A mocha brownie frosted with hazelnut spread will please any coffee drinker and chocolate lover you know.
Hazelnut Mocha Brownies
- Prep Time 20 min
- Total 1 hr 35 min
- Servings 24
- Ingredients 10
Ingredients
Brownie
- 1 box Betty Crocker™ Fudge Brownie Mix
- 1/4 cup water
- 2/3 cup vegetable oil
- 2 1/2 teaspoons instant espresso coffee powder or granules
- 2 eggs
- 1 cup chopped hazelnuts (filberts)
Frosting
- 1 cup powdered sugar
- 1/2 cup hazelnut spread with cocoa
- 2 tablespoons butter or margarine, softened
- 2 to 3 tablespoons milk
Instructions
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Step1Heat oven to 350°F. Grease bottom only of 13x9-inch pan with shortening or cooking spray. In medium bowl, stir brownie mix, water, oil, espresso powder and eggs until well blended. Stir in hazelnuts; spread in pan. Bake 24 to 26 minutes or until toothpick inserted 2 inches from side of pan comes out clean or almost clean. Cool completely, about 40 minutes.
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Step2In medium bowl, beat powdered sugar, hazelnut spread, butter and 1 tablespoon milk with electric mixer on low speed until blended. Beat in additional milk, 1 tablespoon at a time, until desired spreading consistency. Frost cooled brownies. Let stand about 15 minutes or until frosting sets. Cut into 6 rows by 4 rows.
Nutrition
Nutrition Facts are not available for this recipe
Tips from the Betty Crocker Kitchens
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