What are your feelings on Valentines day? Do you love? Do you hate? Do you think its kinda a load of shite but jump at any opportunity to use heart shaped stuff and make everything pink? The last one is me. I often use it as an excuse to go somewhere yum for dinner (except we go the day before and call it ualentines day) but on the actual day my preferred activity is staying inside.
I am all about the pink food and heart shaped sprinkles though, and figured it would be rude not to share this recipe for hazelnut brownie bites with you too, because they are perfect for loading up with all the sprinkles. Granted, they are probably a few bites each, but still so good.
These came about after Jill gave me the Dandelion Chocolate book for Christmas. In there is a recipe for homemade chocolate hazelnut spread. I've already made it twice, it's SO GOOD. The first time I made it I totally burnt out my food processor, but these things happen when you consistently use a 9 cup food processor like it's a commercial size. Don't do it. Or get a new food processor. I did. Anyway, because I doubled the recipe, even after I had spooned a lot of it into my mouth, I decided I should probably find something to put it in.
The brownie part of this recipe is based on my very fave brownie recipe, which is from Sarah Kieffer's book. I dialed back the proportions a little to make it fit into my mini cheesecake pan, and then in place of some of the melted chocolate, I added the hazelnut spread. It makes them a touch fudgier, and the hazelnut flavour elevates the chocolate a little more. I then decided that I might as well double up on the chocolate hazelnut situation I already had, so swapped the chocolate out for more hazelnut spread in Thalia's Chocolate frosting. Then I loaded them up with some heart sprinkles. Because, Valentines day. Make these for someone you kinda like. It's roses and chocolate all in one go.
A few wee tips:
- I have included a double batch quantity of the chocolate hazelnut spread, because if you're making the effort, you're going to want to have extra. Trust me on that one. It's great to spread on things, add to things, put in your mouth, etc. We made a version of my swedish cinnamon rolls with it the other day and OH GOODNESS I can't wait to share the recipe for those with you either.
- I made these in a mini cheesecake pan, which is super fun because each individual brownie pops out. You could make it in a greased and lined 8" or 9" square pan, or it would work with mini cupcake or regular cupcake pans too - just make sure to adjust bake time accordingly.
Made this recipe and love it?
If you made this recipe then I would LOVE for you to leave me a review below to let me know how you liked it! Also, please make sure to tag me on Instagram if you make it!
A note on salt and oven temperature
It is important to note the type of salt that is called for in a recipe. I use Diamond Crystal salt throughout my recipes - if you use a different sort of kosher salt or regular table salt you will need to adjust accordingly as some salt is 'saltier' than others. Morton's salt is twice as salty, so you will need half the quantity. Same goes for a regular table salt. I am working to get gram measurements throughout my recipes for salt but still getting there.
All oven temperatures are conventional unless otherwise stated. If you are baking on fan / convection, you will need to adjust the temperature. An oven thermometer is a great investment to ensure that your oven is the correct temperature.
Tools and equipment
For a list of my go-to tools and equipment, I have a post you can refer to here.
Why is this recipe in grams?
I post my recipes in grams as it is the most accurate way to bake. Cups are not only inaccurate but they vary in volume worldwide. There is no way for me to provide one cup measure that works for everyone. However, posting in weight fixes this issue. If you would like the recipe in cups you are welcome to convert it yourself via google, but please do not ask me to do it for you as I am not comfortable providing a recipe using a method that I have not tested. Baking with a scale is easy, accurate, and also makes cleanup super simple. Here is the scale that I use if you would like a recommendation! Here's to accurate baking! If you would like to scale this recipe or convert for another pan size, use my calculator!
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Hazelnut Brownie Bites with Dark Chocolate Hazelnut Frosting
- Yield: Makes 12 1x
Description
Hazelnut Brownie Bites with Dark Chocolate Hazelnut Frosting
Ingredients
Chocolate Hazelnut Spread
- 280g (2 cups) raw hazelnuts
- 424g (1 ½ cups) melted dark chocolate (at least 70%)
- 200g (1 cup) sugar
- 1 tsp kosher salt
Hazelnut Brownie Bites
- 60g (4 Tbsp) Unsalted butter
- 100g dark chocolate, chopped
- 180g Chocolate Hazelnut Spread
- 2 Tbsp Cocoa
- 80g all-purpose flour
- ¼ tsp baking powder
- ½ tsp salt
- 2 eggs, at room temperature
- ¼ cup (60ml) neutral oil
- 135g (⅔ cup) sugar
- 38g (3 Tbsp) brown sugar
- 1 tsp vanilla bean paste
Dark Chocolate Hazelnut Frosting
- 260g unsalted butter, at room temp
- 200g powdered sugar / icing sugar, sifted
- 60g dutch cocoa, sifted
- 1 tsp vanilla bean paste
- 250g chocolate hazelnut spread
- 1-2 Tbsp cream, only if needed to thin the frosting (I didn't need)
- Sprinkles to decorate, if desired
Instructions
CHOCOLATE HAZELNUT SPREAD
- Preheat the oven to 350˚f / 180˚c. Place the hazelnuts on a baking sheet. Roast in the oven, shaking occasionally, for 8-10 mins, checking often, until the are golden brown. Allow to cool completely, then rub between your hands to remove the skins. Do not worry about any stubborn skins. Transfer to the work bowl of a food processor, and pulse briefly to chop.
- Add the melted dark chocolate, sugar, and salt. Pulse to combine, then mix on high speed for at least five minutes. Check, and give more time mixing if needed. Transfer to a container and store at room temperature until you are ready to use.
HAZELNUT BROWNIE BITES
- Preheat the oven to 350˚f / 180˚c. Grease a 12 hole mini cheesecake pan or pan of choice with butter and set aside.
- In a small pan over low heat, combine the butter, chocolate, and hazelnut spread, and warm, stirring often, until everything is melted and combined. Set aside to cool slightly, then sift in the cocoa and mix to combine.
- In a small bowl, combine the flour, baking powder, and salt, and whisk to combine.
- In a medium to large bowl, combine the eggs, oil, sugar, brown sugar, and vanilla bean paste. Whisk to combine. Add the cooled chocolate mixture, and stir well to mix. Add the flour mixture, and mix until combined and homogenous.
- Divide the mixture evenly, using a spoon or cookie scoop, between the 12 cavities in the pan. Place the pan on a baking sheet, and bake for 25-30 minutes, checking for doneness after 25, until a skewer comes out clean. Remove from the oven and allow to cool in the pan for 15 min before transferring to a baking rack to cool completely.
DARK CHOCOLATE HAZELNUT FROSTING
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on high speed until creamy, 3-4 minutes. Add the powdered sugar, cocoa, vanilla bean paste, and chocolate hazelnut spread, and mix until smooth, scraping down the sides once or twice. If needed, add cream 1 tsp at a time to get the frosting to piping consistency. Transfer to a piping bag fitted with an open star tip (I used an ateco 826 tip).
- Pipe rosettes, swirls or blobs on top of each cooled brownie, and decorate with sprinkles if desired.
- Store in an airtight container.
Notes
Chocolate Hazelnut spread from Dandelion Chocolate, Brownies adapted from Sarah Kieffer, Chocolate frosting from Butter and Brioche via The Brick Kitchen
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