Hazelnut Wheatgerm Brownies Recipes

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HAZELNUT BROWNIES



Hazelnut Brownies image

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.

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 2 dozen.

Number Of Ingredients 14

1 cup butter, melted
2 cups sugar
2 teaspoons vanilla extract
4 large eggs
1 cup 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 semisweet chocolate chips
1 cup heavy whipping cream or refrigerated hazelnut nondairy creamer
2 tablespoons butter
1/2 cup coarsely chopped hazelnuts

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.

Nutrition Facts : Calories 311 calories, Fat 20g fat (11g saturated fat), Cholesterol 72mg cholesterol, Sodium 136mg sodium, Carbohydrate 32g carbohydrate (25g sugars, Fiber 2g fiber), Protein 4g protein.

HAZELNUT BROWNIES



Hazelnut brownies image

Ferrero Rocher chocolates make an indulgent finishing touch to these fudgy chocolate brownie squares studded with chopped nuts

Provided by Sarah Cook

Categories     Afternoon tea, Dessert, Treat

Time 1h

Yield Makes 16

Number Of Ingredients 9

box of 16 Ferrero Rocher chocolates
250g pack salted butter , plus extra for greasing
250g golden caster sugar
225g light muscovado sugar
100g cocoa powder
4 large eggs
100g self-raising flour
85g ready-chopped hazelnuts
4 tbsp Frangelico or Fratello hazelnut liqueur (or Disaronno)

Steps:

  • Unwrap the chocolates, place on a tray and pop in the freezer. Heat oven to 180C/160C fan/gas 4. Lightly grease and line the base and sides of a 21-22cm square tin with baking parchment.
  • Put the butter, sugars and cocoa into your largest saucepan and gently melt together, stirring regularly so the mixture doesn't catch. Once the sugar granules have just about disappeared, take off the heat, tip into a bowl and leave to cool for 5 mins.
  • Use a whisk or wooden spoon to beat the eggs, one by one, into the mixture. When they're completely incorporated and the mixture is smooth and shiny, stir in the flour, hazelnuts and liqueur. Tip the mixture into the prepared tin and bake for 35 mins.
  • Remove the tin from the oven and use a cutlery knife to mark the top of the brownies into 16 squares (don't cut through, it's just as a guide). Use a teaspoon to push a little dent in the centre of each portion and add a frozen Ferrero Rocher chocolate into each dip. Return to the oven for 3 mins, then remove and leave to cool completely.
  • Once cool, cut into 16 squares. Will keep for 3 days in an airtight container.

Nutrition Facts : Calories 424 calories, Fat 24 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 37 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.5 milligram of sodium

3-INGREDIENT HAZELNUT BROWNIES RECIPE BY TASTY



3-Ingredient Hazelnut Brownies Recipe by Tasty image

Here's what you need: chocolate hazelnut spread, eggs, flour

Provided by Merle O'Neal

Categories     Bakery Goods

Time 30m

Yield 8 servings

Number Of Ingredients 3

13 oz chocolate hazelnut spread
2 eggs
½ cup flour

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!

Nutrition Facts : Calories 300 calories, Carbohydrate 35 grams, Fat 15 grams, Fiber 2 grams, Protein 5 grams, Sugar 24 grams

CHOCOLATE-HAZELNUT BROWNIES



Chocolate-Hazelnut Brownies image

No chocolate, no problem! You can still make fudgy, rich brownies without one of the most important ingredients. Just use chocolate-hazelnut spread in its place.

Provided by Food Network Kitchen

Categories     dessert

Time 2h

Yield 16 brownies

Number Of Ingredients 7

2 sticks (16 tablespoons) unsalted butter, plus more for greasing the foil
1 3/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon fine salt
1/2 cup chocolate-hazelnut spread, such as Nutella
2 cups sugar
4 large eggs, slightly beaten

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.

CHOCOLATE-HAZELNUT BROWNIES



Chocolate-Hazelnut Brownies image

No chocolate, no problem! You can still make fudgy, rich brownies without one of the most important ingredients. Just use chocolate-hazelnut spread in its place.

Provided by Food Network Canada

Categories     chocolate,dessert,eggs and dairy

Time 55m

Yield 16 servings

Number Of Ingredients 7

2 sticks (16 Tbsp) unsalted butter, plus more for greasing the foil
1 ¾ cups all-purpose flour
½ cup unsweetened cocoa powder
½ tsp fine salt
½ cup chocolate-hazelnut spread, such as Nutella
2 cups sugar
4 large eggs, slightly beaten

Steps:

  • Preheat the oven to 350ºF. 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.

PEANUT BUTTER-HAZELNUT BROWNIES



Peanut Butter-Hazelnut Brownies image

These brownies are chewy, soft and fudgy.

