Fudgy Chocolate Chip Hazelnut Brownies

In a heatproof bowl, gently melt the butter and dark chocolate together. You can do this over a water bath or in short intervals in the microwave.

Make sure the mixture does not get too hot — it should be smooth and glossy, not overheated.

Add the white sugar and brown sugar to the melted chocolate mixture and stir well until fully combined. The mixture should look thick and slightly grainy at this stage.

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Mix until the batter becomes smooth, glossy, and slightly thick — this step helps create that classic shiny brownie top.

In a separate bowl, mix flour, cocoa powder, salt, and baking powder.

Gently fold the dry ingredients into the wet mixture until just combined. Do not overmix — this keeps the brownies soft and fudgy.

Add the chopped hazelnut chocolate and fold it evenly into the batter.

Pour the batter into a lined baking pan and spread it evenly.

Bake at 175°C (top & bottom heat) for 20–25 minutes.

The edges should be set, while the center should still be slightly soft — this ensures a fudgy texture.