Brownies are a bakery classic, right? You can’t go wrong. The only thing to do – is make them better. I’ve made these Guylian brownies.
These were made for my fellow baker Jodie, she wanted brownies and I combined that with her favourite chocolate, which is the guylian sea shells. These are such an easy brownie to make, you’ll be wondering why you haven’t made a batch sooner!
Starting with a classic brownie, which has chocolate chips, hazelnuts, Nutella and of course, guylian seashells.
Anyway, let’s get started, shall we?
210g butter, melted.
340g granulated sugar.
1.5 tsp vanilla extract.
65g cocoa powder.
150g plain flour.
60g white chocolate chips.
60g milk chocolate chips.
60g dark chocolate chips.
80g Nutella/hazelnut chocolate spread.
Guylian seashell chocolates.
Before you start making anything, you’ll want to do some prep work. Start by weighing up your ingredients, preheating your oven to 180˚c/350˚f and getting any equipment you need ready such as a mixing bowl and a whisk. Don’t forget to line your 9 inch baking pan with parchment paper.
To start on the brownie batter, you’ll want to add your melted butter and cocoa powder sugar into large mixing bowl and whisk the two together until well combined.
Then go ahead and add in the granulated sugar and mix it in until it’s fully incorporated. Give the bowl a good scrape down, this is just to incorporate any bits that may not have been fully worked in.
Add your eggs and mix until they are fully incorporated. As the eggs are incorporated, the mixture will become smoother and glossier. You will also want to add in the vanilla extract in at this stage.
After that you can add in the plain flour and chocolate chips then fold those in using a spatula, this will lower the chances of over mixing the brownie batter. Once your brownie batter is ‘clear’ from any single ingredient, stop mixing.
Go ahead and grab your lined baking tray and transfer the brownie batter directly into it. Spread and level it out as you need, place on top dollops of Nutella chocolate spread and swirl it around, then place in the oven and bake for 30-35 minutes, it should be a little more baked around the edges and a little softer in the centre.
Once the brownies are baked, finish hem off. Simply take your Guylian seashell chocolates and place them on top, sprinkle over a small amount of chopped hazelnuts and chocolate chips and leave them in the tin and let them cool fully. Then place in the fridge overnight, this helps to make the brownies extra dense and easier to cut up – this isn’t essential but really helps.
When you’re ready to slice the brownies up, you can cut them up into however many pieces you wish. I cut mine into squares, that way you get the most out of each brownie – the dense and fudgey goodness. The more sweet treats the better – don’t even try to disagree.
That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.