Gourmet Roasted Hazelnut Brownies: A Recipe Inspired by Parisian Delights

Every journey offers unique discoveries, and our last adventure in Paris led us to a truly enchanting find that has since transformed our home baking. Tucked away in a quaint courtyard off the historic Rue Jacob, we stumbled upon Tomat’s Epicerie Fine. This delightful little shop, a treasure trove of gourmet wonders, introduced us to an array of culinary delights, from artisanal chocolates to exquisite oils. Among these, the roasted hazelnut oil by Jean LeBlanc, a distinguished company hailing from Burgundy, captivated us instantly.

Bringing a bottle of this liquid gold home felt like bringing a piece of Paris back with us. Initially, its delicate, nutty notes found a perfect partner with fresh salmon and elevated simple salad dressings into something extraordinary. However, my culinary curiosity yearned for more. Today, I’m thrilled to share the results of its ultimate test: infusing this exquisite oil into a batch of rich, decadent brownies. The outcome? A gourmet hazelnut brownie recipe that promises to be a new favorite, offering a sophisticated twist on a beloved classic.

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The Magic of Roasted Hazelnut Oil in Baking

The beauty of a high-quality ingredient often lies in its ability to impart profound flavor without overwhelming. This is certainly true for roasted hazelnut oil. Its intensity means a little goes a long way, making it a surprisingly economical choice for adding a touch of luxury. For these brownies, I opted for just a couple of teaspoons, thoughtfully combined with a generous sprinkle of freshly toasted hazelnuts. This combination delivered truly great results; the hazelnut oil’s flavor was subtle yet distinct, weaving through the rich chocolate without dominating it. This delicate balance was, in retrospect, probably for the best, allowing both the chocolate and hazelnut to shine.

However, for those who crave a more pronounced hazelnut essence, there’s always room for experimentation. In future iterations, I might consider reducing a few teaspoons of butter and increasing the hazelnut oil slightly. This adjustment could intensify the nutty aroma and taste, pushing the brownies further into gourmet territory. Beyond its exquisite flavor, roasted hazelnut oil also contributes a lovely moistness to baked goods, enhancing the overall texture and keeping the brownies deliciously tender. It’s a secret ingredient that truly elevates this dessert, transforming ordinary brownies into an extraordinary culinary experience.

Achieving the Perfect Fudge Brownies with Shiny Tops

There’s nothing quite like biting into a brownie that is both intensely rich and delightfully fudge-y, boasting that signature shiny, crinkly top. This recipe delivers exactly that. The secret to this luxurious texture and appearance lies in a few key elements, primarily the quality and type of chocolate used. My recipe specifically calls for 72% dark chocolate, and I cannot stress enough the importance of sticking to this recommendation. Using any chocolate with a lower cocoa percentage risks making the brownies overly sweet, masking the deep, complex chocolate notes that define a truly exceptional brownie.

For consistency and quality, my go-to choice for these brownies is Trader Joe’s 72% dark chocolate. Its robust flavor is perfect for building the foundation of these decadent treats. To further deepen the chocolate experience, a bit of unsweetened cocoa powder is incorporated, intensifying the richness without adding unnecessary sweetness. As a final flourish, immediately after the brownies emerge from the oven, I scatter a handful of dark chocolate chips over the hot surface. The residual heat gently melts them just enough to adhere, creating an extra layer of chocolatey indulgence and contributing to that irresistible glossy finish.

Beyond Hazelnuts: The Versatility of This Basic Brownie Recipe

While these might be celebrated as hazelnut brownies, at their core, they are a remarkably versatile basic brownie recipe. The beauty of this foundation is its adaptability, allowing you to customize and enhance it with various flavors and textures. The roasted hazelnut oil and chopped hazelnuts are merely delightful enhancements to an already perfect base. If you’re looking for classic, unadorned brownies, simply omit the nuts and substitute the hazelnut oil with a neutral-flavored oil, such as vegetable oil, canola oil, or even a light olive oil. This will give you a pristine chocolate brownie that’s moist, chewy, and deeply satisfying.

But why stop there? The possibilities for customization are endless. Consider swapping hazelnuts for other nuts like walnuts, pecans, or almonds, either chopped or in slivers. For a different flavor profile, you could add a hint of espresso powder to deepen the chocolate, a splash of orange zest for brightness, or even a touch of peppermint extract for a festive twist. This recipe is a testament to the idea that a solid, well-crafted base can be a canvas for countless culinary creations. Don’t be afraid to experiment and make these brownies truly your own, tailoring them to your taste preferences or whatever ingredients you have on hand. The consistent quality of the basic recipe ensures that no matter what additions you choose, you’ll end up with delicious, homemade brownies every time.

For more nutty dessert inspiration, explore these related recipes:

• Hazelnut Butter Chocolate Chip Cookies
• Hazelnut Bread
• Chocolate Hazelnut Chewies
• Chocolate Hazelnut Brownie Cookies
• Hazelnut Cream Cake

Essential Baking Tips for Perfect Brownies

Crafting the perfect batch of brownies, especially ones as gourmet as these hazelnut beauties, involves a few crucial tips and tricks. Adhering to these guidelines will ensure your brownies turn out moist, rich, and utterly delicious every single time.

