Easy Chocolate Brownies

Tried & Tested: Chocolate Praline Brownies

Never one to miss out on a baking opportunity we spotted this gorgeous chocolate brownie recipe in the BBC Easy Cook magazine and thought we’d give it a go last weekend – we know it’s a hard job but someone has to do it.

The recipe was adapted from Three Ingredient Baking by Sarah Rainey and if the rest of the recipes are as tasty as this one I think we might need to invest in this book! Fortunately, we managed to get a few snaps of the end result before it got snaffled up by two teenagers.

But with just three ingredients it really is the perfect recipe to make with the kids during the half-term break or whenever you need to occupy them for half an hour or so…

Ingredients:

65g self-raising flour

2 x eggs

1 x 400g jar of hazelnut chocolate spread

Method:

• Heat oven to 200C/180C fan/gas mark 5, and butter and line a 25x18cm baking tray.
• Sift the flour into a mixing bowl, crack in the eggs and mix well. Scrape out the contents of a jar of hazelnut spread and add this to the mixture, holding back 1 heaped tablespoon in a separate bowl. Stir everything together until the mixture is smooth.
• Pour the mixture into the baking tray, spread it out with a spatula and bake for 25 mins. They should be ready when they start to crack on top – but be careful not to overbake as they’ll continue to cook in the tin once removed from the oven and they should be gooey inside!
• As the brownies cool, drizzle the remaining spread over the top to decorate. If it’s too solid pop it into the microwave for 10 secs in a heatproof bowl to soften first. Slice into chunky squares or rectangles to serve. (Makes approx. 16)