Brownie with Nutella
Votes: 23
Time: 2 hours 5 minutes
Complexity: easily
Quantity: 16 cakes
Complexity: easily
Quantity: 16 cakes
No chocolate, no problem! You can still make rich brownies even without one of the most important ingredients. Just replace it with chocolate spread.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 225 g butter, plus extra for greasing the foil
- 1.75 cups premium flour
- 1/2 cup cocoa powder
- 1/2 tsp fine salt
- 1/2 cup Nutella chocolate spread
- 2 tbsp. sugar
- 4 large eggs, lightly beaten
We recommend
Recipes with similar ingredients: chocolate-nut butter, premium flour, eggs, cocoa
Cooking the dish according to the recipe:
- Preheat oven to 180°C. Line a 23 x 33 cm baking dish with foil, leaving an extra 5 cm of foil on at least two sides. Grease the foil with butter (except for the overhanging edges).
In a medium bowl, whisk together the flour, cocoa powder, and salt. In a medium saucepan, melt the butter and chocolate-hazelnut spread over medium heat, stirring frequently. Let cool slightly. Stir in the sugar and eggs. Add the flour mixture and mix well. - Pour the batter into the prepared pan and bake for 30-35 minutes, until a toothpick inserted into the batter comes out clean and comes out with crumbs.
Let the cake cool completely on a wire rack without removing it from the pan. Remove the cake by lifting it using the overhanging edges of the foil. Cut into 16 squares. Store in an airtight container at room temperature for up to 3 days.
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