Recipes, re-invented from cooking shows
Hazelnut Brownie Bars
Prep. Time:
Baking Time:
Total Time:
1 hour
30 minutes
2 hours (includes chilling)
Serves:
12 elegant petit fours
These show-stopping individual bars combine crispy hazelnut shortbread, fudgy chocolate brownies, and silky chocolate mousse in perfectly portioned towers that will impress any dinner party.
Ingredients
HAZELNUT SHORTBREAD BASE:
3/4 cup toasted hazelnuts, finely ground
1/2 cup all-purpose flour
1/4 teaspoon salt
1/3 cup unsalted butter, room temperature
3 tablespoons packed light brown sugar
1 large egg yolk
1/2 teaspoon vanilla extract
FUDGY BROWNIE LAYER:
3 oz high-quality dark chocolate (70% cocoa), chopped
4 tablespoons unsalted butter
1/3 cup granulated sugar
1 large egg
3 tablespoons all-purpose flour
2 tablespoons Dutch processed cocoa powder
1/4 teaspoon salt
CHOCOLATE MOUSSE:
4 oz high-quality dark chocolate (70% cocoa), finely chopped
1/3 cup heavy cream
2 tablespoons strong coffee or espresso, cooled
1 tablespoon powdered sugar
FOR ASSEMBLY:
2 tablespoons chopped toasted hazelnuts
Powdered sugar for dusting
12 fresh raspberries (optional)
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Instructions
PREPARE THE HAZELNUT SHORTBREAD:
1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. In a food processor, pulse hazelnuts until finely ground (don't over-process into butter).
3. In a bowl, cream butter and brown sugar until light. Beat in egg yolk and vanilla.
4. Mix in ground hazelnuts, flour, and salt until just combined.
5. Roll dough between parchment to 1/4-inch thickness. Cut into 12 rounds using a 2-inch cutter.
6. Bake 12-14 minutes until lightly golden. Cool completely on wire rack.
MAKE THE BROWNIE LAYER:
1. Reduce oven to 325°F. Grease a 12-cup mini muffin pan.
2. Melt chocolate and butter in double boiler, stirring until smooth. Remove from heat.
3. Whisk in sugar, then egg. Fold in flour, cocoa powder, and salt.
4. Divide batter among muffin cups (about 1 tablespoon each).
5. Bake 12-15 minutes until centers are just set. Cool in pan 5 minutes, then turn out onto wire rack.
PREPARE THE CHOCOLATE MOUSSE:
1. Place chopped chocolate in a bowl.
2. Heat cream until just simmering, pour over chocolate. Let sit 2 minutes.
3. Whisk from center outward until smooth. Stir in coffee and powdered sugar.
4. Set bowl over ice bath and whisk vigorously for 2-3 minutes until mousse holds soft peaks.
5. Transfer to piping bag or zip-lock bag with corner snipped.
ASSEMBLY:
1. Place shortbread rounds on serving plate.
2. Top each with a brownie, pressing gently to adhere.
3. Pipe or dollop mousse on top of each brownie.
4. Garnish with chopped hazelnuts and dust lightly with powdered sugar.
5. Top with a raspberry if desired.
6. Chill 30 minutes before serving to set layers.
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