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24 Apr 2016

Nutella Brownies

My sweet tooth is going a bit nuts right now. I don't know whether it's because I've been a tad stressed recently which means chocolate has been essential and now, lol, can't stop eating rolos.

You see the words 'nutella' and 'brownies' and naturally you want to drop everything and run to the kitchen in a frenzy but I have been just about resisting the urge because we all know I'd make the big pile of brownies and theeeeeen eat the big pile of brownies. All of them. On my own. And I couldn't. I've got to draw the line somewhere guys...

But then this weekend, I headed to Oxfordshire for a weekend with my girls and that was all the excuse I needed. This is why you have friends.

This Nigella recipe is so, soooo easy that it's pretty darn likely you've already got all the ingredients in already (if you always have a jar of nutella in the cupboard which I assume all normal people do right?)

I wasn't as pleased as I thought I might be when I first tasted these brownies, just after they'd cooled, so I'd heartily recommend leaving until the next day before eating where the subtle hazelnut taste creeps out. Even the next day, they didn't taste as nutella-like as I imagined, but the nutella does create a lovely, calmer chocolate flavour than a normal brownie meaning it's less sickly which I sometimes struggle with.

So, basically, I think these guys are a treat. They're silky soft, hazlenutty, cakey, browniey (these are all technical terms) and so. bloody. easy.

So off we go!

For nutella brownies, you will need (makes 8 brownies):

270g nutella
4 eggs
Pinch of salt
Teaspoon of icing sugar

Pre-heat the oven to 180c. In a mixing bowl, whisk your eggs and salt together with an electric whisk.

Keep whisking the eggs for around five minutes, until they are bubbly and mousse-like.

Put the nutella in the microwave for approximately one minute.

Pour the nutella into the eggs continuously, whisking as you go, until the eggs and nutella are combined. Pour into a square cake tin.

Bake for 19 minutes. The top will be dry (it may crack a little!) and the middle soft. Leave to cool completely in the tin before cutting into rectangles, transferring to a plate and lightly dust with icing sugar.


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