HAZELNUT BROWNIES
I created these deep chocolate brownies by combining several recipes. After they cooled, I divided them up and put them in the freezer or we would have eaten the entire pan! They're now a family favorite.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 2 dozen.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 311 calories, Fat 20g fat (11g saturated fat), Cholesterol 72mg cholesterol, Sodium 136mg sodium, Carbohydrate 32g carbohydrate (25g sugars, Fiber 2g fiber), Protein 4g protein.
HAZELNUT MOCHA BROWNIES
A mocha brownie frosted with hazelnut spread will please any coffee drinker and chocolate lover you know.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h35m
Yield 24
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Grease bottom only of 13x9-inch pan with shortening or cooking spray. In medium bowl, stir brownie mix, water, oil, espresso powder and eggs until well blended. Stir in hazelnuts; spread in pan. Bake 24 to 26 minutes or until toothpick inserted 2 inches from side of pan comes out clean or almost clean. Cool completely, about 40 minutes.
- In medium bowl, beat powdered sugar, hazelnut spread, butter and 1 tablespoon milk with electric mixer on low speed until blended. Beat in additional milk, 1 tablespoon at a time, until desired spreading consistency. Frost cooled brownies. Let stand about 15 minutes or until frosting sets. Cut into 6 rows by 4 rows.
Nutrition Facts : Calories 240, Carbohydrate 29 g, Cholesterol 20 mg, Fat 2 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Brownie, Sodium 90 mg, Sugar 21 g, TransFat 0 g
HAZELNUT-MOCHA DACQUOISE
Provided by Food Network Kitchen
Time 4h30m
Yield 10 to 12 servings
Number Of Ingredients 9
Steps:
- Position racks in the upper and lower thirds of the oven and preheat to 325 degrees F. Spread the hazelnuts on a baking sheet and bake until toasted, 12 to 15 minutes; let cool completely. Combine 1 cup each hazelnuts and sugar and the potato starch in a blender or food processor and pulse until very finely ground. Transfer to a large bowl.
- Reduce the oven temperature to 275 degrees F. Line 2 large baking sheets with parchment paper. Using a bowl as a guide, draw three 7-inch circles on the parchment with a pencil (2 circles on 1 piece and 1 circle on the other); flip the parchment so the markings face down.
- Put the egg whites, 1/2 cup sugar and the salt in a large heatproof bowl. Set over a saucepan of simmering water (do not let the bowl touch the water) and whisk until the sugar is dissolved and the mixture is warm, 2 to 5 minutes. Remove the bowl from the saucepan and beat with a mixer on medium-high speed until stiff and shiny but not dry, about 2 minutes.
- Fold the milk and one-quarter of the egg white mixture into the nut mixture with a rubber spatula until smooth, then fold in the remaining egg whites until just combined. Divide the batter among the 3 circles on the parchment and spread evenly with an offset spatula to fill the circles. Bake 1 hour, 30 minutes, then switch the position of the pans and continue baking until firm, dry and golden, 1 to 2 more hours. (The layers are done when they easily peel off the parchment.) Let cool slightly on the baking sheets; peel off the parchment and transfer to a rack to cool completely.
- Meanwhile, make the ganache: Put 1 cup cream in a microwave-safe bowl; microwave until very hot, about 2 minutes. Whisk in the chocolate and espresso powder until smooth. Let cool to room temperature, then cover and refrigerate until cold, thick and spreadable, at least 30 minutes. Make the whipped cream: Combine the remaining 4 cups cream and 1/3 cup sugar in a large bowl and beat with a mixer on medium speed until it barely holds soft peaks, 1 to 2 minutes. Finish beating the cream by hand with a whisk until soft peaks form; do not overbeat.
