Monday, February 16, 2009

Hazelnut Coffee Brownies

Oh man, these are decadent. The flavors are subtle and layered with the chocolate. Mmmm! The icing adds a lot to this brownie and is just right to balance the chewy texture of the brownie and crunch of the nuts. Wonderful with a glass of cold milk. Yum!

Hazelnut Coffee Brownies

6 (1 oz) unsweetened chocolate baking squares, divided
1/2 cup plus 2 tablespoons butter, divided
1 cup granulated sugar
1 cup brown sugar, firmly packed
3 large eggs
4 tsp. instant coffee, divided
2 tablespoons plus 2 tsp. strong coffee
1 1/2 cups all purpose flour
1/2 tsp. salt
1 cup chopped pecans or walnuts, toasted
2 tablespoons whipping or heavy cream
2 tablespoons hazelnut liqueur
2 1/4 to 2 1/2 cups powdered sugar

Melt 4 chocolate baking squares and 1/2 cup butter in a large saucepan over low heat, stirring frequently. Remove from heat and add sugars. Mix well. Stir in eggs, 2 tsp. instant coffee, and 2 tsp. prepared coffee. Add flour and salt and mix until blended. Stir in nuts.

Spread into a 13 x 9 inch pan lined with alum. foil and sprayed with cooking spray. Bake at 325 degrees for 20 minutes or until set on top. Cool.

Melt remaining 2 chocolate squares and 2 tablespoons of butter in a large saucepan on low heat stirring as needed. Remove from heat. Mix in 2 tsp. of instant coffee, 2 tablespoons of prepared coffee, cream and hazelnut liqueur. Add enough powdered sugar for good spreading consistency and beat until smooth.

Frost cooled brownies and garnish if desired. Use foil to lift brownies out and cut into squares.

"Anything is good if it's made of chocolate."
-Jo Brand

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