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Hazelnut Mocha Brownies


  • 1 1/2 cups semisweet chocolate chips, divided
  • 3/4 cup butter, cubed
  • 1 Tbsp. hazelnut-flavored instant coffee granules
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  • 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


  • 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


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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