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4-ingredient raspberry hazelnut brownies
4-ingredient raspberry hazelnut brownies
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Prep Time:
50 minutes
Cook Time:
50 minutes
Total Time:
100 minutes
Simple and irresistible brownies that anyone can make.
Ingredients:
  • 500.00 ml chocolate hazelnut spread
  • 150.00 gm self-raising flour
  • 250.00 ml frozen raspberries
Instructions:
  • Preheat oven to 180C/160C fan-forced. Grease an 18cm x 28cm slice pan and line with two layers of baking paper extending 2cm above the edges of the pan.
  • In a mixer, whisk eggs until they form a thick and creamy texture, about 8 to 10 minutes.
  • Place hazelnut spread in a heatproof bowl over simmering water. Stir occasionally and cook for 4 to 5 minutes, until the spread just begins to melt.
  • While the mixer is running, slowly incorporate the melted spread into the egg mixture. Beat for 1 minute until fully mixed. Add flour and beat for 30 seconds until incorporated. Gently fold in the raspberries, then transfer the batter into the prepared pan and smoothen the top with a spatula.
  • Bake the brownies for 40 minutes, or until the top is just firm to the touch. Let them cool in the pan completely, then cut into squares to serve.

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