07 June 2026
Breton Brownies with Chocolate Hazelnut Core
RecipeShare Test Kitchen
Rich layered Breton brownies with a buttery sablé-style base, frozen chocolate-hazelnut center, and moist dark chocolate brownie top.
Prep time
30 mins
Cook time
42 mins
Total time
72 mins
Servings
10
Recipe Snapshot
Rating5.0
Chef's Tips
Freeze the chocolate-hazelnut disc until firm for clean layering.
Cool melted chocolate mixture before combining with whipped eggs.
Slight underbaking keeps the brownie layer moist after resting.
Tools Used
Stand Mixer Or Hand Mixer(opens in a new tab)Heatproof Bowl(opens in a new tab)Spatula(opens in a new tab)
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Ingredients
Ingredients
USMetric
Breton Butter Cake Base
Chocolate Core
Brownie Layer
Instructions
Breton Butter Cake Base
- 1
Preheat oven to 170 C. Grease a 20 cm pan or ring and line the base with baking paper.
- 2
Whip egg yolks and sugar until pale and fluffy.
- 3
Add softened butter and mix until uniform.
- 4
Add flour and baking powder and mix to form a dough.
- 5
Press dough evenly into the pan.
- 6
Bake 18-20 minutes until lightly golden.
- 7
Cool while keeping the oven on.
Chocolate Core
- 1
Spread chocolate-hazelnut spread into an 18 cm disc on baking paper.
- 2
Freeze at least 1 hour until firm.
- 3
Place frozen disc on the slightly cooled Breton base.
Brownie Layer
- 1
Melt dark chocolate and butter together using a bain-marie or microwave.
- 2
Cool to room temperature.
- 3
Whip eggs and light brown sugar until light and airy.
- 4
Whisk melted chocolate mixture into eggs.
- 5
Fold in flour or ground almonds until smooth.
- 6
Pour batter over the Breton base and chocolate core.
- 7
Bake 20-22 minutes until the top is set and the center remains very moist.
- 8
Cool fully before slicing.
Ingredients
USMetric
Breton Butter Cake Base
Chocolate Core
Brownie Layer
Instructions
Breton Butter Cake Base
- 1
Preheat oven to 170 C. Grease a 20 cm pan or ring and line the base with baking paper.
- 2
Whip egg yolks and sugar until pale and fluffy.
- 3
Add softened butter and mix until uniform.
- 4
Add flour and baking powder and mix to form a dough.
- 5
Press dough evenly into the pan.
- 6
Bake 18-20 minutes until lightly golden.
- 7
Cool while keeping the oven on.
Chocolate Core
- 1
Spread chocolate-hazelnut spread into an 18 cm disc on baking paper.
- 2
Freeze at least 1 hour until firm.
- 3
Place frozen disc on the slightly cooled Breton base.
Brownie Layer
- 1
Melt dark chocolate and butter together using a bain-marie or microwave.
- 2
Cool to room temperature.
- 3
Whip eggs and light brown sugar until light and airy.
- 4
Whisk melted chocolate mixture into eggs.
- 5
Fold in flour or ground almonds until smooth.
- 6
Pour batter over the Breton base and chocolate core.
- 7
Bake 20-22 minutes until the top is set and the center remains very moist.
- 8
Cool fully before slicing.
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Learn More
Everything you want to know about this recipe.
Breton Brownies with Chocolate Hazelnut Core
Breton Brownies with Chocolate Hazelnut Core
This dessert combines three layers in one slice: a Breton-style butter base, a soft chocolate-hazelnut center, and a moist dark chocolate brownie top. The result is rich but structured, making it ideal for celebrations or make-ahead dessert tables.
It keeps well and often tastes better after resting overnight.
Why This Recipe Works
Why This Recipe Works
Prebaking the Breton base keeps the bottom layer firm and buttery instead of soggy. Freezing the chocolate-hazelnut disc helps it stay centered during baking and creates a defined middle layer.
The brownie batter is whipped with eggs and sugar for lift, then baked just until set to preserve moisture.
Ingredients Overview
Ingredients Overview
Use a 70% dark chocolate for a balanced bitterness against the sweet core. Semi-salted butter in the Breton layer adds contrast and depth.
If you choose ground almonds instead of flour in the brownie layer, the crumb will be slightly softer and more tender.
How to Make It Successfully
How to Make It Successfully
Cool both the Breton base and melted chocolate mixture before assembly to prevent premature melting or over-thinning. Keep bake time tight: the brownie top should look set while the center remains soft.
Let the full cake cool before slicing for clean layer definition.
Tips, Variations, and Storage
Tips, Variations, and Storage
For a stronger hazelnut profile, add a spoon of toasted chopped hazelnuts to the brownie layer. For a slightly less sweet result, use a bittersweet chocolate-hazelnut spread.
Store airtight at room temperature for up to 10 days.
Portion Guidance for Goals
Portion Guidance for Goals
Serve one small to moderate square as a dessert portion, especially when served after a full meal.
When to Eat
When to Eat
Best as a planned dessert for gatherings, weekend baking, or make-ahead hosting. Flavor and texture usually peak on day two.
Balance Tip
Balance Tip
Pair one portion with unsweetened coffee or tea and keep additional sweets minimal in the same meal.
Nutrition Facts
Nutrition Facts
Serving Size: 1 slice
Calories 525
% Daily Value*
Total Fat 33g42%
Saturated Fat 13g65%
Trans Fat 0g
Cholesterol 155mg52%
Sodium 185mg8%
Total Carbohydrates 49g18%
Dietary Fiber 3g11%
Sugars 31g
Protein 8g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
FAQs
Should I use flour or ground almonds in the brownie layer?
Both work. Flour gives a classic fudgy brownie texture, while ground almonds add a slightly softer, nutty crumb.
How long does this cake keep?
Store airtight at room temperature for up to 10 days. Texture and flavor usually improve after the first day.
Can I make the chocolate core ahead?
Yes. Freeze the disc up to 2 days in advance and keep it well wrapped.
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Christiane
· Oct 5, 2025Worth the effort and even better the next day.
Katya
· May 23, 2025Rich, fudgy, and perfect for weekend sharing.
Sunny
· May 22, 2025Incredible texture contrast from base to center to brownie top.
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