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  1. Home
  2. best ever brownies

Salted chocolate & hazelnut brownies

This brownie recipe will get a 10 out of 10 from your family! - by Barbara Northwood
  • 15 Apr 2019
Salted chocolate & hazelnut brownies
Prep: 20 Minutes - Cook: 35 Minutes - Easy - Serves 9-12
Proudly supported by

Brownies are a total crowd pleaser, and the beauty of adding chocolate spread to your salted chocolate & hazelnut brownie mix is that they stay lovely and fudgy in the middle.

Ingredients

100g slightly salted butter, cut into small pieces, plus extra for the tin

200g 70% dark chocolate, broken into chunks

150g chocolate and hazelnut spread

3 eggs, beaten

200g golden caster sugar

150g plain flour

100g toasted pecan nuts, roughly chopped

ice cream and caramel sauce, to serve

Method

  1. Heat oven to 180C/160C fan/ gas 4. Butter and line the base and sides of a 20cm square tin. Put the butter, chocolate and chocolate spread in a heatproof bowl and melt over a pan of lightly simmering water. Once melted, stir and set aside to cool a little.

  2. In another bowl, use an electric whisk to beat the eggs and sugar together for 5 mins until light and fluffy. Pour in the chocolate mixture and whisk briefly to combine. Sift in the flour and gently fold through the mixture, then add most of the pecans. Scrape the mixture into the tin and spread out with a spatula. Scatter over the last of the pecans and a good sprinkling of sea salt.

  3. Bake for 30-35 mins until set but a little gooey in the middle. Cool, then cut into squares and serve with ice cream and caramel sauce.

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Barbara Northwood
Barbara Northwood
Barbara has over 38 years experience in the food industry, loves sharing advice, recipes and know-how on everything food. She’s a passionate gardener and being to grow fresh herbs, lemons and rhubarb and more, gives her great satisfaction.

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