Fudgy Nut Brownies Recipe

Ingredients

• 2-1/2 cups semisweet chocolate chips
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• 1 cup butter
• 1 cup sugar
• 1/4 teaspoon salt
• 4 eggs
• 2 teaspoons vanilla extract
• 3/4 cup all-purpose flour
• 1 cup coarsely chopped hazelnuts
• TOPPING:
• 12 ounces semisweet chocolate, chopped
• 1 tablespoon shortening
• 3 ounces white baking chocolate, chopped

Directions

• In a heavy saucepan or microwave, melt chocolate chips and butter; stir until smooth. Add sugar and salt; stir until dissolved. Cool for 10 minutes. Stir in eggs, vanilla, flour and nuts.
• Spread into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out with moist crumbs (do not overbake). Cool completely on a wire rack.
• For topping, melt semisweet chocolate and shortening in a heavy saucepan or microwave; stir until smooth. Spread over brownies. Melt white chocolate; cool slightly. Pour into a small heavy-duty resealable plastic bag; cut a small hole in corner of bag. Pipe thin lines 1 in. apart widthwise. Beginning about 1 in. from a wide side, gently pull a toothpick through the lines to the opposite side. Wipe toothpick clean. Then pull toothpick through lines in opposite directions. Repeat over entire top at 1-in. intervals. Cut into bars. Yield: about 2-1/2 dozen.

Fudgy Nut Brownies published in Country Woman May/June 2000, p33