Chocolate Hazelnut Brownies With Frosting

Chocolate Hazelnut Brownies: Your New Best Friend (and Mine!)

So you’re craving something intensely chocolatey, gloriously fudgy, and with a delightful nutty crunch, but the thought of a multi-hour baking marathon makes you want to nap instead? Been there, done that, got the stained apron. Well, my friend, I’ve got your back (and your sweet tooth). These Chocolate Hazelnut Brownies are basically a hug in edible form, requiring minimal effort and maximum deliciousness. Prepare for compliments.

Why This Recipe is Awesome (Seriously!)

Let’s be real. Life’s too short for complicated brownie recipes. This bad boy is ridiculously easy. I mean, I could probably make these after a really long nap and still nail it. They’re super fudgy, not cakey (thank goodness!), and the hazelnut adds a sophisticated *je ne sais quoi* without being a pain to source. Plus, the frosting? It’s the cherry on top, the sparkle in your eye, the… you get it. It’s the perfect companion to an already amazing brownie.

Ingredients You’ll Need (Don’t Panic!)

• 1 cup (2 sticks) unsalted butter, melted (Because who has time to soften butter?)
• 2 cups granulated sugar (The sweet stuff, obviously.)
• 4 large eggs (Room temperature is cool, but let’s be honest, who remembers that?)
• 1 teaspoon vanilla extract (The magical flavor enhancer.)
• 1 cup all-purpose flour (Just enough to hold it all together.)
• ¾ cup unsweetened cocoa powder (The darker, the better, IMO.)
• ½ teaspoon baking powder (Just a tiny bit for lift, not a fluffy cloud.)
• ½ teaspoon salt (Balances the sweetness, like a good friend.)
• 1 cup chopped toasted hazelnuts (The star of the show! Toasting is key for that nutty punch.)
• 1 cup (about 6 oz) semi-sweet chocolate chips (Because more chocolate is *always* a good idea.)

For the Frosting (Because we’re extra like that):

• ½ cup (1 stick) unsalted butter, softened (Now you can soften butter, no excuses!)
• 2 cups powdered sugar (The fluffy, sweet cloud.)
• ¼ cup unsweetened cocoa powder (More chocolate power!)
• 4-6 tablespoons milk or heavy cream (To get that perfect, spreadable consistency.)
• 1 teaspoon vanilla extract (Yep, again!)
• Pinch of salt (You know the drill.)

Step-by-Step Instructions (You Got This!)

1. Preheat your oven to 350°F (175°C) and grease and flour a 9×13 inch baking pan. Or, you know, just line it with parchment paper. Less cleanup is always a win.
2. In a large bowl, whisk together the melted butter and sugar until it looks vaguely smooth. Don’t overthink it.
3. Beat in the eggs one at a time, then stir in the vanilla extract. It should look glossy and inviting.
4. In a separate medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Give it a good swirl.
5. Gradually add the dry ingredients to the wet ingredients, mixing until *just* combined. Overmixing is the enemy of fudgy brownies. Don’t let it win.
6. Gently fold in the chopped hazelnuts and chocolate chips. Admire your soon-to-be-amazing creation.
7. Pour the batter into your prepared pan and spread it evenly.
8. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached. **Don’t overbake!** Nobody wants dry brownies.
9. Let them cool completely in the pan before you even *think* about frosting. Patience, grasshopper.
10. While the brownies are cooling (or you’re impatiently staring at them), whip up the frosting: Beat the softened butter until creamy. Gradually add the powdered sugar and cocoa powder, alternating with the milk/cream, until you reach your desired consistency. Stir in the vanilla and salt.
11. Once the brownies are cool, spread that glorious frosting over the top. Slice and serve. You’re welcome.

Common Mistakes to Avoid (Learn from my “Oopsies”!)

• Not toasting the hazelnuts: Seriously, this is a game-changer. Raw hazelnuts are… meh. Toasted ones are nutty little flavor bombs.
• Overmixing the batter: This is how you get tough, cakey brownies. We want fudgy, dense goodness. Gently does it!
• Overbaking: This is probably the most common brownie sin. A toothpick with moist crumbs is your goal, not a completely clean one. A little gooey is good!
• Cutting them too soon: I know, I know. The temptation is REAL. But letting them cool makes them easier to slice cleanly and prevents them from turning into a chocolatey mess.

Alternatives & Substitutions (Because Life Happens!)

• No hazelnuts? No worries! You can totally use pecans, walnuts, or even slivered almonds. Or, skip the nuts altogether if that’s your jam.
• Don’t have semi-sweet chocolate chips? Milk chocolate, dark chocolate, or even chunks of your favorite chocolate bar will work. Just make sure it’s something you’d happily eat on its own.
• Low on milk for frosting? A little bit of water can work in a pinch, but it won’t be as rich. Or just skip the frosting and dust with powdered sugar. Still delicious!

FAQ (The Burning Questions You Might Have)

• Can I make these gluten-free? Yep! You can often substitute a good quality gluten-free flour blend for the all-purpose flour. Just keep an eye on the baking time.
• My brownies look a little shiny on top, is that normal? Totally! That’s the “fudge” factor showing off. It means you did something right.
• How long do these last? In an airtight container at room temperature, they’re good for about 3-4 days. But let’s be honest, they won’t last that long.
• Can I add espresso powder? YES! A teaspoon of instant espresso powder mixed with the dry ingredients will deepen the chocolate flavor without making it taste like coffee. Highly recommend.
• I don’t have a 9×13 pan, what else can I use? An 8×8 inch pan will work, but they’ll be thicker and will need to bake longer. Keep an eye on them!

Final Thoughts (Go Forth and Bake!)

There you have it! The easiest, most delicious way to satisfy your chocolate-hazelnut cravings. These brownies are perfect for sharing (or not sharing, I won’t judge). They’re great for potlucks, movie nights, or just because it’s Tuesday. Now go impress someone—or yourself—with your new culinary skills. You’ve earned it! Happy baking!