This is a year round favourite in my house, and is often made by David to bring in to share with his office colleagues.
Serves 9
Ingredients
- 65g plain flour
- 50g cocoa powder
- ½ teaspoon baking powder
- A pinch of table salt
- 170g caster sugar
- 170g unsalted butter, melted and cooled
- 3 medium eggs
- ½ teaspoon vanilla extract, optional
- 250g Nutella
Equipment: 21cm square baking tin
Method
Preheat your oven to 200°C/180°C fan/gas mark 6. Grease and line 21 cm square
tin with butter and baking paper. Alternatively use a rectangular 28 x 21cm tin and
pack one end with some tin foil to create a square space.
Put the flour, cocoa, baking powder and salt to a bowl, mix and set aside.
Put the sugar in the bowl of the stand mixer. Add the cooled melted butter and
combine with the whisk attachment. Add the eggs one by one, ensuring that each
egg has been well mixed in before adding the next. Mix in the vanilla extract if
using.
Next add in half of the Nutella and mix for a few moments until combined. Add in
the remaining Nutella and mix well to get a consistent batter.
Change to the paddle attachment. Sift in the flour, cocoa, baking powder and salt
and mix gently on a low speed to combine all the ingredients. Don’t overmix!
Pour the mix into the lined tin and bake for 10 minutes at 200°C/180°C fan/gas
mark 6. After 10 minutes decrease the temperature to 180°C/160°C fan/gas mark 4
and bake for another 25-30 minutes. You want the centre of the brownie to be soft
but not wet. Leave to cool in the tin for 10 minutes before transferring to a wire rack
to cool completely. Remove the baking paper and cut into 9 squares.
Food by Miriam 