Chocolate praline brownies
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)