Heavenly Nutella Brownie by @cuisinovia

53 min

16 servings

🥚

2.4 large

Eggs

🍬

120 g

Soft brown sugar

🌰

320 g

Nutella

🧈

150 g

Unsalted butter

🌾

89 g

All-purpose flour

🧂

1.8 g

Salt

🍫

240 g

Dark chocolate

🥛

240 ml

Cream

  1. Preheat

    Preheat the oven to 160°C fan (320°F fan). Line a 20 x 20 cm (8 x 8 inch) square brownie pan with greaseproof paper.

  2. Beat
    • large eggs
    • soft brown sugar

    Beat the 2 large eggs and 100 g soft brown sugar in the large mixing bowl until the mixture is pale, light, and fluffy.

  3. Add
    • Nutella hazelnut cocoa spread

    Add 270 g Nutella hazelnut cocoa spread. Beat until the spread is fully incorporated.

  4. Pour
    • unsalted butter

    Pour in the 125 g melted unsalted butter. Mix until the batter is smooth.

  5. Sift
    • all-purpose flour
    • salt

    Sift 75 g all-purpose flour into the batter. Add ¼ teaspoon salt.

  6. Fold
    • All-purpose flour

    Fold the batter gently with the silicone spatula until no dry flour remains. Do not overmix.

  7. Transfer

    Transfer the brownie batter to the lined square brownie pan. Smooth the surface into an even layer.

  8. Bake

    Bake at 160°C fan (320°F fan) for 35 to 40 minutes. Remove when the edges are set and the centre remains slightly fudgy.

  9. Place
    • dark chocolate
    • heavy cream

    Place 200 g dark chocolate in a heatproof bowl. Heat 200 ml heavy cream in the microwave until steaming but not boiling.

  10. Pour
    • dark chocolate
    • heavy cream

    Pour the hot cream over the dark chocolate. Leave it to stand for 2 minutes.

  11. Whisk

    Whisk the ganache until glossy and smooth. Cool the brownies completely before spreading the ganache over the top.

  12. Chill

    Chill the ganache-topped brownies until set, then cut into 9 squares and serve.

Heavenly Nutella Brownie by @cuisinovia

53 min

16 servings

🥚

2.4 large

Eggs

🍬

120 g

Soft brown sugar

🌰

320 g

Nutella

🧈

150 g

Unsalted butter

🌾

89 g

All-purpose flour

🧂

1.8 g

Salt

🍫

240 g

Dark chocolate

🥛

240 ml

Cream

Preparation Steps

  1. Step 1/12

    Preheat the oven to 160°C fan (320°F fan). Line a 20 x 20 cm (8 x 8 inch) square brownie pan with greaseproof paper.

    🍪square brownie pan

  2. Step 2/12

    Beat the 2 large eggs and 100 g soft brown sugar in the large mixing bowl until the mixture is pale, light, and fluffy.

    🥚large eggs
    🍬soft brown sugar
    🥣large mixing bowl
    ⚙️electric hand mixer

  3. Step 3/12

    Add 270 g Nutella hazelnut cocoa spread. Beat until the spread is fully incorporated.

    🥜Nutella hazelnut cocoa spread
    🥣large mixing bowl
    ⚙️electric hand mixer

  4. Step 4/12

    Pour in the 125 g melted unsalted butter. Mix until the batter is smooth.

    🧈unsalted butter
    🥣large mixing bowl
    🥄silicone spatula

  5. Step 5/12

    Sift 75 g all-purpose flour into the batter. Add ¼ teaspoon salt.

    🌾all-purpose flour
    🧂salt
    🥣large mixing bowl
    🌾flour sifter

  6. Step 6/12

    Fold the batter gently with the silicone spatula until no dry flour remains. Do not overmix.

    🥣large mixing bowl
    🥄silicone spatula

  7. Step 7/12

    Transfer the brownie batter to the lined square brownie pan. Smooth the surface into an even layer.

    🍪square brownie pan
    🥄silicone spatula

  8. Step 8/12

    Bake at 160°C fan (320°F fan) for 35 to 40 minutes. Remove when the edges are set and the centre remains slightly fudgy.

    🍪square brownie pan

  9. Step 9/12

    Place 200 g dark chocolate in a heatproof bowl. Heat 200 ml heavy cream in the microwave until steaming but not boiling.

    🍫dark chocolate
    🥛heavy cream
    🥣heatproof bowl
    🥛measuring jug

  10. Step 10/12

    Pour the hot cream over the dark chocolate. Leave it to stand for 2 minutes.

    🍫dark chocolate
    🥛heavy cream
    🥣heatproof bowl

  11. Step 11/12

    Whisk the ganache until glossy and smooth. Cool the brownies completely before spreading the ganache over the top.

    🥣heatproof bowl
    🥄whisk
    🥄silicone spatula

  12. Step 12/12

    Chill the ganache-topped brownies until set, then cut into 9 squares and serve.

    🍪square brownie pan
    🔪knife

Composition

Ingredients

Types

Sweeteners, Dairy, Fats, Grains, Baking, Seasonings, Chocolate

Ingredients

Eggs, Soft brown sugar, Nutella, Unsalted butter, All-purpose flour, Salt, Dark chocolate, Cream

Notes

Eggs (large), Unsalted butter (melted), Dark chocolate (for the ganache), Cream (for the ganache)

Allergens

Milk, Gluten, Wheat, Soy

Dietetics

Dietary regimen

Vegetarian

Calories

530 kcal

Macro nutrients

Protein: 7g, Carbohydrates: 51g, Sugars: 42g, Fat: 33g, Saturated fat: 16g, Fiber: 3g

Nutritional Information

Minerals

Calcium: 90mg, Iron: 3.2mg, Potassium: 310mg, Sodium: 170mg

Vitamins

Vitamin A: 190µg, Vitamin D: 0.8µg, Vitamin E: 2.4mg

Preparation

Time Information

Preparation

15 minutes

Cooking

38 minutes

Overall

53 minutes

Difficulty

Level

Medium (2/4)

Steps

12 steps

Equipments

Utensils

large mixing bowl, electric hand mixer, silicone spatula, flour sifter, square brownie pan, measuring jug, heatproof bowl, whisk, knife

Appliances

Oven, Microwave

Type

Type

Type Of Dish

Dessert

Occasions

Christmas, Holiday, Party, Celebration, Snack

Origin

Source

Platform

instagram

Original Creator

@cuisinovia

Origin

Cuisine

British

Geographic

to inform

Various

Aspect

Texture

Fudgy, Dense, Soft, Creamy, Moist

Flavors

Chocolatey, Hazelnut, Sweet, Rich, Buttery

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 days (Store in an airtight container,Keep in a cool, dry place,Avoid direct sunlight), fridge : 5 days (Store in an airtight container,Refrigerate because the topping contains cream,Bring to room temperature before serving for a softer texture), freezer : 90 days (Wrap individual portions tightly,Store in a freezer-safe airtight container,Thaw overnight in the refrigerator)