Hazelnut Brownie Tart

  • Prep Time 15 min
  • Total Time 1 hr 20 min
  • Servings 8

Ingredients

Ingredients

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) Greek plain yogurt
1
cup hazelnut spread with cocoa
1
teaspoon vanilla
1
to 1 1/2 cups unsalted dry-roasted hazelnuts, coarsely chopped

Directions

Directions

  • 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.

Notes










Tips

Expert Tips

Use remaining brownie batter to make mini brownies!

Keep an eye on the brownie while it bakes. This is a thin brownie so it will bake much faster than usual.

You can substitute berries such as raspberries for the chopped hazelnut garnish.

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
569.2
% Daily Value
Total Fat
13.8g
21%
Saturated Fat
4.5g
22%
Cholesterol
5.7mg
2%
Sodium
390.5mg
16%
Total Carbohydrate
109.7g
37%
Dietary Fiber
4.0g
16%
Sugars
68.2g
Protein
10.1g
% Daily Value*:
Calcium
4.20%
4%
Iron
25.70%
26%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.