Chocolate Brownies with Nuts

Hoping everyone is managing to stay safe in these rather strange and scary times.

In an attempt to keep as normal as possible I made these delicious brownies as a little treat. However, they are made using slightly different ingredients and more limited quantities than usual!

For example I didn’t have a lot of chocolate so also added some Nutella or you could add a non-dairy hazelnut spread such as Valsoia instead to the mixture.

What’s great about this recipe as you only need to use a small amount of flour, no eggs and no butter at all. I mixed some chopped walnuts in but obviously use whatever nuts you have to hand.

I sprinkled a tiny bit of sea salt on the top before baking, as it just brings out the chocolatey flavour even more!

My trick to make the brownies extra fudgy is to pop them in the fridge once they have cooled down.

This recipe can also be vegan & dairy free but check out my recipe for the necessary substitutions.

Mangia, mangia! 👩🏻‍🍳

Chocolate Brownies with Nuts recipe:

Makes about 16 portions

100g plain flour
50g cocoa powder
150g sugar
80ml vegetable oil
1 tsp vanilla extract
100g dark or milk chocolate, melted (or dairy free equalivent for vegans)
2tbsps Nutella or a non-dairy hazelnut spread such as Valsoia
250ml milk or almond milk
50g chopped walnuts or different nuts
Sea salt

1. Preheat the oven to 160C fan. Line an 8-inch (20cm) square baking tin with baking or parchment paper.
2. In a large mixing bowl, add the flour, cocoa powder and sugar and gently mix with a wooden spoon.
3. Add the oil, vanilla extract, melted chocolate, chocolate hazelnut spread and the milk then mix until combined. Finally add the nuts and mix gently.
4. Pour the mixture into the tin, sprinkle over some sea salt and bake for 30-35 minutes or until a skewer comes out clean. Try not to over bake the brownies.
5. Let cool in the tin then put them in the fridge for about 30 minutes to make them really fudgy.
6. Cut into pieces before serving.