Best 9 Chocolate And Hazelnut Brownie Cake Recipes

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Chocolate and hazelnut brownie cake is a classic dessert that combines the rich, decadent flavors of chocolate and hazelnut in a moist and fudgy cake. With its crispy exterior and gooey center, this cake is a favorite among chocolate lovers and is perfect for any occasion, from birthdays to dinner parties. Whether you're a seasoned baker or just starting out, this article will provide the guidance you need to create the perfect chocolate and hazelnut brownie cake. We'll cover everything from choosing the right ingredients to baking and decorating tips, so you can impress your friends and family with this delicious treat.

Check out the recipes below so you can choose the best recipe for yourself!

CHOCOLATE HAZELNUT BROWNIES



Chocolate Hazelnut Brownies image

Toasted nuts, Nutella and liqueur transform fudgy homemade brownies into a hazelnut-lover's dream. They're perfect for a casual meal on Christmas Eve or as a yummy gift.

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 16 brownies.

Number Of Ingredients 9

3/4 cup butter, cubed
4 ounces unsweetened chocolate, coarsely chopped
3 large eggs, room temperature
2 cups sugar
1/3 cup Nutella
1/4 cup hazelnut liqueur
1 cup all-purpose flour
3/4 teaspoon salt
1-1/4 cups coarsely chopped hazelnuts, toasted, divided

Steps:

  • Preheat oven to 325°. In a microwave, melt butter and chocolate; stir until smooth. Cool slightly. In a large bowl, beat eggs and sugar. Stir in Nutella and liqueur. Combine flour and salt; gradually add to chocolate mixture. Fold in 1 cup nuts., Transfer to a greased 9-in. square baking pan. Sprinkle with remaining nuts. Bake until a toothpick inserted in the center comes out with moist crumbs (do not overbake), 30-40 minutes. Cool on a wire rack. Cut into bars.

Nutrition Facts : Calories 371 calories, Fat 23g fat (9g saturated fat), Cholesterol 62mg cholesterol, Sodium 189mg sodium, Carbohydrate 40g carbohydrate (30g sugars, Fiber 3g fiber), Protein 5g protein.

CHOCOLATE AND HAZELNUT BROWNIE CAKE



Chocolate and Hazelnut Brownie Cake image

Be warned, this is wickedly rich - a chewy, chocolately, nutty mixture sandwiched together with whipped cream. Great with hazelnuts, but you can use other nuts, like brazils, or even a mixture. Posted in response to a request from Delia's Chocolate book.

Provided by MarieRynr

Categories     Dessert

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 11

2 ounces dark chocolate (70-75% cocoa solids)
4 ounces chopped toasted hazelnuts
4 ounces butter
2 large eggs, lightly beaten
8 ounces golden granulated sugar
2 ounces plain flour
1 teaspoon baking powder
1/4 teaspoon salt
10 fluid ounces whipping cream (or double cream)
extra toasted nuts, roughly chopped
cocoa powder, to dust

Steps:

  • You will also need a baking tin, 6 x 10 x 1 inch deep, the base and sides lined with parchment paper. Make sure the paper stands up at least an inch above the edge of the tin.
  • Pre-heat the oven to gas mark 4, 350°F (180°C).
  • Place the chocolate and butter together in a large, heatproof bowl fitted over a saucepan of barely simmer water, and allow the chocolate to melt, making sure the base of the bowl doesn't touch the water. Then beat the mixture until smooth, remove it from the heat and simply stir in all the other ingredients till thoroughly blended. Now spread the mixture evenly into the prepared tin and bake on the centre shelf for 30 minutes. Leave the cake in the tin for 15 minutes to cool, then remove it from the tin, and turn it out on to a cooling rack. Strip off the lining paper, and, when it's absolutely cold, carefully cut the cake in half, down the centre lengthways, so you are left with two oblongs.
  • Now, whip the cream until it forms soft peaks and spread half ot it thickly along one half of the cake. Position the other half of the cake on top, and then spread with rest of the cream all over the cake, covering it completely. then decorate with the roughly chopped nuts and, if you like, a dusting of cocoa powder. If all the cake isn't eaten, to keep it fresh, store inside a polyurethane container in the fridge.

