Choc-hazelnut brownies, a delectable treat

This is a twist on my normal, but rather indulgent, rich and fudgy chocolate brownie recipe, with a few rather delightful alterations that turn it into a delicious treat with a light crunch and smooth but subtle hazel-nutty flavour.

I made these to feature beautiful Tasmanian hazelnuts that were in season for my April guest spot on Lucie Cutting’s In Season segment with 936 ABC Radio Hobart.

Tasmanian hazelnuts are really lovely. In fact, there’s something about Tasmanian produce that is special. Is it the incredible fresh air? The cold winters and mild summers? The fantastically rich and fertile soil? Doesn’t matter, when I need excellent produce, I try to source Tasmanian where I can, despite the fact I don’t live there any more.

An excellent grower who sells Tasmanian hazelnuts online and ships its products far and wide is Hazelbrae Hazelnuts. Hazelbrae is located in the quaint, historic village of Hagley, which you pass through if you take the old Bass Highway route from Devonport to Launceston. You’ll pass through some old villages that tell the tale of Tasmania’s early British settlement.

Other growers throughout Tasmania include Huon Valley Hazelnuts in the beautiful south of the state, and they also send products to other destinations. Hazelnuts on Hythe is located in Longford, also in the north of the state. It’s a quaint town and the surrounding area is steeped in history.

I digress. After all, I was born and raised in Tasmania, long before hazelnuts and other delicacies were grown.

Nuts to choose

The bottom line is, I love hazelnuts. They’re my favourite – the flavour when roasted to perfection is gorgeous and they have a wonderful crunch too. That’s another reason why I chose to make these brownies with hazelnuts.

But you could experiment with other nuts, such as:

• almonds … and instead of hazelnut spread and Frangelico or similar liqueur, use almond butter and Amaretto instead
• walnuts … and replace the liqueur with a Nocello/Nocino or other walnut flavoured liqueur, plus you could try adding walnut butter to boost the flavour
• pistachios … with pistachio spread and pistachio liqueur.

Or you could try my recipe for Chocolate coconut brownies.

These are a less fudgy style of brownie and a delicious treat in the school lunchbox.

And of course, my original indulgent, rich and fudgy chocolate brownie recipe … delicious!

Let’s cook chocolate hazelnut brownies!

Enough talking, I think it’s time we baked, and so without further ado … let’s get to it.

Choc-hazelnut brownies, a delectable treat

Recipe by Marti CuattCourse: RecipeCuisine: AmericanDifficulty: Easy

Servings

16

pieces

Prep time

15

minutes

Cooking time

30

minutes

Featured on In Season, aired on 936 Radio Hobart 13 April, 2025. These rich, indulgent brownies have delicious crunch added boost from the added hazelnuts.

You will need

• 200g quality 70% dark chocolate

• 250g unsalted butter

• 100g plain flour 30g Dutch

• process cocoa powder

• 10g baking powder

• pinch sea salt 125g

• white sugar

• 125g light brown sugar 4

• large free range eggs

• 1 tsp vanilla bean extract 100g

• hazelnuts, roughly chopped

• Optional

• 100g chocolate hazelnut spread

• 30ml Frangelico (hazelnut liqueur)

• 50g quality chocolate (45% or

• 70%) for melting and finishing

Here’s what to do

• Pre-heat the oven to 150C. Lightly grease a 20x30cm slice tin and line with baking paper
• Break the chocolate into a heatproof dish and add the chopped butter. Place over a pan of hot water and gently melt, making sure the bowl doesn’t touch the water. Stir to mix together until glossy, then remove from the heat and allow to cool to around 37C (lukewarm).
• Break the eggs into a mixing bowl and add the sugar and vanilla, then whisk well until light and fluffy.
• Sift the dry ingredients together in a bowl and add to the sugar/egg mixture. Fold in gently with a balloon whisk or spatula.
• When the chocolate & butter has cooled to lukewarm, mix it into the sugar/egg/flour and gently stir through with a spatula.
• If using hazelnut liqueur: Whisk the chocolate spread and liqueur together. Spoon over the top and then lightly mix through as if you’re marbling a cake.
• Sprinkle the reserved hazelnuts over the top and then bake as directed.
• Place into your preheated oven and bake for 25-30 minutes, until a skewer inserted comes out with a light coating, but you don’t want it completely clean. If it’s still a bit runny after 30 minutes, bake for an extra five or so minutes, but don’t overcook or you’ll dry out the nice fudgy centre.
• Leave the brownies to cool in the tin – preferably overnight – before cutting into irresistible slices. To get nice clean cuts, place in the fridge for about an hour before slicing.
• An optional extra is to drizzle a little melted chocolate over once they’re cut!