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Hazelnut Brownies

 Hazelnut Brownies
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.
24 ServingsPrep: 25 min. Bake: 30 min. + chilling


  • 1 cup butter, melted
  • 2 cups sugar
  • 2 teaspoons vanilla extract
  • 4 eggs
  • 1 cup King Arthur Unbleached All-Purpose Flour
  • 3/4 cup baking cocoa
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup chopped hazelnuts
  • 2 cups (12 ounces) semisweet chocolate chips
  • 1 cup heavy whipping cream or refrigerated hazelnut nondairy creamer
  • 2 tablespoons butter
  • 1/2 cup coarsely chopped hazelnuts


  • 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 13-in. x 9-in. baking pan. Bake at 350° for
  • 30-35 minutes or until a toothpick inserted near 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

2 of 2

Hazelnut Brownies (continued)

Directions (continued)

  • 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. Yield: 2 dozen.
Nutritional Facts: 1 serving (1 piece) equals 311 calories, 20 g fat (11 g saturated fat), 72 mg cholesterol, 136 mg sodium, 32 g carbohydrate, 2 g fiber, 4 g protein.