In a small saucepan, melt 1/2 cup butter; stir in 1 cup packed light brown sugar. Remove from heat; pour mixture into a small mixing bowl and allow to cool.
Add 1 egg and 1 tsp. vanilla, and beat well. Add 1 cup all-purpose flour, 2 Tbs. hazelnut flavored coffee creamer (or same amount of hazelnut meal), and 1/2 tsp. salt and beat just until well-blended. Stir in 1 cup shaved Belgium chocolate.
Spread batter into a greased 8- or 9- inch square pan. Bake at 350 degrees F for 25-35 minutes or until brownies begin to pull away from sides of pan.
Cool completely in pan on wire rack.
Frost with 16-20 ozs. hazelnut-chocolate spread. Cut into squares and serve. Enjoy!
All the best,
Tesla, Masami & Amy
Recipe courtesy Dinner Table Breakfast Is Ready Menu