Hazelnut Mochaccino Fudge Brownies

You can make coffee shop frosted brownies with what's in your cupboard. Stock up! MORE+ LESS-

By Pillsbury Kitchens

Updated July 4, 2013

Bake-Off® Contest 46, 2013

Donna Newcomer

Amherst, New York

Ingredients

box (19.5 oz) Pillsbury™ Mocha Fudge Brownie Mix

eggs

1/2

cup Crisco® Pure Canola Oil

1 1/3

cups chopped toasted hazelnuts

jar Jif® Mocha Cappuccino Flavored Hazelnut Spread

can Pillsbury™ Creamy Supreme™ Vanilla Flavored Frosting

1/3

cup miniature semisweet chocolate chips

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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.
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.
3

Bake 23 to 27 minutes or until toothpick inserted 1 inch from edge comes out almost clean. Remove to cooling rack.
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.
5

Refrigerate 1 hour or until topping is firm. Remove foil; cut into 6 rows by 4 rows. Store in refrigerator.

Hazelnuts can be purchased toasted. If not available at your grocery store, toast hazelnuts by spreading in an ungreased shallow pan. Bake at 350°F 6 to 10 minutes, stiriing occasionally, until light brown.