Big fan of chocolate spread? It’s hard not to be. If you’re looking for a little more choc-hazelnut satisfaction in your life this is a fun night-in dessert to whip up in just a few minutes.
All it takes is chocolate spread, eggs and flour. The sugar, fat and flavour come from the spread, leavening from the eggs and flour binds it all together.
Controversial opinion here but I’m more of a cakey brownie gal, not a big fan of the fudgy kind, which to me tastes like chewing on undercooked bread but I respect the fudge lovers so have factored that into the cooking time. If you want your brownies a bit gooey inside just pull them out a bit sooner.
How to make the easiest brownies
If you're considerate of palm oil then check the packaging of your chocolate spread. Source: Camellia Aebischer
In a large bowl combine:
- 1 x 750 g jar chocolate spread
- 5 eggs
Mix well until combined then sift in:
- 1 cup plain flour
Fold through to form a smooth batter, but don’t over-work. A few tiny lumps are fine.
Pour the batter into a medium-size lined roasting pan and bake at 180°C for 15-20 minutes. I baked these for 20 minutes and they were a bit thinner than usual, but your best bet is to just check them after 15 and if they’re still jiggly, continue on as needed.
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These come out a little less sweet than you'd expect considering how much spread goes in. Source: Camellia Aebischer
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