Hazelnut Brownies

October 29th, 2008  | Category: Brownies, Chocolate

Hazelnut Brownies

Here’s the second recipe I developed for BRAVACASA: Hazelnut Brownies. These brownies fall into the “fudgy” category, with a moist and intensely chocolaty interior. It is almost as if you’re biting into a bar of dark chocolate with hazelnuts. Doesn’t it sound good?

And wait (if you can) until the next day and taste them right after a good night’s sleep in the refrigerator. It is almost as if you’re biting into a scoop of dark chocolate gelato with hazelnuts.

Hazelnut Brownies 2

And here’s a tip for baking brownies with perfectly-rounded corners. Instead of using one large piece of parchment and creasing it at the corners, you lay two overlapping pieces of parchment with both sides 5 inches larger than the bottom of the pan. This way, once cooled, you can lift the brownie with ease and also achieve perfectly round corners.

Hazelnut Brownies 1


Yields 9 three-inch square brownies


  • 10 oz bittersweet chocolate, chopped
  • 1 stick (1/2 cup) of butter
  • 1 cup sugar
  • 1+1/2 cups (8 oz) hazelnuts, blanched & toasted (divided)
  • 3 eggs
  • 1 tsp vanilla extract
  • 1/4 cup all-purpose flour
  • 1/2 tsp salt


  1. Center a rack in the oven and preheat your oven to 350F.
  2. Line bottom and sides of a 9-inch square pan with parchment paper and set aside.
  3. Place one cup of the toasted hazelnuts into a food processor and process until finely ground.
  4. Chop the rest of the hazelnuts roughly.
  5. Melt butter and chocolate in a bowl over simmering water and let cool for 5 minutes.
  6. Add sugar and whisk until combined.
  7. Add the eggs, one at a time, and whisk until combined.
  8. Stir in the vanilla extract.
  9. Fold in flour, ground hazelnuts (1 cup) and salt into the batter.
  10. Fold in roughly chopped hazelnuts (1/2 cup) into the batter.
  11. Pour the mixture into the baking pan, smooth the top with a spatula and bake for 35 minutes.
  12. Let cool to room temperature.
  13. Cut into 3 inch squares and serve.
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  1. 1 - patsyk on October 30th, 2008

    I love a rich, fudgey brownie! Yum!

  2. 2 - Ivonne on October 30th, 2008

    Nice tip with the parchment and the corners! I’ve missed your blog, Cenk! But everything looks so beautiful and I’d happily eat all those brownies with a tall glass of milk!

  3. 3 - ELRA on October 30th, 2008

    Hazelnut and chocolate, what not to like?
    Your brownies is worth trying. Look absolutely mouth watering.
    By the way, I bought that book “a platter of figs”. It’s beautiful book and all of the recipes are very simple.

  4. 4 - Amanda on October 30th, 2008

    Letting the brownies rest overnight is the best way to get the most dense and rich brownies ever. Brownies are damn good right out of the oven, but sometimes they get too crumbly and I hate eating a brownie while it is falling apart. Thanks the recipe! I’m always on the search for the perfect brownie.

  5. 5 - Manggy on October 30th, 2008

    Yes, it does sound (and look) good indeed! It’s so hard to get Hazelnuts that aren’t stale, though… The nut store here I think is cutting corners and I can’t find its old branches 🙁 Congrats on developing this awesome recipe!

  6. 6 - Dana on October 30th, 2008

    My husband could eat Nutella by the jar full, so he would *love* these brownies. I’ll have to make them for him some time!

  7. 7 - joey on October 30th, 2008

    More hazelnuts…yesyes!!! 🙂 These brownies sounds great…love the fudgey kind 🙂

  8. 8 - andreea on October 30th, 2008

    i love brownies and am very curious on the addition of hezelnuts. guess i’ll have to give them a try 🙂
    they look delicious

  9. 9 - Gera on October 30th, 2008

    Hi Cenk!

    There is nothing better than hazelnut with a rich brownie..fudgy and strongly chocolaty 🙂
    This recipe sounds amazing and for sure tastes awesome..including the ice-cream version after “slept” in the refrigerator!

    Definitely this post is stumbled at stumbleupon 😉

  10. 10 - Alison on October 30th, 2008

    I MUST make these. Thank God it is almost Friday. I don’t think I could have waited much longer. Hopefully I can withstand the overnight wait. :::sigh:::

    Thanks for the recipe. 🙂

  11. 11 - Karolina on October 30th, 2008

    Whenever I visit your blog it makes me hungry 😉 The brownies look absolutely delicious!!! I so love hazelnuts…When I was a kid we had a hazelnut tree next to my house. I was only two and a half years old, but I still remember my grandfather picking up hazelnuts for me. I haven’t seen a hazelnut tree since that time. I’m not actually sure how common they are in Poland. All the hazelnuts we buy in stores come from Turkey 😉

  12. 12 - Robin @ caviar and codfish on October 30th, 2008

    I love a good brownie for breakfast! This one looks delectable, Cenk.

  13. 13 - Tartelette on October 31st, 2008

    Congratulations on this awesome venture! The recipes and photographs are just perfect!

