I’m always on the hunt for that ultimate brownie recipe- one that’s decadent rich and all gooey inside, and even though I don’t think I’ve quite discovered that gem, this one ranks pretty high up there- justifying it taking ninth repined spot of 2013.
The original recipe can be found here on bunsinmyoven.com. Just a note I halved the recipe which was perfect for my 9×9 tray and more forgiving on the waistline too!
THE RECIPE– makes 24
1/4 cup Nutella
73g cocoa powder
a pinch of salt
1/2 teaspoon baking powder
1/2 teaspoon espresso powder
1/2 tablespoon vanilla extract
93g plain flour
140g chocolate chips
1.) Preheat oven to 350 degrees/gas mark 3 and line and grease baking tray.
2.) Melt butter in a saucepan over low heat, and then add your sugar. Mix thoroughly BUT do not let mixture boil.
3.) Remove from the heat and stir in the Nutella until well combined.
4.) Pour mixture into a large bowl and add cocoa powder, eggs, salt, baking powder espresso powder and vanilla extract.
5.) Fold in flour and chocolate chips and then transfer mix into tray.
6.) Bake in the oven for 30-35 minutes (I left mine in for about 40!!). You want the middle to still remain slightly gooey, but do resist and wait until it cools before cutting.
VERDICT: Brownies are dense and chewy with a shiny smooth top and boasts a good chocolate flavour. Admittedly I accidently over-baked mine by about 5 minutes resulting in them being slightly drier than I would have liked, but that’s nothing that a scoop of ice cream couldn’t fix.