Chock full of nutty flavor, these triple decker hazelnut brownies are sure to please all the chocolate + hazelnut lovers in your life.
These are probably, technically speaking, quadruple decker brownies but that doesn’t have the same ring to it that “triple decker” does, and I’m counting the glaze as part of the frosting. (Name explained!)
You guys, I think the Phoenix heat has fried my brain. I’ve been kind of foggy and words just sort of escape me lately.
In fairness to the PHX, my fogginess might be due to the fact that we still don’t have blinds (fingers crossed they’ll be installed this week!) and I wake up every day with the sun. And the sun gets up at like 4:30.
But, case in point, I made these hazelnut brownies a few weeks ago and am only now getting around to posting them because I just couldn’t think of much to say beyond OH EM GEE GUYS! THESE HAZELNUT BROWNIES ARE AMAZING! (Which is true—a hazelnut crust, a fudgy brownie layer studded with still more hazelnuts, and a Frangelico frosting topped with chocolate glaze make these my new favorite dessert.)
But I wanted to do justice to the wonder that is this recipe and it seems my vocabulary has been reduced to that of a 12-year-old (down from my usual eloquent 14-year-old vocabulary) so I waited. And waited more. And then decided just to go for it because I couldn’t wait any longer.
Honestly, if you’re a fan of hazelnuts’ earthy nuttiness you need to RUN to the kitchen and make these. Hazelnut is easily one of my favorite flavors. . .Hazelnut and chocolate together make me swoon. (You should see the rate at which I take down a jar of Nutella. Actually, no. You shouldn’t.)
Or maybe I’m swooning because it’s 100 degrees outside? Either way, these hazelnut brownies are where it’s at.
Sure, they’re a little more work than your average brownie. But that extra work is SOOOOO worth it—especially if you’re a texture nut like me. (Pun unintended but I kinda like it so it stays.) You get crumble from the shortbread-like crust, crunch from the hazelnuts in the brownie, and creaminess from the frosting.
Yep. Triple decker hazelnut brownies are all my dessert dreams come to life!
Have a great week, everybody! I’ll be over here thinking about brownies and blinds installers if you need me 🙂
Hazelnut brownies are a delicious and nutty dessert or snack!
- 1/3 cup packed light brown sugar
- 6 tablespoons unsalted butter at room temperature
- 2/3 cup all-purpose flour sifted
- 1/2 cup very finely chopped roasted hazelnuts
- 2 ounces unsweetened chocolate finely chopped
- 8 tablespoons unsalted butter
- 2 large eggs
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon espresso powder optional
- 1/4 cup Frangelico can substitute Kahlua
- 1/2 cup all-purpose flour sifted
- 1/4 teaspoon salt
- 1/2 cup chopped roasted hazelnuts
- 6 tablespoons unsalted butter at room temperature
- 2 cups powdered sugar sifted
- 1 tablespoon Frangelico can substitute Kahlua
- 1 tablespoon heavy cream or whole milk
- 1/4 teaspoon salt
- 2 ounces semi-sweet chocolate finely chopped
- 1 ounce unsweetened chocolate finely chopped
- 2 teaspoons refined coconut oil
- Preheat oven to 350 degrees. Spray a 9-inch square baking pan with cooking spray. Line the bottom with parchment paper and spray the paper. Set pan aside.
- Combine the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. Cream on medium speed until light and fluffy. Gradually add the flour and mix until combined. Mix in hazelnuts until combined, then press into an even layer in the bottom of the prepared pan. (It will seem like there won’t be enough to cover the whole bottom; just keep going and you’ll get there.) Set aside.
- Combine the butter and chocolate in a microwave-safe bowl and heat in 30-second intervals, stirring after each interval, until chocolate is melted and mixture is smooth. Cool.
- Combine the eggs, sugars, vanilla, and espresso powder (if using) in a large mixing bowl. Whisk until blended. Stir in the cooled chocolate and Frangelico. Gradually whisk in the flour and salt, mixing until smooth. Fold in the hazelnuts. Pour filling over crust and smooth into an even layer with a rubber spatula. Bake for 22 to 25 minutes, until a cake tester inserted into the center comes out clean. (Don’t overbake them.) Cool completely on a wire rack before proceeding with the recipe.
- Place the butter in the bowl of a stand mixer fitted with the paddle attachment and mix until smooth. Add remaining ingredients and beat on medium speed until smooth and creamy. (If frosting is too thick, add additional Frangelico or milk to make it spreadable.) Spread over cooled brownies, then refrigerate for 30 minutes.
- Combine the chocolate and coconut oil in a small microwave-safe bowl. Heat in 15-second intervals, stirring after each interval, until chocolate is melted and mixture is smooth. Cool slightly, then spread over the frosting. Refrigerate until glaze is set, then slice into bars and serve. (Freeze leftovers, tightly wrapped, for up to 3 months.)
