Chocolate Hazelnut Brownies with Coffee Ganache

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We need chocolate and hazelnuts and coffee in our life. Right now. Full stop.

These chocolate hazelnut brownies come together so quick…in a flash. All your wet ingredients mingle together in a make-shift double boiler so that the chocolate and sugars get all melt-y and delicious. A quick whisk of the dry ingredients (and a sift if you’re feeling frisky, read the bullet point below) and you’re ready to blend and stir and fold and wait for these beauties to bake. And this should all happen in under an hour. Magic.

The coffee ganache likewise comes together in a flash. Heat up the cream to a boil and pour it over the chocolate. Let sit for 10-ish minutes and then give it a stir, stir, stir and shazam, you’ve got yourself some ganache. One of life’s many pleasures.

Since these are so quick to throw together, they are the perfect, midweek chocolate craving satisfier. However, with that thick layer of ganache covering the tops of these, they can equally hold their own as the perfect ending to a delicious meal. I give you some serving options below if you’re feeling fancy or frisky or both. Which I hope you are.

Chocolate Hazelnut Brownies with Coffee Ganache

5 from 4 reviews
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Course: Dessert
Cuisine: Brownies
Keyword: Chocolate, Hazelnuts, Brownies, Coffee, Ganache, Bar Cookies, Baking Dessert
Servings: 15 Servings


For the Brownies

  • 1 cup (6 ounces, 170 g) bittersweet chocolate, (finely chopped)
  • 1 1/4 cup (240 g) granulated sugar
  • 1/2 cup (105 g) light brown sugar, (packed)
  • 16 tablespoons (2 sticks/8 ounces/226 g) unsalted butter, (cut into 16 pieces)
  • 4 large eggs, (room temperature)
  • 1 tablespoon (15 ml) real vanilla extract
  • 1 cup (136 g) all-purpose flour
  • 3/4 cup (64 g) unsweetened dark (Dutch process) cocoa powder, (sifted)
  • 1 teaspoon sea salt
  • 2/3 cup (81 g) Diamond of California Hazelnuts, (toasted and coarsely chopped)

For the Ganache

  • 1 cup (6 ounces, 170 g) bittersweet chocolate, (finely chopped)
  • 3/4 cup (177 ml) heavy whipping cream
  • 1 tablespoon (15 ml) fresh brewed strong coffee or espresso

To Garnish

  • 1/3 cup (40 g) Diamond of California Hazelnuts, ( toasted and coarsely chopped)
  • 2 teaspoons (10 g) sea salt flakes, (optional)


For the Brownies

  • Heat the oven to 350°F (177°C). Grease an 8 x 11–inch (20.3 x 28–cm) baking dish and line with parchment paper, letting the excess fall over the sides.
  • In a medium, heat-safe bowl add the chocolate, granulated sugar, brown sugar and butter and set over a medium saucepan of simmering water. Do not let the bowl touch the water or let the water come to a boil. Stir frequently until melted and smooth. Place a towel on the counter and set the bowl on top of it. Whisk in the eggs, one at a time, making sure each is well blended before adding in the next. Add in the vanilla and stir to combine.
  • In a small bowl, whisk together the flour, cocoa powder and salt. Add to the chocolate mixture and stir until just combined. Add 2/3 cup of hazelnuts and give it one or two final stirs to distribute the nuts throughout the batter. Pour the batter into the prepared baking dish. Use the back of your spoon to even the top a bit.
  • Bake on the middle rack of the oven for 25-35 minutes depending on desired doneness (25 minutes results in a gooey brownie similar to the photos; 35 minutes the brownies will be more set). When done, they will have a bit of jiggle in the middle, and if you test with a toothpick a bit of batter will coat it. Let them cool in the pan for several hours and if you want super, uber fudgy brownies shove them in the fridge for several hours before serving.

