Week 4 of The Great British Bake Off 2020 saw the bakers get stuck into chocolate! The bakers got sweet with their white chocolate tier cake showstoppers, showed off their bread skills again with the chocolate babka technical and surprisingly, most of the bakers failed to make one of the easiest bakes out there in the chocolate brownie signature! But you will be guaranteed success with my Nutella Chocolate Brownies!
After testing and developing a standard brownie recipe a couple of years ago (check out my Double Chocolate Chunk Brownies!), I’ve enjoyed having a play around with different variations of my recipe, trying different chocolates and different quantities of ingredients and the next one on my list that I wanted to test out was my Nutella Chocolate Brownies! Nutella is such a popular ingredient and it would be rude of me not to make a recipe where I use them in my brownies!
Unlike my Peanut Butter Brownies, completely replacing some of the margarine with Nutella doesn’t work as Nutella is not fat-based so the brownies end up drier (less fudgy and more cakey as there is less fat). I had the idea to change the granulated sugar in my original recipe to dark brown sugar which adds much more flavour as well as gooeyness as well as increase the amount of margarine and dark chocolate to compensate. The brownies also have lots of chopped hazelnuts and cacao nibs for great textural and flavour contrast and some sprinkled on top before baking which is the only topping you’ll ever see me put on my brownies!
For the brownies:
- 75g margarine or unsalted butter
- 100g Nutella or chocolate hazelnut spread
- 120g dark brown sugar
- 120g dark chocolate, broken up into chunks
- 4 small eggs (or 3 large eggs)
- 90g plain flour
- 20g cocoa powder, sifted
- 125g chopped chocolate (can be all dark, milk or white or a mixture)
- 60g chopped toasted hazelnuts, plus extra for sprinkling on top
- 25g cacao nibs, plus extra for sprinkling on top
Preheat the oven to 160ºC. Line a 20cm square tin with 2 strips of baking parchment that cover the entire length and width of the tin so the brownies can be easily lifted out.
In a large saucepan, melt the margarine, Nutella, dark brown sugar and dark chocolate over a medium low heat, stirring to prevent the chocolate from burning. Once melted, set aside to cool.
When the chocolate mixture has cooled down, beat in the vanilla extract and the eggs one at a time, adding the next one only once the previous one has been fully incorporated. After the final egg has been incorporated, beat the mixture for a good 45 seconds; this creates the great crackly crust.
Sift in the plain flour and cocoa powder and fold using a rubber spatula until it has almost been fully incorporated. Add in the chopped chocolate, chopped hazelnuts and cacao nibs and fold through until the brownie batter is smooth and everything has been incorporated.
Pour the brownie batter into the prepared tin and use the spatula to level out the mixture in the tin. Sprinkle some more chopped hazelnuts and cacao nibs over the top of the brownie batter.
Bake the brownies for around 25 minutes until the brownies are set on top, cracked and slightly risen. When you insert a skewer into the centre, it will come out slightly moist and unclean, this is normal (you may have also hit a piece of chocolate that has melted)!
Leave the brownies to cool in the tin for 10 – 15 minutes before lifting out onto a wire rack to cool fully before slicing up into 16 squares.
Make sure to check out my other recipes for the Bake Off Bake Along:
- Cake Week: Chocolate Hazelnut Battenberg Cake
- Biscuit Week: Florentine Biscuit Bars
- Bread Week: Carrot Cake Soda Bread
- Pastry Week: Leftover Chicken and Stuffing Pasties
- Japanese Week: Totoro Matcha Chiffon Cake
- 80s Week: Brown Sugar Custard Doughnuts
- Dessert Week: Mini Apple Crumble Baked Cheesecakes
- Patisserie Week: Neapolitan Mousse Cube Cakes
- Final Week: Bounty Coconut Macarons
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