1 cup butter, melted
2 cups granulated sugar
4 large eggs
2 tsp vanilla extract
3/4 cup all-purpose flour
1/4 cup whole-whea flour
3/4 cup unsweetened cocoa powder
1/2 tsp baking powder
1/4 tsp salt
1/2 cup hazelnuts, chopped
Preheat oven to 350 degrees.
Grease a 13 x 9-inch baking pan; set aside.
Combine the butter and sugar in a large mixing bowl. Add the eggs, one at a time, beating well after each addition. Add the vanilla with the last egg.
In a small bowl combine the two flours, cocoa powder, baking powder, and salt. Add the flour mixture to the egg mixture, mixing until well combined. Fold in the chopped nuts. Spread the mixture into the prepared baking pan.
Bake brownies at 350 degrees 30 to 35 minutes until a wooden toothpick inserted in the center comes out clean. Never overbake brownies! Cool completely on a wire rack then frost with the following frosting.
1 pkg (12-oz) semisweet chocolate chips
1 cup whipping cream
2 tbsp butter
1/2 cup hazelnuts that have been coarsely chopped
In a microwave-safe bowl, heat the chocolate chips and whipping cream in the microwave until the chips are melted and mixture is smooth. Stir in the butter until completely melted. Cover bowl and refrigerate about a half hour or until the frosting is set enough to spread. Stir about every 5 to 10 minutes during the chilling process.
Frost the cooled brownies and sprinkle with the chopped hazelnuts. Cut into 24 squares.
The basis of this recipe is from a quite old TOH.