In a microwave safe bowl, melt 1 cup chocolate chips and butter with coffee granules; stir until smooth. Cool slightly. In a large mixing bowl, beat eggs and brown sugar; stir in chocolate mixture and vanilla. Combine the flour, baking powder and salt; gradually add to chocolate mixture. Stir in hazelnuts and remaining chocolate chips.
Pour into a greased 9 inch square baking pan. Bake at 325 degrees F for 22-26 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. For frosting, in a microwave safe bowl, melt chocolate chips and butter with cream and coffee granules; stir until smooth. Cool to room temperature. Transfer to a small mixing bowl; beat on high speed for 2 minutes. Beat in confectioners' sugar and vanilla until fluffy. Frost brownies; refrigerate for at least 30 minutes before cutting.
By Robin from Washington, IA
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