We’re making Mint Hazelnut Chocolate Brownies — fudgy chocolate brownies with a cool hint of mint and crunchy roasted hazelnuts. These brownies are dense and moist inside, with nutty texture from hazelnuts and little pockets of mint chocolate that melt into gooey bites.

We’ll walk through exact ingredient amounts, step-by-step instructions, baking tips, and cooling/serving notes so the result comes out reliably every time.

Ingredients (makes one 9×9 inch / 23×23 cm pan)

We list both common U.S. and metric measures so we’re clear:

- Unsweetened cocoa powder — 1/3 cup (about 28 g)

- Boiling water — 1/2 cup + 2 tablespoons (about 150 ml)

- Unsweetened dark chocolate, chopped — 2 oz (56 g)

- Olive oil — 1/2 cup + 2 tablespoons (140 ml)

- Unsalted butter, melted — 4 tablespoons (56 g)

- Large eggs — 2 whole eggs

- Egg yolks — 2 yolks

- Vanilla extract — 1 teaspoon (5 ml)

- Mint extract — 1 1/2 teaspoons (7.5 ml)

- Granulated sugar — 2 1/2 cups (500 g)

- All-purpose flour, sifted — 1 3/4 cups (220 g)

- Salt — 3/4 teaspoon (4.5 g)

- Mint chocolate chunks or mint chocolate bar, chopped — 1 ounce + 1 ounce reserved (56 g total)

- Hazelnuts, toasted and chopped — 3/4 cup (90–100 g)

- Optional: a pinch of espresso powder to deepen chocolate flavor (about 1/4 teaspoon)

Tools and prep

We’ll use: 9×9 inch (23×23 cm) square baking pan, two sheets of aluminum foil, mixing bowls, rubber spatula, whisk, measuring cups/spoons, oven thermometer (optional). Preheat oven to 350°F (175°C). Line the pan with two sheets of foil crossing at 90 degrees so the edges hang over for easy lifting. Lightly grease the foil.

Step-by-step method

1. Boil water and toast hazelnuts.

- Preheat oven to 350°F (175°C). Spread hazelnuts on a small baking tray and toast 8–10 minutes until skins loosen and nuts are fragrant. Remove, rub skins off with a kitchen towel, then chop coarsely. Set aside.

2. Make the chocolate base.

- In a medium heatproof bowl, whisk together 1/3 cup cocoa powder and the boiling water until smooth and lump-free.

- Add the 2 oz chopped unsweetened chocolate and stir until melted and glossy. If needed, place the bowl over a warm water bath briefly—do not overheat.

3. Add fats and extracts.

- Stir in the olive oil and melted butter until the mixture is homogenous.

- Whisk in the 2 whole eggs and 2 yolks, then add vanilla extract and mint extract. Mix until glossy.

4. Sweeten and combine.

- Gradually add the 2 1/2 cups sugar into the chocolate mix, stirring until the sugar is evenly distributed and the batter looks smooth. If using espresso powder, stir it in now.

5. Fold in dry ingredients.

- Sift 1 3/4 cups flour with 3/4 teaspoon salt. Gently fold the flour into the batter with a rubber spatula—mix just until there are no visible streaks. We avoid overmixing so the brownies stay fudgy.

6. Add chocolate chunks and hazelnuts.

- Fold in 1 ounce of chopped mint chocolate and all toasted chopped hazelnuts. Reserve the remaining 1 ounce chocolate and a tablespoon of hazelnuts to sprinkle on top.

7. Transfer to pan and bake.

- Pour batter into the prepared pan and smooth the top. Scatter reserved chocolate and hazelnuts evenly over the surface.

- Bake in the center of the oven for 30–35 minutes, rotating the pan halfway through for even color. Test at 30 minutes: a toothpick inserted should come out with moist crumbs attached (not totally clean).

8. Cool before cutting.

- Remove from oven and let sit on a wire rack for 20–30 minutes. Use the foil tabs to lift the whole slab from the pan and cool another 20 minutes on the rack for easier slicing. If the center seems very soft, allow additional cooling time—carryover will set them.

Serving and storage

We slice into 9–16 squares depending on portion size. Serve warm for gooey centers, or at room temperature for firmer slices. Store leftovers in an airtight container at room temperature for 3 days, or refrigerate up to 5 days. To refresh, warm briefly in a microwave or oven.

Troubleshooting & tips

We recommend: don’t overbake—dry brownies are the most common mistake. If using a different pan size, reduce baking time for smaller pans, increase slightly for larger. Toasting hazelnuts adds flavor and crunch—don’t skip it. If mint extract is strong, start with 1 teaspoon and adjust next time.

Baking Joy Together

We’ve built a clear, step-by-step recipe so we get consistent, fudgy Mint Hazelnut Chocolate Brownies every time. The balance of rich chocolate, cool mint, and roasted hazelnuts makes each bite exciting. Lykkers, let us know how yours turn out and what tweak you tried—we love hearing your baking wins!