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To make the best Hazelnut Espresso Brownies, gather these ingredients: - 1 cup unsalted butter - 2 cups granulated sugar - 1 cup packed brown sugar - 4 large eggs - 1 tablespoon pure vanilla extract - 1 cup all-purpose flour - 1 cup unsweetened cocoa powder - 1 teaspoon baking powder - 1/2 teaspoon salt - 1 cup hazelnuts, chopped (toasted for extra flavor) - 1 tablespoon espresso powder (or finely ground coffee) - 1 cup dark chocolate chips Accuracy matters in baking. Use standard measuring cups and spoons. - For butter, pack it well into the cup. - When measuring brown sugar, make sure to pack it tightly. - Use a kitchen scale for precision, especially for cocoa powder and flour. Choose high-quality ingredients for the best taste. - Use unsalted butter for fresh flavor; it allows you to control salt levels. - Select dark chocolate chips with at least 60% cocoa for a rich taste. - Fresh hazelnuts enhance flavor; toast them lightly to bring out their oils. - Opt for pure vanilla extract; it adds depth and richness compared to imitation. For a full recipe, check the details provided earlier. Start by getting your 9x13 inch baking pan ready. You can grease it with butter. Alternatively, line it with parchment paper. This makes it easier to lift out the brownies later. Next, gather your ingredients. You need unsalted butter, both granulated and brown sugar, eggs, and vanilla extract. Don’t forget the all-purpose flour, cocoa powder, baking powder, salt, hazelnuts, espresso powder, and dark chocolate chips. Now, let’s move on to the wet mix. In a medium saucepan, melt the butter over low heat. Stir often to prevent burning. Once it’s fully melted, take it off the heat. Add both sugars to the melted butter. Mix them well until they blend nicely. Then, crack in the eggs one by one. Make sure to stir well after each egg. Finally, mix in the vanilla extract. This helps to enhance the flavor of your brownies. Next, grab a separate bowl for the dry ingredients. In this bowl, combine flour, cocoa powder, baking powder, salt, chopped hazelnuts, and espresso powder. Mix these dry ingredients until they are well combined. Now, carefully fold the dry mix into the wet mix using a spatula. Be gentle; you don’t want to over-mix. The batter should feel thick and fudgy. Before finishing, fold in the dark chocolate chips. They will add extra richness to your brownies. Now it’s time to bake! Pour the brownie batter into your prepared pan. Spread it evenly using a spatula. Place the pan in the preheated oven at 350°F (175°C). Bake for 25 to 30 minutes. To check if they’re ready, insert a toothpick into the center. If it comes out with a few moist crumbs, they are done. Once baked, take the brownies out and let them cool in the pan. After they cool completely, you can transfer them to a wire rack. Cut them into squares, and enjoy! For the full recipe, check the recipe card above. To get rich and fudgy brownies, focus on mixing. When you mix the wet and dry ingredients, do not over-mix. Stir just until you see no dry flour. This keeps the brownies moist and chewy. The batter should feel thick and creamy. You can also try adding an extra egg yolk. This gives the brownies a bit more richness. To boost the flavor, use high-quality chocolate. Dark chocolate chips add depth. You can also toast the hazelnuts for a nutty crunch. Just spread them on a pan and bake for about 10 minutes. This brings out their oils and enhances their taste. If you love coffee, add more espresso powder or a splash of brewed coffee. This deepens the chocolate flavor. One big mistake is not measuring the flour. Too much flour can make the brownies dry. Always spoon flour into the cup and level it off. Another mistake is not cooling the brownies before cutting. Letting them cool helps them hold their shape better. Lastly, avoid opening the oven while baking. This can make the brownies sink in the middle. Follow these tips, and your brownies will be a hit! For the complete guide, check out the Full Recipe. {{image_2}} You can switch hazelnuts for other nuts like walnuts or pecans. Each nut adds its own taste and texture. For a different twist, try using almonds. They pair well with chocolate and coffee. You can also add flavorings like sea salt or orange zest. Both bring out the rich chocolate flavor. Consider adding a splash of almond extract for a nutty kick. To make these brownies gluten-free, use a gluten-free flour blend. Many blends work well in brownies. Just make sure it includes xanthan gum for the right texture. You can also use almond flour for a nutty flavor. This adds moisture and a unique taste. Just remember to adjust the amount slightly, as almond flour is denser. You can easily make these brownies vegan. Replace eggs with flaxseed meal or applesauce. For each egg, use one tablespoon of flaxseed mixed with three tablespoons of water. Let it sit until it thickens. Use dairy-free butter and dark chocolate chips for a vegan treat. This keeps the richness while remaining plant-based. For the full recipe, check out Hazelnut Espresso Brownies. To keep your hazelnut espresso brownies fresh, store them in an airtight container. This keeps out air and moisture. Place a piece of parchment paper between layers to avoid sticking. You can also wrap them tightly in plastic wrap. Store them at room temperature for the best taste. If your brownies lose their soft touch, you can refresh them. Place a brownie in the microwave for about 10-15 seconds. This brings back the warmth and gooeyness. You can also reheat them in the oven. Set the oven to 350°F (175°C) and warm for about 5-10 minutes. Brownies stay fresh for about 3-4 days at room temperature. If you want to keep them longer, freezing is a great option. Wrap the brownies well in plastic wrap, then in foil. They can last up to 3 months in the freezer. When you're ready to enjoy, thaw them at room temperature or reheat them. For more details, check the Full Recipe for tips on how to keep these delicious treats at their best. The best way to cut brownies is with a sharp knife. First, let them cool completely. This helps keep their shape. For clean cuts, dip the knife in hot water before each slice. Wipe the knife with a cloth after each cut. This keeps the edges clean. You can also use a ruler for even squares. Yes, you can make these brownies ahead of time. Bake them a day or two before you need them. Store them in an airtight container at room temperature. This keeps them fresh. If you want to hold them for longer, freeze them. Wrap each piece tightly in plastic wrap. Then, place them in a freezer bag. When ready, thaw them at room temperature or warm them in the oven. To adjust the sweetness level, you can modify the sugar amounts. Use less granulated and brown sugar for a less sweet treat. You can also add more cocoa powder for a darker flavor. If you want sweetness without extra sugar, try adding a ripe banana or applesauce. These options can add moisture while reducing sugar. In this article, I covered the essential ingredients and steps for perfect brownies. You learned how to gather and measure ingredients, mix, bake, and cool them. I shared tips for the best texture and flavor, plus common mistakes to avoid. Variations make it easy to change up recipes. You also learned how to store brownies and answer key questions. Now, you’re ready to create delicious brownies. Enjoy baking and sharing them with others!

