Best Salted Chocolate Hazelnut Brownies Recipes

CHOCOLATE-HAZELNUT BROWNIES

Steps:

• Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with foil, leaving a 2-inch overhang on at least 2 sides. Butter the foil (not including the overhang).
• Whisk together the flour, cocoa powder and salt in a medium bowl. Melt the butter and chocolate-hazelnut spread in a medium saucepan over medium heat, stirring frequently. Let cool slightly. Stir in the sugar and eggs. Add the flour mixture, and stir to combine. Pour the batter into the prepared pan, and bake until a toothpick comes out with just a few crumbs, 30 to 35 minutes.
• Let the brownies cool completely in the pan on a cooling rack. Use the foil overhang to help lift them out of the pan. Cut into 16 squares. Store in an airtight container at room temperature for up to 3 days.

CHOCOLATE HAZELNUT BROWNIES

Steps:

• Preheat oven to 325°. In a microwave, melt butter and chocolate; stir until smooth. Cool slightly. In a large bowl, beat eggs and sugar. Stir in Nutella and liqueur. Combine flour and salt; gradually add to chocolate mixture. Fold in 1 cup nuts., Transfer to a greased 9-in. square baking pan. Sprinkle with remaining nuts. Bake until a toothpick inserted in the center comes out with moist crumbs (do not overbake), 30-40 minutes. Cool on a wire rack. Cut into bars.

SALTED CHOCOLATE & HAZELNUT BROWNIES

Steps:

• Preheat the oven to 355 °F. Line a 9-inch square baking pan with parchment paper and lightly grease it.
• Place a heatproof bowl over a pan of simmering water. Place 100 grams of butter, 200 grams of chocolate and 150 grams of chocolate spread in the bowl. Once melted, stir and set to one side to cool.
• Use a handheld electric whisk to beat 3 eggs and 200 grams of sugar together in a separate bowl. Beat for about 5 minutes until light and fluffy.
• Add the chocolate mixture to the beaten eggs and sugar and whisk to combine.
• Sift in 150 grams of flour and add most of the roughly chopped pecans to the chocolate mixture.
• Transfer the brownie mixture to the prepared baking pan. Spread the mixture evenly and sprinkle the remaining pecans and some sea salt over the top.
• Bake for 30-35 minutes. Remove from the oven when the brownies are set but still slightly sticky in the center.
• Leave the brownies to cool in the pan.
• Cut the brownies into squares once cool.
• Serve with caramel sauce and ice cream.

HAZELNUT BROWNIES

Steps:

• 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 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in 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 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.

CHOCOLATE-HAZELNUT CUPCAKES

Steps:

• Heat oven to 325°F. Place paper baking cup in each of 24 regular-size nonstick muffin cups. In small bowl, stir together flour and salt; set aside.
• In large bowl, beat 1/4 cup softened butter with electric mixer on medium speed until creamy. Add sugar, 1 teaspoon vanilla and the almond extract; beat until light and fluffy. Add hazelnut spread; beat until well blended, scraping bowl occasionally. Add eggs; beat until smooth. Add half of the flour mixture; beat on low speed just until blended. Add milk; beat until blended. Gently stir in remaining flour until batter is smooth. Spoon batter evenly into muffin cups, filling each half full.
• Bake 20 to 25 minutes or until set. Cool completely in pan, about 30 minutes.
• Meanwhile, in small microwavable bowl, microwave chocolate chips, 3 tablespoons butter and the corn syrup on High 1 to 1 1/2 minutes, stirring every 30 seconds, until chips are melted and mixture is smooth. Stir in 1/4 teaspoon vanilla. Top cooled cupcakes with ganache topping. Sprinkle with hazelnuts.