Chocolate Hazelnut Beet Brownies Recipes

CHOCOLATE HAZELNUT BROWNIES

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.

CHOCOLATE-HAZELNUT BROWNIES

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.

CHOCOLATE-HAZELNUT BROWNIES

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.

CHOCOLATE HAZELNUT BEET BROWNIES

Steps:

• Preheat oven to 350F Grease an 8″ pan. Set aside.
• Whisk together beets, oil, sugar, extracts, eggs and coffee, and beets.
• Add the flour and cocoa, stirring just until combined.
• Spread in the pan and sprinkle with the chocolate covered hazelnuts.
• Bake 35-45 minutes or until toothpick in center comes out clean. Cool completely before cutting.

HAZELNUT CHOCOLATE BROWNIES

Steps:

• Pre heat oven to 160 C.
• Grease 16 x 16 cms pan and line with baking paper.
• Melt chocolate and butter together in bowl over saucepan of boiling water.
• Cool slightly.
• Beat eggs, sugar and vanilla with electric beaters till thick and pale.
• Stir in cooled chocolate.
• Sift in flour and baking powder, stir till just combined.
• Add hazelnuts, mix in well.
• Pour into prepared pan, bake for 35 - 40 minutes.
• Cool in pan for 10 minutes then turn onto wire rack.

BEET BROWNIES

Steps:

• Beat together eggs and sugar.
• Add oil, beets, cocoa and pudding, mix well.
• Blend in vanilla, flour, soda and salt.
• Bake in greased and floured 11 x 15 x 1" sheet cake pan for 30 minutes at 375.
• Top with chocolate icing or glaze such as Nana Lee's #155392.