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These Hazelnut Brownies are rich, dense and full of real hazelnut flavor. They give you that fudge like texture people love in a classic brownie, but with a healthier twist that still feels indulgent. Every bite tastes like a cross between brownies and chocolate fudge, only softer and more satisfying.
Made without flour and naturally gluten free, this hazelnut brownies recipe leans on ground nuts and cocoa to build structure and depth. You can drizzle them with warm hot chocolate fudge sauce or enjoy them on their own. Either way, they make the kind of treat that disappears faster than you expect.
What Makes This Recipe So Good
These Hazelnut Brownies work because they use real ground hazelnuts instead of flour, which gives them that naturally dense and fudge like texture people expect from good chocolate hazelnut brownies. The nuts add structure without drying the batter, so every square stays soft, rich and satisfying.
You also get a deeper chocolate flavor because the recipe focuses on cocoa, melted chocolate and hazelnuts rather than fillers. The result is a batch of hazelnut brownies that taste indulgent but feel lighter than traditional versions. Whether you enjoy them with a warm drizzle of chocolate sauce or straight from the pan, they deliver everything people love about brownies with a little extra character.
What Goes Into Hazelnut Brownies
These Hazelnut Brownies rely on a few key ingredients that create their rich texture and deep chocolate flavor. Each one adds something essential to this hazelnut brownies recipe.
- Semi Sweet Chocolate: Using chocolate with eighty percent cocoa solids gives the brownies a bold flavor that stays intense even after baking.
- Butter: Melted butter adds moisture and keeps the brownies dense and soft, which is essential for achieving that classic fudge like bite.
- Hazelnut Meal: Ground hazelnuts replace flour and give the brownies their naturally rich texture while also adding a subtle nutty flavor.
- Granulated Sweetener or Sugar: A fine granulated sweetener dissolves smoothly into the batter and keeps the brownies balanced without overwhelming the chocolate.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements.
How To Make Hazelnut Brownies
- Melt the Chocolate and Butter: Warm the chocolate and butter in a microwave safe bowl using short intervals, stirring each time until the mixture becomes smooth and glossy.
- Add the Vanilla and Sweetener: Stir in the vanilla and granulated sweetener while the mixture is still warm, then set it aside for a moment so it can cool slightly before adding the eggs.
- Whisk in the Eggs: Whisk the beaten eggs into the cooled mixture until everything comes together and the batter looks thick, shiny and fully blended.
- Fold in the Hazelnut Meal: Add the hazelnut meal and mix gently until the batter becomes smooth, even and ready to pour into the prepared baking tin.
- Prepare the Pan and Pour the Batter: Line a nine inch baking tin with parchment paper, then pour the batter inside and spread it out evenly so it bakes with a uniform texture.
- Bake Until Set: Bake the brownies at 176°C or 350°F for thirty five to forty minutes, or until the top has firmed while the center still feels soft enough to stay fudgy.
- Cool Completely: Allow the brownies to cool fully in the tin so they can settle, firm up properly and slice cleanly without crumbling or breaking apart.
- Make the Hot Chocolate Sauce: Melt the chocolate, cream and espresso powder in short microwave intervals, stirring until smooth, then transfer for serving.
These Hazelnut Brownies work wonderfully after something simple and satisfying like Focaccia Three Cheese Italian Grilled Cheese, which brings a warm savory base before the chocolatey finish. If you prefer a lighter lead in, Goats Cheese and Smoked Salmon English Muffin gives a fresh and creamy contrast that makes the brownies taste even richer. For a fun comfort-food option, Loaded Taco Grilled Cheese adds bold flavors that set you up perfectly for a sweet, fudgy dessert.
Tips For Making Hazelnut Brownies
- Choose chocolate with at least seventy percent cocoa. I find it keeps the brownies deep and rich without pushing them into overly sweet territory.
- Give the melted chocolate mixture a few minutes to cool before adding the eggs. I have rushed this step before and ended up with tiny cooked egg bits, so a little patience goes a long way.
- Mix gently once the hazelnut meal goes in. When I stir too much, the batter loses that soft fudgy texture I love.
- Pull the brownies from the oven while the center still feels slightly soft. They always finish setting as they cool, and this is what keeps them perfectly dense.
Recipe FAQ’s
Yes. Almond meal works well and gives a similar texture, although the flavor will be slightly milder than traditional hazelnut brownies.
Look for a set top and a center that still feels a little soft. They firm up as they cool, which is what gives fudge style hazelnut brownies their dense texture.
Yes. Freeze them in a single layer, then stack with parchment between layers. They thaw quickly and still taste rich and chocolatey.
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Fudgy Flourless Hazelnut Brownies with a Hot Chocolate Fudge Sauce
Ingredients
Brownies:
- 8 oz semi sweet chocolate of choice – I used 80% cocoa solids
- 8 oz butter
- 1 tablespoon pure vanilla extract
- 1 cup granulated sweetener or a fine white granulated sugar
- 3 large eggs beaten
- 5 oz hazelnut meal
Hot Chocolate Sauce:
- 3 oz bittersweet chocolate minimum 70%-80% cocoa solids
- ½ cup thickened/heavy cream
- 1 teaspoon instant espresso powder
- 1 tablespoon granulated sweetener sub for coconut sugar or golden syrup
Instructions
For the brownies:
- Preheat the oven to 176°C |350ºF. Melt the chocolate and butter in a microwave safe bowl in 30 second increments, stirring between each break, until completely melted and glossy. Alternatively, melt gently in a heavy-based saucepan over low heat.
- Once melted, mix in the vanilla and sweetener (or sugar) and allow to cool.
- Whisk the eggs into the bowl (or pan) along with the hazelnut meal. Pour out into a 9-inch baking tin lined with baking (or parchment) paper.
- Bake in the oven for 35-40 minutes, or until the top has set but the centre is still gooey. Allow to cool completely before cutting into 16 square (these are very delicate when warm).
For the sauce:
- Break the chocolate up into a microwave safe bowl along with the cream and coffee powder and melt again in the microwave in 30 second increments, stirring between, until completely melted. (Alternatively, use a heavy-based saucepan and melt all ingredients together over low heat.)
- Stir well and pour into a jug to serve with the brownies.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I don’t have hazelnut meal but could i use almond meal.
I loved the recipe! Used slightly different amounts and baked the hazelnuts before to remove the skin (mine were raw).
Quantities:
100 g of butter
100 g of chocolate 70%
100 g hazelnuts
75 g of erythritol
2 eggs
2 teaspoons vanilla extract
And the output: 10 beautiful and delicious brownies, 4 gram net carb each. Thank you!
OMG! THE BEST!