Provided by Food Network

Categories     dessert

Time 2h50m

Yield approximately 20 brownies

Number Of Ingredients 10

1 cup unsalted butter
2 cups sugar
2 teaspoons vanilla extract
4 large eggs
1 cup all-purpose flour
3/4 cup cocoa powder (non-alkalized)
1/2 teaspoon baking powder
Dash salt
1/2 cup smooth peanut butter
1/2 cup hazelnut-chocolate spread

Steps:

  • Preheat the oven to 350 degrees F. Grease a 9 by 13-inch glass baking dish.
  • Melt the butter over low heat; when melted remove from heat and stir in the sugar and vanilla. Add the eggs 1 at a time, beating after each addition. Add flour, cocoa, baking powder and salt, and mix well.
  • Mix the peanut butter and chocolate spread in a small microwave-proof bowl, and heat in the microwave until it reaches a runny consistency. Stir the mixture into the batter; then pour it into the baking dish. Bake for 30 minutes. Allow to cool before cutting and serving.

WHEAT GERM BROWNIES



Wheat Germ Brownies image

These have a slightly caramel crunchy bottom layer and a chocolately top layer, and lots of wheat germ flavor.

Provided by Quail Trails

Categories     Bar Cookie

Time 45m

Yield 1 9x9 inch pan

Number Of Ingredients 13

1 cup wheat germ
1/2 cup unbleached white flour
1/2 cup brown sugar
6 tablespoons melted butter
2 ounces unsweetened chocolate
1/3 cup butter
3/4 cup white sugar
2 eggs
1 teaspoon vanilla
2/3 cup wheat germ
1/2 cup flour
1/4 teaspoon salt
1/4 teaspoon baking powder

Steps:

  • Bottom layer: Mix together wheat germ, flour, brown sugar, melted butter.
  • Spread mixture evenly into bottom of greased and floured 9"x9" baking pan.
  • Set aside.
  • Top layer:Melt butter and chocolate over very low heat.
  • Remove from heat, beat together with sugar, eggs, and vanilla.
  • Add dry ingredients and mix.
  • Spread over bottom layer.
  • Bake at 350 degrees 25-30 minutes.
  • Cool, slice into squares.

FUDGY HAZELNUT BROWNIES WITH MARBLED CHOCOLATE GLAZE



Fudgy Hazelnut Brownies with Marbled Chocolate Glaze image

Categories     Cookies     Mixer     Chocolate     Nut     Dessert     Bake     Vegetarian     Kid-Friendly     Hazelnut     Bon Appétit     Kidney Friendly     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield Makes about 6 dozen

Number Of Ingredients 12

For brownie
2 1/2 cups semisweet chocolate chips
1 cup (2 sticks) unsalted butter
1 cup sugar
4 large eggs
1/4 teaspoon salt
2 teaspoons vanilla extract
3/4 cup all purpose flour
1 cup coarsely chopped toasted hazelnuts
For topping
12 ounces semisweet chocolate, chopped
3 ounces good-quality white chocolate (such as Lindt or Baker's), chopped

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.)

PEANUT BUTTER-HAZELNUT BROWNIES



Peanut Butter-Hazelnut Brownies image

Over the years I'd been adding this and that to my basic brownie recipe-and then I came up with this one! -Denise Wheeler, Newaygo, Michigan

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 2 dozen.

Number Of Ingredients 11

1 cup butter, softened
2 cups sugar
4 eggs
2 teaspoons vanilla extract
1 cup all-purpose flour
3/4 cup baking cocoa
1/2 teaspoon baking powder
Dash salt
1-1/2 cups coarsely crushed malted milk balls
1/2 cup creamy peanut butter
1/2 cup Nutella

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking powder and salt; gradually add to creamed mixture. Fold in malted milk balls., Spread into a greased 13x9-in. baking pan. In a small microwave-safe bowl, combine peanut butter and Nutella; cover and microwave at 50% power for 1-2 minutes or until smooth, stirring twice. Drizzle over batter; cut through batter with a knife to swirl., Bake 35-40 minutes or until a toothpick inserted in the center comes out clean (do not overbake). Cool on a wire rack.

Nutrition Facts : Calories 264 calories, Fat 15g fat (7g saturated fat), Cholesterol 57mg cholesterol, Sodium 116mg sodium, Carbohydrate 31g carbohydrate (24g sugars, Fiber 1g fiber), Protein 4g protein.

HAZELNUT WHEATGERM BROWNIES



HAZELNUT WHEATGERM BROWNIES image

Categories     Nut     Dessert

Yield 8

Number Of Ingredients 12

1/4 cup of grapeseed oil
1 tbsp. dark molasses
7/8 cup of date sugar or you can use about a half cup of Splenda- I prefer the dark brown sugar .
1/2 cup of hazelnuts
2 eggs
1 tsp. vanilla
1 cup wheat germ-hydrogenated oil free
1/4 tsp sea salt
1/2 cup bakers powdered milk
1/2 tsp. baking powder
2 squares unsweetened cooking chocolate or
1/4 cocoa

Steps:

  • Melt the chocolate and add to the next eight ingredients. Combine and mix the first eight ingredients together. Sift the baking powder and the powdered milk together and sift into the first batch of ingredients. Mix well. Grease an 8 X 8 baking pan and bake for approximately 30 minutes in a middle rack at 350.

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