Name: Chocolate-Hazelnut Truffle Brownies
Yield: Makes about 3½ dozen.
Ingredients: ⅓ cup unbleached, all-purpose flour; 6 large eggs, lightly beaten; 1 cup coarsely chopped skinned hazelnuts, toasted; 2 cups coarsely chopped skinned hazelnuts, toasted; 8 oz. bittersweet chocolate, coarsely chopped; 8 oz. semisweet chocolate, coarsely chopped; 1 cup unsalted butter; 1 cup unsalted butter, softened to room temperature; 3 cups confectioners’ sugar, sifted; 1 tsp. hazelnut liqueur; 1 cup granulated sugar

Preparation info

Makes about
3½ dozen

Difficulty
Easy

Appears in

Brownies To Die For!

By Bev Shaffer

Published 2006

About

Loosely based on a brownie served at one of my favorite café/delis on the East Coast, this decadent treat puts a sophisticated spin on a brownie. Notice how little flour goes into the finished product, giving it much more of a chocolate-truffle texture.