Espresso Brownies with Hazelnuts: Deep, Dark, and Irresistibly Dense

What's the thing that immediately picks up a dull afternoon, gives an ordinary day an extra oomph, and tastes like a hug fresh from the oven? Brownies. And not just any brownies—dense, fudgy, and full-bodied Espresso Brownies with Hazelnuts: Deep, Dark, and Irresistibly Dense. For anyone who craves a bold cocoa presence and a hint of coffee in each bite. For those of us who believe that a brownie can be more than a dessert, a moment.

In recent years, hazelnuts have quietly gained favor in India. Where once they were packaged in imported jars or attractive boxes, now they line the shelves alongside almonds and cashews in Indian stores and online. Their rich, earthy flavor is even finding its way into Indian bakeries, lending an added dimension to everything from mithais to cookies. And when combined with espresso and chocolate, hazelnuts are just at home.

This recipe requires minimal effort. It is a one-bowl preparation, just under 45 minutes from beginning to end, and perfect for newbies at baking as well. Whether baking for a gathering, a celebratory sweet box, or simply to relax with something nice, this batch of Hazelnut Espresso Brownies is the sort to be baked on repeat.

Ingredients;

• ¾ cup all-purpose flour
• ½ cup unsweetened cocoa powder
• ¼ tsp salt
• ½ cup unsalted butter (melted)
• ¾ cup brown sugar
• ¼ cup white sugar
• 2 eggs (room temperature)
• 1 tsp vanilla essence
• 1 tbsp instant espresso powder (or strong instant coffee)

Topping:

• ½ cup chopped dark chocolate (or chocolate chips)
• ½ cup toasted hazelnuts, roughly chopped
• 1 tbsp milk (only if the batter feels too thick)

Method:

1. Preheat oven to 170°C. Grease a square baking tin lightly or line with parchment paper.
2. In a bowl, mix the melted brown sugar and white sugar.
3. Whisk the mixture thoroughly until it appears thick.
4. Beat in eggs one at a time, mixing until completely incorporated, along with the essence and espresso powder.
5. Sift together flour, cocoa, and salt. Fold gently into the wet ingredients with a spatula—do not overmix. If batter is too stiff, add a tablespoon of milk to relax it slightly.
6. Fold in toasted hazelnuts and chopped chocolate.
7. Pour the batter into the prepared tin and smooth it out. Sprinkle additional hazelnuts or chocolate chips on top, if wished.
8. Bake for 22–25 minutes in the hot oven. The center should remain slightly soft, and a toothpick inserted in the center should be covered in a few moist crumbs.
9. Let cool completely in the tin. Cut into squares. Serve on their own or with a scoop of vanilla ice cream.

7 Tricks for Perfect Results

Select a Strong Espresso Powder

The coffee or espresso you use must be strong. Try an instant espresso powder with a rich profile, not one that's too weak or sweetened. The espresso is adding depth to the chocolate without dominating it. Even a robust instant coffee will do if espresso powder is not convenient, but it must be dark roast.

Toast the Hazelnuts

Toasting hazelnuts enhances their flavor and makes them more distinct in the bake. You can dry roast them on a pan for 4-5 minutes on low heat or put them in a 160°C oven for 7–8 minutes. Allow them to cool first, then chop and put them in your batter.

Add Brown Sugar

Brown sugar contributes moisture and a soft center. It also contributes a subtle molasses flavor, which complements both espresso and chocolate. If you don't have brown sugar, you can easily make a quick substitute by combining white sugar with a touch of jaggery syrup or molasses.

Gently Mix After Adding Dry Ingredients

When your dry mix is added to the wet, mix just until the flour has blended well. You will end up with a tight, cakey outcome if you overmix. You're looking for the brownie to remain dense and soft in the middle. Small lumps of batter are perfectly acceptable and will not be visible in the finished bake.

Bake Just Until Set

Brownies also continue to cook; remove them when the center still appears to be ever so slightly set. Overcooking will dry out and take away that rich texture. Always check a few minutes prior to the recommended time and adjust according to your oven.

Let Them Cool Before Cutting

As tempting as it is to slice them right out of the oven, cooling helps the brownie settle and hold its shape. Wait at least 30 minutes after baking, or let them chill in the fridge for cleaner cuts. Use a clean knife and wipe between slices for neat edges.

Add Chocolate Chunks

Chocolate chunks will have a gooey melt than chips and provide you with those fudgy spots throughout the brownie. Chop a high-quality dark chocolate bar coarsely and fold it into the batter for an irregular, melty bite.