CHOCOLATE HAZELNUT BROWNIES WITH MILK CHOCOLATE FROSTING



Chocolate Hazelnut Brownies with Milk Chocolate Frosting image

Provided by Bobby Flay

Categories     dessert

Time 4h20m

Yield 9 brownies

Number Of Ingredients 21

1 stick unsalted butter
3 ounces bittersweet chocolate, coarsely chopped
2 large eggs
3/4 cups plus 2 tablespoons granulated sugar
2 tablespoons Italian hazelnut liqueur, such as Frangelico
1/2 cup all-purpose flour
1 cup skinless hazelnuts, toasted and chopped
Milk chocolate frosting, recipe follows
White chocolate whipped cream, for garnish, recipe follows
Polka dot triangle, for garnish, recipe follows
Hersheys chocolate sauce in squeeze bottles
Toasted hazelnuts, finely chopped
Bittersweet Polka Dot Triangle
Sprig of mint
5 ounces Lindt milk chocolate, finely chopped
1 tablespoon unsweetened alkalized cocoa powder
1/3 cup heavy cream
1 tablespoon Italian hazelnut liqueur, such as Frangelico
4 ounces Lindt white chocolate, coarsely chopped
1 1/4 cups heavy cream, divided
3 ounces bittersweet chocolate, tempered

Steps:

  • Preheat oven to 350 degrees F. Butter the bottom and sides of an 8-inch square baking pan. Line the bottom of the pan with parchment or waxed paper and coat the paper with butter.
  • Place the butter and the chocolate in the top of a double boiler over hot, not simmering water. Stir the mixture until it is completely melted and smooth. Remove the top part of the double boiler from the bottom and allow the mixture to cool.
  • In a medium bowl, whisk together the eggs and sugar. Whisk in the hazelnut liqueur and the cooled chocolate mixture. With a rubber spatula, stir in the flour just until blended. Stir in the hazelnuts. Scrape the batter the prepared pan. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs clinging to it. Cool the brownies. Run a paring knife around the edges of the pan and carefully invert the brownies onto a flat surface. Peel off the paper and then re-invert the brownies onto a cooling rack. Cool completely.
  • Place the chocolate in a medium bowl. Sift the cocoa powder over the chocolate. In a small saucepan bring the cream to a boil. Pour the hot cream over the chocolate and gently whisk until smooth. Stir in the hazelnut liqueur, and allow the mixture to cool at room temperature until it is spreadable, about 1 hour. Using a metal spatula, spread the frosting over the top of the brownies. Using a long serrated knife, trim approximately 1/4 to 1/2-inch off each side. Cut the brownies into 9 squares. Store in an airtight container.
  • In the top of a double boiler over hot, not simmering water, melt the chocolate with 1/4-cup heavy cream, stirring frequently. Let cool to room temperature, stirring once or twice.
  • In an electric mixer, using the whisk attachment beat the remaining 1-cup cream just until soft mounds barely start to form. Stir 2 tablespoons of the cooled white chocolate mixture into the whipped cream to lighten it. Gently fold in the remaining white chocolate mixture, just until combined. Scrape the cream into a pastry bag fitted with a large star tip (Ateco #7). Use to garnish brownies when plating.
  • Spread the tempered bittersweet chocolate over a polka-dot transfer sheet cut into a triangle (3 inches high). Allow to set up and cool. Remove chocolate and transfer from triangle. Use to garnish brownies and white chocolate whipped cream when plating.

CHOCOLATE-HAZELNUT BROWNIES



Chocolate-Hazelnut Brownies image

No chocolate, no problem! You can still make fudgy, rich brownies without one of the most important ingredients. Just use chocolate-hazelnut spread in its place.

