Ingredients

• 1/2 cup (1 stick) unsalted butter, cut into pieces
• 2 ounces unsweetened chocolate, chopped
• 2 eggs, at room temperature
• 1 cup sugar
• 1 teaspoon pure vanilla extract
• 1/2 cup plus 2 tablespoons all-purpose flour
• 1/4 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup hazelnuts, toasted, peeled and chopped
• 1 Toblerone bar (3.52 ounces), milk or dark chocolate variety, chopped

Directions

1. Position an oven rack to the center position and preheat the oven to 350 degrees. Line an 8×8 inch square pan with aluminum foil to make removing the brownies easier. Spray the foil with nonstick cooking spray.

2. Whisk together the flour, baking powder, cinnamon and salt in a medium bowl. Set aside.

3. Place the butter pieces and unsweetened chocolate in a small, microwave-safe bowl. Melt the butter and chocolate together on high power in 30 second intervals, stirring well after each, until the mixture is smooth. Set aside to cool slightly while you prepare the rest of the ingredients.

4. In the bowl of a standing mixer fitted with the paddle or in a large bowl with an electric mixer, beat the eggs on medium speed until light and fluffy, about 2 minutes. Beat in the sugar and vanilla. Beat in the cooled chocolate mixture until well-blended. Scrape down the sides and bottom of the bowl and fold in the dry ingredients by hand. Stir in the nuts and candy pieces.

5. Spread the batter evenly in the prepared pan and bake until a toothpick comes out nearly dry, about 30 minutes. Cool completely in the pan on a wire rack. Remove the brownies using the foil sleeve and cut into 16 bars. Store in an airtight container at room temperature for up to four days.

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