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Hazelnut Chocolate Fudge Bars

 
Hazelnut Chocolate Fudge Bars
Hazelnut Chocolate Fudge Bars
Sophisticated bars with subtle hazelnut undertones, resemble chocolate truffles or firm ganache. The Love'n Bake Hazelnut Praline adds nuttiness to the flavor of the bars, which are enhanced with two kinds of chocolate. (Use the best quality chocolate you can find.)  Recipe inspired by Chocolate Obsession - Fran Gage.
Recipe By: Love 'n Bake
  • PrepN/A |
  • TotalN/A |
  • Serves36 Bars
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Ingredients

    • 2 ounces unsweetened chocolate
    • 6 ounces bittersweet chocolate
    • 1 1/4 cups light brown sugar
    • 2 sticks (8 ounces) unsalted butter, room temperature
    • 1/2 cup Love'n Bake™ Hazelnut Praline, room temperature
    • 6 eggs
    • 1/2 cup all-purpose flour
    • Cocoa powder for garnish

Instructions

Preheat the oven to 325°F. Grease then line a quarter-size baking sheet or a 9 x 13-inch baking pan with parchment paper. 

Melt the chocolates in a bowl set over simmering water. Remove the bowl and let the chocolate cool slightly. 

Beat the brown sugar, butter and Love'n Bake™ Hazelnut Praline in the bowl of a mixer fitted with the paddle until smooth, about 3 minutes. Scrape the bowl then beat another minute until smooth. 

Beat in the eggs one at a time. Then beat in the cooled melted chocolate. 

Fold in the flour. 

Pour the batter into the prepared pan spreading it evenly to reach all corners. 

Bake until the batter is set and the top is lightly crusted over, approximately 25 to 35 minutes. (Touch the top of the batter; if some sticks, cook the bars longer.) 

Allow the baked batter to cool completely then refrigerate. 

To portion into bars, dip a long knife into hot water. Wipe it off then cut the sheet of baked bars in half. Continue cutting the baked batter into rectangles, dipping the knife in hot water and wiping it off before each cut. Dust the top of the portioned bars with cocoa powder before serving. 

Store the bars in the refrigerator or freezer. Allow them to warm up slightly before serving

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