Triple Chocolate Nutella Brownies

Recipe By:

Megann's Kitchen

megannskitchen.blogspot.com.au [1]

Prep Time:

15 mins

Cook Time:

25-30 mins

Serves:

:: For some reason, I have always felt a special connection to brownies. It’s as if every time I make the soft & fudgy chocolaty delight, it somehow makes me a little bit more American - making me closer to my mother's Southern Kentucky roots - follow onto Megann's Kitchen site

Triple Chocolate Nutella Brownies

Ingredients

180g butter, cubed
200g dark cooking chocolate, broken into pieces
BROWNIE BATTER
¾ cup brown sugar
3 eggs
1 tsp vanilla bean paste
¼ cup cocoa powder, sifted
¾ cup plain flour, sifted
BROWNIE FEATURES
3 heaped Tbs Nutella (chocolate & hazelnut spread)
100g white cooking chocolate, chopped into large chunks
100g dark cooking chocolate, chopped into large chunks

Method

Preheat oven to 180°C. Prepare an 18cm sharp edged square cake tin by greasing & lining with parchment paper.
Place the chocolate & butter in a heatproof bowl. Position the bowl over a saucepan containing water (creating a double boiler) on the stovetop over low heat, stirring until mixture is smooth. Remove from the heat & set aside to cool slightly.
Meanwhile, combine the sugar, eggs, cocoa & flour in a mixing bowl & stir until just combined. Add the melted chocolate mixture, stir, then add the Nutella, white & dark chocolate chunks & mix well. Pour the mixture into prepared tin.
Bake for 25-30 minutes; keep in mind that they are meant to be soft & fudgy in the middle. Cool completely in the tin then place into the fridge to set.

Tips & Hints

Megann's Kitchen Notes :: You can add/swap the brownie features to create your own individual brownies, these might include- 100g toasted hazelnuts, 100g macadamias, 100g craisins, 100g broken Marie biscuits, etc. Just make sure your “features” total 200 grams. Use your imagination as the list is endless! :: To eat: Cold Brownies straight from the fridge in Summer or warmed slightly in the microwave... ah-mazing!

Easy Salted Caramel Sauce (optional)

Ingredients

60g unsalted butter
1 cup of brown sugar
1 tsp vanilla bean paste
150ml thickened cream
½ tsp sea salt flakes (I like Murray River Pink Salt)
+ plus some extra to sprinkle on top

Method

Gently melt the butter in a saucepan over low heat. Add the brown sugar & stir until sugar has just melted. Add the vanilla bean paste & carefully add the cream in small amounts so that the sugar doesn’t seize. Add sea salt to taste.
Set aside in the saucepan until serving time.