Ingredients

The following ingredients have 12 Servings
  • 7-ounce package skinned and roasted hazelnuts, (1¾ cups) see Notes below, divided
  • 2 cups granulated sugar
  • 3 whole eggs
  • 1½ teaspoons vanilla extract
  • 1½ teaspoons ground cinnamon
  • 1 teaspoon espresso powder, optional
  • 1 cup all-purpose flour
  • 1 cup butter (2 sticks)
  • 4 ounces Baker’s unsweetened chocolate
  • 1½ cups semisweet chocolate chips
  • ½ cup heavy cream
  • 1 tablespoon butter
  • ½ teaspoon espresso powder, optional
  • ¾ cup Nutella (see our homemade version here)
  • ½ cup confectioners’ sugar

Instruction

  • Preheat oven to 350 degrees F.
  • Prepare a 9×9-inch pan by lining with two sheets of folded aluminum foil so that foil handles stick up on all four sides. Spray the inside with kitchen pan spray.
  • Place 1¼ cups roasted peeled hazelnuts in food processor and pulse a few times to break them up. Add granulated sugar and process for about ten seconds or until the consistency of beach sand.
  • Add eggs and vanilla and pulse a few times to mix.
  • Add ground cinnamon, espresso powder and flour and pulse to combine.
  • In a large microwave safe bowl, place butter and Baker’s chocolate and microwave in three 30-second bursts, stirring each time.
  • Remove from microwave and keep stirring until all of the chocolate is dissolved.
  • Add the mixture from the food processor and stir until completely mixed.
  • Poor into the prepared pan and bake 35 minutes or until a toothpick inserted into the center comes out clean. Check at the 30-minute mark.
  • Let cool for 5 minutes in the pan then lift the foil handles and transfer to a cooling rack and cool completely.
  • When ready to frost, place semisweet chocolate chips and heavy cream in a medium microwave safe bowl and microwave for 30 seconds and stir. Add butter and espresso powder and microwave for 30 more seconds.
  • Stir mixture until smooth and then add the Nutella and confectioners’ sugar and stir to a creamy thick consistency.
  • Spread over the top of the cooled brownies.
  • Take remaining ½ cup of hazelnuts and place between a folded sheet of parchment paper and smash a few times with the bottom of a heavy pan to crush, leaving some larger pieces.
  • Sprinkle this over the frosted brownies and cut into 9 (3×3) or 12 (3×4) portions and serve.