Nutella Swirl BrowniesPosted 27 May 2013 by Debbie
I made these nutella swirl brownies to take to the end-of-year “party” to celebrate completing a course I’m doing. (When I say “party” — of course I mean a portfolio discussion helped along by Pringles, brownies and orange Matchmakers). The brownies were a hit, especially with my tutor, and were hopefully enough of a bribe to ensure that I pass.
That day was a bit of a rush, so I needed something quick and easy, brownies being the obvious choice that sprung to mind. Nutella* seems such a natural addition to brownies, I couldn’t believe I hadn’t tried it before. Oh but wait, I have… This time, I wasn’t going for a nutty brownie, I just wanted the nutella to add an extra bit of yumminess, which it did. These are seriously good.
The basic brownie recipe was adapted slightly from the recipe for Matt Lewis and Renato Poliafito’s Baked Brownie.
*Other chocolate hazelnut spreads are available. 🙂
Ingredients (makes 16-20):
300 g (10½ oz) dark chocolate, chopped
- 40 g (1½ oz) milk chocolate, chopped (or chips)
225 g (1 cup) unsalted butter
150 g (1 1/4 cups) plain flour
10 g (2 tbsp) cocoa powder
½ tsp salt
230 g (1 1/2 cups) caster/granulated sugar
100 g (1/2 cup) light brown sugar
2 tsp vanilla extract
- 50 g (3½ tbsp) Nutella
(I used the metric units. The imperial conversions don’t match exactly, but are based on the original “Baked” recipe, and will still work just as well.)
Grease a 9×13 inch baking tin and line with baking parchment.
Melt together the butter and dark chocolate over a low heat. Stir in the sugars and leave the pan to cool.
Sieve together the flour, cocoa and salt.
When the chocolate mixture is cooled, mix in the eggs, one at a time. (The mixture doesn’t have to be completely cool, but make sure it’s not hot enough to cook the eggs). Add the vanilla, and stir in the dry ingredients and milk chocolate.
Pour the batter into the baking tin. Dot spoonfuls of the nutella on top of the mixture and drag a knife (or other pointy implement) through it to make swirls.
Bake at 175°C (350°F) until cooked: about 25-30 minutes.