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5 from 4 votes

Fudgy Flourless Hazelnut Brownies with a Hot Chocolate Fudge Sauce

Servings: 16
Calories: 244kcal
Author: Karina - Cafe Delites



  • 220 g | 8oz semi sweet chocolate (I used 80% cocoa solids, but you can use 70% if you don't like bitter chocolate)
  • 220 g | 8oz (1 cup) butter
  • 1 tablespoon pure vanilla extract
  • 1 cup granulated sweetener or a fine white granulated sugar
  • 3 large eggs (beaten)
  • 150 g | 5oz (1 1/3 cups) hazelnut meal

Hot Chocolate Sauce:

  • 80 g | 3oz bittersweet chocolate (minimum 70%-80% cocoa solids)
  • ½ cup thickened/heavy cream
  • 1 teaspoon instant espresso powder
  • 1 tablespoon granulated sweetener (or coconut sugar or golden syrup)


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.


Adapted from Nigella’s Flourless Chocolate Brownie from Nigella Express


Calories: 244kcal | Carbohydrates: 4.5g | Protein: 4g | Fat: 21.2g | Cholesterol: 3.5mg | Fiber: 1g | Sugar: 1.8g