CHOCOLATE HAZELNUT BROWNIES
Chocolate hazelnut brownies are swirled with Nutella and they come together quickly without a mixer--just a spoon and a bowl. They're easy to make and sure to satisfy all your chocolate cravings!
Provided by Kelsie
Categories Dessert
Time 40m
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees. Spray an 8-inch square baking dish with cooking spray and set aside.
- Combine the chocolate and butter in medium a microwave-safe bowl and heat in 30-second intervals, stirring after each interval, until chocolate is melted and mixture is smooth.
- Set aside to cool for 5 minutes.
- Stir the eggs and sugar into the chocolate mixture, mixing well. Mix in the vanilla, baking soda, and salt until well combined.
- Fold in the flour, until just combined (just mix until you no longer see streaks of flour in the brownie batter).
- Fold in the hazelnuts.
- Pour the batter into the prepared pan and smooth the top. Dollop the Nutella over the brownie batter and use a butter knife to swirl the two together.
- Bake for 25 to 30 minutes, until the top of the brownies looks set. Set pan on a wire rack and cool completely before slicing and serving.
CHOCOLATE-HAZELNUT BROWNIES
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
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.
SALTED CHOCOLATE & HAZELNUT BROWNIES
Chocolate hazelnut spread ensures these moreish brownies have a fudgy centre. Flecked with pecans and sea salt - they'll be the new go-to brownie recipe
Provided by Tom Kerridge
Categories Afternoon tea, Dessert
Time 55m
Yield 9-12 squares
Number Of Ingredients 8
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.
Nutrition Facts : Calories 418 calories, Fat 25 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 28 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.2 milligram of sodium
SALTED CHOCOLATE & HAZELNUT BROWNIES
These Salted Chocolate & Hazelnut Brownies Are A Really Delicious Take On Traditional Brownies. Chocolate And Hazelnuts Are A Classic Combination Of ...
Provided by Lilly Mathuse
Time 40m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 355 °F. Line a 9-inch square baking pan with parchment paper and lightly grease it.
- Place a heatproof bowl over a pan of simmering water. Place 100 grams of butter, 200 grams of chocolate and 150 grams of chocolate spread in the bowl. Once melted, stir and set to one side to cool.
- Use a handheld electric whisk to beat 3 eggs and 200 grams of sugar together in a separate bowl. Beat for about 5 minutes until light and fluffy.
- Add the chocolate mixture to the beaten eggs and sugar and whisk to combine.
- Sift in 150 grams of flour and add most of the roughly chopped pecans to the chocolate mixture.
- Transfer the brownie mixture to the prepared baking pan. Spread the mixture evenly and sprinkle the remaining pecans and some sea salt over the top.
- Bake for 30-35 minutes. Remove from the oven when the brownies are set but still slightly sticky in the center.
- Leave the brownies to cool in the pan.
- Cut the brownies into squares once cool.
- Serve with caramel sauce and ice cream.
Nutrition Facts : Calories 418, Fat 25g, Carbohydrate 40g, Protein 6g, Sugar 28g, Fiber 3g
CHOCOLATE HAZELNUT BROWNIES
Toasted nuts, Nutella and liqueur transform fudgy homemade brownies into a hazelnut-lover's dream. They're perfect for a casual meal on Christmas Eve or as a yummy gift.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 16 brownies.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 371 calories, Fat 23g fat (9g saturated fat), Cholesterol 62mg cholesterol, Sodium 189mg sodium, Carbohydrate 40g carbohydrate (30g sugars, Fiber 3g fiber), Protein 5g protein.
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.
CHOCOLATE-HAZELNUT BROWNIES
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
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.
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