This is a good one for those munchie moments later at night when your sweet tooth personality is in the spotlight. You feel like eating something sweet and delicious but won’t take much effort to make.
These Raspberry Hazelnut Brownies are what your sweet tooth needs: the wonderful combination of the sweet-but-kind-of-sour raspberry flavor with the strong-but-also-smooth hazelnut flavor with make you feel like your tastebuds died and went to Heaven. They may not get ready to eat so fast, but they are totally worth it.
This one recipe has only 4 ingredients, but you can always add more stuff if you want (that’s the opposite of a problem). The thing is: you don’t have to spend a lot to make a nice meal. Don’t forget that!
Enjoy the brownies!
Preparing: 1h40 – 2h
15 Servings
Ingredients:
- 4 eggs
- 2 cups chocolate hazelnut spread
- 1 cup self-raising flour
- 1 cup frozen raspberries
Instructions:
- Preheat oven to 350°F (180°C) fan-forced.
- Grease an 18cm x 28cm slice pan.
- Line the base and all sides with 2 layers of baking paper (extend the paper 2cm above the edges of the pan)
- Beat eggs for 8 to 10 minutes until thick and creamy (use an electric mixer)
- Place the hazelnut spread in a heatproof bowl over a saucepan of simmering water.
- Cook, stirring occasionally, for 4 to 5 minutes or until the spread starts to melt.
- With the motor operating, gradually beat the warm spread into the egg mixture.
- Continue beating for 1 minute or until well combined.
- Add the flour.
- Beat for 30 seconds or until combined.
- Fold the raspberries in.
- Pour mixture into prepared pan.
- Level top with a spatula.
- Bake for 40 minutes or until the top of the brownie is just firm to touch.
- Stand in the pan to cool completely.
- Serve cut into squares and enjoy your brownies!
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