- Put 2 meringue layers on a baking sheet; spread half of the ganache on each, to the edge. Refrigerate until set, 15 minutes. (If the ganache is too firm to spread, microwave in 20-second intervals to soften.) Place one of the ganache-topped meringues on a platter. Spread with 1 cup whipped cream. Stack the other ganache-topped meringue on top; spread with another layer of whipped cream. Top with the last meringue, then cover the top and side of the cake with the remaining whipped cream. Chop the remaining 1/3 cup hazelnuts and sprinkle on top of the cake along with the shaved chocolate. Refrigerate at least 6 hours or overnight before serving.
CHOCOLATE-HAZELNUT BROWNIES
No chocolate, no problem! You can still make fudgy, rich brownies without one of the most important ingredients. Just use chocolate-hazelnut spread in its place.
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield 16 brownies
Number Of Ingredients 7
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.
MOCHA BROWNIES
Provided by Ree Drummond Bio & Top Recipes
Categories dessert
Time 1h15m
Yield 16 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 325 degrees F. Spray an 8-inch square baking pan with nonstick baking spray.
- For the brownie batter: Place the chocolate in a microwave-safe bowl. Melt the chocolate in the microwave in 30-second increments, being careful not to let it burn. Set it aside to cool slightly.
- In a medium mixing bowl, cream the butter and granulated sugar. Beat in the eggs. With the mixer on low speed, drizzle in the melted chocolate. Add the vanilla extract and mix. Add the flour to the bowl and mix just until combined; do not over mix.
- Pour the batter in the prepared baking pan. Spread it to even out the surface. Bake until the center is no longer soft, 40 to 45 minutes. Set the brownies aside to cool completely before icing.
- For the icing: In a large mixing bowl, combine the butter, powdered sugar, cocoa powder, salt and vanilla. Mix until slightly combined, then add 1/2 cup of the coffee. Whip until the icing is light and fluffy. If the icing is overly thick, add 1/4 cup more coffee. It should be very light and fluffy.
- Ice the cooled brownies, spreading the icing on thick. Refrigerate until the icing is firm, and then slice the brownies into squares.
3-INGREDIENT HAZELNUT BROWNIES RECIPE BY TASTY
Here's what you need: chocolate hazelnut spread, eggs, flour
Provided by Merle O'Neal
Categories Bakery Goods
Time 30m
Yield 8 servings
Number Of Ingredients 3
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!
Nutrition Facts : Calories 300 calories, Carbohydrate 35 grams, Fat 15 grams, Fiber 2 grams, Protein 5 grams, Sugar 24 grams
CHOCOLATE HAZELNUT BROWNIES WITH MILK CHOCOLATE FROSTING
Steps:
- Preheat oven to 350 degrees F. Butter the bottom and sides of an 8-inch square baking pan. Line the bottom of the pan with parchment or waxed paper and coat the paper with butter.
- Place the butter and the chocolate in the top of a double boiler over hot, not simmering water. Stir the mixture until it is completely melted and smooth. Remove the top part of the double boiler from the bottom and allow the mixture to cool.
- In a medium bowl, whisk together the eggs and sugar. Whisk in the hazelnut liqueur and the cooled chocolate mixture. With a rubber spatula, stir in the flour just until blended. Stir in the hazelnuts. Scrape the batter the prepared pan. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs clinging to it. Cool the brownies. Run a paring knife around the edges of the pan and carefully invert the brownies onto a flat surface. Peel off the paper and then re-invert the brownies onto a cooling rack. Cool completely.
- Place the chocolate in a medium bowl. Sift the cocoa powder over the chocolate. In a small saucepan bring the cream to a boil. Pour the hot cream over the chocolate and gently whisk until smooth. Stir in the hazelnut liqueur, and allow the mixture to cool at room temperature until it is spreadable, about 1 hour. Using a metal spatula, spread the frosting over the top of the brownies. Using a long serrated knife, trim approximately 1/4 to 1/2-inch off each side. Cut the brownies into 9 squares. Store in an airtight container.
- In the top of a double boiler over hot, not simmering water, melt the chocolate with 1/4-cup heavy cream, stirring frequently. Let cool to room temperature, stirring once or twice.