Provided by Food Network Kitchen

Categories     dessert

Time 2h

Yield 16 brownies

Number Of Ingredients 7

2 sticks (16 tablespoons) unsalted butter, plus more for greasing the foil
1 3/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon fine salt
1/2 cup chocolate-hazelnut spread, such as Nutella
2 cups sugar
4 large eggs, slightly beaten

Steps:

  • Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with foil, leaving a 2-inch overhang on at least 2 sides. Butter the foil (not including the overhang).
  • Whisk together the flour, cocoa powder and salt in a medium bowl. Melt the butter and chocolate-hazelnut spread in a medium saucepan over medium heat, stirring frequently. Let cool slightly. Stir in the sugar and eggs. Add the flour mixture, and stir to combine. Pour the batter into the prepared pan, and bake until a toothpick comes out with just a few crumbs, 30 to 35 minutes.
  • Let the brownies cool completely in the pan on a cooling rack. Use the foil overhang to help lift them out of the pan. Cut into 16 squares. Store in an airtight container at room temperature for up to 3 days.

HAZELNUT BROWNIES



Hazelnut Brownies image

I created these deep chocolate brownies by combining several recipes. After they cooled, I divided them up and put them in the freezer or we would have eaten the entire pan! They're now a family favorite.

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 2 dozen.

Number Of Ingredients 14

1 cup butter, melted
2 cups sugar
2 teaspoons vanilla extract
4 large eggs
1 cup all-purpose flour
3/4 cup baking cocoa
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped hazelnuts
FROSTING:
2 cups semisweet chocolate chips
1 cup heavy whipping cream or refrigerated hazelnut nondairy creamer
2 tablespoons butter
1/2 cup coarsely chopped hazelnuts

Steps:

  • In a large bowl, beat the butter, sugar and vanilla. Add eggs, one at a time, beating well after each addition. Combine the flour, cocoa, baking powder and salt; gradually add to butter mixture. Fold in hazelnuts. , Spread into a greased 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean (do not overbake). Cool on a wire rack., For frosting, in a microwave-safe bowl, heat chips and cream until chips are melted; stir until smooth. Stir in butter until melted. Cover and refrigerate for 30 minutes or until frosting achieves spreading consistency, stirring several times. Frost brownies. Sprinkle with hazelnuts.

Nutrition Facts : Calories 311 calories, Fat 20g fat (11g saturated fat), Cholesterol 72mg cholesterol, Sodium 136mg sodium, Carbohydrate 32g carbohydrate (25g sugars, Fiber 2g fiber), Protein 4g protein.

FLOURLESS CHOCOLATE BROWNIE CAKE



Flourless Chocolate Brownie Cake image

It's so rich, moist, and delicious, and so ridiculously easy to make! I always bake this for birthdays; it's the cake that gets the most requests among my chocolate-loving family and friends. To serve, sprinkle generously with almond slivers and drizzle with melted chocolate.

Provided by Maria Fraguas

Categories     Desserts     Chocolate Dessert Recipes     Dark Chocolate

Time 1h13m

Yield 16

Number Of Ingredients 8

¾ cup chocolate-hazelnut spread (such as Nutella®)
1 tablespoon chocolate-hazelnut spread (such as Nutella®)
7 ounces dark chocolate, chopped into small chunks
½ cup butter
1 tablespoon butter
5 eggs, separated
⅔ cup packed brown sugar
1 ¾ cups almond meal

Steps:

  • Preheat oven to 300 degrees F (150 degrees C).
  • Combine 3/4 cup plus 1 tablespoon chocolate-hazelnut spread, dark chocolate, and 1/2 cup plus 1 tablespoon butter in a heat-proof bowl set over a pan of hot water; stir until melted, 3 to 5 minutes. Allow to cool slightly.
  • Whisk egg yolks and brown sugar together in a bowl. Add to melted chocolate mixture; mix in ground almonds.
  • Whisk egg whites together in a bowl. Add 1/3 to the chocolate-almond mixture and stir. Fold in the remaining 2/3. Pour into a cake pan.
  • Bake in the preheated oven until set, 50 to 60 minutes.

