Cocoa Hazelnut Brownies!

Cocoa Hazelnut Brownies | The Sugar Hit


Brownies might not be an all the time food, but they are definitely an anytime food. Seriously, name me a single time when a surprise brownie would not be welcomed.


The only time I can think of is after a gym session. But then, the sheer rebelliousness of that makes me want to do it even more. I’m perverse like that.


Cocoa Hazelnut Brownies | The Sugar Hit


These are actually my favourite brownies. Yes, I grant you, I think that every time I bake a batch of brownies. But this recipe is my favourite brownie.


Of course I like a flourless, ganache-y, truffle-like cake concoction as much as the next guy (evidence here), but that ain’t a brownie son.


Cocoa Hazelnut Brownies | The Sugar Hit


THIS is a brownie. It’s chewy, it’s got that thin, crackly top and it has exactly the right balance of lightness and density. You know what, this is essentially a pimped out box mix.


It’s like the best box-mix brownie you’ve ever had, with a bunch of delicious hazelnuts scattered throughout. Not too many, mind. Just enough that each bite has a few crunchy, sweet, nutty pieces.


Cocoa Hazelnut Brownies | The Sugar Hit


Aside from the fact that this is my platonic ideal of a brownie, it has a lot else going for it too. Namely, it’s ridiculously quick, easy enough for anyone 10 years and up to make (or perhaps a very mature 9 year old*), and you will almost definitely have all the ingredients in the house.


No need for 1/2 a pound of ‘best quality’ chocolate. No need for sour cream, or buttermilk, or muscovado sugar. Or black beans {shudder}. Just butter, sugar, cocoa, eggs, flour, and a few optional extras like vanilla, nuts and sea salt. Bada-bing, bada-boom.


*I have no idea about kids. I’m 23. I feel like I was nine a few weeks ago.

Cocoa Hazelnut Brownies | The Sugar Hit


So if you’ve got half an hour, a saucepan and a wooden spoon, you can easily whip up these devilish brownies. That would be a damn good spend of 30 minutes, especially considering that for 20 of them, you’ll be sitting in a comfy chair with the smell of brownies baking wafting through your house.


Now tell me, what’s your brownie prejudice? Are you a middle piece, or an edge piece? And where do you fall on the fudgey/cakey scale? As evidenced by these sticky fellows, I fall firmly in the fudgey camp!


xx Sarah.


Cocoa Hazelnut Brownies | The Sugar Hit

Cocoa Hazelnut Brownies!
Super quick, super easy Cocoa Hazelnut Brownies!
Serves: At least 8
  • 1 + ¼ sticks (150g) butter
  • 1 + ¼ cups (280g) sugar
  • ¾ cup (90g) cocoa
  • 2 tsp vanilla essence
  • 1 tsp sea salt flakes (1/2 tsp fine salt)
  • 2 eggs
  • ⅓ cup (50g) plain flour
  • ½ cup (75g) chopped hazelnuts
  1. Preheat the oven to 325F/160C and line a 8 inch (20cm) square baking pan with baking paper.
  2. Place the butter into a large saucepan and melt over a medium heat.
  3. When the butter is melted, add the sugar, cocoa, vanilla, and salt and stir until combined and free of lumps. Leave to cool for about five minutes.
  4. Add both of the eggs and beat with a wooden spoon until smooth and combined.
  5. Add the flour and most of the hazelnuts, reserving a few for the top. Beat the mixture for a good thirty seconds until smooth and shiny.
  6. Scrape the batter into the lined baking pan, and scatter the reserved hazelnuts on top.
  7. Bake for 20-25 minutes. If you like them gooey and a little underbaked, pull them out at 20 minutes, or if you want them juuuust cooked through, give them the full 25.
  8. Leave to cool in the pan, and then slice into as many pieces as you like.

Cocoa Hazelnut Brownies | The Sugar Hit


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