Hazelnut Mocha Brownies Recipe

Nutrition Facts

  • One serving:
  • (1 each)
  • Calories:
  • 288
  • Fat:
  • 19 g
  • Saturated Fat:
  • 11 g
  • Cholesterol:
  • 57 mg
  • Sodium:
  • 159 mg
  • Carbohydrate:
  • 31 g
  • Fiber:
  • 2 g
  • Protein:
  • 3 g


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Hazelnut Mocha Brownies

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"Flavored instant coffee adds great flavor to this brownie recipe I made up while cooking with my 3-year old daughter," writes Anna Ginsberg from Austin, Texas. Emma's not interested in eating sweets (odd, eh?), but she does love helping."

SERVINGS: 16

CATEGORY: Dessert

METHOD: Baked

TIME: Prep: 35 min. Bake: 25 min. + chilling

Ingredients:

  • 1-1/2 cups semisweet chocolate chips, divided
  • 3/4 cup butter, cubed
  • 1 tablespoon hazelnut-flavored instant coffee granules
  • 2 eggs
  • 2/3 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup chopped hazelnuts, toasted
  • FROSTING:
  • 1/2 cup semisweet chocolate chips
  • 1 tablespoon butter
  • 1/4 cup heavy whipping cream
  • 1-1/2 teaspoons instant hazelnut-flavored coffee granules
  • 1/2 cup confectioners' sugar
  • 1 teaspoon vanilla extract

Directions:

In a microwave-safe bowl, melt 1 cup chocolate chips and butter with coffee granules; stir until smooth. Cool slightly.
    In a 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-in. square baking pan. Bake at 325° 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. Yield: 16 servings.


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