Nutrition Facts : Calories 291.1 calories, Carbohydrate 27.4 g, Cholesterol 75.3 mg, Fat 17.9 g, Fiber 0.9 g, Protein 8.6 g, SaturatedFat 7.4 g, Sodium 83.5 mg, Sugar 22 g

HAZELNUT BROWNIES



Hazelnut brownies image

Ferrero Rocher chocolates make an indulgent finishing touch to these fudgy chocolate brownie squares studded with chopped nuts

Provided by Sarah Cook

Categories     Afternoon tea, Dessert, Treat

Time 1h

Yield Makes 16

Number Of Ingredients 9

box of 16 Ferrero Rocher chocolates
250g pack salted butter , plus extra for greasing
250g golden caster sugar
225g light muscovado sugar
100g cocoa powder
4 large eggs
100g self-raising flour
85g ready-chopped hazelnuts
4 tbsp Frangelico or Fratello hazelnut liqueur (or Disaronno)

Steps:

  • Unwrap the chocolates, place on a tray and pop in the freezer. Heat oven to 180C/160C fan/gas 4. Lightly grease and line the base and sides of a 21-22cm square tin with baking parchment.
  • Put the butter, sugars and cocoa into your largest saucepan and gently melt together, stirring regularly so the mixture doesn't catch. Once the sugar granules have just about disappeared, take off the heat, tip into a bowl and leave to cool for 5 mins.
  • Use a whisk or wooden spoon to beat the eggs, one by one, into the mixture. When they're completely incorporated and the mixture is smooth and shiny, stir in the flour, hazelnuts and liqueur. Tip the mixture into the prepared tin and bake for 35 mins.
  • Remove the tin from the oven and use a cutlery knife to mark the top of the brownies into 16 squares (don't cut through, it's just as a guide). Use a teaspoon to push a little dent in the centre of each portion and add a frozen Ferrero Rocher chocolate into each dip. Return to the oven for 3 mins, then remove and leave to cool completely.
  • Once cool, cut into 16 squares. Will keep for 3 days in an airtight container.

Nutrition Facts : Calories 424 calories, Fat 24 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 37 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.5 milligram of sodium

SALTED CHOCOLATE & HAZELNUT BROWNIES



Salted chocolate & hazelnut brownies image

Chocolate hazelnut spread ensures these moreish brownies have a fudgy centre. Flecked with pecans and sea salt - they'll be the new go-to brownie recipe

Provided by Tom Kerridge

Categories     Afternoon tea, Dessert

Time 55m

Yield 9-12 squares

Number Of Ingredients 8

100g slightly salted butter , cut into small pieces, plus extra for the tin
200g 70% dark chocolate , broken into chunks
150g chocolate and hazelnut spread
3 eggs , beaten
200g golden caster sugar
150g plain flour
100g toasted pecan nuts , roughly chopped
ice cream and caramel sauce, to serve

Steps:

  • Heat oven to 180C/160C fan/ gas 4. Butter and line the base and sides of a 20cm square tin. Put the butter, chocolate and chocolate spread in a heatproof bowl and melt over a pan of lightly simmering water. Once melted, stir and set aside to cool a little.
  • In another bowl, use an electric whisk to beat the eggs and sugar together for 5 mins until light and fluffy. Pour in the chocolate mixture and whisk briefly to combine. Sift in the flour and gently fold through the mixture, then add most of the pecans. Scrape the mixture into the tin and spread out with a spatula. Scatter over the last of the pecans and a good sprinkling of sea salt.
  • Bake for 30-35 mins until set but a little gooey in the middle. Cool, then cut into squares and serve with ice cream and caramel sauce.

