1-1/2 cups semisweet chocolate chips, divided
3/4 cup butter, cubed
1 tablespoon hazelnut-flavored instant coffee granules
2 eggs
2/3 cup packed brown sugar
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup chopped hazelnuts, toasted
FROSTING:
1/2 cup semisweet chocolate chips
1 tablespoon butter
1/4 cup heavy whipping cream
1-1/2 teaspoons instant hazelnut-flavored coffee granules
1/2 cup confectioners' sugar
1 teaspoon vanilla extract
Recipe
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 chips.
Pour into a greased 9-in. square baking pan. Bake at 325° 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. Yield: 16 servings.
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