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Milk Chocolate Brownie with Hazelnut

Milk Chocolate Brownie with Hazelnut is a gooey brownie with a crusty crust and gooey centre. With an added crunch of hazelnuts. you are in chocolate heaven!
Course Desserts
Cuisine American
By Cook Method Oven
Occasion Christmas
By Diet Eggless, Kid Friendly
Dish Type Eggless Brownies
Author Srivalli


  • 100 gm All purpose flour / Maida
  • 100 gm Butter unsalted
  • 300 gm Milk Chocolate
  • 125 gm Sugar powdered
  • 2 tbsp Egg Replacer for 2 eggs mixed with 3 tbsp water
  • 1/2 cup Curds / Yogurt for 2 eggs mixed with 3 tbsp water
  • 1/2 tsp Baking powder
  • Handful Hazelnuts
  • Few drops Vanilla Essence


  • Chop the milk chocolate and microwave for a minute or two until it melts completely. Mix the butter and blend well till both are well mixed.
  • Mix the egg replacer with 6 tbsp water and whisk well. Keep it aside.
  • Measure rest of the ingredients and have it ready.
  • When the chocolate has cooled down, add the flour, sugar, egg replacer, curds and mix well.
  • Add the vanilla essence and the baking powder. Mix well.
  • Finally, save some and add the chopped hazelnuts.
  • Grease a square 8" baking pan and line with a parchment paper.
  • Transfer the batter and even the top. Top with the saved hazelnuts.
  • Preheat the oven to 185C and then bake for 35 to 40 mins till the top cracks.
  • You can start checking from when it is 30 mins to see if the brownie is all proper.


Depending on how gooey you want, you can increase the temperature to 200 and bake for 20 mins Or increase the butter. However, I felt mine was so buttery as such!
Tried this recipe?Mention @cooking4all or tag #cooking4all!