Ingredients

• 1 1/2 cups semisweet chocolate chips, divided
• 3/4 cup butter, cubed
• 1 Tbsp. hazelnut-flavored instant coffee granules
• 2 eggs
• 2/3 cup packed brown sugar
• 1 tsp. vanilla
• 3/4 cup flour
• 1/2 tsp. baking powder
• 1/4 tsp. salt
• 1/4 cup chopped hazelnuts, toasted

Frosting

• 1/2 cup semisweet chocolate chips
• 1 Tbsp. butter
• 1/4 cup heavy whipping cream
• 1 1/2 tsp. instant hazelnut-flavored coffee granules
• 1/2 cup confectioners' sugar
• 1 tsp. vanilla

Directions

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