Hazelnut Wheatgerm Brownies Recipes

HAZELNUT BROWNIES

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.

WHEAT GERM BROWNIES

Steps:

• Bottom layer: Mix together wheat germ, flour, brown sugar, melted butter.
• Spread mixture evenly into bottom of greased and floured 9"x9" baking pan.
• Set aside.
• Top layer:Melt butter and chocolate over very low heat.
• Remove from heat, beat together with sugar, eggs, and vanilla.
• Add dry ingredients and mix.
• Spread over bottom layer.
• Bake at 350 degrees 25-30 minutes.
• Cool, slice into squares.

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.

GRAIN-FREE HAZELNUT BROWNIES - PALEO BROWNIES

Steps:

• Preheat the oven to 350F. Grease an 8-inch metal baking pan; set aside.
• In a large microwave safe bowl, heat oil and 4 oz. of chocolate chunks for 30 seconds at a time until melted (about 60 seconds total). You can also heat the oil and chocolate over a pan of boiling water to melt it.
• Add sugar, vanilla extract, and eggs and mix until well incorporated.
• Stir in the hazelnut and almond flours just until combined.
• Add the remaining 3/4 cup of chocolate chunks and stir until combined.
• Spoon the brownie batter into the pan and spread until even.
• Bake for 32-34 minutes or until the center is set.
• Remove from the oven and cool completely before cutting.
• Store leftovers covered at room temperature for up to 4 days.

3-INGREDIENT HAZELNUT BROWNIES RECIPE BY TASTY

Steps:

• Preheat oven to 350ºF (175ºC).
• In a large bowl, combine ingredients.
• Transfer mix to square baking dish.
• Bake for 15 minutes.
• Allow to cool for 5 minutes and then carefully cut into squares.
• Enjoy!