2 1/3 cups semisweet chocolate chips
1½ cups butter (3 sticks)
1 cup all-purpose flour
½ teaspoon salt
1½ teaspoons baking powder
6 eggs
1 tablespoon vanilla
1 cup milk chocolate chips
1 cup chopped hazelnuts (divided)
Preheat oven to 350 degrees. Grease a 9-by-13-inch baking pan.
Place semisweet chocolate chops and butter in a large microwavable bowl. Cook on high for 2 minutes. Stir mixture with wooden spoon until all of the chips are melted.
In the bowl of a standing mixer, combine the sugar, flour, salt and baking powder. Stir to mix thoroughly.
Add the eggs and vanilla to the chocolate mixture, blending well with a wooden spoon.
Pour this mixture into the bowl with the dry ingredients. Mix just until the ingredients are blended. Stir in the milk chocolate chips and ½ cup of the hazelnuts. Spread into prepared pan. Sprinkle with remaining hazelnuts.
Bake until the brownie starts to come away from the sides of the pan, about 35 to 40 minutes. Cool before cutting into 24 2-inch squares. Makes 24 2-inch squares.