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Milk Chocolate Hazelnut Brownies Recipe


30 Min.
20 Min.
Skill Level:
16 servings

Give HERSHEY'S Milk Chocolate Hazelnut Brownies recipe a try. Perfect for a party or just for treating yourself.

Ingredients & Directions

Prep Time
20 minutes
Bake Time
30 minutes
Cool Time
1 hour


Prevent your screen from going dark while you bake.


  • 3/4 cup
    all-purpose flour (175 mL)
  • 1/2 cup
    HERSHEY'S Cocoa (125 mL)
  • 1/2 tsp
    baking powder (2 mL)
  • 1/4 tsp
    salt (1 mL)
  • 2/3 cup
    butter (150 mL)
  • 1 cup
    brown sugar (250 mL)
  • 3
  • 1 cup
    toasted hazelnuts, coarsely chopped (250 mL)
  • 1 2/3 cups
  • Frosting:
  • 2 tbsps
    35% whipping cream (30 mL)
  • 1 1/4 cups
    icing sugar (300 mL)
  • 6 tbsps
    softened butter (90 mL)


Equipment Needed 
oven and stovetop Oven & Stovetop
square baking pan 8-inch (20 cm) Square Baking Pan
parchment paper Parchment Paper
saucepan Saucepan
mixer Mixer
wire rack Wire Rack
microwave safe bowl Microwave-Safe Bowl
microwave Microwave

Preheat oven to 350°F (180°C). Grease an 8-inch (20 cm) square baking pan; line with parchment paper to overhang two sides. Stir flour with cocoa powder, baking powder and salt; set aside. Melt butter in a saucepan over medium-low heat. Stir in sugar and remove from heat. Beat in eggs, one at a time. Stir in flour mixture just until moistened (do not over mix). Fold in hazelnuts and 1 cup (250 mL) chocolate chips. Scrape into prepared pan; smooth top.


Toast hazelnuts by spreading out on a parchment-lined baking sheet. Bake for 10 minutes or until golden and fragrant. Rub hazelnuts in a clean kitchen towel to remove as much of their papery skins as possible.

Instead of a knife, use a small, heavy bowl or measuring cup with a flat bottom to push down on hazelnuts to achieve a coarse 'chop'.


Bake for 30 to 35 minutes or until top is set and edges pull away from the pan. Cool for 1 hour. Use parchment paper to transfer from pan to a rack; cool completely.


Frosting: Place remaining 1/2 cup (125 mL) chocolate chips and whipping cream in a small heat-proof bowl. Heat in the microwave on HIGH for 40 seconds; stir until chocolate is melted and smooth. Beat icing sugar and butter on low until crumbly. Scrape in chocolate mixture; beat on medium-high for 3 minutes or until fluffy. Spread over cooled brownies. Cut into squares.


Dip extra toasted hazelnuts in a little melted chocolate and use to garnish brownies.