Fudgy Hazelnut Brownies with Marbled Chocolate Glaz

Name: Fudgy Hazelnut Brownies with Marbled Chocolate Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 cups semisweet chocolate chips; 1 cup (2 sticks) unsalted butter; 1 cup sugar; 4 large eggs; 1/4 teaspoon salt; 2 teaspoons vanilla extract; 3/4 cup all purpose flour; 1 cup coarsely chopped toasted hazelnuts; 12 ounces semisweet chocolate, chopped; 3 ounces good-quality white chocolate (such as Lindt or Baker's), chopped

Servings: persons

1
Preheat oven to 350F.
2
Butter and flour 15 x 10 x 1-inch jelly-roll pan.
3
Stir chocolate and butter in heavy medium saucepan over medium-low heat until melted and smooth.
4
Remove from heat.
5
Combine sugar, eggs and salt in heavy large saucepan.
6
Whisk constantly over low heat just until sugar dissolves, about 5 minutes (do not boil).
7
Remove from heat.
8
Whisk in chocolate mixture and vanilla.
9
Whisk in flour and nuts.
10
Spread batter in pan.
11
Bake until tester inserted into center comes out with some moist crumbs still attached, about 30 minutes.
12
Cool brownies completely in pan on rack.
13
Stir semisweet chocolate in top of double boiler over barely simmering water until smooth.
14
Remove from over water.
15
Spread over brownie.
16
Stir white chocolate in top of double boiler over barely simmering water until smooth.
17
Spoon into resealable plastic bag.
18
Cut very tip off 1 corner of bag.
19
Pipe lines of white chocolate crosswise atop brownie, spacing lines 1 inch apart.
20
Draw a toothpick lengthwise across lines, alternating direction from left to right and right to left, to create marbled pattern.
21
Chill just until firm enough to cut, about 30 minutes.
22
Cut into small squares.
23
(Can be made 3 days ahead.
24
Refrigerate in single layer in airtight containers.
25
Bring to room temperature before serving.)

1993

kcal

Calories

122

Fat

197

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 1/2 cups semisweet chocolate chips, 1 cup (2 sticks) unsalted butter, 1 cup sugar, 4 large eggs, and more.

Yes, Fudgy Hazelnut Brownies with Marbled Chocolate Glaze falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Fudgy Hazelnut Brownies with Marbled Chocolate Glaze

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions