Hazelnut Brownie Tart

 

1

box (19.9 oz) Betty Crocker® Supreme dark chocolate brownie mix

Water, vegetable oil and egg called for on brownie mix box

2

containers (6 oz each) Yoplait® Greek plain yogurt

1

cup hazelnut spread with cocoa

1

teaspoon vanilla

1

to 1 1/2 cups unsalted dry-roasted hazelnuts, coarsely chopped

• 1 Heat oven to 325°F. Spray 10-inch tart pan with removable bottom with cooking spray. Make brownie batter as directed to box using water, oil and egg. Pour 1 2/3 cups brownie batter into pan.
• 2 Bake about 18 minutes or until toothpick inserted 2 inches from side of pan comes out moist. Place pan on cooling rack; cool completely, about 45 minutes.
• 3 In medium bowl, beat yogurt, hazelnut spread and vanilla with whisk until smooth and creamy. Spread evenly over cooled brownie. Garnish with chopped hazelnuts. Refrigerate until ready to serve.