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BROWNIE WEDGIES

Shelly's
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Category: Brownies/Blondies
Prep Time: Cook Time: Total Time:

1 1/2 cup flour
1 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter
4 oz semisweet chocolate, chopped
1 1/3 cup sugar
3 eggs, lightly beaten
1 1/2 tsp vanilla extract
1/2 cup chopped hazelnuts (substitute pecans)
1/2 cup semi sweet chocolate chips

Glaze
8 oz semisweet chocolate, chopped
1/4 cup Frangelico hazelnut liqueur (substitute Tia Maria if pecans are used above)

Preheat the oven to 350. Butter a 10 inch springform pan. Mix together the dry ingredients. Set aside. Melt butter and 4 oz chocolate over low heat in a small saucepan, stirring until smooth. Cool slightly and beat in sugar.

In a bowl, beat the eggs with vanilla. Add the chocolate mixture and beat for 2 minutes. Mix in the nuts and chips. Add the dry ingredients and stir to form a thick batter. Pour into prepared pan and bake until top looks dry and edges begin to pull away from the sides of the pan - about 45 minutes. Cool.

Melt chocolate in top of double boiler over barely simmering water, stirring until smooth. Add liqueur and stir until smooth. Score top of brownies into wedges and spread with glaze. Let stand until glaze sets up. Release pan sides, remove to carrier and cut along score lines to serve.

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