Chocolate Hazelnut Brownies

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Chocolate Hazelnut Brownies Recipe

Chocolate Hazelnut Brownies

Yield: 1 half sheet tray of brownies

For the Chocolate Hazelnut Brownies:


  • 454g    Unsalted butter
  • 270g    American Almond® praline paste
  • 792g    Granulated sugar
  • 440g    Whole eggs
  • 10g      Vanilla extract
  • 420g    All purpose flour
  • 84g      Cocoa powder
  • 6g        Sea salt
  • 200g    American Almond® whole hazelnuts, raw, roughly chopped


  1. Preheat oven to 325°F.
  2. Grease and line a half sheet tray with parchment paper and nonstick cooking spray.
  3. Sift the flour, cocoa powder, and salt together and set aside.
  4. In a medium saucepan over medium heat, slowly melt the butter and praline paste together while stirring continuously. Once melted and combined, remove from heat and let cool slightly.
  5. Add the sugar in, followed by the eggs and vanilla, and mix until fully incorporated.
  6. Slowly add in the dry ingredients and mix until the batter is fully homogenized.
  7. Transfer the batter into the prepared sheet tray and sprinkle the chopped hazelnut evenly on top. Press the nuts down gently if needed.
  8. Bake for 30-35 minutes until a toothpick inserted comes out with only a few crumbs.
  9. Let the brownies cool completely in the pan. Once cooled, cut into desired serving size.

Recipe courtesy of American Almond® –