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5
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Hazelnut Brownies
Ooey, gooey, fudgy Hazelnut Brownies are the perfect solution when chocolate cravings hit and you are too lazy to bake a cake!
Prep Time
10
mins
Cook Time
30
mins
Total Time
40
mins
Course:
Dessert
Cuisine:
American
Keyword:
fudgy brownies, hazelnut and chocolate
Servings:
9
Servings
Calories:
516
kcal
Author:
Lisa Johnson
Ingredients
½
cup
unsalted butter
2 ½
ounces
unsweetened chocolate
1
cup
granulated sugar
2
large
eggs
1
large
egg yolk
1
cup
all-purpose flour
¼
teaspoon
fine sea salt
½
teaspoon
pure vanilla extract
½
cup
chocolate hazelnut spread
I used Justin's
1
cup
semi-sweet chocolate chips
I used Ghirardelli
¼
cup
chopped hazelnuts
Instructions
Preheat oven to 350 degrees. Line an 8 x 8 baking pan with parchment paper or foil and spray with cooking spray.
In a small bowl, combine butter and unsweetened chocolate. Heat on HIGH in the microwave for 1 minute.* Stir until chocolate is melted
In a large bowl, beat chocolate mixture and sugar together.
Add the eggs and egg yolk, beating until incorporated.
Add flour, salt, and vanilla. Beat just until combined.
Add the hazelnut spread and beat just until combined.
Stir in the chocolate chips.
Spread mixture in prepared pan and sprinkle with chopped hazelnuts.
Bake for 30 to 40 minutes, until a toothpick inserted into the center comes out slightly sticky.
Cool brownies in the pan on a wire rack.
Slice and serve with a big glass of milk.
Notes
I have a 1000 watt microwave and one minute was perfect. Add an additional 15 seconds increment and stir between until chocolate is melted.
These Hazelnut Brownies are lactose-free. I used Justin’s because it does not contain milk like Nutella and Nocciolata.
This recipe can easily be doubled and baked in a 9 x 13-inch baking pan for 30 to 40 minutes.
Nutrition
Calories:
516
kcal
|
Carbohydrates:
57
g
|
Protein:
7
g
|
Fat:
31
g
|
Saturated Fat:
19
g
|
Cholesterol:
90
mg
|
Sodium:
94
mg
|
Potassium:
299
mg
|
Fiber:
5
g
|
Sugar:
39
g
|
Vitamin A:
412
IU
|
Vitamin C:
1
mg
|
Calcium:
56
mg
|
Iron:
4
mg