- In an electric mixer, using the whisk attachment beat the remaining 1-cup cream just until soft mounds barely start to form. Stir 2 tablespoons of the cooled white chocolate mixture into the whipped cream to lighten it. Gently fold in the remaining white chocolate mixture, just until combined. Scrape the cream into a pastry bag fitted with a large star tip (Ateco #7). Use to garnish brownies when plating.
- Spread the tempered bittersweet chocolate over a polka-dot transfer sheet cut into a triangle (3 inches high). Allow to set up and cool. Remove chocolate and transfer from triangle. Use to garnish brownies and white chocolate whipped cream when plating.
HAZELNUT MOCHA COFFEE
For special occasions, this chocolaty brew will be the talk of the town. You can make the chocolate mixture a couple of days in advance. When you're ready to serve it, simple brew the coffee and whip the chocolate. -Mary Marlowe Leverette, Columbia, South Carolina
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Add sugar and cinnamon; cook and stir until sugar is dissolved. Pour over chocolate; stir with a whisk until smooth. Stir in liqueur., Cool to room temperature, stirring occasionally. Refrigerate, covered, until cold. Beat just until soft peaks form, about 15 seconds (do not overbeat). For each serving, spoon 1/4 cup into mugs. Top with 3/4 cup coffee; stir to dissolve. Top with whipped cream if desired.
Nutrition Facts : Calories 295 calories, Fat 21g fat (13g saturated fat), Cholesterol 54mg cholesterol, Sodium 19mg sodium, Carbohydrate 25g carbohydrate (23g sugars, Fiber 1g fiber), Protein 2g protein.
MOCHA WALNUT BROWNIES
These rich cake-like brownies are generously topped with a scrumptious mocha frosting. They're an excellent dessert to serve to company...or to share when you need a dish to pass. Be sure to hold back a few if you want leftovers! -Jill Bonanno Prineville, Oregon
Provided by Taste of Home
Categories Desserts
Time 50m
Yield about 2 dozen.
Number Of Ingredients 15
Steps:
- In a microwave, melt the chocolate and butter; stir until smooth. Cool slightly. In a large bowl, beat eggs and sugar. Stir in vanilla and chocolate mixture. Combine the flour, baking powder and salt; gradually add to chocolate mixture. Stir in walnuts., Pour into a greased 13x9-in. baking pan. Bake at 375° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , In a large bowl, beat frosting ingredients until smooth. Spread over brownies.
Nutrition Facts : Calories 321 calories, Fat 16g fat (8g saturated fat), Cholesterol 66mg cholesterol, Sodium 184mg sodium, Carbohydrate 43g carbohydrate (35g sugars, Fiber 1g fiber), Protein 3g protein.
HAZELNUT MOCHA BROWNIES
I'm always looking for new brownie recipes because my kids love them. I recently tried these from Taste of Home and they were a hit.
Provided by CookingONTheSide
Categories Bar Cookie
Time 1h
Yield 16 serving(s)
Number Of Ingredients 16
Steps:
- In microwave-safe bowl, melt 1 cup chocolate chips and butter with coffee granules; stir until smooth, cool slightly.
- In large mixing bowl, beat eggs and brown sugar, stir in chocolate mixture and vanilla.
- Combine the flour, baking powder and salt; gradually add to chocolate mixture.
- Stir in hazelnuts and remaining chips.
- Pour into a greased 9-inch square baking pan.
- Bake at 325 degrees for 22-26 minutes or until a toothpick inserted near the center comes out clean.
- Cool on a wire rack.
- For frosting, in a microwave-safe bowl, melt chocolate chips and butter with cream and coffee granules; stir until smooth.
- Cool to room temperature.
- Transfer to a small mixing bowl; beat on high speed for 2 minutes.
- Beat in confectioners' sugar and vanilla until fluffy.
- Frost brownies; refrigerate for at least 30 minutes before cutting.
Nutrition Facts : Calories 290.6, Fat 19, SaturatedFat 10.8, Cholesterol 56.3, Sodium 130.3, Carbohydrate 31, Fiber 1.6, Sugar 24.2, Protein 2.8
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