Sunday, 8 October 2017

Super Simple Nutella Brownies

Hello you lovely lot! And welcome to my first baking post - all about my two loves, brownies and nutella. A match made in heaven... These gooey brownies are perfect for a weekend baking session if you fancy whipping up something quickly, with minimal effort. I have popped the recipe below for anyone interested, and for those who are just browsing I am seriously sorry for any hunger the next few pictures have induced...! I have also put the ingredients list in both grams and tablespoon measurements, just incase any of you students don't own a pair of scales (like me...). Enjoy! 



INGREDIENTS 
(makes about 15 brownies)

75g (5 tbsp) Unsalted butter
100g (7 tbsp) Light brown sugar
2 large eggs
2 tsp of vanilla extract
1 jar of Nutella
Salt
95g (12 tbsp) Plain flour
150g Chocolate buttons (white or milk chocolate)


RECIPE

Pre-heat your oven to 170°C (gas mark 3) and then grab a 9 inch square baking tin and line that with baking parchment. I greased the bottom and sides of the tin with a bit of butter to help the parchment stick. 

Then you want to beat soft butter and sugar together until combined. Next crack the eggs into the mixture and beat until there are no more lumps. Add the vanilla extract at the same time as this. Now for the fun part - tip the 3/4 of the Nutella into the bowl and mix until combined. Then fold the flour into the mixture until everything is all mixed together. Finally add the chocolate buttons and mix until they are all covered in the brownie batter. 

Now all you need to do is tip the mixture into the pre prepared baking tin and spread to cover all of the tin. Level off the top and then drizzle the remaining nutella over the top (you could microwave the remaining nutella to get a more liquid consistency). I then sprinkled a small amount of salt over the top of the brownies which adds an extra flavour into the mix. The final step is obviously the baking - they should take about 32 - 38 minutes to cook through depending on the thickness of the brownies. The middle of the brownie should still be slightly wobbly when finished. 

Once cooked, remove the brownies from the oven and allow to cool for 20 minutes in the tin. This allows the brownies to set. Then remove the brownies by lifting the baking parchment out of the tin. Now cut them into squares and either serve then and there whilst they're still warm, or allow them to cool for a further 30 minutes until cold. They should keep in the cupboard for 2-3 days and can also be frozen for up to 3 months. 


Happy Baking!

Lots of love, Katie xo
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