Tuesday, 20 September 2011

Nutella Brownies

This almost, but not quite, tips the balance from utter decadence to overindulgence. It's also an easy recipe to make, you have the satisfaction of spooning an entire 400 gram tub of Nutella into a pan of melted chocolate and butter, plus an almost empty Nutella jar to clean out with a spoon or your fingers. They'd make a lovely pudding even for ending a fairly elegant meal, just call them Gianduja Brownies and serve them with good quality vanilla ice cream and toasted chopped hazelnuts.

200 grams butter
200 grams plain chocolate
400 gram jar Nutella
500 grams caster sugar
4 eggs, large
2 tbsp Frangelico or 1 tbsp vanilla essence
250 grams plain flour
4 tablespoons cocoa

Preheat oven to 180C, Gas 4
Prepare a small rectangular roasting tin or oven proof dish approximately 8 x 12" (20x30cm). Melt the butter and chocolate over a pan of simmering water. Beat in the Nutella, then allow to cool slightly. Stir in the sugar and Frangelico or vanilla essence.Add the eggs, one at a time, stirring until well blended each time.
Add the flour and cocoa and beat for about 1 minute, until smooth. Pour into prepared tin, and bake for about 40 - 50 minutes. The mixture needs to be just cooked, so start testing with a cocktail stick at about 35 minutes - it should have moist crumbs, but not wet batter, still clinging to it.
Cool in tin until cool enough to handle, then turn out and leave until completely cold before cutting into squares.

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