Chocolate Hazelnut Espresso Brownies
Updated 31st January 2022
You have waited way too long for this nutella brownie recipe! I am so happy to share it. They are fabulous and I have tried a lot of brownie recipes – let me tell you! They have a perfect chewy middle and a thin crackled crisp outer layer and delicious hazelnut flavor which basically makes them the brownie of my dreams. The best brownies - according to my hubby and I got to say I can’t find another that comes close to all the things I love in a brownie.
A few things I have learned about brownies is cooking time matters and the fat you use matters, as well as the sugar you use. If you want this kind of texture in your brownies the key is to not over bake them. You want to get them out of the oven as soon as the middle is set but still moist but not gooey. The longer you bake then the more cake’y they will be and less chewy.
I personally love the texture and flavour of using butter. In doing my research I learned that using oil like canola or coconut will make them extra fudgey and chewy. That is absolutely great but I love the flavour that butter gives my baked goods and I think they taste better than with the oil, so that is why I went that route. You will see what I mean when you make them.
I also learned that mixing sugars plays a role in texture also. The brown sugar adds to the chewiness and the white sugar adds to the crispy outer layer which you just got to have!
Another thing I learned that is also a must to getting that chewy texture is chilling the brownies for a good hour or so right after they come out of the oven. Sounds crazy but it works and it also makes cutting them into perfect squares a lot easier. You can definitely allow them cool at room temperature too.
What could possibly make rich chewy chocolate brownies better? Nutella of course! Doesn’t it make everything better? The Nutella adds another chocolatey dimension plus a nutty one too. This recipe is definitely a good excuse to get a jar of nutella if you don’t already have on in your pantry You can definitely add some chopped hazelnuts to the recipe if you would like to get more of that hazelnut flavour and add some crunch to them but I kept these strictly chewy. You could also add chocolate chips and chunks for more chocolate flavour and texture too. The addition of espresso or in this case the concentrated cold brew was perfect. Adding coffee to chocolate only enhances the flavour of chocolate and takes it to another level of goodness. Instant espresso powder works as well as just good strong brewed coffee.
If you like a chewy better-than-the-box brownie, you have to try this recipe. It’s so simple, one pot, no stand mixer needed or electric mixer required and a no fuss brownie recipe that will literally knock your socks off. My favourite of all my sweet treats on the blog! You’re welcome!
- ½ cup (1 stick) plus two extra tbsp of unsalted butter for greasing pan
- 6 ounces bitter or semisweet chocolate chopped
- ⅔ cup of granulated sugar
- ½ cup dark brown sugar
- 2 eggs
- 1 egg yolk
- ½ teaspoon vanilla extract
- 1 tablespoon of strong coffee or espresso (I used Roastel concentrated cold brew )
- ½ cup of AP flour
- ½ teaspoon salt
- ¼ teaspoon baking powder
- ¼ cup Nutella or any other hazelnut spread
- 1 teaspoon of flaky sea salt to sprinkle over brownies after they come out of the oven (optional)
- Preheat oven at 350°F
- Line and 7x7 or 8x8 metal baking pan with parchment paper and then grease paper with butter or nonstick cooking spray
- In a small bowl whisk together the flour, salt and baking powder and set aside
- In a medium sized sauce pan melt the butter and chocolate over low heat stirring frequently
- Once melted remove from heat and whisk in the sugars. It will be grainy and that is ok
- Then whisk in the eggs and yolk vigorously until fully incorporated then whisk in the vanilla and the coffee.
- Fold in the flour mixture until well incorporated and pour the brownie batter into the pan spreading it evenly
- Dollop the Nutella throughout batter a teaspoon at a time and then using a sharp knife or skewer swirl the Nutella into the batter
- Bake the brownies for approx 25-30min until the edges are crisp looking and toothpick comes out with just a few moist crumbs. Centre should be a little moist still
- Immediately transfer baking dish to the fridge and refrigerate for an hour before slicing and serving or cool at room temperature over a wire rack.
- Once cool, lift the parchment out of the pan using the overhang on the sides and cut into squares. You can top each with flaky sea salt if desired, enjoy as is or even with a scoop of vanilla ice cream. Store in an airtight container at room temperature or in the refrigerator for 3-4 days.
- Freezing Instructions: For longer storage, once cool wrap brownies tight or place in and airtight container or bag in the freezer, for up to 2-3 months. Thaw overnight in the refrigerator then bring to room temperature before serving.