Photo Credit: Eddie Carbonell
Chocolate Hazelnut Brownies
- 1 jar (400g) Oxfam fair hazelnut chocolate spread
- 50g butter, melted
- 3 eggs
- 1 teaspoon vanilla essence
- ½ cup (90g) brown sugar
- 1 cup (150g) plain flour
- ½ teaspoon baking powder
Preheat the oven to 180°C. Line the base and sides of a 20cm square cake tin with baking paper. Combine the jar of hazelnut chocolate spread and melted butter in a large bowl using a whisk. Add the eggs one at a time, beating between each addition, until a smooth paste forms. Stir in the vanilla essence and brown sugar. Sift over the flour and baking powder and fold to combine. Pour the mixture into the lined cake tin, spreading out the mixture evenly using a spatula. Bake for 30-35 minutes, or until the brownies spring back when lightly touched but a skewer inserted into the centre comes out slightly fudgy. Cool the brownies completely in the tin before lifting out onto a serving plate. Cut into rectangles to serve.
Makes 12 brownies.
Recipe by Elizabeth Alvaro
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