Monday, July 4, 2011

Nutella Brownies

Yesterday was one of my housemates birthdays and while he's not really into cake he loooves brownies. Also, since his party took the form of a Bring Your Own Food, Booze and Cigars (BYOFBC), they suited perfectly. I also happen to know that Davey has a real love of Nutella so with that I set about tweaking a brownie recipe I got from my mum to make it work. I've made brownies once before and unfortunately they did not end happily. the recipe came from a childrens cookery course I did and they were dire. Needless to say that knocked my brownie confidence a little but I figured now was about time to give this devilishly moreish treat another go.

I scoured the town where I live for the best quality Hazelnut spread I could find and eventually settled on the Choco Nusse spread sold in LIDL. The spread itself is darker in colour and has a richer taste. The cocoa is stronger and the hazelnuts are more flavourful in comparison to the traditional Nutella. The original recipe called for 60-75% cocoa chocolate but I could only get my hands on 50%. As it turns out this was a bit of a blessing because had there been any more cocoa the hazelnut flavour would have been totally overpowered and the brownies too rich.

Roasted Hazelnuts
Preheat oven to 150C
Spread the required amount of hazelnuts onto a baking tray
Roast for 15 mins, turning once.
Allow to cool, then skin them by rubbing them vigorously between your hands

Chocolate Hazelnut Brownies
Makes around 20 medium brownies
  • 180g butter
  • 270g chooclate (50% cocoa)
  • 370g Nutella or chocolate hazelnut spread of your choice + 170g extra
  • 180g light brown sugar
  • 130g roasted hazelnuts
  • 1/2 tsp vanilla extract
  • 3 large eggs
  • 120g flour
  • 1.5 tbsps cocoa powder
  • 1/4 tsp salt
  • 1 tsp baking powder
Preheat oven to 175C
Line a 10x12"/9x13" pan with greaseproof paper
Melt butter and chocolate over a bain marie
Stir in Nutella, remove bowl from the bain marie and cool mix until it reaches room temperature
Mix in brown sugar and vanilla
Add eggs 1 at a time beating well after each addition (the mix should be glossy and smooth)
In a separate bowl combine the flour, baking powder, salt and cocoa powder
Combine with the wet ingredients
Stir in roasted hazelnuts and pour out into the prepared pan, spreading the mix evenly
Heat remaining 170g of Nutella over a bain marie and drizzle over the mix in the tin. 
Swirl throughout the top of the mix using a knife or skewer
bake for 25-35 mins, until a toothpick comes out mostly clean and the texture is still slightly fudgy when touched.

I hope you enjoyed them as much as Davey and the other party goers did! I must say brownies aren't as scary as my previous experience would have lead me to believe; I will definitely be making them more in the future :)

Many thanks to Making Life Delicious for the first picture in this post, my camera's been a little out of sorts lately :/


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