Whole Wheat Brownies with Hazelnuts

A Decadent Treat with a Nutty Twist

Baking brownies is one of the purest joys in the kitchen. The process of turning simple ingredients into rich, fudgy squares of chocolate goodness is both comforting and exhilarating. But what if we could elevate this classic treat by using fresh-milled whole wheat flour and adding a crunchy twist with hazelnuts? The result is a healthier, heartier, and undeniably delicious version of your favorite brownie. Let’s dive into the magic of Whole Wheat Brownies with Hazelnuts.

The Magic of Fresh-Milled Whole Wheat Flour

Whole wheat flour, especially when freshly milled, brings a depth of flavor and a nutritional boost to baked goods. Unlike refined white flour, whole wheat retains the bran and germ of the grain, which are packed with fiber, vitamins, and minerals. Fresh milling ensures that these nutrients are at their peak and that the flour has a nutty, slightly sweet flavor that enhances any recipe.

Why Hazelnuts?

Hazelnuts are the perfect addition to these brownies. They bring a delightful crunch and a rich, buttery flavor that complements the deep chocolate notes. Plus, hazelnuts are a powerhouse of nutrients, including healthy fats, protein, and a range of vitamins and minerals. When toasted, they add an irresistible aroma and a sophisticated touch to our whole wheat brownies.

Whole Wheat Brownies with Hazelnuts are a testament to the fact that healthier baking can still be incredibly delicious. The nutty flavor of fresh-milled whole wheat flour pairs perfectly with rich cocoa and crunchy hazelnuts, creating a brownie that’s both wholesome and indulgent. Whether you’re baking for a special occasion or simply satisfying a chocolate craving, this recipe is sure to become a new favorite in your kitchen. Happy baking!

Whole Wheat Brownies with Hazelnuts

Leisa Sutton
5 from 1 vote




  • Preheat your oven to 350 degrees
  • Melt your butter, don't allow it to bubble. In a large bowl, mix melted butter and sugar. Mix well.
  • Mix remaining dry ingredients in a large bowl. Add butter sugar mixture and mix well. Add eggs, mix well. Add hazelnuts. Mix well
  • Gently fold mixture into a greased 9×13 pan. (I grease and then add parchment paper to make removing easier).
  • Bake for 35 to 50 minutes, depending on your oven. Do the toothpick test at 35 and increase time from there if need be.
  • Store these brownies in an airtight container at room temperature for up to three days, or freeze them for longer storage.
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  1. Hazelnuts aren’t listed in the recipe, just in the directions.

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