Hazelnut Wheatgerm Brownies Food

HAZELNUT BROWNIES

Steps:

• Unwrap the chocolates, place on a tray and pop in the freezer. Heat oven to 180C/160C fan/gas 4. Lightly grease and line the base and sides of a 21-22cm square tin with baking parchment.
• Put the butter, sugars and cocoa into your largest saucepan and gently melt together, stirring regularly so the mixture doesn't catch. Once the sugar granules have just about disappeared, take off the heat, tip into a bowl and leave to cool for 5 mins.
• Use a whisk or wooden spoon to beat the eggs, one by one, into the mixture. When they're completely incorporated and the mixture is smooth and shiny, stir in the flour, hazelnuts and liqueur. Tip the mixture into the prepared tin and bake for 35 mins.
• Remove the tin from the oven and use a cutlery knife to mark the top of the brownies into 16 squares (don't cut through, it's just as a guide). Use a teaspoon to push a little dent in the centre of each portion and add a frozen Ferrero Rocher chocolate into each dip. Return to the oven for 3 mins, then remove and leave to cool completely.
• Once cool, cut into 16 squares. Will keep for 3 days in an airtight container.

CHOCOLATE-HAZELNUT BROWNIES

Steps:

• Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with foil, leaving a 2-inch overhang on at least 2 sides. Butter the foil (not including the overhang).
• Whisk together the flour, cocoa powder and salt in a medium bowl. Melt the butter and chocolate-hazelnut spread in a medium saucepan over medium heat, stirring frequently. Let cool slightly. Stir in the sugar and eggs. Add the flour mixture, and stir to combine. Pour the batter into the prepared pan, and bake until a toothpick comes out with just a few crumbs, 30 to 35 minutes.
• Let the brownies cool completely in the pan on a cooling rack. Use the foil overhang to help lift them out of the pan. Cut into 16 squares. Store in an airtight container at room temperature for up to 3 days.

WHEAT GERM BROWNIES

Steps:

• Bottom layer: Mix together wheat germ, flour, brown sugar, melted butter.
• Spread mixture evenly into bottom of greased and floured 9"x9" baking pan.
• Set aside.
• Top layer:Melt butter and chocolate over very low heat.
• Remove from heat, beat together with sugar, eggs, and vanilla.
• Add dry ingredients and mix.
• Spread over bottom layer.
• Bake at 350 degrees 25-30 minutes.
• Cool, slice into squares.

HAZELNUT BROWNIES

Steps:

• For cream cheese filling, combine cream cheese and sugar in a mixing bowl and beat with an electric mixer until smooth.
• Add egg, lemon juice, and vanilla and continue beating until well mixed.
• Use a spatula to fold in hazelnuts.
• Cover and refrigerate.
• For brownie batter, melt chocolate morsels and butter in the top of a double boiler over simmering water over medium heat.
• Remove from heat and set aside.
• Sift together flour, cocoa, baking powder, and salt in a medium bowl.
• Set aside.
• Preheat oven to 350*F.
• Combine sugar, eggs and vanilla in a large micing bowl and beat with an electric mixer until smooth and lemon coloured, about 2 minutes.
• Beat in melted cooled chocolate mixture, then add flour mixture and continue beating until mixture is smooth.
• Fold in hazelnuts with a spatula.
• Spread half the chocolate batter into an 8 inch square pan.
• Spread cream cheese filling over chocolate.
• Gently spread remaining brownie batter over cream cheese layer.
• Pull a spatula through layers to create a marbelized effect.
• Bake for about 40 minutes.
• Allow to cool before cutting into 2 inch squares.

HAZELNUT WHEATGERM BROWNIES

Steps:

• Melt the chocolate and add to the next eight ingredients. Combine and mix the first eight ingredients together. Sift the baking powder and the powdered milk together and sift into the first batch of ingredients. Mix well. Grease an 8 X 8 baking pan and bake for approximately 30 minutes in a middle rack at 350.