These hazelnut cream brownies are inspired by the flavour of Kinder Bueno bars. Those beloved chocolate bars, along with the wide variety of nut spreads now available, sparked the idea for this recipe. Is there anything better than the combination of rich chocolate and silky hazelnut cream? Finished with crunchy hazelnuts, these brownies offer the perfect balance of texture and flavour. Highly recommended!
Ingredients for hazelnut cream brownies:
- 180 g butter
- 100 g dark chocolate (70% cocoa solids), chopped
- 150 g dark chocolate (50% cocoa solids), chopped
- 3 large eggs
- 2 teaspoons vanilla extract
- 250 g caster sugar
- 100 g plain flour
- ½ teaspoon baking powder
- a pinch of salt
- 150 g hazelnut spread
- 70 g hazelnuts, skinned
All ingredients should be at room temperature.
Melt the butter in a saucepan and remove from the heat. Add both chopped chocolates to the hot butter and leave for 2 minutes. Stir until smooth and glossy. Leave the chocolate mixture to cool completely (or until just slightly warm, but not hot). It should remain pourable.
In a large bowl, lightly whisk the eggs with a balloon whisk (do not beat until frothy). Add the vanilla extract and sugar, then whisk thoroughly until well combined. Pour in the cooled chocolate mixture and whisk until smooth. Sift the flour and baking powder directly into the chocolate mixture, add the salt and stir just until combined. Do not overmix.
Pour the batter into a 28 x 18 cm baking tin (or a 23 cm square tin) greased with butter and lined with baking paper. Drop small spoonfuls of the hazelnut spread over the surface of the batter. Using the tip of a knife, gently swirl it through the mixture to create a marbled effect. Scatter the hazelnuts evenly over the top.
Bake at 160°C in a fan-assisted oven (or 180°C conventional) for approximately 30–33 minutes. The brownie will rise slightly and may crack around the edges or develop a characteristic crinkled top. A skewer inserted into the centre may come out moist, but it should not have raw batter on it. Brownies are generally not tested with a skewer, however, as this method is not always reliable for determining doneness.
Leave to cool completely before cutting into squares.
Enjoy!
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