Hazelnut Mocha Brownies Recipe

5 1 4
Hazelnut Mocha Brownies Recipe
Hazelnut Mocha Brownies Recipe photo by Taste of Home
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Hazelnut Mocha Brownies Recipe

Read Reviews
5 1 4
Publisher Photo
"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."
MAKES:
16 servings
TOTAL TIME:
Prep: 35 min. Bake: 25 min. + chilling
MAKES:
16 servings
TOTAL 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 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 in 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.
Originally published as Hazelnut Mocha Brownies in Taste of Home August/September 2007, p23

Nutritional Facts

1 each: 288 calories, 19g fat (11g saturated fat), 57mg cholesterol, 159mg sodium, 31g carbohydrate (25g sugars, 2g fiber), 3g protein.

  • 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
  1. In a microwave-safe bowl, melt 1 cup chocolate chips and butter with coffee granules; stir until smooth. Cool slightly.
  2. 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.
  3. Pour into a greased 9-in. square baking pan. Bake at 325° for 22-26 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
  4. For frosting, in a microwave-safe bowl, melt chocolate chips and butter with cream and coffee granules; stir until smooth. Cool to room temperature.
  5. 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.
Originally published as Hazelnut Mocha Brownies in Taste of Home August/September 2007, p23

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Reviews forHazelnut Mocha Brownies

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xicota User ID: 944314 55134
Reviewed May. 21, 2010

"Very rich! I couldn't find the hazelnut coffee granules in any grocery stores in my area, so I settled for a powdered "hazelnut coffeehouse beverage mix". I used a heaping tablespoon of this in the batter, and instead of the vanilla extract for both the batter and frosting, I substituted hazelnut extract. I used mini-chocolate chips in the batter and the frosting. I did use more powdered sugar in the frosting as well. The cooking time seems to have a discrepancy, though. At 26 minutes, the batter was still not set, so it took close to 10 additional minutes to bake.

The hazelnuts were a nice addition---it is not often that they are included in dessert recipes. My family really liked these brownies."

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