Chocolate Hazelnut Brownies With Milk Chocolate Frosting
Serves: 3
Lilian Bahringer
1 January 1970
Based on User reviews:
41
Spice
53
Sweetness
60
Sourness
35
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
Directions:
1
Preheat oven to 350 degrees F
2
Butter the bottom and sides of an 8-inch square baking pan
3
Line the bottom of the pan with parchment or waxed paper and coat the paper with butter
4
Place the butter and the chocolate in the top of a double boiler over hot, not simmering water
5
Stir the mixture until it is completely melted and smooth
6
Remove the top part of the double boiler from the bottom and allow the mixture to cool
7
In a medium bowl, whisk together the eggs and sugar
8
Whisk in the hazelnut liqueur and the cooled chocolate mixture
9
With a rubber spatula, stir in the flour just until blended
10
Stir in the hazelnuts
11
Scrape the batter the prepared pan
12
Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs clinging to it
13
Cool the brownies
14
Run a paring knife around the edges of the pan and carefully invert the brownies onto a flat surface
15
Peel off the paper and then re-invert the brownies onto a cooling rack
16
Cool completely
17
Place the chocolate in a medium bowl
18
Sift the cocoa powder over the chocolate
19
In a small saucepan bring the cream to a boil
20
Pour the hot cream over the chocolate and gently whisk until smooth
21
Stir in the hazelnut liqueur, and allow the mixture to cool at room temperature until it is spreadable, about 1 hour
22
Using a metal spatula, spread the frosting over the top of the brownies
23
Using a long serrated knife, trim approximately 1/4 to 1/2-inch off each side
24
Cut the brownies into 9 squares
25
Store in an airtight container
26
In the top of a double boiler over hot, not simmering water, melt the chocolate with 1/4-cup heavy cream, stirring frequently
27
Let cool to room temperature, stirring once or twice
28
In an electric mixer, using the whisk attachment beat the remaining 1-cup cream just until soft mounds barely start to form
29
Stir 2 tablespoons of the cooled white chocolate mixture into the whipped cream to lighten it
30
Gently fold in the remaining white chocolate mixture, just until combined
31
Scrape the cream into a pastry bag fitted with a large star tip (Ateco #7)
32
Use to garnish brownies when plating
33
Spread the tempered bittersweet chocolate over a polka-dot transfer sheet cut into a triangle (3 inches high)
34
Allow to set up and cool
35
Remove chocolate and transfer from triangle
36
Use to garnish brownies and white chocolate whipped cream when plating