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Recipe: Sarah Rainey’s Chocolate Praline Brownies

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Three Ingredient Baking author Sarah Rainey is the master of turning ‘not much’ into one heck of a good thing. Lucky for us, she popped by the Khoollect Studio recently to share her best recipe for brownies, and when all was said and done, she let us scrape the bowl and lick the spoon clean too.

Set a timer and fire up your oven – you’ll have this delightfully easy little treat knocked out in no time at all. Here’s what Sarah has to say about it:

‘If you like Nutella, these are a MUST. They’re rich, gooey and take just minutes to throw together. The key is in the cooking time – keep an eye on the mixture so it doesn’t set too solid in the oven. You want them a little bit wobbly for maximum squidge.’

Chocolate praline brownies

Tips

  • Double the quantities in this recipe and make them in the same sized tin for fat, squidgy brownies that are twice the height. They may need another 5 to 10 minutes in the oven to cook through, but you can check this by inserting a skewer into the middle. If it comes out mostly clean, they’re done.
  • For a super-indulgent dessert, try heating the brownies (just 10 seconds each in the microwave) and serving them with ice-cream.
  • They’ll keep for 4-5 days in an airtight container… if they last that long!
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Preparation Time5 MINUTES

Cooking Time25 MINUTES

Resting Time MINUTES

ServesMakes 16 brownies

LevelEasy


ingredients

1 x 400g jar of Nutella, or any other brand of chocolate hazelnut spread
2 medium eggs
65g self-raising flour

Tips

  • Double the quantities in this recipe and make them in the same sized tin for fat, squidgy brownies that are twice the height. They may need another 5 to 10 minutes in the oven to cook through, but you can check this by inserting a skewer into the middle. If it comes out mostly clean, they’re done.
  • For a super-indulgent dessert, try heating the brownies (just 10 seconds each in the microwave) and serving them with ice-cream.
  • They’ll keep for 4-5 days in an airtight container… if they last that long!
1

Preheat the oven to 200°C (390°F) or, if you have a fan oven, 180°C (350°F) .

2

Grease and line a baking tray using greaseproof paper and a tiny blob of butter, sunflower spread or oil. Make sure the paper is tight to the sides and goes right into the corners of the tray – this will give your brownies neat edges.

3

Sift the flour into a mixing bowl, crack in the eggs one at a time and mix well with a wooden spoon. Scrape out the contents of a jar of Nutella (or other chocolate hazelnut spread) and add this to the mixture, holding back 1 heaped tablespoon of the spread in a separate bowl. Stir everything together until the mixture is smooth.

4

Pour the brownie batter into the prepared baking tray and spread it out with a spatula so the top is nice and even. Bake for 25 minutes, keeping an eye on your brownies through the oven door. You’ll know they’re ready when they’re just set and starting to crack on top. Don’t over bake them as they will continue to cook in the tin and you want them to stay squidgy inside.

5

Let the brownies cool in the tin for half an hour. Once cooled, drizzle the remaining Nutella over the top to decorate. If it’s too solid, microwave it for 10 seconds in a heatproof bowl first – this should make it soft and gooey again. Slice the brownies into chunky squares to serve.

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Preparation Time5 MINUTES

Cooking Time25 MINUTES

Resting Time MINUTES

ServesMakes 16 brownies

LevelEasy


ingredients

1 x 400g jar of Nutella, or any other brand of chocolate hazelnut spread
2 medium eggs
65g self-raising flour

Tips

  • Double the quantities in this recipe and make them in the same sized tin for fat, squidgy brownies that are twice the height. They may need another 5 to 10 minutes in the oven to cook through, but you can check this by inserting a skewer into the middle. If it comes out mostly clean, they’re done.
  • For a super-indulgent dessert, try heating the brownies (just 10 seconds each in the microwave) and serving them with ice-cream.
  • They’ll keep for 4-5 days in an airtight container… if they last that long!
1

Preheat the oven to 200°C (390°F) or, if you have a fan oven, 180°C (350°F) .

2

Grease and line a baking tray using greaseproof paper and a tiny blob of butter, sunflower spread or oil. Make sure the paper is tight to the sides and goes right into the corners of the tray – this will give your brownies neat edges.

3

Sift the flour into a mixing bowl, crack in the eggs one at a time and mix well with a wooden spoon. Scrape out the contents of a jar of Nutella (or other chocolate hazelnut spread) and add this to the mixture, holding back 1 heaped tablespoon of the spread in a separate bowl. Stir everything together until the mixture is smooth.

4

Pour the brownie batter into the prepared baking tray and spread it out with a spatula so the top is nice and even. Bake for 25 minutes, keeping an eye on your brownies through the oven door. You’ll know they’re ready when they’re just set and starting to crack on top. Don’t over bake them as they will continue to cook in the tin and you want them to stay squidgy inside.

5

Let the brownies cool in the tin for half an hour. Once cooled, drizzle the remaining Nutella over the top to decorate. If it’s too solid, microwave it for 10 seconds in a heatproof bowl first – this should make it soft and gooey again. Slice the brownies into chunky squares to serve.

SHOW MORE
SHOW LESS

Three Ingredient Baking author Sarah Rainey is the master of turning ‘not much’ into one heck of a good thing. Lucky for us, she popped by the Khoollect Studio recently to share her best recipe for brownies, and when all was said and done, she let us scrape the bowl and lick the spoon clean too.

Set a timer and fire up your oven – you’ll have this delightfully easy little treat knocked out in no time at all. Here’s what Sarah has to say about it:

‘If you like Nutella, these are a MUST. They’re rich, gooey and take just minutes to throw together. The key is in the cooking time – keep an eye on the mixture so it doesn’t set too solid in the oven. You want them a little bit wobbly for maximum squidge.’

Chocolate praline brownies

1

Preheat the oven to 200°C (390°F) or, if you have a fan oven, 180°C (350°F) .

2

Grease and line a baking tray using greaseproof paper and a tiny blob of butter, sunflower spread or oil. Make sure the paper is tight to the sides and goes right into the corners of the tray – this will give your brownies neat edges.

3

Sift the flour into a mixing bowl, crack in the eggs one at a time and mix well with a wooden spoon. Scrape out the contents of a jar of Nutella (or other chocolate hazelnut spread) and add this to the mixture, holding back 1 heaped tablespoon of the spread in a separate bowl. Stir everything together until the mixture is smooth.

4

Pour the brownie batter into the prepared baking tray and spread it out with a spatula so the top is nice and even. Bake for 25 minutes, keeping an eye on your brownies through the oven door. You’ll know they’re ready when they’re just set and starting to crack on top. Don’t over bake them as they will continue to cook in the tin and you want them to stay squidgy inside.

5

Let the brownies cool in the tin for half an hour. Once cooled, drizzle the remaining Nutella over the top to decorate. If it’s too solid, microwave it for 10 seconds in a heatproof bowl first – this should make it soft and gooey again. Slice the brownies into chunky squares to serve.

SHOW MORE
SHOW LESS
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WRITTEN BY:
Bex Shannon

Hailing from far away New Zealand, Bex is into music, travel and everything vintage and retro. She h...

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WRITTEN BY:
Bex Shannon

Hailing from far away New Zealand, Bex is into music, travel and everything vintage and retro. She h...

READ MORE BY Bex Shannon

You decide

Your dream holiday destination

View Results

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Profile Photo
WRITTEN BY:
Bex Shannon

Hailing from far away New Zealand, Bex is into music, travel and everything vintage and retro. She h...

READ MORE BY Bex Shannon

You decide

Your dream holiday destination

View Results

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Jai 4 months ago

Would be good to read about tried and tested restaurants

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