Yield
Makes 9 brownies

Chocolate chunks make these brownies fudgy; decrease baking time to 23 minutes to make them extra gooey.

How to Make It

Step 1

Combine first 3 ingredients in a 3 1/2-quart saucepan. Bring to a boil over medium heat, stirring constantly. Remove from heat, and stir in 1 cup chocolate chunks until smooth. Let cool 5 minutes. Add eggs, 1 at a time, stirring just until blended. Stir in vanilla.

Step 2

Combine flour and salt; stir in remaining chocolate chunks and hazelnuts. Stir flour mixture into chocolate mixture in saucepan. Spread into a lightly greased 9-inch square pan.

Step 3

Bake at 325° for 23 to 28 minutes. Cool in pan on a wire rack. Dust with powdered sugar. Cut into squares.

Step 4

 

Step 5

 

Chef's Notes

To freeze up to 3 months: Wrap baked brownies in aluminum foil, and place in a large zip-top plastic freezer bag. To thaw, remove brownies from plastic bag, and let stand at room temperature for 3 hours; unwrap and serve.

Ratings & Reviews

Dough21's Review

keddy1221
May 25, 2014
After I put the brownies in the oven, I tasted the remaining batter in the pan. It was soooo good, I thought, how can this not be the best batch of brownies ever? I brought them out after 28 minutes and let them cool. Cutting into them now, I found, as other reviewers stated, they are more soupy than brownie. So I poured myself a square, ate/drank it, and put the baking pan in the microwave for 2.22. It now looks like a hot mess, but it did set up. I'll try this again, but I'll have to cook it longer next time. The flavor is great, but it doesn't work using the cooking time provided. Now I'm wondering if this would have gone better had I used the convection oven setting. Has anyone made these using their convection oven, and it worked out?

Turkey2trotter's Review

Marsh28
October 20, 2013
N/A

ejhr47's Review

ema805
July 14, 2013
N/A

buddhahotei's Review

mtngoddess
April 25, 2013
Easy to make and great for choc lover's, loved them!

bidascent's Review

Turkey2trotter
March 07, 2013
I substituted 1/2-c honey for the sugar, added 2 tsp ancho chili pepper, more pecans, baked at the long end of things, and served with berries. Not bad, but chunk-free since those had a meltdown.

ilikepie's Review

ilikepie
December 13, 2012
GAHHHHHHHHHH! THATS ALL I CAN SAY.I MADE THESE THIS MORNING. THEY WERE TERRIBLE. I PUT ONE IN MY MOUTH AND SAW THE DEATH OF MY FUTURE HUSBAND THAT I HAVENT MET YET. I CRIED AS I SCRAPED THEM INTO THE TRASHCAN AND P.S. THAT PICTURE IS FAKE BECUASE THE FINAL PRODUCT LOOKED LIKE MY CAT AFTER MY MOM RAN HER OVER..

laureldaugherty's Review

ejhr47
September 04, 2011
Very, very yummy. I undercooked them and had to put them back in the oven after it became apparent that the brownies weren't going to harden much more on their own. After the 2nd bake (only 5 more minutes), I cooled them, then cut them and they were perfect. Used pecans instead of hazelnuts because that's what I had. My husband said they would have been better without the powdered sugar, but that they were delicious. He's very picky when it comes to brownies. He liked the gooey middle pieces, I like the firmer edge pieces. This was my first time making brownies - they were so easy!

amhnd06's Review

nolamom
May 28, 2011
Fudgey, easy, excellent. They even get the flaky outer crust like the boxed variety, but are much richer. Loved them.

Cristy's Review

cheryllgraham
April 15, 2011
I have finally found a go-to brownie recipe. Easy and delicious. I used toasted pecans..yum, yum.

mtngoddess's Review

Brittany09
February 07, 2011
These brownies were super easy and amazingly chocolately! A major hit at a super bowl party. I used macadamia nuts. Delicious!