Dark Chocolate Hazelnut Squares
These squares hit different than regular brownies. The hazelnuts get toasted first, which makes them taste nutty instead of just crunchy.
You’ll get a fudgy base with actual hazelnut flavor throughout. Not just nuts sprinkled on top.
Toast Hazelnuts Until Fragrant
Raw hazelnuts taste bland and chewy. Toast them in a dry skillet for 8-10 minutes, shaking the pan every few minutes. You’ll smell them getting nutty – that’s when they’re ready. Let them cool completely before chopping. Hot nuts will melt your chocolate.
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Why Double Boiler Matters
Direct heat burns chocolate fast. Set a bowl over simmering water instead. The chocolate melts evenly without seizing up. Stir constantly once it starts melting. Remove from heat while a few chunks remain – they’ll finish melting from residual heat.
Getting Clean Square Cuts
Warm knife blades drag chocolate everywhere. Chill the finished squares for at least 2 hours first. Use a sharp knife and wipe it clean between each cut. Score the surface lightly first, then cut through in one smooth motion.
Preventing Overbaked Edges
- Check doneness by gently shaking the pan – center should jiggle slightly while edges stay firm.
- Substitute pecans or walnuts for hazelnuts, but toast them the same way for maximum flavor.
Frequently Asked Questions
Will milk chocolate work instead of dark?
Yes, but reduce brown sugar to 1/2 cup since milk chocolate is sweeter. The squares will be less intensely chocolatey.
How long do these keep at room temperature?
Store covered for up to 4 days. They actually taste better after the first day when flavors meld together.
Should I remove hazelnut skins after toasting?
Not necessary. The skins add slight bitterness that balances the sweetness, plus removing them is tedious work.
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Dark Chocolate Hazelnut Squares
Ingredients
Equipment Needed
- 8×8 inch baking pan
- Large skillet
- Double boiler or heatproof bowl
- Electric mixer
- Sharp knife
Instructions
- Prepare pan: Preheat oven to 350°F. Line an 8×8 inch baking pan with parchment paper, leaving overhang for easy removal.
- Toast hazelnuts: Toast hazelnuts in a large dry skillet over medium heat for 8-10 minutes, shaking pan frequently until fragrant and lightly golden. Cool completely, then roughly chop.
- Melt chocolate: Melt chopped chocolate and butter in double boiler over simmering water, stirring constantly until smooth. Remove from heat and let cool 5 minutes.
- Mix wet ingredients: Whisk brown sugar into chocolate mixture until combined. Beat in eggs one at a time, then vanilla extract until smooth.
- Combine dry ingredients: In separate bowl, whisk together flour, cocoa powder, and salt. Fold dry ingredients into chocolate mixture until just combined.
- Add nuts and chips: Fold in chopped hazelnuts and chocolate chips. Pour batter into prepared pan and spread evenly.
- Bake squares: Bake 22-25 minutes until edges are set but center still looks slightly underdone. Cool completely in pan.
- Chill and cut: Refrigerate for at least 2 hours before cutting. Use parchment overhang to lift from pan, then cut into 16 squares with sharp knife.
Nutrition Facts
Per Serving (1 square)
