recipes

Hazelnut Coffee Brownies Recipe

Hazelnut coffee brownies

Sometimes my crazy recipe ideas end up a total disaster, and other times, they turn out so delicious that I have to add them to my regular recipe index.

This hazelnut coffee brownies recipe that I came up with using Maxwell House hazelnut instant coffee mix? It is definitely going into the roster of must-make-again recipes!

They would taste especially tasty with a glass of iced coffee, because, you know, there are just some days when there is no such thing as too much caffeine!

Hazelnut coffee brownies

While you can definitely just use a box brownie mix (if you do, I suggest using either Betty Crocker or Duncan Hines) I am attempting to cook more from-scratch recipes lately, and these brownies are so easy to make using a Hershey’s recipe that you really don’t need a box mix!

The hazelnut coffee brownies come out of the oven moist, crumbly and totally chocolaty, with a mild hazelnut flavor. If you prefer a lighter hazelnut flavor, you can adjust the two tablespoons to one, or even to one teaspoon if you just want a hint of hazelnut flavor.

My daughter and I love hazelnuts, so I opted for a stronger flavor in these brownies. If I had any hazelnut candies, I would have chopped them up and thrown them on top of the brownie batter before putting them into the oven—that’s how much we love hazelnuts!

If you’re a hazelnut fan you’re sure to love these brownies too. Enjoy!

Hazelnut coffee brownies

Yield: 8 brownies

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Ingredients:

1/2 cup melted butter

1 cup sugar

1 teaspoon vanilla extract

2 large eggs

1/2 cup cake flour

3/4 cup unsweetened cocoa powder

1/4 teaspoon baking powder

1/4 teaspoon salt

2 tablespoons toasted hazelnut cappuccino instant coffee


Directions:

1. Preheat your oven to 350 degrees and grease an 8x8 inch square baking pan.


2. Beat the butter, sugar and vanilla together in a large bowl until creamy. Add eggs, instant coffee, salt and baking powder and beat at low speed until combined. Gradually add in the flour and cocoa powder, beating at low speed until well blended.


3. Pour into greased pan and bake at 350 degrees for 20-25 minutes. Allow to cool completely before cutting.


Jenn Quillen

Jenn Quillen is a reformed workaholic searching for the happier things in life. A lover of family, travel, food and fun, she spends her time sharing her adventures on her blog The Rebel Chick.

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