Hazelnut Espresso Brownies

Indulge in the rich flavors of Hazelnut Espresso Brownies that will elevate your dessert game! With a perfect blend of fudgy chocolate, roasted hazelnuts, and a hint of espresso, these brownies are easy to make and irresistible. Perfect for any occasion, they’ll impress your friends and family. Ready to bake?
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Ingredients
  

1 cup unsalted butter

2 cups granulated sugar

1 cup packed brown sugar

4 large eggs

1 tablespoon pure vanilla extract

1 cup all-purpose flour

1 cup unsweetened cocoa powder

1 teaspoon baking powder

1/2 teaspoon salt

1 cup hazelnuts, chopped (toasted for extra flavor)

1 tablespoon espresso powder (or finely ground coffee)

1 cup dark chocolate chips

Instructions
 

Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan or line it with parchment paper for easy removal.

    In a medium saucepan over low heat, melt the butter. Once melted, remove from heat and stir in both granulated and brown sugars until well blended.

      Add in the eggs one at a time, stirring well after each addition, then mix in the vanilla extract.

        In a separate bowl, combine the flour, cocoa powder, baking powder, salt, hazelnuts, and espresso powder. Mix until dry ingredients are well incorporated.

          Gradually fold the dry mixture into the wet mixture using a spatula, being careful not to over-mix. The batter should be thick and fudgy.

            Gently fold in the dark chocolate chips until evenly distributed throughout the batter.

              Pour the brownie batter into the prepared pan and spread it evenly.

                Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.

                  Allow brownies to cool in the pan before transferring to a wire rack. Once completely cooled, cut into squares.

                    Prep Time: 15 mins | Total Time: 45 mins | Servings: 20

                      - Presentation Tips: Serve the brownies on a rustic wooden platter, dusted with powdered sugar, and garnish with whole hazelnuts and a small bowl of espresso for dipping or sipping. Enjoy with a scoop of vanilla ice cream on the side for an indulgent dessert!