Triple Decker Hazelnut Brownies adapted from Stop and Smell the Rosemary
Teesh Osita says
I’ll just be over here thinking about brownies too!
Kelsie says
Haha! Thank you Teesh! Have a great weekend 🙂
marcie@flavorthemoments says
I couldn’t take the heat in AZ…I would melt! Plus I’d be so cranky. 🙂 I’m a huge fan of brownies and hazelnuts so this looks like triple decker heaven to me!
Kelsie says
Haha! It’s definitely not the place to be if you don’t love heat :). Thank you Marcie! Have a great weekend!
Julie is Hostess At Heart says
Wowza Kelsie! I love Hazelnuts and you went over the top with these brownies! I’ve been rather lazy brained myself lately. I just think we all need a mental break here and there.
Kelsie says
Thank you Julie! Maybe it’s a summer thing? So we’ll have our brains back by fall? Have a great weekend!
Emma says
Wow, just simply wow there is nothing to dislike here, this is simply an amazing brownie!
Kelsie says
Thank you so much Emma! Happy almost-Friday!
stacey @ The Sugar Coated Cottage says
WOW! These are what I need and am craving right now! Aren’t hazelnuts a special little nut, their crunch is like no other. These look so yummy!! Take care.
Kelsie says
YES! I love that they’re a little less buttery than other nuts and they just kind of crumble when you bite them. Ahhhh hazelnuts :). Thank you Stacey!
heather (delicious not gorgeous) says
oof. as someone who woke up at 10am (and didn’t get up until 11am oops) today, i’m cringing at the idea of that early morning sun. skinning and roasting hazelnuts is kind of a hassle, but they’re amazing in baking, and these sound irresistible, so i might just have to suck it up and deal with the hazelnut prep anyways.
Kelsie says
Oh how I wish I’d slept in today! Full disclosure: I bought pre-roasted and didn’t bother to skin them :). I hope you’re enjoying your week, Heather!
grace says
i adore layered desserts! these layers are particularly enticing and distinct–you have a real winner here!
and 117 degrees? that’s outrageous! i’m sitting here thinking 90 is bad…stay cool!
Kelsie says
Thank you Grace! I have the AC cranking and the ceiling fans on overdrive so as long as we don’t go outside we should be OK. Maybe :). Have a great afternoon!
Kankana says
Now that is some indulgence! Wish I could grab some right now 🙂
Kelsie says
Thank you Kankana! I wish I could send you some!
kitchenriffs says
These look terrific! So full of flavor — love ’em. And getting up at 4:30? I’d be a basket case! Hope you get your blinds soon.
Kelsie says
Thank you John! It’s supposed to be 117 degrees here on Tuesday so blinds will come in very handy :). Hope you’re having a great week!
Amy (Savory Moments) says
Oh my! These brownies look insanely delicious! Wow.
Kelsie says
Thank you so much Amy!
Ashika - Gardening Foodie says
OH WOW. I thought brownies were good on their own and then you go an add more delicious layers to it. You are truly a genius Kelsie….right my I am thinking really wicked thoughts like when I bake these, how do I keep them all to myself??
Kelsie says
Thank you so much Ashika! Hahaha! Wrap them up, stick them in the freezer, and label it “liver and onions.” I bet no one checks inside and you can eat them all 🙂
Maria Doss says
This is just Nutella gone on a crazy wild ride to the chocolate Heaven! Every layer is just as amazing. Thinking of make this for our block party next month. I’ll be a rock star in the neighborhood.
Kelsie says
Hahaha! You nailed it, Maria! That’s exactly what this is 🙂
Abbe@This is How I Cook says
I have had such a sweet tooth lately. You are only adding to my misery! I love hazelnut anything!
Kelsie says
Haha! I’m sorry Abbe! I feel your pain 🙂
Kelly says
I’m glad you ended up sharing these yummy brownies – writer’s block is the pits sometimes. These are the ultimate treat – love all those layers!
Kelsie says
It really is the pits! Ugh! Thank you Kelly!
Laura says
I love everything about these: the three layers plus the bonus chocolate layer. Yum yum and more yum. I also like the bonus layer seems nice and bittersweet.
Kelsie says
Thank you Laura! The chocolate layer definitely is a nice contrast to the sweet in the frosting :). Happy Wednesday!
evolvewithmary says
The long distance boyfriend is coming into town next week and I always like to showoff my baking skills. He would go crazy over these Triple Decker Hazelnut Brownies! Ooh did you say Frangelico frosting?? Yes Yes and Yes.
Kelsie says
Oh have fun with him Mary! If he’s a hazelnut guy he’d love these for sure! Hope you’re having a great week!
Carlee says
It’s a good thing you clarified the number of layers right out of the gate, I almost had to get my fingers out and start counting! 😉 These look amazing as always. You make the most beautiful desserts!
Kelsie says
Haha! Thank you so much Carlee!