Easy no fuss eggless gooey brownies that will satisfy your dessert cravings. Made with clean ingredients, we have kept the sugar on the lower side, as we love the rich flavours of the raw cacao and hazelnut.
INGREDIENTS
- 2/3 cup all-purpose flour
- 1 cup HeartiGrub Cacao hazelnut spread
- 1/3 cup cocoa powder
- 1/3 cup butter
- 1/2 cup whole milk
- 1 cup powdered sugar
- 1/2 cup brown sugar
- 1 tsp pure vanilla extract
- 1 tsp baking powder
- 1/4 tsp sea salt
- Chocolate caramel truffle or chocolate chips (your choice of topping)
INSTRUCTIONS
- Set your oven to 230°C and prepare a 9-inch pan by greasing it and lining it with parchment paper.
- In a bowl, sift together the flour, cocoa powder, powdered and brown sugar, baking powder ad salt. Keep aside.
- In another bowl, whisk the milk, butter and vanilla until well combined. Add the HeartiGrub Cacao Hazelnut spread and mix until smooth and uniform.
- Gently fold the dry ingredients into the wet mixture until just combined.
- Pour the batter into the prepared pan and lightly tap it on the counter to remove any large air bubbles.
- Bake for about 40 minutes. The time might vary depending on your oven, so please keep checking on the brownies to see if the knife comes out clean.
- Let the brownies cool completely before removing them from the pan and slicing. For neater cuts, chill them in the refrigerator for a couple of hours before serving.
NOTES:
- We made the brownies not very sweet, but if you like regular sweetness, we suggest you increase the sugar to 1.25 cups for the brown sugar.
- We used chocolate Carmel truffles, but feel free to use any toppings of your choice like chocolate chips, chopped hazelnuts or cacao nibs.
- If your butter and nut butter is refrigerated, kindly keep them out at room temperature at least an hour before to ensure it is easier to use.