I've prepared this special recipe for many an open house and potluck dinner. It came from an old roommate, who is now a grandmother. While in our early 20s, we never imagined we'd be sharing brownie recipes after all these years.
- 2-1/2 cups semisweet chocolate chips
- 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
- 12 ounces semisweet chocolate, chopped
- 1 tablespoon shortening
- 3 ounces white baking chocolate, chopped
- 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.
Originally published as Fudgy Nut Brownies in Country Woman May/June 2000, p33
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