No-one can go wrong with Nutella….or should I say everyone loves Nutella! The richness, fudgy, spongy, chocolatey, nutty indulgence is absolutely brilliant. Then adding vintage merlot salt just adds another flavour level that cuts the sweetness. If you’re not able to find vintage merlot salt then pink salt flakes work well too.
½ cup plain flour
1 tbsp cocoa powder
1 cup Nutella
½ cup brown sugar
1 tsp vanilla extract
½ cup melted unsalted butter, cooled
Option 1 - Top with Chocolate Ganache and Raspberries:
200g dark chocolate
1 punnet fresh raspberries
Add ½ cup roughly chopped hazelnuts in the brownie mixture
Top with vintage merlot salt or pink salt flakes
Preheat oven to 170°C.
Butter grease and line a 20 cm square baking tin.
In a bowl, combine the flour, cocoa powder and salt. Set aside.
In another bowl and using an electric mixer, beat the eggs, Nutella, brown sugar and vanilla extract approx 2min. Lower mixer speed and add flour mixture alternating with the melted butter. If using hazelnuts, add and gently fold through.
Spread the batter onto prepared tin. If adding salt flakes, you can sprinkle prior to baking or add just when taking tin out of the oven, while still warm.
Bake for 30-35min or until a skewer comes out with a few lumps and not completely clean. Let cool in the tin.
If topping with chocolate ganache: in a bowl break chocolate into pieces and place aside. Heat cream in saucepan, ensure it doesn’t boil. Pour over chocolate and stir through until combined. Pour over brownie and allow to set. Top with raspberries.
Remove from tin and cut into delicious squares.
Serve at room temperature.