¾cuptoasted hazelnuts, chopped in half(95g / 3.4oz)
¼cupNutella (or other chocolate hazelnut spread)
For best results, always weigh ingredients where a weight is provided
Equipment
Large saucepan
Ballon whisk & silicone spatula
8 inch square baking pan
Instructions
Preheat the oven to 180C (160C fan) / 350F. Grease and line an 8×8 inch square baking tin with baking paper.
In a large saucepan, melt the butter over low-medium heat.
Add both sugars and stir over the heat for 5 minutes until the sugar is partially dissolved.
Take the pan off the heat and stir in the finely chopped chocolate, just until there are no lumps left. It may look grainy but don’t worry, it’s fine.
Set aside for 10 minutes to cool a little.
Add eggs and vanilla to the chocolate butter mixutre and whisk in until fully combined and smooth.
Sift in flour, cocoa and salt. Swap to a spatula and stir until combined.
Now gently stir in all but a handful of the hazelnuts.
Pour the batter into your prepared pan. Dollop the Nutella over the top and swirl it around with a knife. Scatter over reserved hazelnuts.
Bake for around 40 minutes until skewer or toothpick comes out with moist crumbs attached. Don't overbake them.
Leave brownie in pan to cool for 10 minutes, then use the baking paper to lift it out and transfer to a wire cooling rack. Wait until it’s room temperature or just above to slice.
Please take a moment to leave a comment & rating. It's appreciated and so helpful.
Notes
For best results you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.