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Hazelnut and Chocolate Brownies


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.

  1. In a small bowl whisk together the flour, cocoa powder and baking powder. Set aside
  2. In a medium sauce pan melt the butter and chocolates over medium heat stirring frequently, until the chocolate melts completely.
  3. Once the chocolates have melted remove from the stove, and whisk in the sugar. Let it cool for 5 to 10 minutes.
  4. Add salt and stir, then add the eggs (one at a time) and vigorously whisk until fully incorporated.
  5. Whisk in the hazelnut flour, then whisk in the cocoa\flour mixture until well incorporated.
  6. Add sprinkle nuts, stir and pour the batter into the prepared pan spreading it evenly with a spatula.
  7. Dollop the 9 teaspoons of Nutella throughout batter, a teaspoon at a time and then use a skewer to swirl the Nutella around the batterIMG_6428
  8. Bake the brownies for 20 to 25 minutes until the edges are crisp and toothpick or skewer comes out with just a few crumbs.
  9. Note that the centre should be a little moist.
  10. Let the brownies cool for 15 to 30 minutes before cutting and serving.


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