Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
Recipe1M+
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Journalist explores flavor science — pairing, perception, culture
Food-grade cocoa butter for chocolate work and coating
Caramelized hazelnut paste — Paris-Brest, bonbons, buttercream
Crank sifter aerates flour — lighter cakes, even cocoa dusting
Hazelnut syrup — hazelnut lattes, cocktails, desserts
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Journalist explores flavor science — pairing, perception, culture
Food-grade cocoa butter for chocolate work and coating
Caramelized hazelnut paste — Paris-Brest, bonbons, buttercream
Crank sifter aerates flour — lighter cakes, even cocoa dusting
Hazelnut syrup — hazelnut lattes, cocktails, desserts
You're reading one of recipes available free. Full library with Gastronome.
preheat oven to 375 degrees f (190 degrees c). grease an 8-inch square baking pan or line with parchment paper. melt butter, hazelnut liqueur, and chocolate-hazelnut spread together in a small saucepan over medium heat, stirring occasionally, until starting to bubble, about 5 minutes. remove saucepan from heat and cool slightly. whisk flour, cocoa powder, and salt together in a bowl. beat white sugar, brown sugar, eggs, and vanilla extract together in a large bowl using an electric mixer until smooth and creamy; slowly mix in butter mixture until smooth. stir flour mixture into butter-sugar mixture just until batter is combined; fold in chocolate chips. pour batter into the prepared pan. bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, 20 to 25 minutes. cool brownies in pan for at least 2 hours before cutting.