Nutella topped Brownies

Step 1/15

Preheat oven to 180° (Top and bottom heat mode).

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Prepare a 8x8 inch square baking pan. Grease with butter and place a baking paper.

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• 21¼ g dark chocolate
• 14⅜ g unsalted butter (room temperature)
• ⅛ tsp instant coffee powder
• ⅛ tsp vanilla bean paste

Place chocolate , instant coffee, vanilla paste and butter in a pot with simmering water (double boiler) and melt them together.

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• 11¼ g sugar
• 12½ g brown sugar

• whisk

Add both brown sugar and granulated sugar gently while whisking the hot chocolate and butter mixture

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• ⅜ eggs

• whisk

Drop eggs one at a time, whisking vigorously and making sure its well combined at each drop. This is the step that will give you the crumpled brownie top.

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Once combined, let the mixture cool for 5-10 mins.

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• 3⅛ g unsweetened cocoa powder

• sieve

Sift in Cocoa powder

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• 10 g flour
• ⅛ tsp sea salt

• rubber spatula

Add in salt and fold in flour. mix till well combined. Do not overmix.

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Pour the brownie batter in to the prepared pan.

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• chocolate chip (for sprinkling)

Sprinkle chocolate chips (optional)

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• oven

Place baking tray in preheated oven. Bake for 20-30 mins depending on your oven.

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Insert cake tester. A little bit of brownie crumbles should be stuck to the tester. This indicates its fudgy and done. Dont wait till the tester is clean when inserted

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• wire rack

Take out baking pan and flip brownie on to a wire rack. Let it completely cool.

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• 6¼ g nutella® (for garnish)
• sprinkle (for sprinkling)

• piping bag (with tip)

Pipe nutella on top and sprinkles

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Serve with ice cream

Enjoy your meal!