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Espresso Brownies With Mocha Frosting And Candied Hazelnuts
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INGREDIENTS

Brownies:
Bob’s Red Mill Gluten Free Brownie Mix
3 eggs
½ cup butter
1 tsp espresso powder

Chocolate Espresso Frosting:
10 oz dark or milk chocolate chips
1 tsp espresso powder (1/2 tsp for a subtle espresso flavor)
8 oz heavy cream

Candied Hazelnuts:
A few handfuls of hazelnuts
¼ - ½ cup sugar
skewers


DIRECTIONS

Preheat the oven to 325F. Grease a 9x9 baking pan. 

In a bowl, combine brownie mix with eggs, butter and espresso powder. Pour into prepared baking pan. Bake for 30 minutes or until toothpick comes out clean. Let cool before adding frosting.

For the frosting, place chocolate and espresso powder in medium sized bowl. Place cream in small saucepan and bring to boil. Pour boiling cream over chocolate and let stand a few minutes, then mix to a smooth consistency.

For the candied hazelnuts, toast hazelnuts on a baking sheet in a 350F oven for 5-8 minutes. Hazelnuts will lightly brown and smell nutty. Remove from oven and pierce hazelnuts gently with skewers.

Place sugar in small saucepan over medium heat, melt until sugar starts to brown and then remove from heat.

Dip hazelnuts into caramelized sugar and hold skewer over pan until sugar stream begins to harden. Reheat sugar gently for each batch as it will harden quickly.