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1
Heat oven to 350°F. Line bottom and sides of 13x9-inch pan with nonstick foil or foil sprayed with Crisco® Original No-Stick Cooking Spray, extending foil over 2 opposite sides of pan.
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2
In large bowl, beat brownie mix, eggs, oil and 1/4 cup water with large spoon 50 strokes. Stir in 1 cup of the hazelnuts. Spread batter evenly in pan.
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3
Bake 23 to 27 minutes or until toothpick inserted 1 inch from edge comes out almost clean. Remove to cooling rack.
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4
In medium microwavable bowl, combine mocha cappuccino hazelnut spread and frosting. Microwave on High 1 minute 30 seconds or until hot; stir until well blended. Immediately spread over brownies. Sprinkle with remaining nuts and chocolate chips.
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5
Refrigerate 1 hour or until topping is firm. Remove foil; cut into 6 rows by 4 rows. Store in refrigerator.
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