• Don’t Overmix: Once you’ve added the flour, mix just until combined. Overmixing can develop the gluten in the flour, leading to tough, cake-like brownies rather than the desired fudgy texture.
• Don’t Overbake: This is perhaps the most common mistake. Brownies are often done when the edges are set and a toothpick inserted into the center comes out with moist crumbs, not wet batter. If it comes out clean, you’ve likely overbaked them, resulting in dry brownies. The center might still look a little moist, but they will continue to set as they cool.
• Cool Completely: Patience is a virtue when it comes to brownies. Allowing them to cool completely, preferably at room temperature and then chilling thoroughly, is key to achieving that perfect fudgy consistency and clean cuts. Warm brownies tend to be crumbly and difficult to slice.
• Quality Ingredients Matter: As highlighted with the 72% dark chocolate and roasted hazelnut oil, the quality of your ingredients significantly impacts the final taste. Invest in good chocolate, fresh eggs, and high-quality butter for superior results.
• Pan Preparation: Properly greasing and lining your pan with parchment paper, especially with an overhang, makes removing the cooled brownies a breeze and ensures they maintain their shape.
• Serving Suggestions: While these brownies are delightful on their own, consider serving them warm with a scoop of vanilla bean ice cream, a drizzle of chocolate sauce, or fresh berries for an elevated dessert experience.
• Storage: Store cooled brownies in an airtight container at room temperature for up to 3-4 days, or in the refrigerator for up to a week. They also freeze beautifully for longer storage.

By following these simple yet effective tips, you’ll be well on your way to baking a batch of the most incredible hazelnut brownies that will impress even the most discerning palates.

Recipe

Hazelnut Brownies

Anna

These Hazelnut Brownies are made with 72% dark chocolate, chopped hazelnuts and roasted hazelnut oil, offering a luxurious, fudgy texture with a delicate nutty aroma.

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Prep Time 10 minutes mins

Cook Time 33 minutes mins

Total Time 43 minutes mins

Course Dessert

Cuisine American

Servings 12

Ingredients

 

• ½ cup unsalted butter, cut into chunks (114 grams)
• 4 ounces 72% dark chocolate, chopped (114 grams)
• 1 ½ tablespoon unsweetened cocoa powder (8 grams)
• 2 teaspoons roasted hazelnut oil
• ½ cup light brown sugar (98 grams)
• 2 jumbo eggs 125 grams total**
• ¾ cup granulated sugar (150 grams)
• ½ tablespoon vanilla extract
• ⅜ teaspoon salt
• ¾ cup all-purpose flour (95 grams)
• ½ cup chopped hazelnuts
• Handful dark chocolate chips or chopped chocolate

Instructions

 

• Preheat the oven to 350 degrees F (175 C). Lightly grease an 8-inch square glass baking pan. Line the bottom with a strip of parchment paper that covers the base and extends up over two opposite sides, creating ‘handles’ for easy removal. The remaining two sides only need to be greased.
• In a small saucepan, melt the unsalted butter over medium-low heat. Once melted, add the chopped 72% dark chocolate and reduce the heat to low. Stir continuously until the chocolate is fully melted and smooth. Incorporate the unsweetened cocoa powder as you stir to ensure a lump-free mixture. Once smooth, stir in the roasted hazelnut oil and light brown sugar until the sugar begins to dissolve slightly. Remove the saucepan from the heat.
• In a separate large mixing bowl, using a hand-held electric mixer, beat the jumbo eggs for approximately 1 minute, or until they become light and frothy. Gradually add the granulated sugar to the eggs, continuing to beat for about 5 minutes until the mixture is thick, pale, and very frothy. Beat in the vanilla extract and salt until just combined.
• Gently fold the cooled melted chocolate mixture into the beaten egg mixture. Be careful not to deflate the eggs. Once just combined, carefully fold in the all-purpose flour until no dry streaks remain. Avoid overmixing.
• Pour the brownie batter evenly into the prepared baking pan. Sprinkle the chopped hazelnuts over the top of the batter. Bake in the center of the preheated oven for about 30-35 minutes, or until the edges are set and starting to crack, and a toothpick inserted into the center comes out with moist crumbs.
• Immediately remove the pan from the oven. While the brownies are still hot, sprinkle a handful of dark chocolate chips (or additional chopped chocolate) evenly over the top. The residual heat will melt them just enough to create a beautiful, glossy topping that adheres to the brownies.
• Allow the brownies to cool completely at room temperature in the pan. For the best fudgy texture and clean cuts, chill the brownies thoroughly in the refrigerator for at least 2-3 hours (or overnight). To remove them from the pan, gently loosen the unlined sides with a knife, then use the parchment paper overhang to lift the entire slab of brownies out. Cut into perfect squares and serve.

Keyword Basic Fudge Brownies, Hazelnut Oil, Gourmet Brownies, Dark Chocolate, Dessert

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We hope you enjoy these Roasted Hazelnut Brownies as much as we do. They truly embody a simple elegance, bridging the gap between a comforting homemade treat and a gourmet dessert. The subtle hint of hazelnut from the exquisite Jean LeBlanc oil, combined with the rich depth of 72% dark chocolate, creates a memorable experience. Whether you’re baking them for a special occasion or simply to indulge your chocolate cravings, these brownies are sure to delight. Happy baking!