Hazelnut and Frangelico Brownies Recipe

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makes: 35
Prep: 25 min
Cooking: 25 min

For a brownie recipe that feels a little more grown up than your standard chocolate brownies, this hazelnut and frangelico recipe is the perfect one to try.

It’s a spring desert recipe that feels super indulgent but is actually really easy to whip up. Pop them in a tin and keep them to be enjoyed with a cup of tea, or serve them up for dessert with a scoop of vanilla ice cream.



  • 200g (7oz) butter
  • 200g (7oz) dark chocolate
  • 4tbsp Frangelico hazelnut liqueur
  • 4 large free-range eggs, separated
  • 150g (5oz) light brown sugar
  • 200g (7oz) caster sugar
  • 150g (5oz) self-raising flour, sifted
  • 50g (2oz) cocoa powder, sifted
  • 150g (5oz) hazelnuts, roughly chopped
  • to decorate
  • 100g (4oz) white chocolate, melted, plus a few chocolate sprinkles
  • you will need
  • 31x25cm (12x10in) brownie tin, greased and lined with baking parchment


  • Heat the oven to 180C, 160C fan, 350F, gas 4. Melt the butter and chocolate in a large bowl over a pan of barely simmering water. Once it has melted, stir in the Frangelico.

  • Whisk the eggs and both sugars in a large bowl until light, pale and creamy. Gently fold in the flour and cocoa powder, then add the chocolate mixture and hazelnuts until just combined.

  • Pour the mixture into the prepared tin and cook for 25 minutes. The mixture will be sticky when you test it with a skewer, but not raw. Leave to cool.

  • Remove from the tin, then either with a piping bag or a teaspoon, drizzle over the melted chocolate and scatter over the chocolate sprinkles, then cut into small squares.

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(99 ratings)
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