FUDGY HAZELNUT BROWNIES WITH
MARBLED CHOCOLATE GLAZE

Chocolate lovers will be in heaven when they taste
these ultra-moist treats. The marbled topping works on most bar
cookies.

For brownie
2 1/2 cups semisweet chocolate chips
1 cup (2 sticks) unsalted butter
1 cup sugar
4 large eggs
1/4 teaspoon salt
2 teaspoons vanilla extract
3/4 cup all purpose flour
1 cup coarsely chopped toasted hazelnuts

For topping
12 ounces semisweet chocolate, chopped
3 ounces good-quality white chocolate (such as Lindt
or Baker's), chopped

Make brownie:
Preheat oven to 350°F. Butter and flour 15 x 10 x
1-inch jelly-roll pan. Stir chocolate and butter in
heavy medium saucepan over medium-low heat until
melted and smooth. Remove from heat. Combine sugar,
eggs and salt in heavy large saucepan. Whisk
constantly over low heat just until sugar dissolves,
about minutes (do not boil). Remove from heat. Whisk
in chocolate mixture and vanilla. Whisk in flour and
nuts. Spread batter in pan. Bake until tester inserted
into center comes out with some moist crumbs still
attached, about 30 minutes.
Cool brownies completely in pan on rack.

Make topping:
Stir semisweet chocolate in top of double boiler over
barely simmering water until smooth. Remove from over
water. Spread over brownie.

Stir white chocolate in top of double boiler over
barely simmering water until smooth. Spoon into
resealable plastic bag. Cut very tip off 1 corner of
bag. Pipe lines of white chocolate crosswise atop
brownie, spacing lines 1 inch apart. Draw a toothpick
lengthwise across lines, alternating direction from
left to right, then right to left, to create marbled
pattern. Chill just until firm enough to cut, about
30 minutes. Cut into small squares. (Can be made 3
days ahead. Refrigerate in single layer in airtight
containers. Bring to room temperature before serving.)

Makes about 6 dozen.

Bon Appétit
December 1998The web site for Bon Appetit & Gourmet is www.food.epicurious.com
I hope this is the recipe you were looking for.