Name: Salted Chocolate Hazelnut Brownies
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Ingredients: 115 g all-purpose flour; 1 tsp pure vanilla extract; 1/2 tsp fine sea salt; 400 g Nutella or other chocolate hazelnut spread; 3 large eggs, beaten

brownie

Why don't I get a shiny, crackly top on my brownies?

Why do my mix-ins sink to the bottom of the brownies?

Can I use a brownie mix instead of making from scratch?

How can I make my brownies more chocolatey?

Why do some recipes call for salt in brownies?

Craft a batch of indulgent brownies in no time with this simple recipe. The sea salt perfectly balances the rich chocolate and hazelnut flavors, making for a delightful treat with a gourmet edge. Serve as a dessert, or enjoy as a small-scaled luxury in your everyday life.

Milk

Eggs

Tree Nuts

Wheat

Vegetarian

Flour & Meal

gram

all purpose flour

Extracts

milliliter

vanilla extract

Seasonings

sea salt

Nut Butter

hazelnut spread

eggs

Water

Calories

Carbohydrates

Protein

Dietary Fiber

Sugar

Cholesterol

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calcium

Minerals

Iron

Magnesium

Phosphorus

Potassium

Zinc

Vitamin D

Vitamins

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Choline

Lutein+zeaxanthin

Dietary Folate Equivalents

Trans fatty acids

Beta-cryptoxanthin

Vitamin K

Sodium

Copper

Manganese

Selenium

Vitamin A

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Salted Chocolate Hazelnut Brownies

Baking Goods

Condiment & Toppings

Dairy

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Preheat your oven to 180ºC (350ºF). Line a 20.5cm (8 inch) square cake tin with baking parchment, leaving some overhang for easy brownie removal later.

In a large bowl, mix together the Nutella and beaten eggs until well combined and glossy. Add the vanilla extract into the mixture.

Sift the all-purpose flour into the mixture, sprinkling the sea salt at the same time. Mix until fully incorporated.

Transfer the brownie batter into the prepared tin, smoothing out the surface with a spatula.

Bake for exactly 18 minutes. The top should look set and the edges should be starting to pull away from the sides of the tin.

Let the brownies cool completely in the tin. Once cooled, use the overhanging parchment to lift them out. Cut into squares before serving.

Salted Chocolate Hazelnut Brownies

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