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This is a super easy recipe for Chocolate and Hazelnut Frosted Brownies. I think adding frosting to brownies is simultaneously unnecessary and the best thing ever. This gives them a real dessert feel, an extra indulgence that we all deserve after any long day, or morning, or any time at all really!
The brownies themselves are super simple, dense and fudgy and get packed with chocolate chunks. After baking and cooling, whip up a super simple frosting made with chocolate hazelnut spread – any brand will work, but I try to opt for a palm oil free version! Add some sprinkles for fun decoration and you’re good to go!
For these brownies, we rely heavily on the melted butter and light brown sugar to give the fudgy texture and super shiny topping. You could make these for a bake sale – and the recipe is easily doubled. They keep well in an airtight container for a few days. That said, they don’t last long if you’ve got lots of happy hungry mouths in the house!
TIPS FOR THE BEST Chocolate and Hazelnut Frosted Brownies
- Brown Sugar: This is crucial to the perfect fudgy texture and deep flavour. You could use dark brown soft if you’re really in a pinch. Light brown is definitely your best friend in brownies.
- Melted Butter: This is what gives brownies that oh so Instagrammable shiny, crisp top. Don’t skip this step!
- Frosting: Ensure your butter and chocolate spread are at room temperature to prevent splitting. You may find you need a little more chocolate spread/milk depending on the brand that you buy!
- Chocolate Chunks: I stir in milk chocolate chunks for extra texture and deliciousness. You can use any chocolate you like, and you can double the quantity if you are a huge lover!
For these Chocolate and Hazelnut Frosted Brownies, I use a basic 8′ square pan (I like this one). I also recommend a good stand mixer or high speed mixer (like this one) to make the brownie mixture. If you want more wild brownie recipe ideas, check out my Daim Chocolate Browniesor these Leftover Christmas Chocolate Brownies. For videos and baking inspiration, head on over to my Instagram.
Chocolate and Hazelnut Frosted Brownies
Ingredients
- 100 g Dark Chocolate Melted
- 170 g Butter Melted
- 100 g Granulated Sugar
- 100 g Light Brown Sugar
- 2 Medium Eggs
- 1 tsp Vanilla Extract
- 85 g Plain Flour
- 30 g Cocoa Powder
- 150 g Milk Chocolate Chopped
For the Frosting
- 60 g Butter Softened
- 75 g Chocolate Hazelnut Spread
- 10 g Cocoa Powder
- 150 g Icing Sugar
Instructions
- Pre-heat your oven to 200C/180C Fan/Gas Mark 6. Line an 8" Square Pan with greaseproof paper.
- In a small bowl, break up the dark chocolate and melt in the microwave in 20 second intervals, stirring in between to make sure it doesn't burn.
- In a large mixing bowl, whisk together melted butter and both sugars. With an electric/stand mixer, go for a solid 3-5minutes so it is totally combined. Add in the eggs and vanilla and combine again.
- Now, add the chocolate slowly (check it first, to make sure it isn't so hot that it will cook the eggs) and combine once again.
- Add the flour and cocoa powder, plus a pinch of salt. Fold gently into the wet mixture with a rubber spatula or wooden spoon until just combined. Fold in the chopped chocolate.
- Pour the batter into the lined pan and bake for 30 minutes. Let cool on a wire rack before making the frosting.
- Add the butter and chocolate hazelnut spread to a large bowl and mix on high speed until soft and combined. Add the cocoa powder and half the icing sugar and whisk on high speed until combined. Add the remaining icing sugar – until you reach the desired consistency. Whisk on high for a few minutes, until the frosting looks fluffy! Spread over, top with any decorations before slicing and serving.
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