Skip to Content

Chocolate Hazelnut Brownies with Milk Chocolate Hazelnut Frosting

Here is a new recipe I tried this week. Very delicious. Everything I have made from a Tish Boyle recipe has been great!!! Happy Baking!!!

Chocolate Hazelnut Brownies with Milk Chocolate Hazelnut Frosting

Chocolate Hazelnut Brownies with Milk Chocolate Hazelnut Frosting

Yield: 9



  • 3 ounces bittersweet chocolate, coarsely chopped
  • 1/2 cup unsalted butter
  • 2 large eggs
  • 3/4 cup plus 2 tablespoons granulated sugar
  • 2 tbsp Italian hazelnut liqueur, such as Frangelico
  • 1/2 cup all-purpose flour
  • 1 cup skinless hazelnuts, toasted and coarsely chopped


  • 5 ounces Lindt milk chocolate, finely chopped
  • 1 tbsp unsweetened alkalized cocoa powder
  • 1/3 cup heavy cream
  • 1 tbsp Italian hazelnut liqueur, such as Frangelico



  1. Preheat the oven to 350 F. Butter the bottom and sides of an 8 inch
  2. square baking pan. Line the bottom of the pan with parchment or waxed paper
  3. and coat the paper with butter.
  4. Place the chocolate and the butter in the top of a double broiler over
  5. hot, not simmering water. Stir the mixture until it's completely melted and
  6. smooth. Remove the top part of the double broiler from the bottom and allow
  7. the mixture to cool.
  8. In a medium bowl, whisk together the eggs and sugar. Whisk in the cooled
  9. chocolate and the hazelnut liqueur. With a rubber spatula, stir in the flour
  10. until just blended. Stir in the hazelnuts. Scrape the batter into the
  11. prepared pan. Smooth over the top with a rubber spatula. Bake the brownies
  12. for 25-30 minutes, or until a toothpick inserted in the center comes out
  13. with a few moist crumbs clinging to it. Cool the brownies on a wire rack for
  14. minutes. Run a paring knife around the edges of the pan and carefully
  15. invert the brownies onto a flat surface. Peel off the paper, and then
  16. reinvert the brownies onto a cooling rack. Cool completely.


  1. Place the chocolate in a medium bowl. Sift the cocoa powder over the
  2. chocolate. In a small saucepan or in the microwave, bring the cream to a
  3. boil. Pour the hot cream over the chocolate and gently whisk until smooth.
  4. Stir in the hazelnuts liqueur and allow the mixture to cool to a spreadable
  5. consistency, about 2 hours.
  6. Using a metal spatula, spread the frosting over the top of the brownies.
  7. Using a long serrated knife, trim approximately 1/4 to 1/2 inch off each
  8. side. Cut the brownies into 9 squares. Store in an airtight container.

Did you make this recipe?

Tag @thecakechica1 on Instagram and hashtag #thecakechica1

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe