• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Cafe Fernando

  • About
  • Cookbook
  • Baking Tools
  • Archive
  • Conversion
  • Türkçe

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

HAZELNUT BROWNIES RECIPE

Yields 9 three-inch square brownies

Ingredients

  • 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

Method

  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.

October 29, 2008 · 30 Comments Categories: Brownies, Chocolate Tags: brownie, hazelnut, hazelnut brownie, hazelnut brownies, hazelnut brownies recipe

Previous Post: « Chocolate and Hazelnut Granola
Next Post: Pomegranate Frozen Yogurt »

Reader Interactions

Comments

  1. patsyk

    October 30, 2008 at 12:24 am

    I love a rich, fudgey brownie! Yum!

    Reply
  2. Ivonne

    October 30, 2008 at 1:05 am

    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!

    Reply
  3. ELRA

    October 30, 2008 at 1:05 am

    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.
    Cheers,
    Elra

    Reply
  4. Amanda

    October 30, 2008 at 1:25 am

    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.

    Reply
  5. Manggy

    October 30, 2008 at 2:42 am

    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!

    Reply
  6. Dana

    October 30, 2008 at 2:47 am

    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!

    Reply
  7. joey

    October 30, 2008 at 4:53 am

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

    Reply
  8. andreea

    October 30, 2008 at 2:16 pm

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

    Reply
  9. Gera

    October 30, 2008 at 3:09 pm

    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 😉

    Reply
  10. Alison

    October 30, 2008 at 8:17 pm

    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. 🙂

    Reply
  11. Karolina

    October 30, 2008 at 9:15 pm

    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 😉

    Reply
  12. Robin @ caviar and codfish

    October 30, 2008 at 9:18 pm

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

    Reply
  13. Tartelette

    October 31, 2008 at 3:24 am

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

    Reply
  14. MariannaF

    October 31, 2008 at 12:42 pm

    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!

    Reply
  15. Hillary

    October 31, 2008 at 4:40 pm

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

    Reply
  16. Rico

    November 1, 2008 at 6:18 pm

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

    http://ricocoffeeshop.blogspot.com

    Reply
  17. octavio

    November 3, 2008 at 7:23 pm

    Hello,

    We bumped into your blog and we really liked it – great recipes YUM!!! YUM!!!.
    We would like to add it to the Ptitchef.com.

    We would be delighted if you could add your blog to Petitchef so that our users can, as us,
    enjoy your recipes.

    Petitchef is a french based Cooking recipes Portal. Several hundred Blogs are already members
    and benefit from their exposure on Petitchef.com (more than 30 000 visitors per day)

    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,

    Octávio
    http://www.petitchef.com

    Reply
  18. Naz

    November 4, 2008 at 6:09 pm

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

    Reply
  19. Mansi

    November 7, 2008 at 8:44 pm

    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!:)

    Reply
  20. cristina

    November 9, 2008 at 9:21 pm

    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!!!

    Reply
  21. Dudegr

    November 12, 2008 at 7:09 pm

    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?

    Reply
  22. Cenk

    November 12, 2008 at 10:08 pm

    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.

    Reply
  23. Naz

    November 13, 2008 at 6:49 pm

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

    Reply
  24. Alison

    November 27, 2008 at 5:26 pm

    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…

    SINFUL!!!!

    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.

    Reply
  25. Cenk

    November 28, 2008 at 8:46 pm

    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!

    Reply
  26. Andrée

    March 2, 2009 at 3:15 pm

    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!

    Reply
    • Cenk

      March 2, 2009 at 5:42 pm

      Thank you Andree! Glad you liked the brownies!

      Reply
  27. Global Patriot

    December 24, 2009 at 5:52 pm

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

    Reply
  28. Laila

    December 31, 2009 at 5:41 pm

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

    Reply
    • Cenk

      January 1, 2010 at 1:44 am

      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.

      Reply

Önemli:Bloguma bıraktığınız yorum, tarafımdan onaylandıktan sonra yayımlanacaktır. Yorum bıraktığınız yazı ne kadar eski olursa olsun, yorumunuzu gözden kaçırmam mümkün değildir. Yorumunuz soru içeriyorsa; yanıt verebilmek için yazıyı incelemem gerekebileceği için yayımlanması biraz gecikebilir. Sorunuzu sormadan önce lütfen aynı veya benzer bir sorunun daha önce sorulup sormadığını önceki yorumları tarayarak emin olunuz.

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

MY COOKBOOK

The Artful Baker

TAKE A PEEK   |   BUY NOW
"In addition to being a skillfull technician of his trade, Cenk is an artist of exquisite taste, and an excellent and informative writer. Cenk is one of the most original authors whose work I have ever encountered." ⎯ROSE LEVY BERANBAUM

"Some books are beautiful, some are useful and the rare ones are both. The Artful Baker is a rare book from a rare talent. Cenk is a gifted storyteller, an extraordinary pastry chef, and a man with a remarkable eye–his images make you dream." ⎯DORIE GREENSPAN

"A beautiful collection of classic and exotic desserts, The Artful Baker will entice you into the kitchen with spectacular photographs and clear instructions." ⎯DAVID LEBOVITZ

"The Artful Baker presents clearly written recipes, easy to master techniques, strikingly beautiful presentations, and exquisite flavor. In other words, this book has it all." ⎯NICK MALGIERI

"Best in the World - 1st Place"
"Best of the Best 20 Years - 1st Place" ⎯GOURMAND WORLD COOKBOOK AWARDS

STAY CONNECTED

Instagram // YouTube // RSS
Facebook // Twitter // Pinterest

BAKING TOOLS

MY COOKBOOK COLLECTION

MY PHOTOGRAPHY GEAR

Footer

BEST OF CAFE FERNANDO

Tomato Confit, Pesto and Oven-Roasted Vegetable Sandwich

Tahini and Leblebi Swirl Brownies

Plum Galette

Pistachio and Matcha Sablés from The Artful Baker

Double Chocolate Bundt Cake

Caramel Beurre Sale Sandwich Cookies

COPYRIGHT © 2025 · Cenk Sönmezsoy · Privacy Policy