10 Apr 2025
Try this indulgent hazelnut brownie recipe using SwissBake® mix. A perfect plated dessert for bakeries with ganache, glaze & crunch
10 Apr 2025
Place the brownie mix and water into a planetary mixing bowl. Mix at low speed with a paddle for 1 minute. Scrape down the sides, add vegetable oil, and mix again at low speed for 1 minute. Scrape once more and mix at medium speed for 3–4 minutes until the batter is smooth. Optionally, fold in chopped hazelnuts or chocolate chips.
Spread the batter evenly in a lined rectangular baking tray (approximately 1.5–2 cm thick). Bake at 160°C to 180°C for 40–45 minutes. Once baked, cool completely and cut into clean rectangular portions.
Melt milk chocolate over a bain-marie. Add hazelnut paste and mix until fully emulsified and smooth. Spread into a thin rectangular slab (similar in size to the brownie base) and freeze until set. Once firm, layer this over each brownie piece.
Melt dark chocolate and cocoa butter together and cool to 32–34°C. Glaze the top and sides of the brownie-hazelnut layer stack. Before the chocolate fully sets, press roasted hazelnut crumbs onto the sides for crunch and texture. Allow to chill until set.
Heat cream in a saucepan until it just comes to a boil. Pour over the milk chocolate and hazelnut paste. Let sit for a minute, then blend until smooth using an immersion blender. Cool the ganache to 26–28°C. Fill into a piping bag fitted with a star or round nozzle.
Pipe the ganache in decorative swirls or loops on top of each coated brownie. Plate with a brush of dark chocolate glaze or ganache smear. Garnish with toasted hazelnuts, a mint leaf, and chocolate décor (e.g. transfer curls or shards) for a refined look.
