| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
|
Brownies, Chocolate, Nuts |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Hazelnuts |
| 1 |
c |
Unsalted butter |
| 2 |
c |
Sugar |
| 4 |
|
Eggs, beaten to blend |
| 1/2 |
c |
Cocoa powder, unsweetened |
| 1 |
T |
Vanilla |
| 1/3 |
c |
All purpose flour |
| 1/2 |
t |
Salt |
| 7 |
oz |
Semisweet chocolate |
|
|
coarsely chopped |
INSTRUCTIONS
Preheat oven to 350~. Toast hazelnuts, husk and coarsely chop; set
aside. Lightly butter 9x13" baking pan. Melt 1 cup butter in heavy
large saucepan over low heat. Remove from heat and whisk in sugar,
eggs, cocoa and vanilla. Stir in flour and salt. Add chopped chocolate
and nuts. Spread batter in prepared pan. Bake until tester inserted in
center comes out barely moist but not wet, 25 to 30 minutes. Cool in
pan on rack. (Can be prepared 1 day ahead. Wrap tightly.) Cut into 1
1/2-inch squares. From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
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