Choco­late pra­line brown­ies

Easy Cook - - WEEKEND BAKING -

Makes 16 Prep 5 mins Cook 25 mins

65g self-rais­ing flour 2 eggs 1 x 400g jar hazelnut spread

1 Heat oven to 200C/180C fan/gas 5, and but­ter and line a 25 x 18cm bak­ing tray. Sift the flour into a mix­ing bowl, crack in the eggs and mix well. Scrape out the con­tents of a jar of hazelnut spread and add this to the mix­ture, hold­ing back 1 heaped tbsp in a sep­a­rate bowl. Stir ev­ery­thing to­gether un­til the mix­ture is smooth.

2 Pour the mix­ture into the bak­ing tray, spread it out with a spat­ula and bake for 25 mins. You’ll know they’re ready when they’re just set and start­ing to crack on top. Don’t over-bake them as they’ll con­tinue to cook in the tin – they should be gooey in­side!

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

Dou­ble the quan­ti­ties and use the same tin for squidgy, su­per-tall brown­ies (they may need 5-10 mins ex­tra to cook)

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