Chocolate and hazelnut brownie

Here's a recipe for a brownie boasting with indulgent chocolate taste and with that incredibly soft, moist and dense texture you're after. The chocolate-hazelnut crème makes it extra dense and smooth.


Created by
  • Marc Ducobu - Founder and Owner of Pâtisserie Ducobu, Belgium

Chocolate and hazelnut brownie

ingredients preparation
  • 80g
    crushed hazelnuts
  • 40g
    crushed pecan nuts
  • 125g

Place on a baking tray and lightly grill the nuts in the oven. Melt the chocolate and mix to obtain a smooth mass.

  • 100g
  • 185g

Whip to obtain a frothy mixture.

  • 4
    whole egg(s)
  • 100g
  • 200g
    brown sugar

Add the melted mass and mix.

  • 10cl
  • 120g
  • 1/2sachet
    baking powder
  • 20g

Then incorporate the liquid cream, the flour and the sieved baking powder and finish with the hazelnuts, the pecan nuts and the chocolate drops.

Finishing and presentation

Butter and grease the mould of your choice (rectangular, circular,...) and add in the pastry. Bake for 20 minutes at 180°C.

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