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Receta Chocolate Hazelnut Frosted Brownies
by MH

Chocolate Hazelnut Frosted Brownies

Chocolaty and nutty goodness - that's what this brownie is all about. Adapted from an old Pillsbury recipe from 1985, this recipe is simple to prepare and enjoyable to eat. The special dark cocoa is what really makes this brownie rich and smooth. Butter and the vegan buttery sticks are interchangeable - I've used both with the same results so it's a good non-dairy alternative.

Calificación: 5/5
Avg. 5/5 1 voto
  Estados Unidos American
  Raciónes: 36 Servings

Ingredientes

  • 5 oz unsweetened chocolate, cut into pieces
  • 3/4 cup Earth Balance Vegan Buttery Sticks, softened
  • 1 Tbs pure vanilla extract
  • 1 Tbs hazelnut flavored syrup
  • 2 1/4 cups organic granulated sugar
  • 4 large eggs, room temp
  • 1 1/3 cups unbleached flour
  • 1 1/2 cups hazelnuts, chopped
  • For the Frosting:
  • 1 1/2 cups powdered sugar
  • 2 Tbs Special Dark unsweetened cocoa
  • 1/4 cup Earth Balance Vegan Butter Sticks, softened
  • 1 large egg, room temp
  • 1/2 tsp pure vanilla extract
  • 1/2 tsp hazelnut flavored syrup

Direcciones

  1. Preheat oven to 375 F.
  2. Using baking spray, coat a 13x9 inch metal baking pan.
  3. In small saucepan, melt butter and chocolate; remove from heat and add vanilla and hazelnut; set aside.
  4. Using a mixer with the whip attachment, beat the sugar and 4 eggs about 7 minutes or until sugar is dissolved.
  5. Combine chocolate and eggs mixtures; blend well.
  6. Fold in flour until combined; fold in hazelnuts (do not over mix).
  7. Pour into prepared pan and bake for approx 25 minutes or until done (do not over bake).
  8. Cool in pan on racks for 30 minutes.
  9. Frosting:
  10. Combine all frosting ingredients and beat until smooth.
  11. Spread over bars and refrigerate for 1 hour; cut into bars.
  12. Keep stored in the refrigerator. Bars freeze and heat well.