I love a good old ‘mix and bake’ recipe with hardly any ingredients. These Nutella brownies are delicious, with a slightly crisp crust and a fudgy, hazelnut chocolate centre.
You need to give these a try – they are super easy to back and only take half an hour to make. Let’s get baking!
INGREDIENTS
Makes between 12 – 16
(depends on how large you cut them)
60 grams [¼ cup] self-raising flour
¼ teaspoon salt
400 grams Nutella - at room temperature
2 eggs – lightly beaten
25 grams unsalted butter - melted
1 teaspoon vanilla extract
METHOD
Preheat your oven to 180C [350F] or 160C fan forced. Butter and line a 20 x 20 centimetre square tin with baking paper.
Sift together the flour and salt. Set aside.
In the bowl of your electric mixer, with the flat paddle attachment on a low speed mix together the Nutella, eggs and melted butter until smooth. Add flour and salt and mix until combined.
Pour the batter into your lined baking tin and spread out evenly with a knife or an offset spatula. Bake for 20-25 minutes or until a toothpick inserted in the centre comes out with a few crumbs.
Cool to room temperature before cutting into squares.
How easy was that?
STORAGE
Store in an airtight container for up to three days; or they’ll keep in the refrigerator for up to a week.
TIPS + TRICKS
In the recipe, you will note that I use an electric mixer as it makes it super easy to combine but you can always use an old fashioned wooden spoon (just make sure your Nutella is room temperature)!