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Hazelnut Brownie Tart

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

Blogger Paula Kittelson from Blogging Foods combines yogurt and chocolate to make a scrumptious dessert that is super easy to put together! Learn to make this recipe with our how-to article. ...MORE+ LESS-

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

Steps

Hide Images
  • 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.

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

No nutrition information available for this recipe

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