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Baci Brownies




Source of Recipe


PERUGINA


List of Ingredients




1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
3 bars (3.5 oz. each) Dark Chocolate PERUGINA
Bars, finely chopped
1/2 cup (1 stick) butter
1/2 cup granulated sugar
2 large eggs
1 cup (about 5 oz.) hazelnuts, toasted, skinned
and finely chopped*
16 PERUGINA BACI Hazelnut Candies


Recipe



PREHEAT oven to 350° F. Grease 8- or 9-inch-square baking pan.

COMBINE flour, baking powder and salt in a small bowl. Place chocolate and butter in a medium, microwave-safe bowl. Microwave on HIGH (100%) power for 1 minute; stir until smooth. Stir in sugar until combined. Stir in eggs until smooth. Stir in flour mixture and hazelnuts until combined. Spread into prepared pan. Place Baci in four rows over batter.

BAKE for 50 to 55 minutes or until a wooden pick inserted in center comes out with moist crumbs adhering to it. Cool completely in pan on wire rack.

*TO TOAST AND SKIN HAZELNUTS: Preheat oven to
350° F. Place hazelnuts in a single layer in a baking pan; bake for 12 to 15 minutes or until lightly colored and skins are cracked. Wrap nuts in a kitchen towel and let steam for 1 minute. Rub nuts in towel to remove most of loose skins; cool completely.