CHOCOLATE PRALINE BROWNIES

If you like chocolate hazelnut spread, these brownies are an absolute must. They are rich, gooey, and take just minutes to throw together. The key to success is in the cooking time – you need to keep an eye on the mixture so it doesn’t set too solidly in the oven. You want them a little bit wobbly for maximum squidge.

Makes 16

65g (2¼oz) self-raising flour 2 eggs

400g (14oz) chocolate hazelnut spread, such as Nutella Preheat the oven to 200°C/fan 180°C/gas 6. Grease a 25cm x 18cm baking tin and line with greaseproof paper. Sift the flour into a mixing bowl, crack in the eggs and mix well with a wooden spoon.

Place 1 heaped tablespoon of the chocolate hazelnut spread in a separate bowl, then add the rest to the flour mixture and stir until smooth. Pour into the baking tin, spread it out with a spatula and bake for 25 minutes. You’ll know the brownies are ready when they are just set and starting to crack on top. Don’t over-bake them as they

will continue to cook in the tin and you want them to stay squidgy and gooey inside!

As the brownies cool, drizzle the reserved spread over the top to decorate. If it’s too solid, microwave it for 10 seconds in a heatproof bowl first. Slice into 16 chunky squares or rectangles to serve.