Mixed Berry Nutella Brownies
Sweet blueberries and tart raspberries baked into a chocolate Nutella brownie filled with melted chocolate chips for an extra double dosed hit of chocolate!
Why hello Chocolate lovers. It’s nice to see you again.
This is me when I can’t decide between blueberries and raspberries for brownies: Throw them both in; call it Mixed Berry; and hope for the best.
And it worked. My son who usually stays away from anything containing fruit was mesmerised by these brownies and blinded by all the chocolate-ness — he had no idea the berries were existent.
Of course, mentioning the Nutella may have had something to do with it —> but I’ll take it.
Super easy to make…I used the Candy Cane Fudge Brownies mix; experimented a little; added Nutella; subtracted the Candy Canes; played around with some other ingredients until the batter tasted so good it (and I) was lucky it made it into the oven.
Then I invited the baking expert over to taste test with me…my mum.
I guess the fact she had four in one hit was a sign that all was good in my kitchen.
Because she didn’t really say anything while downing these brownies. No matter how much I hovered, ‘A-hem’d,’ and circled around her.
So, dusting them with icing sugar accidentally on purpose, these brownies have now become a fast family favourite.
Bursting with berries and melted chocolate…with the beautiful hint of Nutella, really — these can’t go wrong for anyone.
Especially when Nutella is involved.
I made two batches of these — one with Nutella and one with Hazelnut Cacao Spread (for my healthier followers); and both turned out absolutely beautiful.
Add in some Hazelnuts for extra Nutella-ness and tell me all about it later.
- ½ cup light/reduced fat butter (or coconut oil), melted
- ⅔ cup (150 grams) light brown sugar
- ⅓ cup natural sweetener or sugar of choice
- 2 x-large eggs, room temperature
- 1 tablespoon vanilla extract
- 1 tablespoon hazelnut extract (optional — I use this brand)
- ½ cup Nutella, warmed for 30 seconds in the microwave or over stove top (or Hazelnut Cacao Spread mixed with 1 tablespoon warmed milk)
- ¾ cup flour (I used light spelt flour and plain/all purpose flours both times and both worked out beautifully)
- ⅔ cup unsweetened cocoa powder
- ⅓ teaspoon baking soda
- ½ teaspoon salt
- ½ cup raspberries
- ½ cup blueberries
- ½ cup chocolate chips
- Preheat the oven to 350F and spray a 7×11-inch cake pan with cooking oil spray. Wipe over excess with a paper towel and set aside.
- In a large mixing bowl, whisk the melted butter (or coconut oil), brown sugar and sweetener/sugar. Add eggs, vanilla, hazelnut extract (if using) and warmed Nutella; whisk well until combined.
- Sift the flour, cocoa powder, baking powder and salt together into the wet mixture, and mix with a wooden spoon until just combined. Do not over beat.
- Fold through the berries and half of the chocolate chips.
- Pour the batter into the prepared pan and bake for 30-35 minutes or until the brownies have set on the edges and appear just set to the touch in the middle. A toothpick inserted into the centre should come slightly dirty, but not wet. The brownies will continue to bake as they sit in the pan and will firm up as they cool. Sprinkle the remaining chocolate chips over the warm brownies so they melt. Dust with icing sugar (optional) before serving.
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