There’s nothing better than treating yourself to something sweet, especially when paired with a cup of tea. Although there might be thousands of options out there, you really can’t beat the classics – and a good chocolate brownie is right up there.
One of the best things about chocolate brownies is how easy they are to bake at home. And according to the experts at Simply Recipes, you only need three ingredients to do so. Surprisingly, this recipe doesn’t involve butter, baking powder or added sugar – but still creates a ‘fudgy and rich’ bake.
You don’t need a huge list of fancy and expensive ingredients to whip up a delicious batch of brownies at home, according to the experts. In fact, all you need is some Nutella, eggs and flour, and you’ll have an ‘instant comfort’ that’s perfect for making on these cosy September evenings.
Described as ‘fudgy, crackly-topped squares that satisfy any sweet tooth’, these simple brownies come together in just 20 minutes. So whether you’re making them for guests or just as a treat for yourself, they’re the perfect speedy yet decadent recipe. Here’s how you can make them at home.
Fudgy chocolate brownies
Ingredients
- Baking spray
- 430g Nutella
- Three large eggs
- 83g plain flour
Method
Preheat the oven to 200C and line a 9×9-inch square baking pan with greaseproof paper, then spray it with baking spray – this will help to stop the brownies from sticking.
Add the Nutella and eggs to a large bowl and mix them vigoriously until smooth and silky, using a manual or electric whisk. Then. add in the flour and mix on low until no streaks remain.
Pour the brownie batter into the baking pan and spread it to the edges. Put it in the oven and bake until a toothpick inserted into the center comes out with just a few moist crumbs, about 20 minutes.
If using, sprinkle with flaky sea salt, and allow the brownies to cool completely.
Afterwards, cut into squares and enjoy. You can store these in an airtight container for with Maldon salt, if using, then set aside to cool completely.
Cut into squares and layer any leftovers in a container with parchment paper. Store in an airtight container for up to five days, or a week if they’re kept in the fridge.
