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Brownies
Hazelnut Mousse & Raspberry Brownie Bars
Makes 24, 2x4-inch servings
Ingredients
4 lb (1 pouch) Krusteaz Professional® Ready to Bake Brownie Batter
Plating
Hazelnut Mousse (recipe below), Fresh Fruit, Raspberry Sorbet
7 cups (56 oz) cold 2% milk
16 oz instant chocolate pudding mix
2 cups hazelnut spread
7 cups whipped topping
Product Details
Method
Whisk milk and pudding mix in a large bowl for 2 minutes. Let stand for 2 minutes or until soft set.
Whisk in Nutella until smooth.
Fold in whipped topping. Chill until serving. Yields 24, 2/3-cup servings
Prepare 16x12x1-inch sheet pan (half sheet) by lightly greasing or spraying with non-stick cooking spray.
Cut open one end of pouch and squeeze batter into prepared pan.
Spread batter with spatula until even.
For convection oven, bake at 325°F 27-32 minutes; for standard oven, bake at 375°F 36-41 minutes.
Allow brownies to cool completely before cutting.
Place brownie on serving dish. Pipe 4 swirls of Hazelnut Mousse (recipe below) on.
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