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Nutella Brownies

Preparation
20 min.
Cooking time
35 min.
Cooling
2 h.
Output
16 brownies

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  • 1/2 cup (125 ml) unbleached all-purpose flour
  • 1/4 teaspoon (1 ml) salt
  • 2 eggs
  • 1 cup (250 ml) Nutella or other chocolate–hazelnut spread
  • 1/2 cup (125 ml) brown sugar
  • 1 teaspoon (5 ml) vanilla extract
  • 1/2 cup (125 ml) melted unsalted butter, cooled slightly

  1. With the rack in the middle position, preheat the oven to 170°C (325°F). Line the bottom of a 20-cm (8-inch) square cake pan with parchment paper, letting paper extend over two opposite sides. Butter the two other sides.
  2. In a bowl, combine flour and salt. Set aside.
  3. In another bowl, beat eggs, hazelnut spread, brown sugar and vanilla extract with an electric mixer until smooth, about 2 minutes. With the mixer on low speed, add flour mixture, alternating with melted butter.
  4. Scrape batter into the cake pan. Bake until a toothpick inserted in the centre comes out with a few crumbs attached (not completely clean), 35 to 40 minutes.
  5. Cool in the pan for about 2 hours. Unmould and cut into squares.
  6. Serve warm or at room temperature.

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Nutrition Facts

For 1 serving

Teneur % valeur quotidienne
Calories 213  
Total Fat 12.6 g  
Saturated Fat 10 g  
Sodium (salt) 49 mg  
Carbohydrate 22 g  
Fibre 1 g  
Protein 2 g  
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