Nutrition Facts : Calories 418 calories, Fat 25 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 28 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.2 milligram of sodium

BROWNIE CUPCAKES WITH HAZELNUT BUTTERCREAM



Brownie Cupcakes with Hazelnut Buttercream image

These easy brownies are loaded with chopped hazelnuts, then they're topped with swirls of creamy chocolate-hazelnut frosting.

Provided by Jif(R) Hazelnut

Categories     Trusted Brands: Recipes and Tips     SMUCKER'S®

Time 50m

Yield 12

Number Of Ingredients 13

1 (19.5 ounce) box Pillsbury® Family Size Chocolate Fudge Brownie Mix
½ cup Crisco® Pure Vegetable Oil
¼ cup water
2 large eggs
½ cup chopped hazelnuts, plus
additional chopped hazelnuts, for garnish
¼ cup Crisco® All-Vegetable Shortening
¼ cup butter, softened
⅓ cup Jif® Chocolate Flavored Hazelnut Spread
1 ¼ cups powdered sugar
½ teaspoon vanilla extract
⅛ teaspoon salt
1 tablespoon milk, or more as needed

Steps:

  • Heat oven to 350 degrees F. Line 12 muffin cups with paper baking cups. Prepare brownie mix according to package directions using oil, water and eggs. Stir in 1/2 cup of chopped hazelnuts. Fill baking cups 3/4 full.
  • Bake 30 to 32 minutes or until centers are set. Cool 2 minutes. Remove from pan. Cool completely on wire racks.
  • For Frosting: Beat shortening, butter and chocolate hazelnut spread in a large bowl, with an electric mixer on medium speed until smooth. Add powdered sugar, vanilla, salt and 1 tablespoon of milk. Beat slowly until combined. Beat on high, 3 to 5 minutes, adding an additional 1 tablespoon milk at a time until desired consistency is achieved.
  • Frost cupcakes by placing frosting into corner of resealable plastic bag. Cut 1/2-inch off corner of bag. Starting at outside edge, work in circular motion to build up frosting moving towards center, creating a swirl effect. Sprinkle with reserved chopped hazelnuts.

Nutrition Facts : Calories 482.5 calories, Carbohydrate 57.2 g, Cholesterol 41.4 mg, Fat 28.6 g, Fiber 1 g, Protein 4 g, SaturatedFat 5.7 g, Sodium 214.3 mg, Sugar 13.2 g

Below are tips and conclusion on the chocolate and hazelnut cake recipe:

Top 5 tips

  • 1. Make sure your butter and chocolate are at room temperature. This will help them to mix together smoothly and cream properly. If your butter is too cold, it will be difficult to mix with the other ingredients, which can cause the cake to be crumbly. If your chocolate is too cold, it will not melt evenly and could cause the cake to seize.
  • 2. Don't over-bake the cake. Brownies are best when they are slightly under-baked, with a gooey center. If you over-bake them, they will be dry and crumbly. To test for donness, insert a toothpick into the center of the cake. If it comes out with just a few crumbs attached, the cake is done. If it comes out with a lot of batter attached, the cake needs to bake for a few more minutes.
  • 3. Let the cake cool completely before frosting it. This will help to prevent the frosting from melting. If you frost the cake while it is still warm, the frosting will be runny and will not set properly.
  • 4. Use a good quality chocolate for the frosting. The quality of the chocolate you use will make a big difference in the taste of the frosting. Use a chocolate that you like to eat on its own.
  • 5. Be creative with your toppings. You can top the cake with a variety of different toppings, such as chocolate shavings, hazelnuts, or whipped cream. Be creative and come up with your own favorite combination.

Conclusion

Chocolate and hazelnut cake is always a good idea, and this recipe is sure to be a hit. It is rich and decadent, with the perfect combination of chocolate and hazelnut flavors. The cake is also easy to make, so it's perfect for any occasion.

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