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."
SERVINGS
|
16
|
CATEGORY
|
Dessert
|
METHOD
|
Baked
|
PREP |
35 min. |
COOK
|
25 min.
|
TOTAL
|
60 min.
|
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.