For the Ganache

  • To make the ganache place the chocolate medium heat-safe bowl and bring the cream to a boil. Pour over the chocolate, add the hot coffee/espresso and let sit for about 10 minutes. Stir until smooth and then pour over the cooled brownies. Let sit for several hours to set up. Once set, sprinkle some sea salt flakes and more hazelnuts over the top before serving.
  • When it’s time to cut the brownies, use the excess parchment to pull the brownies from the pan. With a very sharp knife, cut the brownies and use a wet towel to clean off the knife in between cuts.
Thanks for baking with me! Please rate + comment this recipe and tag me on social @displacedhousewife #displacedhousewife so I can see your beautiful treats! xo

A big, ginormous THANK YOU to Diamond of California for being my partner this year and sponsoring this post. All opinions and ideas are mine. Thank you for supporting the brands that keep me in the kitchen! xo


Leave a Comment & Rate this Recipe

I love your comments, reviews and questions! If you love this recipe, please rate it when you leave a comment. Star ratings 🌟🌟🌟🌟🌟 help people discover my recipes. Your support means a lot, I look forward to chatting with you!

Rebecca xox

Rate the Recipe:


  • Taha December 19, 2021 at 11:28 AM

    5 stars
    One of the best recipe of Brownie I have tried, after many different times making it, I tried brownie but added a strong lungo shot of Nespresso and it’s lovely thanks

  • Mariangela November 27, 2020 at 5:52 PM

    5 stars
    Absolutely delicious! I actually ground up the hazelnuts as fine as possible before adding to the mix because my dad isn’t a fan of nuts in brownies and they cake out great. I did use a slightly larger pan to bake so I kept the cooking time at 25 min and they were perfectly fudgy. To cut the chocolate-y-ness, paired with a fresh marscapone cream (similar to what you’d find in tiramisu) and it was heavenly!

    • Rebecca Firth November 27, 2020 at 6:05 PM

      I love how you made this—I’m going to have to try it that way!! Pairing it with marscapone cream sounds DELICIOUS!! xox

  • Lynn Foster January 2, 2020 at 7:10 AM

    5 stars
    Amazing…. but have loads left over… just wondering… can these be frozen…?

    • Rebecca Firth January 6, 2020 at 6:27 PM

      Hi Lynn!
      I haven’t frozen these, but I think it would work fine? Let me know how it goes! xo

  • Kristi June 3, 2019 at 12:03 AM

    5 stars
    This looks incredible! I would love to try it! Chocolate and hazelnut are my two favorite flavors.

  • Morgan March 11, 2019 at 6:09 AM

    These look AMAZING. And I’m buying the lazy girl sifter which spoke to me completely. And also I’m so excited for The Husbands cookbook!!! Xoxo

    • Rebecca Firth March 11, 2019 at 3:45 PM

      Hey Morgan!
      Lazy girl baking is the only way to go!! ;) You’ll love their book — it’s a gem!! xoxo

  • Adam & Ryan March 10, 2019 at 8:04 PM

    These brownies look UNREAL. That ganache is perfection! Thank you so much for the sweet shout-out! Can’t wait to celebrate with you soon!! xoxo

    • Rebecca Firth March 10, 2019 at 8:41 PM

      I’m so excited for you guys — your book is gorgeous and I’m just now finalizing which beautiful recipe to bake and share! Lots of love to you both!! xo

  • Jule March 10, 2019 at 5:59 PM

    The ganache looks to die for!!! I love ooey gooey brownies so I’ll have to make these soon. xo J

    • Rebecca Firth March 10, 2019 at 6:09 PM

      They’re so yummy!! And very ooey gooey!! I hope you so!! xo

  • Janet March 10, 2019 at 10:27 AM

    Oh my goodness. These look delicious and I have hazelnuts ready to go. However, yesterday I made your maple espresso scones and am about to eat one. Also made Levain Bakery style chocolate chip cookies yesterday so I have to control myself. My question is that I don’t have a 8x11pan but have 11×7 metal, and 8×8 glass and metal, and 9×9 glass. Can you suggest the best to use, and how long to bake? Thanks so much.

    • Rebecca Firth March 10, 2019 at 8:43 PM

      Hi Janet!
      I love those scones!!! I hope you love them too. Umm…I would go for the 11X7 and keep an eye on the time as they will probably bake faster. Maybe set them on a baking sheet as that might slow the bottom from baking too fast. Definitely check at the 25 minute mark. If the edges look done, the top shiny and set and just a thin coating of batter on your toothpick, then I would consider them done. Let me know how it goes!

      PS Self control is overrated! ;)