Ingredients
1
box (1 lb 2.3 oz) Betty Crocker™ fudge brownie mix
1/4
cup water
2/3
cup vegetable oil
2 1/2
teaspoons instant espresso coffee powder or granules
2
eggs
1
cup chopped hazelnuts (filberts)
1
cup powdered sugar
1/2
cup hazelnut spread with cocoa
2
tablespoons butter or margarine, softened
2
to 3 tablespoons milk
Preparation
Heat oven to 350°F. Grease bottom only of 13x9-inch pan with shortening or cooking spray. In medium bowl, stir brownie mix, water, oil, espresso powder and eggs until well blended. Stir in hazelnuts; spread in pan. Bake 24 to 26 minutes or until toothpick inserted 2 inches from side of pan comes out clean or almost clean. Cool completely, about 40 minutes.
In medium bowl, beat powdered sugar, hazelnut spread, butter and 1 tablespoon milk with electric mixer on low speed until blended. Beat in additional milk, 1 tablespoon at a time, until desired spreading consistency. Frost cooled brownies. Let stand about 15 minutes or until frosting sets. Cut into 6 rows by 4 rows.
