These Super Fudgy Hazelnut Brownies with Chocolate Ganache will be your new favorite way to enjoy a brownie. Rich and deep cocoa brownies that are generously loaded with chopped hazelnuts and chocolate chips to bring a yummy texture that will throw you for a surprise. Topped with a smooth ganache and more hazelnuts with a sprinkle of flaky sea salt, it has the perfect balance that melts in your mouth.
Why You’ll Love this Recipe
We’ve all grown up loving brownies as a kid. There’s something special about licking the batter from the bowl and then smelling the warm gooey brownies when they come straight out of the oven. I’d like to think of these brownies as a sophisticated grown up version of the brownies we have come to know and love. The hazelnut paired with the chocolate batter is a match made in heaven. This recipe is everything you want and need in a homemade brownie.
Ingredients You’ll Need
- Unsalted butter
- White granulated sugar: Helps with a slightly crunchy and crisp exterior.
- Light brown sugar: Gives a nice chewy texture.
- Eggs and egg yolk: The extra egg yolk helps create a really fudgy brownie base.
- Rising Star Chocolate Hazelnut Syrup: Brings a warm and comforting depth with hints of natural chocolate and hazelnut flavor.
- Rising Star Vanilla Bean Paste: Made with real Madagascar vanilla beans, this adds a nice vanilla flavor to each bite that compliments the chocolate hazelnut syrup.
- Cocoa powder
- All purpose flour
- Baking powder and salt
- Chopped hazelnuts: Adds a true hazelnut taste with a little hidden crunch in each bite.
- Semisweet chocolate chips: Because ALL good brownie recipes deserve chocolate chips folded all throughout.
Tips for the Perfect Fudgy Hazelnut Brownies
Chocolate Ganache: For super smooth ganache, pour steaming milk over the chocolate chips and allow to sit for 5 minutes. If the chocolate chips aren’t fully dissolved, place in the microwave in 15 second intervals, stirring until the chocolate chips are dissolved. To have a firm ganache that doesn’t run off the sides as soon as it’s applied, let the ganache sit for at least 15 minutes.
Chocolate and Hazelnut: A Classic Combination: Chocolate and hazelnuts have long been a favorite pairing because the rich, roasted flavor of hazelnuts complements the deep notes of cocoa. Together, they create a balanced dessert that feels both comforting and indulgent to treat yourself after a long day.
How to Get Clean Brownie Slices: If you want clean brownies slices, the brownies have to be completely cool before applying the ganache. After the ganache is applied with the extra toppings, chill the brownies again for another 30 minutes before cutting to prevent the ganache from not moving.
How to Store Hazelnut Brownies
Room Temperature
Store in an airtight container for up to 3 days.
Refrigerator
Store in an airtight container for up to 1 week in refrigerator. Brownes will firm up in the fridge, remove 30 minutes prior to cutting and serving.
Freezer
Flash freeze by placing in freezer uncovered for 1 hour to firm up the ganache. After one hour, place in a freezer safe zip lock bag. Freeze for up to 3 months. Remove from freezer and allow to sit out for 1 hour at room temperature before cutting and serving.
Let’s Start Baking!
Super Fudgy Hazelnut Brownies with Chocolate Ganache
Ingredients
Hazelnut Brownies:
- 10 tbsp unsalted butter, melted (142g)
- 1 cup white granulated sugar (200g)
- ⅓ cup light brown sugar, packed (67g)
- 2 eggs
- 1 egg yolk
- 1 tbsp Rising Star Chocolate Hazelnut Syrup (15g)
- 1 tsp Rising Star Vanilla Bean Paste (5g)
- ¾ cup cocoa powder (64g)
- 1¼ cups all purpose flour (150g)
- ½ tsp baking powder (2g)
- ½ tsp salt (3g)
- 1/3 cup semisweet chocolate chips (50g)
- 1/3 cup chopped hazelnuts (50g)
Ganache Topping:
- 3/4 cup semisweet chocolate chips (130g)
- ⅓ cup heavy cream (80g)
Optional Topping:
- ¾ cup toasted chopped hazelnuts (100g)
- Pinch flaky sea salt
Instructions
- Preheat oven to 350°F. Line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides for easy removal.
- In a large mixing bowl, whisk together the melted butter, white granulated sugar, and brown sugar until smooth.
- Add the eggs and egg yolk, whisking well after each addition. Stir in the chocolate hazelnut syrup and vanilla bean paste.
- Fold in the the cocoa powder, flour, baking powder, and salt until just combined
- Add in the semisweet chocolate chips and chopped hazelnuts until evenly distributed throughout.
- Spread the batter evenly into the prepared pan. Bake for 30–35 minutes, or until the center is set and a toothpick inserted near the center comes out with a few moist crumbs.
- Allow the brownies to cool completely in the pan.
- For the ganache, place the chocolate chips in a heatproof bowl. Heat the heavy cream until steaming. Pour over the cream over the chocolate and allow to sit for 5 minutes. Stir until smooth.
- Allow the ganache to sit for 15 minutes to firm up. Pour the ganache over the cooled brownies and spread into an even layer.
- Immediately sprinkle with the toasted chopped hazelnuts and flaky sea salt.
- Let the ganache set for 30–60 minutes before slicing and serving.
Notes
- If you realize your chocolate ganache is very thin, allow it to sit for about 10 more minutes to get a thicker consistency.
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