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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 24 |
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I created these deep chocolate brownies by combining several recipes. After they cooled, I divided them up and put them in the freezer or we would have eaten the entire pan! They're now a family favorite. Ingredients:
1 cup butter, melted |
2 cups sugar |
2 teaspoons vanilla extract |
4 eggs |
1 cup king arthur unbleached all-purpose flour |
3/4 cup baking cocoa |
1/2 teaspoon baking powder |
1/4 teaspoon salt |
1/2 cup chopped hazelnuts |
frosting: |
2 cups (12 ounces) semisweet chocolate chips |
1 cup heavy whipping cream or refrigerated hazelnut nondairy creamer |
2 tablespoons butter |
1/2 cup coarsely chopped hazelnuts |
Directions:
1. In a large bowl, beat the butter, sugar and vanilla. Add eggs, one at a time, beating well after each addition. Combine the flour, cocoa, baking powder and salt; gradually add to butter mixture. Fold in hazelnuts.
2. Spread into a greased 13-in. x 9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean (do not overbake). Cool on a wire rack.
3. For frosting, in a microwave-safe bowl, heat chips and cream until chips are melted; stir until smooth. Stir in butter until melted. Cover and refrigerate for 30 minutes or until frosting achieves spreading consistency, stirring several times. Frost brownies. Sprinkle with hazelnuts. Yield: 2 dozen.
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