This brownie recipe requires a little work making the topping, but the results are decadence! 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!
1 box chocolate brownie mix
1/8 cup Torani Hazelnut Syrup
1/8 cup water
1/2 cup oil
1 cup hazelnuts, toasted and skinned
2/3 cup sugar
1/3 cup water + 2 TBSP. Torani Hazelnut Syrup
1 cup cream
3/4 cup powdered sugar
1 tsp Torani Hazelnut syrup
1/4 cup bittersweet chocolate chips
1 T. sugar
Heat oven according to brownie mix directions.
Grease bottom of 13’x9″ pan.
Combine brownie mix, oil, water, syrup and eggs in large bowl.
Stir just until mix is wet.
Spread in pan.
Bake according to brownie’s boxed directions.
Toast hazelnuts: Do this by placing nuts in a small pan, over low heat and stirring constantly for 5 minutes. To skin, place hazelnuts in a towel and rub 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 nuts.
Place baking sheet in refrigerator for 30 minutes and let cool until hard. When cooled, place another piece of waxed paper over the top and break into small pieces using a rolling-pin, or place on a cutting board and cut into small pieces.
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.