Assembly:
Preheat oven to 350 degrees F. Butter the bottom and sides of an 8-inch square baking pan. Line the bottom of the pan with parchment or waxed paper and coat the paper with butter.
Place the butter and the chocolate in the top of a double boiler over hot, not simmering water. Stir the mixture until it is completely melted and smooth. Remove the top part of the double boiler from the bottom and allow the mixture to cool.
In a medium bowl, whisk together the eggs and sugar. Whisk in the hazelnut liqueur and the cooled chocolate mixture. With a rubber spatula, stir in the flour just until blended. Stir in the hazelnuts. Scrape the batter the prepared pan. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs clinging to it. Cool the brownies. Run a paring knife around the edges of the pan and carefully invert the brownies onto a flat surface. Peel off the paper and then reinvert the brownies onto a cooling rack. Cool completely.
Milk Chocolate Frosting:
Place the chocolate in a medium bowl. Sift the cocoa powder over the chocolate. In a small saucepan bring the cream to a boil. Pour the hot cream over the chocolate and gently whisk until smooth. Stir in the hazelnut liqueur, and allow the mixture to cool at room temperature until it is spreadable, about 1 hour. Using a metal spatula, spread the frosting over the top of the brownies. Using a long serrated knife, trim approximately 1/4 to 1/2-inch off each side. Cut the brownies into 9 squares. Store in an airtight container.
White Chocolate Whipped Cream:
In the top of a double boiler over hot, not simmering water, melt the chocolate with 1/4-cup heavy cream, stirring frequently. Let cool to room temperature, stirring once or twice.
In an electric mixer, using the whisk attachment beat the remaining 1-cup cream just until soft mounds barely start to form. Stir 2 tablespoons of the cooled white chocolate mixture into the whipped cream to lighten it. Gently fold in the remaining white chocolate mixture, just until combined. Scrape the cream into a pastry bag fitted with a large star tips (Ateco #7). Use to garnish brownies when plating.
Yield: 2 cups white chocolate whipped cream
Polka Dot Triangle:
Spread the tempered bittersweet chocolate over a polka-dot transfer sheet cut into a triangle (3 inches high). Allow to set up and cool. Remove chocolate and transfer from triangle. Use to garnish brownies and white chocolate whipped cream when plating.
Yield: 9 to 12 polka dot triangles
Source for polka dot transfer sheets: NY Cake & Baking Distributor, 56 West 22nd Street, NY, NY 10010, tel. 212-675, CAKE or 1-800-94-CAKE-9.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	627.41 Kcal (2627 kJ)
Calories from fat	322.27 Kcal
		% Daily Value*
Total Fat	35.81g	55%
Cholesterol	100.4mg	33%
Sodium	51.97mg	2%
Potassium	128.8mg	3%
Total Carbs	43.65g	15%
Sugars	32.32g	129%
Dietary Fiber	2.09g	8%
Protein	6.33g	13%
Vitamin C	1mg	2%
Vitamin A	0.1mg	4%
Iron	1.3mg	7%
Calcium	51.6mg	5%

Amount Per 100 g
Calories	482.48 Kcal (2020 kJ)
Calories from fat	247.83 Kcal
		% Daily Value*
Total Fat	27.54g	55%
Cholesterol	77.21mg	33%
Sodium	39.97mg	2%
Potassium	99.05mg	3%
Total Carbs	33.57g	15%
Sugars	24.85g	129%
Dietary Fiber	1.6g	8%
Protein	4.87g	13%
Vitamin C	0.8mg	2%
Vitamin A	0.1mg	4%
Iron	1mg	7%
Calcium	39.6mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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