Chocolate Hazelnut Spread Brownies
Inspired by techniques from King Arthur Baking.
Dense, fudgy brownies made from chocolate hazelnut spread, eggs and a little flour, with toasted hazelnuts.
Always check the labels of the products you use.
Method
Unlock all flavours with Premium
This flavour is part of Premium. You can see the ingredients and nutrition; the quantities and the full method are for members.
Premium: $4.99/month or $39.99/year.
Equipment
- 20 cm square metal baking tin, lined with baking paper
- mixing bowl
- silicone spatula
- cocktail stick
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 167 kcal |
| Protein | 2.9 g |
| Carbohydrate | 18.8 g |
| of which sugars | 14.2 g |
| of which free sugars | 13.1 g |
| Fat | 9.8 g |
| of which saturates | 3.3 g |
| Fibre | 1.3 g |
| Salt | 0.19 g |
Protein per 100 kcal
1.7 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 16 servings
Brownie
- 370 g chocolate hazelnut spread (such as Nutella)
- 1.5 g fine sea salt or table salt about ¼ tsp
- ¼ tsp instant espresso powder optional
- 2 large eggs, at room temperature
- 60 g plain flour
- 50 g blanched hazelnuts, toasted and finely chopped
Finish
- ½ tsp flaky sea salt
- 1
Prepare. Heat the oven to 180 °C (160 °C fan) and line and lightly grease the tin.
- 2
Mix. Stir the spread, fine salt, espresso powder and eggs together with a spatula until completely smooth.
- 3
Fold. Fold in the flour and chopped hazelnuts until just combined; the batter will be thick.
- 4
Bake. Spread it into the corners, sprinkle with flaky salt and bake 18-22 min, until the centre is set and the edges pull away from the tin. A cocktail stick should show a few moist crumbs but no wet batter.
- 5
Cool. Cool completely in the tin before cutting into 16.
Storage
Keep in an airtight box at room temperature for up to 4 days, or freeze for up to 2 months.
