Chocolate Hazelnut Brownies with Milk Chocolate Frosting

Name: Chocolate Hazelnut Brownies with Milk Chocolate Frosting
Prep time: 4 h 20 min
Cook time: 4 h 20 min
Total time: 4 h 20 min
Yield: 9
Cuisine: American
Ingredients: 85 grams bittersweet chocolate, tempered; 85 grams bittersweet chocolate, coarsely chopped; 9 servings Bittersweet Polka Dot Triangle; 113 grams Lindt white chocolate, coarsely chopped; 1 bottle Hersheys chocolate sauce in tablespoon; 1 Tbsp unsweetened alkalized cocoa powder; 2 larges eggs; 118 milliliters all-purpose flour; 177 milliliters granulated sugar; 1 Tbsp Italian hazelnut liqueur, such as Frangelico; 2 Tbsps Italian hazelnut liqueur, such as Frangelico; 237 milliliters skinless hazelnuts, toasted and chopped; 9 servings Toasted hazelnuts, finely chopped; 79 milliliters heavy cream; 296 milliliters heavy cream, divided; 142 grams Lindt milk chocolate, finely chopped; 1 Sprig mint; 1 stick unsalted butter

Chocolate Hazelnut Brownies with Milk Chocolate Frosting might be just the American recipe you are searching for. One serving contains 883 calories, 12g of protein, and 70g of fat. This recipe serves 9. Not If you have lindt chocolate, hazelnuts, bittersweet chocolate, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 4 hours and 20 minutes.

Instructions

Preheat oven to 350 degrees F. Butter the bottom and sides of an 8-inch square baking pan. Line the bottom of the pan with parchment or waxed paper and coat the paper with butter.

Ingredients you will need

Butter

Equipment you will use

Baking Pan

Oven

Place the butter and the chocolate in the top of a double boiler over hot, not simmering water. Stir the mixture until it is completely melted and smooth.

Ingredients you will need

Chocolate

Butter

Water

Equipment you will use

Double Boiler

Remove the top part of the double boiler from the bottom and allow the mixture to cool.

Equipment you will use

Double Boiler

In a medium bowl, whisk together the eggs and sugar.

Ingredients you will need

Sugar

Egg

Equipment you will use

Whisk

Bowl

Whisk in the hazelnut liqueur and the cooled chocolate mixture. With a rubber spatula, stir in the flour just until blended. Stir in the hazelnuts. Scrape the batter the prepared pan.

Ingredients you will need

Hazelnut Liqueur

Chocolate

Hazelnuts

All Purpose Flour

Equipment you will use

Spatula

Whisk

Frying Pan

Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs clinging to it. Cool the brownies. Run a paring knife around the edges of the pan and carefully invert the brownies onto a flat surface. Peel off the paper and then re-invert the brownies onto a cooling rack. Cool completely.

Equipment you will use

Wire Rack

Toothpicks

Oven

Knife

Frying Pan

Place the chocolate in a medium bowl. Sift the cocoa powder over the chocolate. In a small saucepan bring the cream to a boil.

Ingredients you will need

Cocoa Powder

Chocolate

Cream

Equipment you will use

Sauce Pan

Bowl

Pour the hot cream over the chocolate and gently whisk until smooth. Stir in the hazelnut liqueur, and allow the mixture to cool at room temperature until it is spreadable, about 1 hour. Using a metal spatula, spread the frosting over the top of the brownies. Using a long serrated knife, trim approximately 1/4 to 1/2-inch off each side.

Ingredients you will need

Hazelnut Liqueur

Chocolate

Frosting

Spread

Cream

Equipment you will use

Serrated Knife

Spatula

Whisk

Cut the brownies into 9 squares. Store in an airtight container.

In the top of a double boiler over hot, not simmering water, melt the chocolate with 1/4-cup heavy cream, stirring frequently.

Ingredients you will need

Heavy Cream

Chocolate

Water

Equipment you will use

Double Boiler

Let cool to room temperature, stirring once or twice.

In an electric mixer, using the whisk attachment beat the remaining 1-cup cream just until soft mounds barely start to form. Stir 2 tablespoons of the cooled white chocolate mixture into the whipped cream to lighten it. Gently fold in the remaining white chocolate mixture, just until combined. Scrape the cream into a pastry bag fitted with a large star tip (Ateco #7). Use to garnish brownies when plating.

Ingredients you will need

White Chocolate