Fudgy Hazelnut Brownies
Preparation time: 10-15 minutes | Makes: 16 medium or 8 large brownies
What's better than a melty, chocolatey, fudgy brownie straight from the oven? Not much, that's for sure (at least in my book).
This isn't your regular brownie with a crackly, crinkly top. Instead it's a deceptively decadent, fudgy brownie recipe that uses gianduja chocolate for a creamy, nutty depth you'll find irresistible.
What is gianduja?
A Northern Italian chocolate that is taking the world by storm, gianduja is made by blending high quality cocoa and hazelnut paste for a smooth, nutty chocolate.
I'm lucky enough to work closely with local Australian brand Cuvée Chocolate, who have the most incredible gianduja on offer, using hazelnuts from the Victorian Alps, Solomon Island cocoa beans and South Gippsland milk for a rich, ridiculously smooth block of chocolate. Trust me, half of it will disappear before it even hits the brownie batter.
Why you’ll love my Fudgy Hazelnut Brownies -
You'll love these hazelnut chocolate brownies if you enjoy fudgy chocolate desserts and want to try something new.
Nuts folded through brownies are such a classic combination, and I've always enjoyed the crunchy balance of textures. This time I've taken it a step further and used the chocolate itself to carry that nutty flavour throughout these brownies.
The secret to the fudgiest brownies -
As I mentioned above, these aren't your regular crinkly top brownies. That coveted crust is created by mixing white and brown sugar with butter, but in this instance I wanted my brownies to be soft and fudgy, yet balanced throughout.
I use a splash of olive oil while melting the chocolate, which gives it a smooth, glossy texture, then use brown sugar, a teeny bit of flour and bake it slowly at a lower temperature. Follow these tips and you'll be guaranteed the fudgiest tray of brownies you could ever imagine.
Ingredients
250 gms Gianduja chocolate (divided)
20 mls neutral oil
100 gms unsalted butter (softened)
100 gms brown sugar
3 eggs
75 gms flour
25 gms cocoa powder + 1 tbsp for dusting
Pinch of sea salt
Method -
Preheat the oven to 160ºC and line an 8 inch square tin.
Melt 200g of chocolate and oil together, either in a double boiler or microwave. Set aside.
In a separate bowl, whisk the butter, eggs and sugar for 2 to 3 minutes until frothy, the mixture might look slightly split.
Add the melted chocolate to the egg mixture and fold until incorporated.
Sift the flour and cocoa powder together, then fold into the wet ingredients along with a pinch of salt.
Roughly chop the remaining 50g of chocolate and fold evenly through the batter.
Pour into the prepared tin and bake for 16 to 18 minutes for a fudgy brownie, or 22 minutes for a cakey one.
Remove from the oven and sprinkle with sea salt.
Let the brownies cool in the pan, then dust with the remaining cocoa powder before cutting.
Serve warm-ish, with an extra sprinkle of salt if desired.
Check out my other chocolate recipes -
Swaps, Serves & Storage
What can I use instead of Gianduja?
if you can’t find gianduja, swap with milk chocolate and fold in 2 tbsps of hazelnut meal for that nutty depth.What do I do for a firmer brownie?
For a firmer brownie, bake for 22 minutes and chill in the fridge for a couple of hours before cutting and serving.How long can I store these brownies?
You can store the brownies at room temperature in an air tight box for 2-3 days. After that, transfer to the fridge for up to a week.Can I freeze these brownies?
These fudgy hazelnut brownies are great for freezing. Portion and wrap them in baking paper, then place in a zip lock bag. Freeze for up to 3 months.
