Chocolate Hazelnut Brownies with Coffee Ganache

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.


Before We Get Started

  • Bittersweet Chocolate. These are hella sweet. If you want to sub in a dark chocolate that’s a wee sweeter, that’s fine. However, I wouldn’t use semi-sweet unless you are looking for a super DUPER sweet treat. 
  • Hazelnuts. I loveeeeee me some hazelnuts. And I absolutely love that Diamond of California sells a package of already chopped hazelnuts and they are JUST the perfect size for everything you could possibly want to bake. If you error on the side of relaxed about life, this is the path for you.
  • Cocoa Powder. I love to use Dutch-process unsweetened cocoa powder. However, feel free to sub in regular unsweetened cocoa in a pinch. The former makes things dark, rich and I love the flavor. But you will not be disappointed if all you have is the latter. Oh, and whatever cocoa powder you use, I highly recommend that you sift it. Cocoa often gets clumpy and a bite of unsweetened cocoa isn’t remotely exciting or favorable.
  • Sifting. Speaking of sifting, every so often I link to my favorite sifter. It’s from IKEA, it costs a mere $2.50 and it is the perfect size for lazy girl sifting (which is what I do). I set it over the dry ingredient’s bowl and pour all of my ingredients through it, then I give them a quick whisk. When I’m ready to add my dry ingredients into the wet, I set the sifter over the bowl and once again sift my dry ingredients one more time. It’s effortless, I swear it makes things lighter and I double swear you’ll never have a problem with cocoa lumps again.
  • Jazz Hands. Add 1 tablespoon of fresh brewed coffee or espresso to the brownies to drive home that coffee flavor. 
  • Lazy. Omit the ganache and just eat some flipping brownies straight from the pan.
  • Bake Time. I like a superrrrrr fudgy, damp brownie. Which is why I bake them for a scant 25 minutes. If you like a little more firmness and structure to your brownie, then bake them for a full 10 minutes more (for a total of 35 minutes) and not a second beyond that.
  • Baking Vessel. I always use ceramic pans for baking my brownies and bar cookies. If you use a metal or glass pan and/or go up/down in pan size, you’ll need to adjust your bake time. 
  • Extras. These are sweet and chocolate-y. To elevate these a bit and cut some of the sweetness a touch, they are just DELICIOUS if paired with crème fraîche or vanilla ice cream. I wouldn’t kick either out of bed.

Let’s bake some really heavenly brownies, shall we?



Chocolate Hazelnut Brownies with Coffee Ganache

Makes 15 Brownies


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/223 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
  • 1 teaspoon sea salt
  • 2/3 cup (81 g) Diamond of California Hazelnuts, toasted and coarsely chopped

For the Coffee 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

For the Tops

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


  1. Preheat 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.
  2. 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.
  3. 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. 
  4. 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.
  5. 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.
  6. 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.
  7. Thank you for making these brownies! Be sure to tag me @displacedhousewife #displacedhousewife on social media so I can see your delicious brownies! 

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

On My Mind

Much love + light to you!!




  • Morgan 2019/03/11 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 2019/03/11 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 2019/03/10 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 2019/03/10 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 2019/03/10 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 2019/03/10 at 6:09 PM

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

  • Janet 2019/03/10 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 2019/03/10 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! ;)


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