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Cook: 30 minutes


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!

Note :
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

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