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Super Fudgy Hazelnut Brownies with Chocolate Ganache

These Chocolate Hazelnut Brownies are rich, fudgy, and topped with silky chocolate ganache and toasted hazelnuts. Made with chocolate-hazelnut syrup and plenty of chocolate chips, these brownies are the perfect balance of soft with a little crunch.
Prep Time15 minutes
Cook Time30 minutes
Cool Time1 hour 30 minutes
Total Time2 hours 20 minutes
Course: Dessert
Cuisine: American
Keyword: baking, Brownie, Brownies, chocolate ganache, dessert, Desserts, Hazelnut, Hazelnut brownies
Servings: 12 Brownies

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 8x8-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.