Raw Hazelnut Chocolate Brownies Recipes
RAW HAZELNUT CHOCOLATE BROWNIES
Provided by Texanerin Baking
Time 10m
Yield 5 2×3-inch frosted cakes
Number Of Ingredients 9
Steps:
- In your food processor, process the hazelnuts until nicely ground. It won't be as finely ground as store-bought almond meal, but a little coarser. Don't process too long or you'll have hazelnut butter. It shouldn't take any more than 20 seconds. Add the dates, cocoa powder, maple syrup and vanilla and process until a sticky dough forms.
- Place the dough between two Silpats or pieces of parchment paper and roll out to about 1/4 of an inch thick (or really, however thick you want it). Cut them however you like (I used 1 1/2" circular cookie cutters) and form the excess dough into a ball, roll out again and cut out more shapes.
- For the frosting, in the bowl of your food processor, combine all the ingredients until thoroughly combined and no chunks of avocado are left. It took me a few minutes to do this but it was possible. If it's not sweet enough, add more maple syrup.
- The espresso flavor was really light even with quite a bit of powder, but I still liked the difference it made. Add the frosting to the cake and store in the fridge.
HAZELNUT BROWNIES
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
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.
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