Chocolate Hazelnut Brownies

Ingredients:

1 1/4 cups hazelnuts (about 6 1/4 ounces)*
4 ounces fine-quality bittersweet chocolate (not unsweetened)
3 ounces fine-quality milk chocolate
1 stick (1/2 cup) unsalted butter
1/4 cup Nutella (chocolate-hazelnut spread)
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/2 cup sugar
2 large eggs

Directions:
Preheat oven to 350° F. and butter and flour a 9-inch square baking pan, knocking out excess flour.
Toast and skin hazelnuts*. In a food processor pulse hazelnuts until coarsely ground (bits should be about 1/8 inch).
Chop chocolates into small pieces and in a double boiler or a metal bowl set over a saucepan of barely simmering water melt chocolates with butter and Nutella, stirring occasionally until smooth. Remove top of double boiler or bowl from heat.
While chocolates are melting, into a bowl sift together flour, baking powder, and a pinch salt. Whisk sugar into chocolate mixture until combined well. Add eggs, whisking until mixture is glossy and smooth. Stir in flour mixture and hazelnuts until just combined.
Pour batter into baking pan and bake in middle of oven 35 minutes, or until a tester comes out with moist crumbs adhering to it. Cool brownies completely in pan on a rack and cut into 16 squares. Brownies keep, layered between sheets of wax paper in an airtight container at cool room temperature, 5 days.

*Here is a secret to skining hazelnuts. Bring to boil 3 cups of water, slowly add 1/4 cup of baking soda and then add 2 cups of hazelnuts. Let it boil for 3 minutes. Drain and rinse. Under running water the pinch off the skins of the hazelnuts. Then dry and toast at 350 degrees for 10 - 15 minutes.

Nutella Buttercream Frosting

Ingredients:
3/4 cup unsalted butter (room temp)
3 cups confectioners' sugar
1/3 cup milk
1 teaspoon vanilla extract
1/2 cup very soft nutella
Directions:
Mix all ingredients with a mixer. Spread on your favorite cakes and cupcakes to your heart's desire!

Nutella Caramel Hazelnut Brownies

Ingredients:
½ cups All-purpose Flour
⅓ cups Cocoa Powder
¼ teaspoons Baking Powder
1 pinch Salt
1 cup Sugar
½ sticks Unsalted Butter
2 whole Eggs
1 teaspoon Pure Vanilla Extract
¼ cups Nutella - Melted (more If Desired)
¼ cups Caramel Sauce - Melted
1 bag (8 Oz.) Small Bag Of Hazelnuts, Or More If Desired

Directions:
Preheat your oven to 350 degrees. Into a mixing bowl, add your flour, baking powder, salt and cocoa powder. Using a whisk, mix together and set aside. Into your stand mixer, add the sugar and butter; cream together. Add in eggs one at a time and mix well. Add in your vanilla. GRADUALLY add in your flour mixture until it’s well combined. Batter should be thick and sticky.

Spray an ovenproof dish with cooking spray. Place a piece of parchment paper (slightly larger than your dish to allow for handles) inside. It will adhere to the bottom of the dish. Take HALF of your brownie batter and smooth it on top of the parchment paper. Take your caramel sauce and spoon it on top of the brownie mixture covering the entire layer of brownie. Place the remaining brownie batter on top, smoothing it out. Place in the oven and bake for 30-40 minutes until sides are firm and center is no longer jiggly.

Allow brownies to cool completely before removing. Cut your brownies to your desired size using a serrated knife. Make a small indentation with your finger into each brownie. Take your melted Nutella and drizzle over the tops of the brownies. Garnish with the hazelnuts.

Brownie Nutella Cream Pie

Ingredients:
1 9-inch pie crust, unbaked
1 box brownie mix
5 ounces cream cheese, softened (this is slightly more than half of an 8-oz block)
1/2 cup Nutella, plus more for drizzling
1/2 pint heavy whipping cream
2 tablespoons sugar
1 teaspoon vanilla

Directions:
Preheat oven to 350 degrees. Make brownie batter as directed on the box and pour into a prepared pie crust. Bake for 35-45 minutes, or until a toothpick comes out clean. Let cool completely.Using a mixer, whip the cream, sugar and vanilla until stiff peaks form. Transfer to another bowl and set aside.In the same mixer bowl, mix Nutella and cream cheese until well combined. Spoon in 1/3 of the whipped cream and gently fold in. Repeat with remaining whipped cream- be careful not to stir- it won’t be as light and fluffy. Chill the mousse until the brownie layer is completely cooled.When the pie is cooled, spread the Nutella mousse evenly over the brownie layer. Drizzle with remaining Nutella (either microwave it on low heat for a few seconds or heat it on the stovetop over low heat to thin it out slightly.) If you want, you can use a piping bag with a #3 tip to do this, or use a plastic bag with the tip snipped off.

Hazelnut Cupcakes

Ingredients:
Cupcakes
1 1/3 cup flour
1/4 tsp baking soda
2 tsp baking powder
3/4 cup cocoa
1/8 tsp salt
3 Tbl butter
1 1/2 cup sugar
2 eggs
3/4 tsp vanilla
1 cup hazelnut coffee creamer

Nutella Buttercream
1 cup butter, softened
3-4 cups powdered sugar, sifted
2 Tbl hazelnut coffee creamer
1 cup nutella

Directions:
Cupcakes
Preheat oven to 350 degrees. Sift together the first 5 ingredients. In separate bowl cream together sugar and butter. Add eggs one at a time and stir in vanilla. Alternately add flour mixture and creamer. Pour batter into lined cupcake pan and bake for 7-10 minutes. Let cool completely before frosting.

Nutella Buttercream
Cream butter and sugar until smooth. Mix in nutella and creamer until combined. Add powdered sugar until desired consistency is acquired.