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Hazelnut Mocha Brownies

Hazelnut Mocha Brownies
"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."
16 ServingsPrep: 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 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.
© Taste of Home 2013

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Hazelnut Mocha Brownies (continued)

Directions (continued)

  • 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 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.
Nutrition Facts: 1 serving (1 each) equals 288 calories, 19 g fat (11 g saturated fat), 57 mg cholesterol, 159 mg sodium, 31 g carbohydrate, 2 g fiber, 3 g protein.
© Taste of Home 2013