Hazelnut Brownies

    1 hour

    Hazelnuts are a star in these chocolate brownies supported by the hint of orange and the pinch of cayenne pepper. You can use walnuts instead of hazelnuts if you wish.

    32 people made this

    Serves: 16 

    • 90g cooking chocolate
    • 125g butter
    • 1/2 cup (90g) packed brown sugar
    • 1/2 cup (125g) white sugar
    • 2 tablespoons honey
    • 2 eggs, slightly whisked
    • 3/4 cup (90g) plain flour
    • 1/4 teaspoon salt
    • 1/4 teaspoon baking powder
    • 1 tablespoon vanilla essence
    • 1 cup chopped toasted hazelnuts
    • 1 pinch cayenne pepper
    • 1/4 teaspoon grated orange zest

    Preparation:20min  ›  Cook:40min  ›  Ready in:1hour 

    1. Preheat oven to 180 degrees C. Butter 20cm square baking tin.
    2. Melt chocolate and butter in a saucepan over low heat. Remove from heat.
    3. Stir in brown sugar, white sugar and honey; mix until sugar is dissolved. Beat in eggs, a little at a time. Add flour, salt, baking powder, vanilla, hazelnuts, cayenne pepper and orange zest. Stir until blended well and mixture is glossy. Pour batter evenly into pan.
    4. Bake until the surface looks dry and a toothpick inserted in the centre has just a film of chocolate on it; 30 to 40 minutes. Cool on a rack about 12 minutes and cut into squares while still warm.

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    Reviews in English (17)


    If you are considering making these brownies, please take the bad reviews with the grain of pettiness and silliness they deserve (this recipe was originally named 'Barack OBrownies,' which quickly brought on some bad reviews by people who have oboviously not tried the recipe but wanted to see their 'votes' count somewhere...). These brownies are VERY good, with the potential of being excellent. The fudgy texture of mine was perfect after 35 minutes @ 350. My only complaint is that the cayenne and orange flavors as written are far too subtle, to the point of being unnoticeable - so you may want to play with that a little. I doubled the cayenne and quadrupled the orange zest and ended up with wonderful dark chocolatey, orangey brownies that I will be making as my chocolate dessert at Thanksgiving. Thanks for the recipe!  -  11 Nov 2008  (Review from Allrecipes USA and Canada)


    Delicious. Just like our victory.  -  10 Nov 2008  (Review from Allrecipes USA and Canada)


    I thought these were very good. I used walnuts instead of hazelnuts - only because I was running short on time and didn't feel like removing the skins from the hazelnuts. I look forward to using them next time, though, as I think they would have been better. The brownies are both cakelike and fudgy at the same time (which I love!) and although I didn't mind the cayenne and orange background flavors, I think I would have preferred one or the other, but not both. I think next time I'll omit the orange zest and add a pinch of cinnamon, as cayenne and cinnamon give chocolate a more Mexican/Mayan flare to me. Great recipe! Thanks so much for sharing!  -  11 Nov 2008  (Review from Allrecipes USA and Canada)