Chocolate Hazelnut Brownie Bites Recipes

CHOCOLATE HAZELNUT BROWNIES

Steps:

• Preheat oven to 325°. In a microwave, melt butter and chocolate; stir until smooth. Cool slightly. In a large bowl, beat eggs and sugar. Stir in Nutella and liqueur. Combine flour and salt; gradually add to chocolate mixture. Fold in 1 cup nuts., Transfer to a greased 9-in. square baking pan. Sprinkle with remaining nuts. Bake until a toothpick inserted in the center comes out with moist crumbs (do not overbake), 30-40 minutes. Cool on a wire rack. Cut into bars.

CHOCOLATE-HAZELNUT BROWNIES

Steps:

• Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with foil, leaving a 2-inch overhang on at least 2 sides. Butter the foil (not including the overhang).
• Whisk together the flour, cocoa powder and salt in a medium bowl. Melt the butter and chocolate-hazelnut spread in a medium saucepan over medium heat, stirring frequently. Let cool slightly. Stir in the sugar and eggs. Add the flour mixture, and stir to combine. Pour the batter into the prepared pan, and bake until a toothpick comes out with just a few crumbs, 30 to 35 minutes.
• Let the brownies cool completely in the pan on a cooling rack. Use the foil overhang to help lift them out of the pan. Cut into 16 squares. Store in an airtight container at room temperature for up to 3 days.

HAZELNUT BROWNIES

Steps:

• 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. , Spread into a greased 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean (do not overbake). Cool on a wire rack., 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.

SALTED CHOCOLATE & HAZELNUT BROWNIES

Steps:

• Heat oven to 180C/160C fan/ gas 4. Butter and line the base and sides of a 20cm square tin. Put the butter, chocolate and chocolate spread in a heatproof bowl and melt over a pan of lightly simmering water. Once melted, stir and set aside to cool a little.
• In another bowl, use an electric whisk to beat the eggs and sugar together for 5 mins until light and fluffy. Pour in the chocolate mixture and whisk briefly to combine. Sift in the flour and gently fold through the mixture, then add most of the pecans. Scrape the mixture into the tin and spread out with a spatula. Scatter over the last of the pecans and a good sprinkling of sea salt.
• Bake for 30-35 mins until set but a little gooey in the middle. Cool, then cut into squares and serve with ice cream and caramel sauce.

CHOCOLATE HAZELNUT BROWNIES WITH MILK CHOCOLATE FROSTING

Steps:

• 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 re-invert the brownies onto a cooling rack. Cool completely.
• 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.
• 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 tip (Ateco #7). Use to garnish brownies when plating.
• 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.

3-INGREDIENT HAZELNUT BROWNIES RECIPE BY TASTY

Steps:

• Preheat oven to 350ºF (175ºC).
• In a large bowl, combine ingredients.
• Transfer mix to square baking dish.
• Bake for 15 minutes.
• Allow to cool for 5 minutes and then carefully cut into squares.
• Enjoy!

FUDGY HAZELNUT BROWNIES WITH MARBLED CHOCOLATE GLAZE

Steps:

• Make brownie:
• Preheat oven to 350°F. Butter and flour 15 x 10 x 1-inch jelly-roll pan. Stir chocolate and butter in heavy medium saucepan over medium-low heat until melted and smooth. Remove from heat. Combine sugar, eggs and salt in heavy large saucepan. Whisk constantly over low heat just until sugar dissolves, about 5 minutes (do not boil). Remove from heat. Whisk in chocolate mixture and vanilla. Whisk in flour and nuts. Spread batter in pan. Bake until tester inserted into center comes out with some moist crumbs still attached, about 30 minutes. Cool brownies completely in pan on rack.
• Make topping:
• Stir semisweet chocolate in top of double boiler over barely simmering water until smooth. Remove from over water. Spread over brownie.
• Stir white chocolate in top of double boiler over barely simmering water until smooth. Spoon into resealable plastic bag. Cut very tip off 1 corner of bag. Pipe lines of white chocolate crosswise atop brownie, spacing lines 1 inch apart. Draw a toothpick lengthwise across lines, alternating direction from left to right and right to left, to create marbled pattern. Chill just until firm enough to cut, about 30 minutes. Cut into small squares. (Can be made 3 days ahead. Refrigerate in single layer in airtight containers. Bring to room temperature before serving.)

CHOCOLATE AND HAZELNUT BROWNIE CAKE

Steps:

• You will also need a baking tin, 6 x 10 x 1 inch deep, the base and sides lined with parchment paper. Make sure the paper stands up at least an inch above the edge of the tin.
• Pre-heat the oven to gas mark 4, 350°F (180°C).
• Place the chocolate and butter together in a large, heatproof bowl fitted over a saucepan of barely simmer water, and allow the chocolate to melt, making sure the base of the bowl doesn't touch the water. Then beat the mixture until smooth, remove it from the heat and simply stir in all the other ingredients till thoroughly blended. Now spread the mixture evenly into the prepared tin and bake on the centre shelf for 30 minutes. Leave the cake in the tin for 15 minutes to cool, then remove it from the tin, and turn it out on to a cooling rack. Strip off the lining paper, and, when it's absolutely cold, carefully cut the cake in half, down the centre lengthways, so you are left with two oblongs.
• Now, whip the cream until it forms soft peaks and spread half ot it thickly along one half of the cake. Position the other half of the cake on top, and then spread with rest of the cream all over the cake, covering it completely. then decorate with the roughly chopped nuts and, if you like, a dusting of cocoa powder. If all the cake isn't eaten, to keep it fresh, store inside a polyurethane container in the fridge.