Is there anything better than fudgy brownies topped with hazelnuts? Nope.
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- Yields:
- 16 serving(s)
- Total Time:
- 35 mins
- Cal/Serv:
- 210
Ingredients
- 1
9-oz package chocolate wafers
- 6 oz.
bittersweet chocolate,
melted and cooled
- 3/4 c.
dulce de leche or salted
caramel sauce (about 7. oz)
- 1/2 tsp.
pure vanilla extract
- 1/4 tsp.
kosher salt
- 3/4 c.
hazelnuts, toasted and
chopped
Flaky sea salt, for sprinkling
Directions
- Step 1Line an 8-inch square cake pan with nonstick foil.
- Step 2In a food processor, pulse chocolate wafers into fine crumbs. Add chocolate, dulce de leche, vanilla, and kosher salt; pulse, occasionally scraping the bowl, until smooth.
- Step 3Transfer to the prepared pan and press in an even layer. Scatter nuts evenly over the top and press into mixture, then sprinkle with sea salt. Freeze until firm, at least 20 minutes. Serve immediately, cut into squares, or cover and refrigerate up to 3 days.
PER BROWNIE 210 CALORIES, 11.5 G FAT (4.5 G SATURATED), 4 G PROTEIN, 200 MG SODIUM, 26 G CARB, 2 G FIBER
COST PER BROWNIE 74¢
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