This weeks first recipe is for one of my easiest and probably favourite bakes – Nutella brownies.
Imagine how chocolatey brownies and dense brownies already are but add in hazelnuts and swirls of Nutella – I promise its going to be a flavour explosion in your mouth.
If you like the combination of hazelnut and chocolate – these brownies will be on your to make list this weekend (if you don’t make them before, they’re that good).
I won’t keep you with all the boring intro – these brownies speak for their self, so make a batch and leave a comment.
Anyway, let’s get started, shall we?
210g butter, melted.
340g granulated sugar.
1.5 tsp vanilla extract.
65g cocoa powder.
150g plain flour.
200g milk chocolate chips.
50g hazelnuts, chopped.
80-100g Nutella chocolate spread.
20-30g hazelnuts, chopped – to finish/decorate.
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 hazelnut syrup and vanilla extract in at this stage.
After that you can add in the plain flours chocolate chips and chopped hazelnuts and 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, scatter over hazelnuts and milk chocolate chips, then place in the oven and bake for 15-20 minutes, it should be a little more baked around the edges and pretty raw in the centre.
Once the brownies are baked, 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, fudgey and biscuity 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.