Chocolate Hazelnut Brownie Bites Recipes

Steps:

• Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with foil, leaving a 2-inch overhang on at least 2 sides. Butter the foil (not including the overhang).
• Whisk together the flour, cocoa powder and salt in a medium bowl. Melt the butter and chocolate-hazelnut spread in a medium saucepan over medium heat, stirring frequently. Let cool slightly. Stir in the sugar and eggs. Add the flour mixture, and stir to combine. Pour the batter into the prepared pan, and bake until a toothpick comes out with just a few crumbs, 30 to 35 minutes.
• Let the brownies cool completely in the pan on a cooling rack. Use the foil overhang to help lift them out of the pan. Cut into 16 squares. Store in an airtight container at room temperature for up to 3 days.

Steps:

• Preheat oven to 325°. In a microwave, melt butter and chocolate; stir until smooth. Cool slightly. In a large bowl, beat eggs and sugar. Stir in Nutella and liqueur. Combine flour and salt; gradually add to chocolate mixture. Fold in 1 cup nuts., Transfer to a greased 9-in. square baking pan. Sprinkle with remaining nuts. Bake until a toothpick inserted in the center comes out with moist crumbs (do not overbake), 30-40 minutes. Cool on a wire rack. Cut into bars.

Steps:

• Preheat oven to 350ºF (175ºC).
• In a large bowl, combine ingredients.
• Transfer mix to square baking dish.
• Bake for 15 minutes.
• Allow to cool for 5 minutes and then carefully cut into squares.
• Enjoy!

Steps:

• Preheat the oven to 325 degrees F. Spray a 24-well nonstick mini muffin pan generously with baking spray.
• Melt the unsweetened chocolate in a microwave-safe bowl in the microwave. Remove from the microwave and stir in 8 mints until all melted. Let cool slightly.
• In the bowl of a stand mixer with the paddle attachment, cream 1 stick of the butter with the sugar. Beat in the eggs one at a time. With the mixer on low, slowly drizzle in the cooled chocolate mixture, mixing until combined. Add the flour and mix thoroughly. Scrape the sides of the bowl with a rubber spatula, add the mint extract and mix again.
• Using a tablespoon or small cookie scoop, scoop the batter into the prepared mini muffin pan. Bake until the edges are set and a toothpick comes out clean, 11 to 15 minutes. Let rest in the pan 5 minutes and then turn upside down out of the pan and allow to cool.
• Combine 30 to 36 mints in a microwave-safe bowl with the remaining 1 tablespoon butter and the bittersweet chocolate. Microwave and stir until melted and smooth.
• Dip the brownie bites in the chocolate, concentrating on the top "cone" part. Allow to set for a few minutes. Chop the remaining mints and sprinkle them on the top. Set in the freezer for 10 minutes if you need them to set right away. Yum!

Steps:

• Heat oven to 180C/160C fan/ gas 4. Butter and line the base and sides of a 20cm square tin. Put the butter, chocolate and chocolate spread in a heatproof bowl and melt over a pan of lightly simmering water. Once melted, stir and set aside to cool a little.
• In another bowl, use an electric whisk to beat the eggs and sugar together for 5 mins until light and fluffy. Pour in the chocolate mixture and whisk briefly to combine. Sift in the flour and gently fold through the mixture, then add most of the pecans. Scrape the mixture into the tin and spread out with a spatula. Scatter over the last of the pecans and a good sprinkling of sea salt.
• Bake for 30-35 mins until set but a little gooey in the middle. Cool, then cut into squares and serve with ice cream and caramel sauce.

Steps:

• In a large bowl, beat the butter, sugar and vanilla. Add eggs, one at a time, beating well after each addition. Combine the flour, cocoa, baking powder and salt; gradually add to butter mixture. Fold in hazelnuts. , Spread into a greased 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean (do not overbake). Cool on a wire rack., For frosting, in a microwave-safe bowl, heat chips and cream until chips are melted; stir until smooth. Stir in butter until melted. Cover and refrigerate for 30 minutes or until frosting achieves spreading consistency, stirring several times. Frost brownies. Sprinkle with hazelnuts.