Fudgy Hazelnut Brownies with Marbled Chocolate Glaze Recipe

  • 2 1/2 cups semisweet chocolate chips
  • 1 cup (2 sticks) unsalted butter
  • 1 cup sugar
  • 4 large eggs
  • 1/4 teaspoon salt
  • 2 teaspoons vanilla extract
  • 3/4 cup all purpose flour
  • 1 cup coarsely chopped toasted hazelnuts
  • 12 ounces semisweet chocolate, chopped
  • 3 ounces good-quality white chocolate (such as Lindt or Baker's), chopped
  1. Preheat oven to 350°F. Butter and flour 15 x 10 x 1-inch jelly-roll pan. Stir chocolate and butter in heavy medium saucepan over medium-low heat until melted and smooth. Remove from heat. Combine sugar, eggs and salt in heavy large saucepan. Whisk constantly over low heat just until sugar dissolves, about 5 minutes (do not boil). Remove from heat. Whisk in chocolate mixture and vanilla. Whisk in flour and nuts. Spread batter in pan. Bake until tester inserted into center comes out with some moist crumbs still attached, about 30 minutes. Cool brownies completely in pan on rack.
  2. Stir semisweet chocolate in top of double boiler over barely simmering water until smooth. Remove from over water. Spread over brownie.
  3. Stir white chocolate in top of double boiler over barely simmering water until smooth. Spoon into resealable plastic bag. Cut very tip off 1 corner of bag. Pipe lines of white chocolate crosswise atop brownie, spacing lines 1 inch apart. Draw a toothpick lengthwise across lines, alternating direction from left to right and right to left, to create marbled pattern. Chill just until firm enough to cut, about 30 minutes. Cut into small squares. (Can be made 3 days ahead. Refrigerate in single layer in airtight containers. Bring to room temperature before serving.)