Nutella topped Brownies
2 whisks, sieve, rubber spatula, oven, wire rack, piping bag (with tip)
Preheat oven to 180° (Top and bottom heat mode).
Prepare a 8x8 inch square baking pan. Grease with butter and place a baking paper.
- 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.
- 11¼ g sugar
- 12½ g brown sugar
Add both brown sugar and granulated sugar gently while whisking the hot chocolate and butter mixture
- ⅜ eggs
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.
Once combined, let the mixture cool for 5-10 mins.
- 3⅛ g unsweetened cocoa powder
Sift in Cocoa powder
- 10 g flour
- ⅛ tsp sea salt
- rubber spatula
Add in salt and fold in flour. mix till well combined. Do not overmix.
Pour the brownie batter in to the prepared pan.
- chocolate chip (for sprinkling)
Sprinkle chocolate chips (optional)
Place baking tray in preheated oven. Bake for 20-30 mins depending on your oven.
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
- wire rack
Take out baking pan and flip brownie on to a wire rack. Let it completely cool.
- 6¼ g nutella® (for garnish)
- sprinkle (for sprinkling)
- piping bag (with tip)
Pipe nutella on top and sprinkles
Serve with ice cream