The other day I, once again, expanded on my old faithful brownie recipe.
Here's the base brownie recipe.
1 1/2 c sifted flour
1/2 c sifted cocoa powder (dark cocoa is always the best for this)
2 c white sugar
1/4 tsp salt
4 eggs
2 tsp vanilla extract (and don't you dare use the cheap artificial stuff unless it's an emergency, trust me)
1 c vegetable oil (or canola, really anything with a mild flavour)1/4 c cold water
1/2 c walnuts, chopped (optional, leave them out if you're making one of the alternatives)
Preheat oven to 350º. Put ingredients in a large mixing bowl in given order. You can mix this by hand, it's not too thick so you won't hurt yourself doing it, or you can use a mixer, both work equally well. Mix until well combined. Line a 9x13 pan with parchment, it's just easier to lift them out to cut but you can grease you pan too, whatever floats your boat. (Go to a dollar store for parchment, don't get suckered into expensive rolls at the grocery store.) Empty your batter into the lined pan and spread it into all the corners. Bake for 25-30 minutes and test with a toothpick. If you want a cake-like consistency make sure the toothpick comes out clean. If you want them slightly gooey, a few crumbs of brownie stuck on the toothpick is just dandy.
To transform these into Nutella brownies you only need 3 simple ingredients and a little bit of technique!
1/2 c Nutella (or any other chocolate hazelnut spread, the swirled kind is unreal!)
1/2 c hazelnuts, chopped
1/2 c white chocolate chips
After you spread the batter out spoon dollops of Nutella all around the pan. Drag a butter-knife through the dollops to create a swirl, making sure you get some into all of the corners. When you're happy with how your swirl looks sprinkle the hazelnuts and chocolate chips over your brownies. Bake and enjoy!
Next time I make these I'll take photos to explain the steps better.
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