These foraged Green Hazelnut and Chocolate Brownies make use of the fresh nuts straight from the tree.
If it’s out of season, or a bad year, feel free to substitute with regular dried hazelnuts that are available all year round.
2015 is turning into the best year for hazelnuts I have ever seen.
In fact I’ve never cooked with green hazelnuts before as there has never been enough left over from my foraging trips to warrant dreaming up a recipe.
Normally they’d just get cracked straight form the shell and munched on immediately.
For those that have never had the pleasure of eating a green hazelnut fresh from the tree, the flavour is milder and not as nutty as the dried variety.
They have a slightly milky texture with more of the crunch you’d get from eating an apple then the crunch of eating a dried nut.
Not sure my description has done them any justice at all, so perhaps instead I should just say that they taste lovely.
To avoid getting nutcracker RSI, rope in as many passers by as is possible to help you crack your way through a good haul.
Not every shell will deliver a plump juicy nut. But those that do will soon build up into a nice little bowlful.
Green hazelnuts will need drying if you plan to store them for any length of time and it just so happens I have another post coming soon that will walk you through that simple process.
Meanwhile, enjoy your brownies whether you make them with freshly foraged nuts or store bought dried ones ;)
Green Hazelnut and Chocolate Brownies
Here’s the full recipe for these green hazelnut brownies. If you’d rather see the recipe in US measurements rather than metric, simply toggle the little button to swap between the two.
And if you need more baking inspiration, these healthy flapjacks taste great, and contain no added sugar!
- 150 g dark chocolate check it's dairy free if necessary
- 90 g plain flour
- 140 g icing sugar
- 3 tablespoons cocoa powder level
- 90 g coconut oil or butter
- 2 tablespoons golden syrup
- 2 eggs
- 30-50 g Green Hazelnuts fresh
- Preheat the oven to 180/ fan160/gas 4. Grease & line a 10 inch baking tin.
- Carefully melt the chocolate, coconut oil or butter and syrup in a bain marie or small bowl over a pan of gently simmering water.
- As the chocolate melts, sift the flour, icing sugar and cocoa into a large bowl.
- Once the chocolate has melted and the ingredients combined, take off the heat and leave to cool for 2-3 minutes.
- Stir the eggs into the chocolate mix and when combined pour over the sifted ingredients. Add the nuts, and carefully fold the mixture until all is combined.
- Pour into the baking tin and bake for 25-35 minutes or until the top is looking crusty but the inside is still a little gooey. Leave to cool for 15 minutes in the tin, then take out and let cool fully on a cooling rack or enjoy them warm and melty. Yum!
Bintu | Recipes From A Pantry says
Ooh, I could do with 3 or 4 of these for tea today.
Jane Sarchet says
Hehe, best you hurry girl ;)
Janie x
Kate @ Veggie Desserts says
Goodness, I’ve never come across green hazelnuts before . I’ll have to keep my eyes peeled. The brownies look fantastic, but I’d also love to eat some straight from the tree. Thanks for sharing my nettle cake.
Jane Sarchet says
My pleasure Kate :) And yes, if you haven’t tried them fresh do keep an eye out for them. They are usually pretty tricky to spot, but I’ve found several trees this year that are literally dripping in them!
Janie x
Choclette says
These look simply gorgeous Janie. I’ve never cooked with green hazelnuts before – probably because we can never find enough. You’ve done well – the squirrels seem to have got everything around here :(
Jane Sarchet says
Keep looking Choclette, I’ll keep my fingers crossed for you :)
Janie x
Liz (Good Things) says
Jane, Choclette… I saw so many green hazelnuts in Stockholm… there are FORESTS of them and my cousins told me that only the squirrels eat them! Love these xxx
Jane Sarchet says
NOOOOO!!!!! Off to google flights… :D
Are you all back home again now Liz? What was the highlight of your trip?
Janie x
Sisley White says
These looks amazing. I can’t believe how much I wish I had one right now to enjoy x
Jane Sarchet says
Hehe, best switch the oven on Sisley!
Janie x
Becca @ Amuse Your Bouche says
I’ve never even heard of green hazelnuts!! But this looks like a very, very good use for them ;)
Jane Sarchet says
Thanks Becca, couldn’t go wrong with a chocolate brownie!
Janie x
Emily @amummytoo says
These looks and sound amazing. I love the flecks of green against the rich chocolate. Very appealing.
Jane Sarchet says
Thanks Emily :)
Janie x
Claudia | The Brick Kitchen says
Gorgeous! Rich and dark chocolate brownies are my absolute favourite, and hazelnuts always go so well with it – I have never gotten hold of green hazelnuts but they sound like something that must be experienced, so will try to track some down at some point! :)
Jane Sarchet says
Good luck Claudia :)
Janie x
Kate | The Veg Space says
Oh yum they look absolutely stunning! I’ve never tried a green hazelnut but now really want to go and find some! Thanks for linking to my cheesecakes.
Jane Sarchet says
My pleasure Kate, and good luck on your hunt :)
Janie x
Jacqueline Meldrum says
I’ve been craving brownies for weeks, I told Cooper we could make some tomorrow. I am thinking chocolate and raspberry, but these look super good.
Jane Sarchet says
Mmmm, nice combo Jac! Enjoy :)
Janie x
keto recipes says
Now that I know green hazelnuts exist… haha thanks for this awesome recipe! I’ll look for them (in NYC so hopefully whole foods or someone has em). Pinned!
Jane Sarchet says
Ah, thank you. If you do manage to hunt some down, I reckon you;re gonna love them ;)
Janie x
Becky says
Oh these just look YUM!
Trace says
Just before I tackle these brownies, what’s the best way to store them please? Roughly how long do they stay “kind of fresh” for ? There is only one person eating them so they won’t go too quickly.
Jane Sarchet says
Hey Trace, if you want them to last indefinitely, I think they would freeze exceptionally well (I’ll be honest, ours never last long enough to make it into the freezer!). Otherwise, they’ll be happy in an air tight tin for a fair few days.
Janie x