Ingredients
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175 g unsalted butter, softened
1/2 cup unsweetened chocolate
3 eggs
1/4 cup brewed coffee
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 cup cocoa powder
1 cup caster sugar
1/2 cup chocolate hazelnut spread (Nutella)
Preparation
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Preheat the oven to 180 degrees Celsius Line a 9-inch square baking tin with parchment paper, with an extra 1cm on the sides.
Melt the butter and unsweetened chocolate together over a pan of simmering water. Stir until smooth and combined; leave to cool for 5 minutes.
Meanwhile, sift the flour, baking powder and cocoa powder together.
Whisk the eggs and coffee into the chocolate mixture. Add the flour mixture and sugar; stir well to combine.
Pour the batter into prepared pan. Swirl the Nutella into the brownies and bake for around 25 minutes. You'll want these to be fudgy and a little under-cooked when removed from the oven, but when they cool and firm up they're really good!
Alternatively, bake for 30 minutes for a cake-like texture.
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