Nutella Brownies

Just to let you know, this post was written before I started the paleo diet to help ease my psoriasis. Nowadays I eat a more allergy-friendly diet, but leave these older, non-paleo posts up in case they are useful to readers, as I know not everyone eats the same as I do. Thanks for your understanding. 

My girls go crazy for Nutella. They have it in their porridge, on toast and between slices of bread. I've even made them a milkshake using the stuff (coming soon, don't you worry)... 

And, while searching online, I found out that you can make BROWNIES with it. 

I made the Nutella Brownies from the Look What I Made website, and I was a bit underwhelmed. They came out very thin, like a cakey biscuit because I'd used a 25cm x 25cm baking tray. So I altered some of the ingredients, worked out different quantities and decided to add hazelnuts on top for some crunch, and started again. 

They were delicious. But as you can see, I left them in the oven a bit too long - next time I'll take them out after 20 minutes, so they're still nice and fudgy. Anyway, I couldn't wait until then to show them to you. 

These were quickly polished off at a family picnic the other weekend - I hope you like them. 

Nutella Brownies
Makes about 20 squares
Ingredients
430g Nutella
3 eggs
100g plain flour
pinch of salt
handful chopped, roasted hazelnuts (leave out if you're serving very young children). 

Method
Scoop the Nutella out and drop into a mixing bowl. Crack in the eggs and beat well, so you get a runny liquid. Sift in the flour and the salt and mix well. You should have something that resembles a standard brownie mixture. 

Pour into a lined 25 x 25cm baking tray and scatter over the chopped hazelnuts if you're using them. Bake at 175ºC for around 20 minutes (or 30 minutes for cakey brownies like mine, if you prefer). The brownie will be nicely cracked and glossy on top. Allow to cool and cut into squares. 

Like these? Which are your favourite Nutella recipes?