Chocolate Hazelnut Brownies With Coffee Ganache

So, You’ve Got a Chocolate & Hazelnut Thing Going On?

Let’s be real. Sometimes, your taste buds just scream for a deep, dark, fudgy brownie experience, and not just any brownie will do. They demand something with a little extra oomph. Enter the Chocolate Hazelnut Brownie with Coffee Ganache. It’s the kind of dessert that makes you question all your life choices that didn’t involve making it sooner. It’s basically a hug in edible form, if hugs tasted like rich chocolate, toasted nuts, and a whisper of caffeine.

Why This Recipe is Pure Genius (IMO)

Because it’s ridiculously delicious, that’s why! We’re talking about fudgy, chewy brownies packed with nutty goodness. Then, we’re drizzling a smooth, luxurious coffee ganache over the top. It’s not overly complicated, and it delivers maximum flavor bang for your buck. Think of it as your secret weapon for impressing friends, family, or just making your own Tuesday feel like a fancy Friday. Plus, who doesn’t love a good coffee-chocolate combo? It’s practically a law of nature.

Ingredients You’ll Need (Don’t Panic, It’s Mostly Stuff You Already Have)

• For the Brownies:
  • 1 cup (2 sticks) unsalted butter, melted (because who has time for softened butter?)
  • 2 cups granulated sugar (yeah, it’s a lot, but worth it)
  • 4 large eggs (room temperature is best, but if they’re still chillin’, it’s okay)
  • 1 teaspoon vanilla extract (the good stuff, if you can swing it)
  • 1 cup all-purpose flour (nothing fancy needed here)
  • 3/4 cup unsweetened cocoa powder (darker is better, fight me)
  • 1/2 teaspoon baking powder (just a smidge for lift)
  • 1/4 teaspoon salt (enhances all the chocolatey goodness)
  • 1 cup chopped toasted hazelnuts (roast ‘em yourself for extra points!)
  • 1 cup chocolate chips (milk, dark, semi-sweet… your call, boss)
• For the Coffee Ganache:
  • 1 cup heavy cream (the real deal, no substitutes please!)
  • 4 ounces good quality semi-sweet or dark chocolate, finely chopped (the better the chocolate, the better the ganache)
  • 1-2 tablespoons instant espresso powder or strong brewed coffee (adjust to your coffee-loving heart’s content)

Let’s Get Baking! (Or, You Know, Assembling Awesome)

1. Preheat & Prep: Preheat your oven to 350°F (175°C). **Grease and flour a 9×13 inch baking pan**, or line it with parchment paper for easy removal. Trust me on this one.
2. Melt & Mix: In a large bowl, whisk together the melted butter and sugar until they’re good buddies. Then, whisk in the eggs one at a time until everything is smooth and shiny. Stir in the vanilla.
3. Dry Ingredients Unite: In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. This ensures no clumpy cocoa surprises.
4. Combine the Magic: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. **Don’t overmix!** Nobody likes tough brownies.
5. Add the Good Stuff: Fold in the chopped hazelnuts and chocolate chips. Get them evenly distributed, like little pockets of joy.
6. Bake It Up: Pour the batter into your prepared pan and spread it evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached. **Don’t overbake**, or you’ll cry.
7. Cool Down: Let the brownies cool completely in the pan before attempting to frost them. Patience, grasshopper!
8. Ganache Time! While the brownies cool, gently heat the heavy cream in a small saucepan until it just begins to simmer around the edges. **Do NOT boil it.**
9. Melt the Chocolate: Pour the hot cream over the chopped chocolate in a heatproof bowl. Let it sit for 5 minutes to do its melty thing. Then, whisk gently until it’s super smooth and glossy. Stir in the espresso powder or coffee.
10. Drizzle Like a Pro: Once the brownies are cool and the ganache has thickened slightly, drizzle it all over the top. Go wild. Make swirls. Be artistic. Or just dump it on. It’ll still taste amazing.
11. Slice & Devour: Let the ganache set for about 15-20 minutes, then slice and indulge. You’ve earned this.

Common Mistakes to Avoid (Unless You’re a Rebel)

• Overmixing the batter: This is the fastest way to a tough brownie. Mix until *just* combined.
• Overbaking: Seriously, keep an eye on them. They should look slightly underdone in the center when you pull them out. They’ll continue to cook as they cool.
• Not toasting the hazelnuts: Raw hazelnuts are fine, but toasted ones add a nutty depth that’s out of this world. Plus, they smell amazing.
• Using cheap chocolate for the ganache: The ganache is a key player here. Invest in decent chocolate; your taste buds will thank you.

Alternatives & Substitutions (Because We’re All About Options)

• Nut Allergies? No problem! Swap the hazelnuts for toasted pecans, walnuts, or even some extra chocolate chips. Or just skip the nuts altogether. Your call.
• No Espresso Powder? Brew a shot of really strong coffee and use that instead. Just make sure it’s concentrated!
• Want it sweeter? Add a touch more sugar to the brownie batter. But remember, these are rich, so you might not need it.
• Dairy-Free? This one’s a bit trickier for the ganache, but you can try a dairy-free cream alternative and good quality dairy-free chocolate. The brownies themselves can also be adapted, but that’s a whole other recipe!

FAQ (Frequently Asked Questions – Or, What You’re Probably Wondering)

Q: Can I make these ahead of time?
A: Absolutely! Brownies are often even better the next day. Just store them in an airtight container at room temperature. The ganache will firm up beautifully.

Q: My brownies look a little… puffed up? Did I mess up?
A: Nope, probably not! A little puff is normal, especially with the baking powder. They’ll settle down as they cool. Just don’t be alarmed if they don’t look perfectly flat like a sheet of paper.

Q: Can I use milk chocolate in the ganache?
A: You *can*, but it will be much sweeter and less rich. I’d recommend sticking with semi-sweet or dark chocolate for that luxurious, not-too-sweet ganache experience.

Q: Do I *really* need to toast the hazelnuts?
A: Look, if you’re in a rush and your hazelnut craving is at an all-time high, go ahead and use them raw. But for that next-level flavor? Yes, toast those bad boys. It makes a difference.

Q: My ganache seems too thick/thin. Help!
A: If it’s too thick, stir in a tiny splash more warm cream. If it’s too thin, let it sit at room temperature for a bit longer to thicken up. Patience is key with ganache!

Final Thoughts (Go Forth and Bake!)

There you have it! A ridiculously good, not-too-fussy Chocolate Hazelnut Brownie recipe that’s guaranteed to make your day infinitely better. These are the kind of brownies that make people ask, “Did you buy these?” and you get to smugly reply, “Nope, I made them!” Now go forth, bake your heart out, and enjoy every single fudgy, nutty, coffee-kissed bite. You’ve earned it!