Hazelnut brownies: easy recipe ready in 10 minutes

Today a sweet disconcerting ease: American original recipe of brownies. Beloved by children, but also by adults. From America the chocolate brownies or Boston brownies have now become widespread in Europe and are irresistible, Having regard to the goodness and simplicity of execution. Basically they are the cakes made with butter and chocolate, which remain very damp inside and form a light crust on the surface. You can enrich the dough as you like, I for example I used chopped hazelnuts, that with chocolate are a delicious match. And take a look at all my CHOCOLATE CAKE RECIPES to find other tasty ideas.

The sweet, in my opinion, improve with the passage of time: lose some’ humidity, it becomes fluffy on the inside and crisp on the outside, while the flavors blend to perfection. The original American recipe for brownies is so simple that the margins of error are minimal (you just have to mix all ingredients by hand) and they're all in the kitchen: do not cook them too much otherwise they will lose that moisture that makes them greedy.

I like to serve the brownies with whipped cream and berries: the acidity of raspberries, blueberries, blackberries and strawberries contrasts perfectly with the sweetness and the important quantity of butter brownies. Follow the signs and prepare a dessert that will make everyone happy! The recipe that I leave is that of the Hummingbird bakery, a traditional recipe and without yeast: I guarantee you will not need. You can do it also in version without gluten in the dough using rice flour or cornstarch. Take this opportunity to remind you that I also have a YOUTUBE CHANNEL where you can find many video recipes and useful tips and to which you can subscribe, If you like. Still good day!



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  • 200 grams of dark chocolate 60% cocoa
  • 175 grams of butter
  • 300 grams of extra sugar up
  • 130 grams of flour 00
  • 3 whole eggs
  • 100 grams of nuts or chopped walnuts (optional)
  • icing sugar to decorate the cake


Preheat the oven to 170 degrees static. Place in a bowl coarsely chopped chocolate and butter in a double boiler and cook (or by placing the bowl in a saucepan with boiling water) until they merge. Stir until smooth and creamy and without lumps. Remove pan from heat and add the butter cream and chocolate before sugar, then the sifted flour, stirring constantly (just use a wooden spoon), to mix all the ingredients. Add the salt and vanilla extract. Add, one at a time, the eggs. Stir the mixture vigorously, and then add the dried fruit, if you decided to use it.

Line a baking sheet for about 33×23 cm with parchment paper and pour the mixture. Level with a spatula and cook in preheated oven for 30 minutes. Here the toothpick test is useless, because the brownies must remain moist inside.

Churning out, allow to cool completely and cut the cake into squares of about 4 centimeters per side. Dust with icing sugar and serve.

It is a sweet, with each passing day, in my opinion it gets good: the flavors blend, the moisture is absorbed and the brownies remain soft and fluffy, with a nice crust over. Perfect for breakfast, if you serve it with whipped cream or vanilla ice cream and fresh strawberries or raspberries, the brownies will also be a delicious dessert for after dinner. Bon appétit!


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