Toasted Hazelnut Nutella Brownies
These perfectly nutty & unbelievably fudgy Toasted Hazelnut Nutella Brownies are perfect for Christmas or any time of year!
Ingredients
- 1/4 cup (25g) Hazelnut Flour/ Meal
- 1/2 cup Whole Hazelnuts
- 10 oz (280g) Semi Sweet Chocolate, finely chopped
- 2 cups White Sugar
- 1 cup Dark Brown Sugar
- 4 Large Eggs
- 1 cup Unsalted Butter, melted
- 1 ½ tsp Vanilla
- 120 g (8.5oz) All Purpose Flour, about 1 cup measured volumetrically
- 75 g Dutch Processed Cocoa Powder, sifted (about 3/4 cup measured volumetrically)
- 1/2 tsp Salt
- 6 tbsp Nutella
Instructions
- Preheat oven to 350°F. Prepare 2 baking sheets with parchment. Evenly spread hazelnut flour onto one baking sheet and whole hazelnuts onto the other, then place into the oven to toast.
- Bake hazelnut flour for 10 minutes ensuring that you stir every 5 minutes to promote even toasting. Remove the toasted hazelnut flour from the oven and allow to cool for about 30 minutes.
- Bake whole hazelnuts for 15 minutes, then immediately transfer into a kitchen towel, and wrap tightly. Allow the hazelnuts to ‘steam’ for 1-2 minutes. Next, using the kitchen towel, roughly rub the hazelnuts together to get the skin off (if a few pieces of skin remain that’s okay!). Allow the hazelnuts to cool, then roughly chop them. Set aside.
- Prepare a 9×9” baking pan with cooking spray and parchment.
- Add chopped chocolate to a heatproof bowl and place over of a pot of simmering water, ensuring the bowl fits tightly over the pot of water and that the bottom does not touch the water. Heat, while stirring with a rubber spatula, until all the chocolate has melted. Set aside to cool until just warm (but still very liquid).
- In a large mixing bowl, add white sugar, brown sugar, and eggs. Whisk together by hand for about 1 minute. The mixture should look creamy and well-combined. Next, pour in the butter, vanilla, and melted chocolate. Whisk together until well-combined.
- In a separate bowl, whisk together the flour, sifted cocoa powder, salt, and toasted hazelnut flour. Add these dry ingredients into the wet ingredients, then fold them into the batter with a rubber spatula, until the batter is smooth, well-combined, and thick. Add in the chopped hazelnuts and fold in.
- Pour the batter into the prepared pan and smooth it out. Dollop the Nutella around the top, then using a wooden skewer or knife, swirl the Nutella into the batter. Place into the oven to bake for 40-45 minutes. When done, the brownies will seem slightly under-baked in the center, but they will continue to set as they cool. Allow to cool before slicing.