Nutella Brownie Cake

You’re going to start thinking I’m sponsored by Nutella soon.   I wish!  I just love seeing really really easy recipes and as I don’t have much time to bake, when I do see something I want to make, I grasp the opportunity as quickly as possible.  I wasn’t planning to do any baking at all yesterday.  I know it was father’s day and maybe my husband deserved a cake for being such a good dad to our little girl, but the thought of making a cake had not crossed my mind until suddenly, looking on Facebook I saw a recipe that a friend had shared – 3 ingredient Nutella Brownies.   I love Nutella and I do love brownies.   And I could not believe how easy this recipe looked.   Despite having cheesecake in the fridge already, I could not resist making this cake.

So did it live up to expectations?  Well, it wasn’t quite a brownie but it did taste like one.  It was a bit drier than I’d have liked but that may have been my fault as I could have taken it out of the oven a little earlier.  I’d say, if you were expecting brownies, you would be a little disappointed, but if you were expecting a chocolate cake, you’d be perfectly happy.   I would like to make it again and next time I will take it out of the oven earlier and hopefully have a more brownie-like cake.

I am linking this to Sugar and Slice Sunday.

Nutella cake slice (500x458)

Ingredients – serves 8

250g Nutella

62g self-raising flour

2 eggs

How to Make Nutella Brownies

1. Mix all the ingredients together.

2. Line a tin with baking parchment and grease the sides.  Pour the mixture in.

3. Bake in the oven for 25 minutes at 180C.  This will give you a cake-like texture.  Next time I will cook it for just 20 minutes.


Now you really will be wondering what happened to the savoury cook I used to be.    Ginger cake, blueberry muffins and now blondies.   What is going on here?   Well, I am sure the savoury food will return soon – I do actually have  plans to make a few new things this week and I am making a lot of savoury meals – they just happen to be dishes I’ve already posted about in the past.  Samosas, chicken curries, fajitas.   All with extra chillies in to try and shift this little baby,  but so far it’s not working.  Never mind, back to blondies.   I don’t think I’d heard of blondies until I began food blogging and saw them on other blogs.  I had assumed that a blondie was just a brownie but made with white chocolate instead of cocoa and dark or milk chocolate.   After a little research,  it seems that in fact, blondies do not have to contain any chocolate at all and get their flavour from the brown sugar that is used to make them.   As they look like brownies but are lighter in colour, they get the name blondies.   Well, blondies may not need to contain any chocolate, but most do and I decided whatever recipe I used, white chocolate chips were going to go in them.  The recipe I used in the end was adapted from Simply Recipes, which actually used butterscotch chips instead of chocolate chips.

I am linking these to Alpha Bakes, which is run by The More Than Occasional Baker and Caroline Makes.   This month Ros at The More Than Occasional Baker is the host and the letter is ‘B’. I am also linking to Sweets for a Saturday.

Ingredients – makes 9-16(depending on how big you slice them)

130g plain flour

200g soft brown sugar

110g butter

1 egg

1 tsp vanilla extract

1/2 tsp baking powder

1/8 tsp bicarbonate of soda

Pinch of salt

100g white chocolate, chopped into chips

How to Make Blondies

1. Melt the butter in the microwave or in a small pan.     Whisk in the sugar and vanilla.

2. Beat the egg lightly and then whisk it into the butter and sugar mixture.

3. Add the flour, baking powder, bicarbonate of soda, salt and chocolate chips.   Fold into the butter and sugar mixture.

4. Line a square tin (approx 8 x 8 inches) with baking parchment and pour in the mixture.   Bake in the oven at about 200c for 20 minutes.  If necessary bake for an extra five minutes.

Chocolate Brownies

I do a lot of running and last year one of the races I took part in was the Sister Act Nun’s Run.  It was a 6k race around central London which involved everyone wearing nun’s outfits.  The organisers aimed to raise money for charity as well as promote the musical.   It was a horrible day, cold and pouring with rain, the type of day to stay indoors unless you absolutely had to go out.  As we ran past the Tower of London it was fantastic to see the reaction of the bemused tourists to a group of nuns racing through the streets.   That, plus the horrible weather made us run all the faster.  After it finished we went straight to the nearest pub to dry out, drink coffee and eat these lovely brownies that my friend, Katrina, had brought along with her.  Of course I asked for the recipe.    And it’s been sitting in my email ever since, from May last year until now.

The recipe was adapted from BBC Good Food and even though it was my first time to make brownies, I made a few changes.   Unfortunately I had no dark chocolate so I used milk and to counteract this, I used a little less sugar than the original and a little more cocoa powder.   The brownies and gooey and fudgy inside with a thin crunchy crust.   Now, I know you’ve probably got your own favourite brownie recipe, but these are definitely the best brownies ever.

I’m linking this to Lisa again at Sweet as Sugar Cookies for Sweets for a Saturday


185g dark chocolate (I had none so used milk)

185g butter

85g plain flour

45g cocoa powder

100g chocolate chips – mix of white, milk and dark

3 eggs

250g caster sugar

How to make Chocolate Brownies

1. Cut the butter into cubes and break the chocolate into pieces.   Put in a microwave-proof bowl, cover with cling film and heat on high for 2 minutes.  Alternatively you can heat it over a saucepan of simmering water.   Leave to cool.

2. Put the eggs and sugar in a mixing bowl and whisk for at least 5 minutes until the mixture is pale and about twice its original size. Pour the melted and cooled chocolate and butter mixture into the mixing bowl and fold in until combined.   Don’t overmix.   Stop as soon as you think it is all mixed in.

3. Add the flour and cocoa powder by holding a sieve above the mixing bowl and sift the flour and cocoa into the chocolate mixture.  Fold this in as well.  Again, stop as soon as it is combined and there are no dry floury bits.

4. Fold in the chocolate chips.   Then put the mixture in a square tin(about 20cm), lined with baking parchment.

5. Bake in the oven for 25 minutes at 180C.   To check if it’s ready, give the tin a gentle shake.   If it’s still quite wobbly, return to the oven for another 5 minutes and check again.  There should be a crust on top and it will be coming away from the sides of the tin a little.   Let it cool in the tin before cutting into squares.