Dark Chocolate Hazelnut Brownies

Posted 23 January 2011 by

These dark chocolate hazelnut brownies have a hint of treacle in the background, and extra nuttiness from a little added nutella. I usually prefer my brownies without nuts, but these are lovely. They are definitely more fudgey than cakey, for those that care about that sort of thing, and the nuts give a nice crunch.

A pink plate with three dark chocolate hazelnut brownies on.


  • 150 g caster sugar
  • 50 g dark brown sugar
  • 100 g unsalted butter
  • 1 tbsp nutella
  • 2 tbsp treacle
  • 125 g dark chocolate
  • 2 eggs
  • 1 tsp vanilla extract
  • 100  plain flour (sieved)
  • 2 tbsp cocoa
  • 100 g hazelnuts (chopped)

In a pan over a low heat, melt the butter, chocolate, sugar, nutella and treacle, and let them cool. Beat together the eggs and vanilla extract. Fold in the flour and cocoa and stir in the chocolate/sugar mixture. Stir in the chopped hazelnuts and pour the brownie mixture into a prepared baking tin. Bake the brownies at 180° C for 20-25 minutes.

A closeup of one dark chocolate hazelnut brownie on a pile of others. Flecks of chopped hazelnut are visible.

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