NUTELLA FUDGE BROWNIES
These are decadent.
- Brownie layer:
- 140 g butter
- 300 g sugar
- 75 g coca
- ¼ teaspoon salt
- 2 teaspoons vanilla
- 2 large eggs, cold
- 60 g plain cake flour
- 90 g chocolate chips
- Nutelle fudge layer:
- 1 can condensed milk
- 265 g chocolate
- 280 g Nutella (or any hazelnut cream)
Heat oven to 180ºC. Line a square 20 x 20 cm square baking pan with baking paper and grease with spray and cook.
Place butter, sugar, cocao and salt in a microwave safe bowl and microwave in 30 second intervals mixing after each one until everything is melted and the mixture feels warm to the touch. Mix in eggs one at a time. Fold in the flour until combined. Fold in the chocolate chips. Stir in the vanilla.
Pour in prepared pan and bake for 30 min until a toothpick inserted in the middle comes out almost clean with just a few crumbs. Cool completely in pan on a wire rack.
For the fudge:
Place the condensed milk, chocolate and Nutella in a heatproof bowl of simmering water. Stir until melted and smooth. Spread evenly over brownie.
Chill in fridge until set and then cut into squares and enjoy!
Will stay fresh stored in an airtight container in fridge for a week. Can be frozen for up to 3 months. Defrost in fridge overnight before serving.
Recipe and photos: Dalila De Barros Viljoen