Hazelnut Cream Brownies
Decadent, fudgy brownies with a rich hazelnut cream layer and intense chocolate flavor. These brownies are crisp on top, gooey in the middle, and utterly irresistible. Perfect with a scoop of vanilla ice cream!
Hazelnut Cream Brownies
Rated 4.2 stars by 6 users
Category
Brownie
Servings
16
Prep Time
15 minutes
Cook Time
25-30 minutes
Decadent, fudgy brownies with a rich hazelnut cream layer and intense chocolate flavor. These brownies are crisp on top, gooey in the middle, and utterly irresistible. Perfect with a scoop of vanilla ice cream!
Ingredients
-
200–250g hazelnut cream (e.g., Black Milk Cereal), plus 30-40g for topping
-
200g dark chocolate (70% cocoa), chopped
-
200g unsalted butter, cubed
-
275g light brown sugar
-
3 large eggs, room temperature
-
100g plain flour
-
50g cocoa powder
Directions
Preheat oven to 170°C (fan). Line a 9x9-inch (23x23cm) baking tin with parchment paper.
Spread the hazelnut cream in a thin layer over the base of the tin, freeze.
Once frozen remove from the tin and line the time again with fresh parchment paper (leave the frozen hazelnut cream in the freezer until needed).
In a heatproof bowl, melt the dark chocolate and butter together (microwave in 30-sec bursts or over a double boiler). Stir until smooth. Let cool slightly.
In a separate bowl, whisk the eggs and light brown sugar until pale and slightly thickened (~2 mins).
Pour the melted chocolate mixture into the egg mixture, whisking until fully combined.
Sift in the flour and cocoa powder , then fold gently until just incorporated (don’t overmix).
Pour half the batter into your prepared tin, place the frozen hazelnut cream layer on top, then spread the remaining mixture over the hazelnut cream layer. Dot the top with remaining hazelnut cream and swirl lightly with a chopstick.
Bake for 25–30 minutes —edges should be set, but the center slightly wobbly.
Let cool completely in the tin (possibly refrigerate for a couple of hours)before slicing into squares.
Recipe Video
@the_weekend_baker Hazelnut Cream Brownies Prep Time:15 mins | Cook Time: 25-30 mins | Total Time: 40-45 mins Servings: 16 squares | Category:Dessert | Cuisine: English Decadent, fudgy brownies with a rich hazelnut cream layer and intense chocolate flavor. These brownies are crisp on top, gooey in the middle, and utterly irresistible. Perfect with a scoop of vanilla ice cream! Ingredients: - 200–250g hazelnut cream (e.g., Black Milk Cereal), plus 30-40g for topping - 200g dark chocolate (70% cocoa), chopped - 200g unsalted butter, cubed - 275g light brown sugar - 3 large eggs, room temperature - 100g plain flour - 50g cocoa powder Instructions 1. Prep: - Preheat oven to 170°C (fan). Line a 9x9-inch (23x23cm) baking tin with parchment paper. - Spread the hazelnut cream in a thin layer over the base of the tin, freeze. Once frozen remove from the tin and line the time again with fresh parchment paper. 2. Melt Chocolate & Butter: - In a heatproof bowl, melt the dark chocolate and butter together (microwave in 30-sec bursts or over a double boiler). Stir until smooth. Let cool slightly. 3. Whisk Eggs & Sugar: - In a separate bowl, whisk the eggs and light brown sugar until pale and slightly thickened (~2 mins). 4. Combine: - Pour the melted chocolate mixture into the egg mixture, whisking until fully combined. - Sift in the flour and cocoa powder , then fold gently until just incorporated (don’t overmix). 5. Bake: - Pour half the batter into your prepared tin, place the frozen hazelnut cream layer on top, then spread the remaining mixture over the hazelnut cream layer. Dot the top with remaining hazelnut cream and swirl lightly with a chopstick. - Bake for 25–30 minutes —edges should be set, but the center slightly wobbly. 6. Cool & Serve: - Let cool completely in the tin (possibly refrigerate for a couple of hours)before slicing into squares. --- # Notes - Storage: Keep in an airtight container for up to 5 days. Freezes well for up to 1 month. - Substitutions: Use milk chocolate for a sweeter version, or almond butter instead of hazelnut cream. Nutritional Info (per serving): *Calories: ~280 | Fat: 18g | Carbs: 25g | Protein: 4g* @Black Milk @Carr’s Flour @Masoncashuk ♬ Ghibli-style nostalgic waltz - MaSssuguMusic
Recipe Note
Storage: Keep in an airtight container for up to 5 days. Freezes well for up to 1 month.
Substitutions: Use milk chocolate for a sweeter version.
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