I never want to let anything go to waste, so when my Nutella spread was about to expire, I had to put it into good use. On the other hand, I had chocolates (of course). So, I thought to myself, how about I mix these two to make brownies. To top it all, I also had hazelnut flour that I believed will strengthen the flavour and also give me a nutty succulent flavour.
What’s nicer about these brownies is that; you can absolutely have them with coffee if you want, or serve them with ice cream, sprinkle crushed nuts, drizzle strawberry syrup and you will have yourself a delicious sundae.
140g Unsalted butter
120g Dark Brown Sugar
70g Cake Flour
45g Hazelnut Flour
30ml Cocoa Powder
¼ Teaspoon Sea Salt
2 Extra-large Eggs
1\2 Teaspoon Baking Powder
110g Chocolate Dark
90g Chocolate Milk
9 Teaspoons Nutella Hazelnut Spread
30ml Sprinkle Nuts
Preheat the oven to 180℃ and grease a 23 x 23 cm baking pan with butter the line with baking paper.
- In a small bowl whisk together the flour, cocoa powder and baking powder. Set aside
- In a medium sauce pan melt the butter and chocolates over medium heat stirring frequently, until the chocolate melts completely.
- Once the chocolates have melted remove from the stove, and whisk in the sugar. Let it cool for 5 to 10 minutes.
- Add salt and stir, then add the eggs (one at a time) and vigorously whisk until fully incorporated.
- Whisk in the hazelnut flour, then whisk in the cocoa\flour mixture until well incorporated.
- Add sprinkle nuts, stir and pour the batter into the prepared pan spreading it evenly with a spatula.
- Dollop the 9 teaspoons of Nutella throughout batter, a teaspoon at a time and then use a skewer to swirl the Nutella around the batter
- Bake the brownies for 20 to 25 minutes until the edges are crisp and toothpick or skewer comes out with just a few crumbs.
- Note that the centre should be a little moist.
- Let the brownies cool for 15 to 30 minutes before cutting and serving.