Chocolate hazelnut brownies with milk chocolate hazelnut frosting

9 servings
15 min
35 min
Very Easy


Number of serving: 9


3      ounces        bittersweet chocolate, coarsely chopped

1/2  cup           unsalted butter

2     large         eggs

3/4  cup           plus 2 tablespoons granulated sugar

2     tablespoons Italian hazelnut liqueur, such as Frangelico

1/2  cup           all-purpose flour

1      cup          skinless hazelnuts, toasted and coarsely chopped


5      ounces        Lindt milk chocolate, finely chopped

1      tablespoon unsweetened alkalized cocoa powder

1/3  cup           heavy cream

1      tablespoon Italian hazelnut liqueur, such as Frangelico


    Preheat the oven to 350 F. Butter the bottom and sides of an 8 inch square baking pan. Line the bottom of the pan with parchment or waxed paper
    and coat the paper with butter.
  • Place the chocolate and the butter in the top of a double broiler over hot, not simmering water. Stir the mixture until it's completely melted and smooth. Remove the top part of the double broiler from the bottom and allow the mixture to cool.
  • In a medium bowl, whisk together the eggs and sugar. Whisk in the cooled chocolate and the hazelnut liqueur. With a rubber spatula, stir in the flour until just blended. Stir in the hazelnuts. Scrape the batter into the prepared pan. Smooth over the top with a rubber spatula.
  • Bake the brownies for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs clinging to it. Cool the brownies on a wire rack for 15 minutes. Run a paring knife around the edges of the pan and carefully invert the brownies onto a flat surface. Peel off the paper, and then reinvert the brownies onto a cooling rack. Cool completely.
    Place the chocolate in a medium bowl. Sift the cocoa powder over the chocolate. In a small saucepan or in the microwave, bring the cream to a boil. Pour the hot cream over the chocolate and gently whisk until smooth. Stir in the hazelnuts liqueur and allow the mixture to cool to a spreadable consistency, about 2 hours.
  • Using a metal spatula, spread the frosting over the top of the brownies. Using a long serrated knife, trim approximately 1/4 to 1/2 inch off each side. Cut the brownies into 9 squares. Store in an airtight container.


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