Chocolate and hazelnut have been living in a happy marriage for several years and the Hazelnut Rocky Road Brownie Recipe is a classic. Who doesn't love chocolately brownies filled with mini marshmallows, choco-hazelnut spread, and toasted hazelnuts?
Ready your clean, 1 quart glass jar or container to be filled with a layer of each one of the ingredients listed above except for the choco-hazelnut spread. Begin by layering the 1 & 1/4 cups of granulated sugar first and then follow it with a layer of the 2/3 cup of unsweetened cocoa powder. Next, in a medium sized mixing bowl, combine the 1/4 teaspoon of baking soda with the 1/8 teaspoon of salt, and the 1 cup of all purpose flour. Mix well. Once this dry mixture has been thoroughly combined you will want to add it as the next layer in your 1 quart glass jar or container followed by the remaining 1/4 toasted hazelnuts and 1/3 cup mini marshmallows. Finish the off the jar with an airtight seal. The choco-hazelnut spread should be kept in a separate 4 ounce jar to be given away with the brownie mix. This Hazelnut Rocky Road Brownie in a Jar Recipe has a shelf life of one month and makes around three dozen cookies. Make sure to place baking directions with your cookie jar recipe.
Begin by preheating your oven to 350 degrees Fahrenheit. Next, you will want to prepare a large cookie sheet with either non-stick foil or parchment baking paper greased with butter. Set aside the baking sheet for now. Grab a large mixing bowl and whisk 2/3 cup of melted butter with three eggs. Beat thoroughly. Once the butter and eggs have been well combined it will be time to add the entire contents of the Hazelnut Rocky Road Brownie In A Jar Recipe into the large mixing bowl. Stir until the batter is completely smooth. Now it is time to spread the batter evenly across the pre-prepared pan. Place in the oven for about thirty five minutes. Let the brownies cool on a wire rack for about ten minutes or so post bake.
If you desire to add frosting to the brownies than following the next few steps; Beat 1/4 slightly softened butter with an electric mixer on a low setting for thirty seconds. Slowly add 1/2 cup of powdered sugar to the butter and stir until smooth. Now, is the time to beat in the choco-hazelnut spread you have reserved in a side jar. Stir the spread with the butter and powdered sugar until smooth. If the frosty consistency proves to be too thick, add in one or two teaspoons of milk to thin. Spread the finished frosting onto the pan of brownies after they have cooled entirely. Remove the brownies from the pan by lifting the foil or parchment baking paper they have been placed upon and transfer the treats onto a cutting board to cut into bars. Serve immediately.
See also Lemon Crispies Cookie.