Salted chocolate & hazelnut brownies cut into squares

Salted chocolate & hazelnut brownies

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(4 ratings)

Prep: 20 mins Cook: 35 mins


9-12 squares

Chocolate hazelnut spread ensures these moreish brownies have a fudgy centre. Flecked with pecans and sea salt - they'll be the new go-to brownie recipe

Nutrition and extra info

  • Vegetarian

Nutrition: Per serving (12)

  • kcal418
  • fat25g
  • saturates10g
  • carbs40g
  • sugars28g
  • fibre3g
  • protein6g
  • salt0.2g
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  • 100g slightly salted butter, cut into small pieces, plus extra for the tin



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 200g 70% dark chocolate, broken into chunks

    Chocolate ganache


    Chocolate ganache is a combination of chocolate and double cream. It's simple to…

  • 150g chocolate and hazelnut spread
  • 3 eggs, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 200g golden caster sugar
  • 150g plain flour
  • 100g toasted pecan nuts, roughly chopped
  • ice cream and caramel sauce, to serve


  1. Heat oven to 180C/160C fan/ gas 4. Butter and line the base and sides of a 20cm square tin. Put the butter, chocolate and chocolate spread in a heatproof bowl and melt over a pan of lightly simmering water. Once melted, stir and set aside to cool a little.

  2. In another bowl, use an electric whisk to beat the eggs and sugar together for 5 mins until light and fluffy. Pour in the chocolate mixture and whisk briefly to combine. Sift in the flour and gently fold through the mixture, then add most of the pecans. Scrape the mixture into the tin and spread out with a spatula. Scatter over the last of the pecans and a good sprinkling of sea salt.

  3. Bake for 30-35 mins until set but a little gooey in the middle. Cool, then cut into squares and serve with ice cream and caramel sauce.

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