Hazelnut Mocha Brownies

Name: Hazelnut Mocha Brownies
Prep time: 35 min
Cook time: 25 min
Total time: 60 min
Yield: 16 servings.
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

"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."

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.

Nutrition Facts

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

Originally published as Hazelnut Mocha Brownies in Taste of Home August/September 2007

Reviews

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Average Rating:

xicota

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.