fudgy homemade brownies into a hazelnut-lover's dream. They're perfect for a casual meal on Christmas Eve or as a yummy gift.

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 16 brownies.

Number Of Ingredients 9

3/4 cup butter, cubed
4 ounces unsweetened chocolate, coarsely chopped
3 large eggs, room temperature
2 cups sugar
1/3 cup Nutella
1/4 cup hazelnut liqueur
1 cup all-purpose flour
3/4 teaspoon salt
1-1/4 cups coarsely chopped hazelnuts, toasted, divided

Steps:

  • Preheat oven to 325°. In a microwave, melt butter and chocolate; stir until smooth. Cool slightly. In a large bowl, beat eggs and sugar. Stir in Nutella and liqueur. Combine flour and salt; gradually add to chocolate mixture. Fold in 1 cup nuts., Transfer to a greased 9-in. square baking pan. Sprinkle with remaining nuts. Bake until a toothpick inserted in the center comes out with moist crumbs (do not overbake), 30-40 minutes. Cool on a wire rack. Cut into bars.

Nutrition Facts : Calories 371 calories, Fat 23g fat (9g saturated fat), Cholesterol 62mg cholesterol, Sodium 189mg sodium, Carbohydrate 40g carbohydrate (30g sugars, Fiber 3g fiber), Protein 5g protein.

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