Hazelnut Crunch Brownie
This brownie recipe requires a little work making the topping, but the results are decadent! Swap out the brownie mix with a cake mix and follow the boxed directions, dividing the water in half and using Torani Hazelnut Syrup for the other half.
It’s the perfect Holiday dessert or anytime you want hazelnuts!
Ingredients:
1 box chocolate brownie mix
1/8 cup Torani Hazelnut Syrup
1/8 cup water
1/2 cup oil
2 eggs
Crunch Topping:
1 cup hazelnuts, toasted and skinned
2/3 cup sugar
1/3 cup water + 2 TBSP. Torani Hazelnut Syrup
Frosting:
1 cup cream
3/4 cup powdered sugar
1 tsp Torani Hazelnut syrup
1/4 cup bittersweet chocolate chips
1 T. sugar
How to Make Hazelnut Crunch Brownies
Heat oven according to brownie mix directions.
Grease the bottom of the 13’x9″ pan.
Combine brownie mix, oil, water, syrup, and eggs in a large bowl.
Stir just until the mix is wet.
Spread in pan.
Bake according to the brownie’s boxed directions.
TOPPING:
Toast hazelnuts: Place nuts in a small pan over low heat and stirring for 5 minutes. To skin, place hazelnuts in a towel and rub them together.
Place toasted nuts in a single layer, close together, on a wax paper-lined baking sheet.
Combine sugar and water in a small saucepan over medium-high heat. Stir until sugar is dissolved.
Bring to a boil and let cook until sugar is light brown, about 8 minutes.
Let bubbles subside from the sugar/water mixture, then pour the caramelized sugar over the nuts.
Place baking sheet in the refrigerator for 30 minutes and let cool until stiff. When cooled, place another piece of waxed paper over the top and break it into small pieces using a rolling-pin, or place it on a cutting board and cut into small pieces.
Set aside.
Frosting:
Beat the cream using an electric mixer until soft peaks form.
Slowly beat in the powdered sugar.
Beat in the Torani Syrup.
Fold in the chocolate chips and the hazelnut crunch.
Frost the brownies.
Serve and eat.
Makes: 8 good-sized servings.