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Rowton Hall

Double Chocolate & Nutella Brownie

Makes 10 squares

Ingredients:

  • 280g dark chocolate 70% coco solids
  • 280g butter
  • 280g caster sugar
  • 120g plain flour
  • 60g coco powder
  • 4 eggs
  • Pinch of salt
  • 1 teaspoon of vanilla extract
  • 1 small jar of Nutella (you won’t need it all)
  • 120g white chocolate cut into small chunks

Method:

  1. Pre heat your oven to 170 Celsius, line a medium sized baking tray with grease proof paper, chef tip; scrunch the paper up in your hands it will make it much easier to fit into the tray.
  2. Melt the chocolate and butter together and mix until fully combined.
  3. In a separate bowl whisk the sugar, eggs and vanilla extract together until pale and fluffy, hand whisk for an extra lock down work out!
  4. Pour the chocolate and butter mix into the egg and sugar a little at a time until fully mixed.
  5. Sift in the flour, coco powder and salt. Fold in until a smooth glossy mix, stir in the white chocolate chunks and place mix into the baking tin.
  6. Once in the tray place a teaspoon of Nutella at one corner of the mix and repeat until the whole tray has small Nutella scoops about 1cm apart covering the entire mix. Use a knife and run it though the mix to create a ripple effect on the top with the Nutella.
  7. Bake for 20 minutes at 170 Celsius. A good tip is when you can smell the brownie it generally means its ready.
  8. Allow to cool in the tray then portion to your desired size. They are best served slightly warm with ice cream.

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