Milk Chocolate Hazelnut Brownies Recipe

Name: Milk Chocolate Hazelnut Brownies Recipe | Recipes
Prep time: 20 min
Total time: 110 min
Yield: 16 servings
Ingredients: 3/4 cup all-purpose flour (175 mL); 1/2 cup HERSHEY'S Cocoa (125 mL); 1/2 tsp baking powder (2 mL); 1/4 tsp salt (1 mL); 2/3 cup butter (150 mL); 1 cup brown sugar (250 mL); 3 eggs; 1 cup toasted hazelnuts, coarsely chopped (250 mL); 1 2/3 cups HERSHEY'S CHIPITS Milk Chocolate Chips, divided (270 g); 2 tbsps 35% whipping cream (30 mL); 1 1/4 cups icing sugar (300 mL); 6 tbsps softened butter (90 mL)

Details

Timing
Timing
Total:
Bake:: 30 Min.
Prep:: 20 Min.
Skill Level:: Intermediate
Yields:: 16 servings

Give HERSHEY'S Milk Chocolate Hazelnut Brownies recipe a try. Perfect for a party or just for treating yourself.

Ingredients & Directions

Prep Time: 20 minutes
Bake Time: 30 minutes
Cool Time: 1 hour

BAKE MODE:

Prevent your screen from going dark while you bake.

Ingredients

3/4 cup

all-purpose flour (175 mL)
1/2 cup

HERSHEY'S Cocoa (125 mL)
1/2 tsp

baking powder (2 mL)
1/4 tsp

salt (1 mL)
2/3 cup

butter (150 mL)
1 cup

brown sugar (250 mL)
3

eggs
1 cup

toasted hazelnuts, coarsely chopped (250 mL)
1 2/3 cups

HERSHEY'S CHIPITS Milk Chocolate Chips, divided (270 g)
Frosting:
2 tbsps

35% whipping cream (30 mL)
1 1/4 cups

icing sugar (300 mL)
6 tbsps

softened butter (90 mL)

Key Ingredients

HERSHEY'S COCOA Natural Cocoa, 652g can - Front of Package

Where to Buy

HERSHEY'S CHIPITS Milk Chocolate Chips, 250g bag - Front of Package

Where to Buy

Directions

Equipment Needed 

Oven & Stovetop

8-inch (20 cm) Square Baking Pan

Parchment Paper

Saucepan

Mixer

Wire Rack

Microwave-Safe Bowl

Microwave

Preheat oven to 350°F (180°C). Grease an 8-inch (20 cm) square baking pan; line with parchment paper to overhang two sides. Stir flour with cocoa powder, baking powder and salt; set aside. Melt butter in a saucepan over medium-low heat. Stir in sugar and remove from heat. Beat in eggs, one at a time. Stir in flour mixture just until moistened (do not over mix). Fold in hazelnuts and 1 cup (250 mL) chocolate chips. Scrape into prepared pan; smooth top.

Bake for 30 to 35 minutes or until top is set and edges pull away from the pan. Cool for 1 hour. Use parchment paper to transfer from pan to a rack; cool completely.

Frosting: Place remaining 1/2 cup (125 mL) chocolate chips and whipping cream in a small heat-proof bowl. Heat in the microwave on HIGH for 40 seconds; stir until chocolate is melted and smooth. Beat icing sugar and butter on low until crumbly. Scrape in chocolate mixture; beat on medium-high for 3 minutes or until fluffy. Spread over cooled brownies. Cut into squares.