  14. 14 - MariannaF on October 31st, 2008

    Nice looking brownies! Yummy! I keep trying different brownie recipes to discover “the one”, so I’ll have to give your recipe a try next!

  15. 15 - Hillary on October 31st, 2008

    You can tell how rich those brownies are just from the photos! Hazelnut and chocolate = amazing combination! Yummm.

  16. 16 - Rico on November 1st, 2008

    All I can say is WOW and WOW again, they look amazing.


  17. 17 - octavio on November 3rd, 2008


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    To add your site to the Ptitchef family you can use http://www.petitchef.com/?obj=front&action=site_ajout_form or just go to Ptitchef.com and click on “Add your site”

    Best regards,


  18. 18 - Naz on November 4th, 2008

    I just tried this recipe and it is excellent! These brownies taste amazing! I’ll put them to sleep tonight:)

  19. 19 - Mansi on November 7th, 2008

    those look divine Cenk! and I’m joining you in your love for “fudgy” brownies! In fact, I made fudgy mocha pistachio brownies 3 days ago, adn I’m tempted to try your hazelnut version for the second batch!:)

  20. 20 - cristina on November 9th, 2008

    I just made these brownies (but substituted pistachio’s for hazelnuts as that was all i had on hand) the best brownies i’ve had in so long!!!

  21. 21 - Dudegr on November 12th, 2008

    Just when I had started to wonder what the heck i am going to do with the 5kgs of unshelled hazelnuts some nice lady gave to me from her trees. Is 180C appropriate tempearture for banking those killers?

  22. 22 - Cenk on November 12th, 2008

    patsyk, Ivonne, joey, Andreea, Robin, Tartelette, Hillary, Rico, Octavio – Thank you!

    Elra – I am in love with that book. Especially the photographs!

    Amanda – Glad you liked them. A bit of patience is a must with these brownies. No one believes me but they are much better the next day. Thanks for backing me up!

    Manggy – Sorry to here that. Turkey is hazelnut heaven; we are quite lucky 🙂

    Dana – Hope he likes them!

    Gera – Thanks for the stumble! Hope you try the recipe.

    Alison, MariannaF – Hope you like them.

    Naz – So happy to read that you liked them. How were they after a good night’s sleep?

    Karolina – Thanks! Making people hungry with each visit is definitely my goal 🙂

    Mansi – Your brownies look great. I might have to try them sometime. Hope you like mine.

    Cristina – Great! I also made them once with pistachios and they were equally yummy. Thanks for the comment.

    Dudegr – Fresh hazelnuts? I would eat them just like that and use store-bought for the brownies. But if you insist otherwise, I’d think 180 would work fine. Hope you like the recipe. Please let me know how they turn out.

  23. 23 - Naz on November 13th, 2008

    They taste even better after a good night’s sleep:) They stay fresh quite long too.

  24. 24 - Alison on November 27th, 2008

    I made these and another pan with walnuts as part of my contribution to today’s Thanksgiving dinner. The only word I can think of as I sampled them as I was cutting them up is…


    Thanks for such a great and EASY chocolate recipe. 🙂

    Would you ever use milk chocolate for this recipe? I was thinking about trying out Ferrero milk chocolate to maybe get the taste of a Ferrero Rocher.

  25. 25 - Cenk on November 28th, 2008

    Naz – Totally agree!

    Alison – Glad to read you liked them! I would definitely use milk chocolate. In fact, I am planning to make these with pistachios next week so I’ll try milk chocolate as well!

  26. 26 - breakfast at murrayfield » Later today… on December 6th, 2008

    […] …I’ll try and make Cafe Fernando’s yummilicious hazelnut brownies. […]

  27. 27 - breakfast at murrayfield » Hazelnut brownies on December 6th, 2008

    […] I said this morning, this is a Cafe Fernando’s recipe — I only converted cups, ounces etc into decent numbers metric […]

  28. 28 - Andrée on March 2nd, 2009

    I tried your recipe this weekend and WOW, these brownies are so good. It was the first time I made brownies, but not the last.

    I first disvored you on Flickr, love your photos too!

  29. 29 - Cenk on March 2nd, 2009

    Thank you Andree! Glad you liked the brownies!

  30. 30 - Hazelnut brownies « karen & grace on May 16th, 2009

    […] In Baking on December 6, 2008 at 11:58 pm This is a Cafe Fernando’s recipe — I only converted cups, ounces etc into decent numbers metric […]

  31. 31 - Global Patriot on December 24th, 2009

    With everyone opting for walnuts, or even pecans, this version with hazelnuts is a wonderful departure and adds a totally different flavor!

  32. 32 - Laila on December 31st, 2009

    Where do u get vanilla extract in Istanbul? Please share. Thanks!!!

  33. 33 - Cenk on January 1st, 2010

    Laila – Bad news: You can’t get vanilla extract in Istanbul. At least the good stuff. Your best chance is deli/food markets located in upscale neighborhoods. I recall seeing a McCormick vanilla extract at Santral Şarküteri in Bebek.

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