This rich brownie, layered with vanilla fondant, toasted hazelnuts and melted chocolate, is sure to wow them!
When you see this badge, you know it will be good! These are the recipes that have passed our test.
1/2 cup Land O Lakes® Butter
2 (1-ounce) squares unsweetened baking chocolate
1 cup sugar
3/4 cup all-purpose flour
2 large Land O Lakes® Eggs
2 cups powdered sugar
2 tablespoons Land O Lakes® Butter, softened
2 tablespoons Land O Lakes® Half & Half
1/2 teaspoon vanilla
1/2 cup hazelnuts, toasted, coarsely chopped
1/4 cup real semi-sweet chocolate chips
1/4 teaspoon shortening
*Substitute 1/2 cup salted peanuts.
Heat oven to 350°F. Grease 8-inch square baking pan; set aside.
Melt 1/2 cup butter and baking chocolate in 2-quart saucepan over medium heat, stirring constantly, 4-6 minutes or until smooth. Stir in all remaining brownie ingredients until well mixed.
Spread brownie mixture into prepared pan. Bake 25-30 minutes or until brownies begin to pull away from sides of pan. (Do not overbake.) Cool completely.
Combine all filling ingredients except nuts in bowl. Beat at medium-low speed, scraping bowl often, until smooth and creamy. Spread filling over cooled brownies; sprinkle with toasted nuts. Lightly press into filling.
Melt chocolate chips and shortening in 1-quart saucepan over low heat, stirring occasionally, 1-2 minutes or until smooth. Drizzle over filling and nuts. Cover; refrigerate at least 1 hour or until serving time.
Let stand at room temperature 15 minutes before cutting. Cut into bars. Store refrigerated.
To toast hazelnuts, spread evenly in shallow baking pan. Bake at 350°F, stirring once, 12-15 minutes. Cool slightly. Rub hazelnuts to remove outer skins. Cool completely.
Explore reviews fromour online community