Hazelnut Brownie Bars
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.
- Time: 120 min
Source: Relaxed Recipes
Ingredients
- PREPARE THE HAZELNUT SHORTBREAD
- Preheat oven to 350°F. Line a baking sheet with parchment paper
- In a food processor, pulse hazelnuts until finely ground
- In a bowl, cream butter and brown sugar until light. Beat in egg yolk and vanill
- Mix in ground hazelnuts, flour, and salt until just combined
- Roll dough between parchment to 1/4-inch thickness. Cut into 12 rounds using a 2
- Bake 12-14 minutes until lightly golden. Cool completely on wire rack
- MAKE THE BROWNIE LAYER
- Reduce oven to 325°F. Grease a 12-cup mini muffin pan
- Melt chocolate and butter in double boiler, stirring until smooth. Remove from h
- Whisk in sugar, then egg. Fold in flour, cocoa powder, and salt
- Divide batter among muffin cups
- Bake 12-15 minutes until centers are just set. Cool in pan 5 minutes, then turn
- PREPARE THE CHOCOLATE MOUSSE
- Place chopped chocolate in a bowl
- Heat cream until just simmering, pour over chocolate. Let sit 2 minutes
- Whisk from center outward until smooth. Stir in coffee and powdered sugar
- Set bowl over ice bath and whisk vigorously for 2-3 minutes until mousse holds s
- Transfer to piping bag or zip-lock bag with corner snipped
- ASSEMBLY
- Place shortbread rounds on serving plate
- Top each with a brownie, pressing gently to adhere
- Pipe or dollop mousse on top of each brownie
- Garnish with chopped hazelnuts and dust lightly with powdered sugar
- Top with a raspberry if desired
- Chill 30 minutes before serving to set layers