Hazelnut Brownie Bites
- Level: Easy
- Yield: 25 mini brownies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 25 servings
- Calories
- 165
- Total Fat
- 9
- Saturated Fat
- 5
- Carbohydrates
- 22
- Dietary Fiber
- 1
- Sugar
- 18
- Protein
- 1
- Cholesterol
- 32
- Sodium
- 34
- Total: 1 hr 10 min
- Prep: 30 min
- Inactive: 15 min
- Cook: 25 min
Ingredients
1 stick butter, softened, plus extra for greasing
1 cup turbinado sugar
1/2 vanilla bean, split and seeds scraped
1/4 teaspoon vanilla extract
2 eggs
1/4 cup all-purpose flour, plus extra for dusting
1/4 cup cake flour
1/4 cup unsweetened cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon salt
1/3 cup chopped hazelnuts
Grenadine Frosting:
1 stick butter, softened
2 cups powdered sugar
2 tablespoons grenadine
Directions
- Preheat oven to 350 degrees F.
- Line an 8 by 8-inch baking pan with parchment paper. Lightly grease and flour.
- In a standing mixer with the paddle attachment, cream together, butter, sugar, vanilla seeds and vanilla extract. Add eggs and mix until well incorporated.
- Mix together the dry ingredients and slowly add it to the egg mixture. Mix until well incorporated.
- Pour the batter into prepared pan and spread evenly, add hazelnuts to the top.
- Bake for 22 to 25 minutes until brownies are set and begin to pull away from the side.
- Remove from oven and let cool on wire rack. Once cooled, remove brownies from pan and cut into 1 1/2-inch squares for individual bites.
- For the frosting: In a large bowl, use an electric mixer to cream butter and slowly add the powdered sugar. Add grenadine and mix until a frosting consistency is reached.
- Place frosting in a piping bag and pipe onto individual brownie bites.