This whole week I’ve wanted a damn brownie. I have to idea why. But all through this disgusting cough/cold/sinus infection/whatever the hell this disease is, I have wanted a brownie. So yesterday I made some.
And oh my days, they’re good.
They’re a moderation on Hummingbird Bakery’s “classic brownies”, so those of you who are Humminbird fans like myself will notice some similarities. To be honest, those classic brownies normally totally hit the spot for me when it comes to needing a chocolate fix, but I felt like being a little experimental yesterday, which is where the coconut and Nutella elements come in.
The coconut flavour is derived wholly from coconut oil (which I use in just about everything) and the Nutella was used mainly for added gooiness in the texture. If you really want to make your brownies taste entirely like Nutella though, you might want to consider using an entire jar of the stuff… seeing as the 5 tablespoons I used barely added any hazelnut flavour at all.
Anyway, recipe time!!!
You will need:
100 g Coconut Oil
75 g Unsalted butter or margarine
170 g Dark chocolate (at least 70% cocoa solids)
300 g Caster sugar
130 g Plain flour
5 tbsp Nutella
Preheat oven to 170 degrees centigrade.
Place a heatproof glass bowl over a saucepan of boiling water. Roughly chop the dark chocolate, and add to the bowl along with the coconut oil and butter. Stir consistently until all ingredients are melted and the mixture is smooth.
Remove bowl from the heat and mix in the caster sugar, followed by the flour and eggs, making sure that each ingredient is fully incorporated before adding in the next. The mixture should be thick at this stage.
Add in 4 tablespoons of the Nutella, one at a time, tasting as you go in order to ensure the flavour comes through. When finished, pour the batter into a prepared tin (greased with coconut oil if you want a bit of extra flavour), and drizzle the last tablespoon of Nutella over the batter. This will add a bit more pure-Nutella flavour to the brownies, and will also make the top layer very chewy.
Place in your pre-heated oven and bake for 40-50 minutes, or until a toothpick inserted in the centre comes out almostclean. Note: I know most recipes direct you to bake until the toothpick is completely clean, but the coconut oil in this recipe will (as I discovered yesterday) prevent the mixture from completely solidifying in the oven. If the edges of the mixture start to go darker than the centre whilst baking, place a sheet of aluminium foil over the tray in order to prevent burning.
Once the tray has been removed from the oven, allow to cool for at least an hour before cutting into servings and placing on a plate in the refrigerator. Cool for at least one hour, or overnight for best texture and taste.
Oh… and if you want the sickeningly cute icing sugar hearts, simply cut the shape of a heart out of a piece of greaseproof paper and place the paper over each brownie. Then sift a small amount of icing sugar over each brownie, et voila!
I hope these little morsels of heaven satisfy all of your chocolate cravings as much as they did mine… Honestly I could’ve eaten the entire tray if it weren’t for the fact that this bloody cold has severely decreased my appetite.
Anyway, I shall leave you all now to try these out for yourselves, as I finally get to go back to Bikram today after an agonising two days of being bedridden! And then it’s off to London for a boozy lunch with my best friend (post on that coming tomorrow… if I can remember any of it).
Happy baking! x