Hazelnut cream Brownies

Stephania Mitsides


Preparation Time:

20 min

Cooking Time:

40 min
Category:Pastries & Sweets

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Made with

Plain Flour 1Kg


  • 170 g semisweet chocolate chips
  • 170 g unsalted butter, cut into pieces
  • 120g dark chocolate, chopped
  • 245g sugar
  • 150g hazelnut spread (e.g. Nutella)
  • 3 large eggs, plus 1 egg yolk
  • 1 teaspoon vanilla extract
  • 100g Mitsides Plain Flour
  • 25g unsweetened cocoa powder
  • ¼ teaspoon fine sea salt


1. Preheat the oven to 180°C. Line a square 20 x 20cm baking pan with parchment paper.
2. In a Bain-Marie pot, melt the butter, chocolate chips and chocolate chunks. When melted, add the hazelnut spread and mix until incorporated. Let it cool.
3. In a large bowl, beat the eggs and sugar with an electric mixer on medium speed for about 3 minutes. Beat in the vanilla extract. Stir in the cooled chocolate mixture with a rubber spatula. Add the flour, cocoa powder and salt and fold until well combined.
4. Pour the mixture into the prepared baking pan. Bake for 35- 40 minutes. Do not overbake. (A tester stick should come out with some thick crumbly batter on it). Let cool to room temperature, cut in pieces and enjoy!

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